Salmon with Garlic Lemon Butter Sauce

Salmon with Garlic Lemon Butter Sauce

Important Tips:

A good quality non stick pan will prevent the salmon from sticking to the pan and causing unnecessary stress.

You can substitute the butter with 2 tablespoons of olive oil if you’re hesitant to use butter. If you want an even richer sauce, you can add an extra tablespoon or two of butter.

Add in a splash of white wine also for a gourmet feel! (I usually add in 3-4 tablespoons)

Fresh parsley is the only way to go with this! I don’t really recommend cooking or garnishing with dried parsley

This Pan Seared Salmon with Garlic Lemon Butter Sauce is one of the easiest tastiest dinners you can make! This salmon recipe requires minimal ingredients and it comes together so quickly.

What to serve with pan seared salmon

Throw some greenery on your plate and pair your pan seared salmon with some grilled asparagus, buttery sautéed green beans or some creamy mashed potato.

Summary:

Prep: 10 minutes

Cook: 10 minutes

Ready in: 20 minutes

Servings: 4 servings

Ingredients:

4 (6 oz) skinless salmon fillets (about 1-inch thick)

2 garlic cloves , minced

Quarter cup low-sodium chicken broth

2 tbsp fresh lemon juice

3 tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces

Half tsp honey

2 tbsp minced fresh parsley

Salt and freshly ground black pepper as per taste

2 tsp olive oil

Lemon slices for garnish (optional)

Method:

Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. 

Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat. 

Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. 

 Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.

 Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. 

 Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.

 Sear salmon flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan, until crispy and golden.

Flip and sear the other side until the outside is crispy.

Add in the butter, garlic, parsley and lemon juice, stirring the melting butter around each fillet. (The butter will begin to brown slightly.)

Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired.

Serve immediately.