One of my favourite go-to-dishes for those busy weeknight dinners is this simple and juicy pan-seared salmon, drenched a delicious lemon garlic butter sauce. Ready in just 20 minutes, this salmon dish is incredibly EASY to make with a few simple ingredients - and trust me, it tastes even better than salmon from a restaurant!
What makes this dish really stand out is that it's perfectly browned and crispy on the outside, while soft, flaky and tender on the inside. Covered in a mouth-watering sauce that's infused with bright, citrusy lemon, and packed with the rich, vibrant flavours and aromas of garlic, butter and herbs, this dish punches well above its weight for how easy it is to make.
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Ingredients
Please scroll down to the recipe card for exact measurements.
- Salmon fillet - I prefer choosing high-quality salmon (i.e. wild-caught) with the skin-on, but you can remove the skin if you prefer. Salmon is one of my favourite foods - packed with protein and omega-3 fatty acids, making it great for heart-health!
- Lemon - balances out the rich garlic and butter flavours with a splash of refreshingly bright citrus and acidity.
- Garlic - adds aromatic richness and flavour.
- Butter - I recommend using unsalted butter; however if you use salted butter, you may wish to go scale back on the added salt.
- Parsley - I prefer fresh parsley, but you can use other fresh or dried herbs in its place to add a burst of freshness.
- Salt & black pepper - enhances the flavours, adjust to your taste.
Instructions
Here are step-by-step instructions on how to make this Lemon Garlic Butter Salmon:
STEP 1: Place the salmon onto a plate, and pat both sides of the salmon dry. Let it sit at room temperature for 10 minutes to ensure it cooks evenly.
STEP 2: While the salmon rests, prepare the ingredients by juicing lemon, grating lemon zest, mincing garlic, and chopping parsley.
STEP 3: Pre-heat frying pan over medium heat. While the pan heats up, sprinkle the both sides with salt.
STEP 4: Oil the frying pan, then add the salmon skin-side down (if using salmon with skin-on). Immediately press it down with a fish turner, gently but firmly, for 5-10 seconds in order to prevent buckling.
STEP 5: Cook for 5-6 minutes until the side of the fish turns opaque, about two-thirds of the way up.
STEP 6: Flip and sear for 2-3 minutes until the internal temperature of the thickest part reaches 125°F/52°C. Remove salmon from pan.
STEP 7: In the same pan over medium heat, sauté garlic and lemon zest for 30 seconds. Then mix in lemon juice and black pepper.
STEP 8: Bring the pan to low heat, and add butter, stirring until melted and creamy. Mix in chopped parsley.
STEP 9: Add salmon back to the pan, and coat it in the sauce for 30-60 seconds. Remove from heat, place salmon onto a serving plate, and pour the sauce on top. Enjoy!
Toasty's Tips
- Make sure to pat the salmon dry, and let it sit at room temperature before cooking to ensure it cooks evenly in the pan.
- Do not overcook the salmon - it should be slightly pink in the center. Using a meat thermometer helps!
- Do not move the salmon as it cooks in the pan - this will ensure it browns properly.
- Always make sure the pan is properly pre-heated before placing the salmon in.
- Use fresh, whole ingredients (i.e. garlic cloves) for best flavour; however dried herbs or minced garlic also works in a pinch.
Pairing Suggestions
This salmon dish goes great with a side of rice, roasted potatoes, grilled vegetables (asparagus!), or a salad. To be honest, it's such a versatile dish that it goes well with a lot of different side dishes!
Other Recipes to Try
Looking for other easy and delicious recipes? Try these:
📖 Recipe
Pan-Seared Lemon Garlic Butter Salmon
Suggested Equipment
Ingredients
- 1 salmon fillet
- 1 lemon
- 4 cloves garlic
- 2 tablespoon parsley - chopped
- 4 tablespoon unsalted butter
- ½ teaspoon salt (for the sauce)
- black pepper
Instructions
- Place the salmon onto a plate, and pat both sides of the salmon dry. Let it sit at room temperature for 10 minutes to ensure it cooks evenly.
- While the salmon rests, prepare the ingredients by juicing lemon, grating lemon zest, mincing garlic, and chopping parsley.
- Pre-heat frying pan over medium heat. While the pan heats up, sprinkle the both sides with salt.
- Oil the frying pan, then add the salmon skin-side down (if using salmon with skin-on). Immediately press it down with a fish turner, gently but firmly, for 5-10 seconds in order to prevent buckling.
- Cook for 5-6 minutes until the side of the fish turns opaque, about two-thirds of the way up.
- Flip and sear for 2-3 minutes until the internal temperature of the thickest part reaches 125°F/52°C. Remove salmon from pan.
- In the same pan over medium heat, sauté garlic and lemon zest for 30 seconds. Then mix in lemon juice and black pepper.
- Bring the pan to low heat, and add butter, stirring until melted and creamy. Mix in chopped parsley.
- Add salmon back to the pan, and coat it in the sauce for 30-60 seconds. Remove from heat, place salmon onto a serving plate, and pour the sauce on top. Enjoy!
Notes
- Video: Watch the step-by-step video tutorial here.
- Make sure to pat the salmon dry, and let it sit at room temperature before cooking to ensure it cooks evenly in the pan.
- Do not overcook the salmon - it should be slightly pink in the center. Using a meat thermometer helps!
- Do not move the salmon as it cooks in the pan - this will ensure it browns properly.
- Always make sure the pan is properly pre-heated before placing the salmon in.
- Use fresh, whole ingredients (i.e. garlic cloves) for best flavour; however dried herbs or minced garlic also works in a pinch.
- Serve with a side of rice, roasted potatoes, grilled vegetables (asparagus!), or a salad.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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