If you need a quick dinner that feels fancy but is super easy, this Garlic Butter Pan Seared Salmon is it. It’s crispy on the outside, tender and flaky on the inside, and covered in rich garlic butter with fresh lemon. I make this on busy nights when I want something fast but still special. It never fails me.
Servings: 4
Cook Time: 15 minutes
Total Time: 20 minutes
Why I Love This Recipe
The first time I made this, I was nervous about cooking salmon in a pan. I thought it would stick or dry out. But once I learned the trick—hot pan, don’t move it—it changed everything.
Now it’s one of my favorite weeknight meals because:
- It’s ready in about 20 minutes.
- The skin gets crispy without deep frying.
- Garlic butter makes it taste like a restaurant dish.
- It’s high in protein and feels light but filling.
- It works for a simple dinner or when guests come over.
It’s simple food done right.
What You’ll Need
- 4 salmon fillets (about 6 ounces each, skin-on)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Lemon slices for serving
Tools You’ll Need
- Large nonstick or stainless steel skillet
- Spatula
- Tongs
- Small bowl
- Measuring spoons
- Paper towels
- Knife
- Cutting board
Garlic Butter Pan Seared Salmon Recipe
Step 1: Pat the Salmon Dry and Season
Pat all 4 salmon fillets dry with paper towels. This helps the skin get crispy. Sprinkle 1 teaspoon salt and ½ teaspoon black pepper evenly over both sides of the salmon.
Step 2: Heat the Oil
Place a large skillet on the stove over medium-high heat. Add 1 tablespoon olive oil. Let it heat until the oil looks shiny and slightly ripples.
Step 3: Sear the Salmon (Skin Side Down)
Place the seasoned salmon fillets skin-side down in the hot skillet. Press gently with a spatula for the first 10 seconds so the skin lays flat. Cook for 4–5 minutes without moving them, until the skin is crispy and golden.
Step 4: Flip and Add Butter and Garlic
Flip the salmon carefully. Add 4 tablespoons unsalted butter (in chunks) and 4 minced garlic cloves to the skillet. Let the butter melt. Cook for 3–4 more minutes. Spoon the melted garlic butter over the salmon as it finishes cooking.
Step 5: Add Lemon and Parsley
Turn off the heat. Drizzle 1 tablespoon fresh lemon juice over the salmon. Sprinkle 1 tablespoon chopped fresh parsley on top. Let rest for 2 minutes before serving. Serve with fresh lemon slices.
Why This Recipe Works (Quick Science)
- Dry salmon = crispy skin. Moisture creates steam. Steam stops browning.
- Hot pan = good sear. High heat helps the skin crisp fast.
- Butter at the end. Butter can burn if added too early. Adding it later keeps the flavor rich, not bitter.
- Resting time. Letting the salmon sit for 2 minutes keeps the juices inside.
Simple steps, better results.
Macros Information (Per Serving)
Approximate values per serving (1 salmon fillet):
- Calories: 420
- Protein: 34g
- Fat: 32g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
This is a high-protein, low-carb meal.
Common Mistakes
- Not drying the salmon. It won’t crisp.
- Moving the salmon too early. Let it form a crust first.
- Using low heat. You need medium-high.
- Overcooking. Salmon is done when it flakes easily and reaches 125–130°F in the center.
- Burning the garlic. Add it with the butter, not at the beginning.
What to Serve With
This salmon goes well with:
- Garlic mashed potatoes
- Steamed broccoli
- Roasted asparagus
- Rice or quinoa
- A simple green salad
You can keep it light or make it hearty.
FAQ
How do I know when salmon is done?
It flakes easily with a fork and looks opaque. The center should be slightly pink.
Can I use frozen salmon?
Yes, but thaw it fully and pat it very dry.
Can I remove the skin?
You can, but the skin helps protect the fish while cooking and adds crisp texture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
How do I reheat it?
Reheat gently in a skillet over low heat or in the oven at 300°F until warm.
Final Thoughts
Garlic Butter Pan Seared Salmon is one of those recipes that makes you feel like you really know how to cook. It’s simple, fast, and packed with flavor. Once you try it, you’ll want to make it again and again. When you do, come back and share how it turned out for you. I’d love to hear about your experience.