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Pan seared salmon with garlic butter sauce, garnished with herbs

Zesty Garlic Butter Pan-Seared Salmon with Fresh Herbs

Quick and easy, this pan-seared salmon features a vibrant garlic butter sauce with fresh herbs and a hint of lemon, perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Salmon Fillets (4-6 oz portions, skin-on or off)
  • 1-2 tbsp Olive Oil
  • 4 tbsp Unsalted Butter
  • 4-5 cloves Garlic minced
  • 1 Lemon entire lemon (half for juicing, half for wedges)
  • 2 tbsp Fresh Parsley chopped
  • 1 tbsp Fresh Dill chopped
  • Salt To taste
  • Black Pepper To taste
  • Red Pepper Flakes A pinch (optional, for a spicy kick)

Equipment

  • Large, heavy-bottomed skillet (cast iron or stainless steel)
  • Spatula
  • Paper towels
  • Grater
  • Spoon

Method
 

Preparation
  1. Pat salmon fillets dry and season generously with salt and black pepper on both sides.
Cooking
  1. Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
  2. Place salmon fillets skin-side down in the hot skillet, pressing gently for even contact.
  3. Cook for 4-6 minutes until the skin is golden and crispy, and the flesh is cooked two-thirds of the way through.
  4. Flip the salmon, then immediately add butter, minced garlic, and red pepper flakes to the pan.
  5. Reduce heat to medium-low, baste salmon with garlic butter for 2-4 minutes until desired doneness is reached.
  6. During the last minute, grate lemon zest into the butter and stir in chopped parsley and dill.
Serving
  1. Remove salmon, squeeze fresh lemon juice over each fillet, and garnish with fresh herbs.
  2. Serve immediately with remaining garlic butter and lemon wedges.

Notes

For extra flavor, marinate the salmon in lemon juice and a touch of olive oil for 15-20 minutes before searing. Adjust cooking times based on the thickness of your salmon fillets. Do not overcrowd the pan; cook in batches if necessary to ensure a good sear.