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Garlic Butter Salmon

Garlic butter salmon fillets sear quickly for crisp edges, then finish in a fragrant garlic-lemon pan sauce. Spoon the buttery garlic mixture over the fish for a glossy, flaky result in about 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Salmon and seasoning
  • 4 salmon fillets Skin-on recommended for best crisping.
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
Garlic butter sauce
  • 4 tbsp unsalted butter
  • 4 garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest Zest the lemon finely for better flavor distribution.
To finish
  • 2 tbsp fresh parsley, chopped For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the salmon
  1. Pat the salmon fillets dry and season with kosher salt and black pepper.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the salmon skin-side down for 4–5 minutes until crispy; flip and cook 2–3 minutes more.
Make the garlic butter sauce
  1. Remove the salmon and set aside, then melt the unsalted butter in the same skillet and sauté the garlic for 30 seconds until fragrant.
  2. Stir in the lemon juice and lemon zest, scraping up any browned bits from the pan.
  3. Return the salmon to the skillet and spoon the garlic butter sauce over each fillet.
  4. Garnish with fresh parsley and serve immediately.

Notes

For the crispiest skin, start with very dry salmon and don’t move the fillets during the first 4–5 minutes of searing. Refrigerate leftovers in an airtight container up to 2 days; reheat gently so the fish stays tender (microwave in short bursts). Freezing is not recommended for best texture. Dietary swap: use salted butter and reduce the added kosher salt by about half if you prefer.