Pan Seared Salmon with Lemon Garlic Butter Sauce
User Reviews
5
Pan Seared Salmon with Lemon Garlic Butter Sauce
Description
This recipe uses skinless salmon filets seasoned lightly with salt and pepper, then rubbed with lemon juice to brighten the flavor. The filets are cooked in a hot non-stick pan with olive oil to achieve a crisp sear on the flesh side. After flipping, the salmon is topped with butter, minced garlic, chopped parsley, additional lemon juice, and lemon slices. The butter melts and flavors the fish while cooking briefly on the second side to desired doneness.
The result is salmon with a crisp exterior and tender interior. The lemon garlic butter sauce adds richness and acidity, balancing the natural oils of the fish. Fresh parsley provides herbal brightness, and the lemon slices contribute visual appeal and aroma. The cooking technique allows control of doneness and creates a flavorful, moist fillet without overcooking.
This salmon pairs well with simple sides like steamed vegetables or a green salad. It can be served immediately for best texture and flavor, showcasing the buttery, lemony sauce coating the fish. Using a good quality non-stick pan helps prevent sticking and ease cleanup.
Butter may be substituted with olive oil for a lighter finish. Maintaining salmon at room temperature before cooking promotes even cooking. The sauce can be spooned over the fish just before serving to retain its flavor.
Ingredients
- 28 ounces salmon filet skinless
- ¼ teaspoon salt to season
- ¼ teaspoon black pepper to season
- 3 tablespoons lemon juice divided
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 cloves garlic finely chopped or minced
- 4 tablespoons Italian parsley fresh, chopped, divided
- ½ lemon sliced
Instructions
- Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
- Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
- Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
- Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.
Notes
- Use a good quality non-stick pan to prevent the salmon from sticking during searing.
- If preferred, replace butter with olive oil to reduce richness.
- Ensure salmon is at room temperature before cooking for even searing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 3g | 1% |
| Protein | 40g | 80% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 124mg | 41% |
| Sodium | 281mg | 12% |
| Potassium | 1.037mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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