Pan Seared Salmon Fillet
Get dinner on the table fast with this 15-minute pan seared salmon recipe! It's crisp on the outside, tender and flaky in the middle and coated in a delicious lemon garlic butter sauce.
Servings: 4
Ingredients
- 4 salmon filets 4-6 oz each
- 1 teaspoon fine sea salt plus more to taste
- ½ teaspoon ground pepper plus more to taste
- 4 cloves garlic minced
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 Tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Let the salmon come to room temp. Pat salmon dry and season both sides of the salmon with salt and pepper.
- Heat oil in a large skillet over medium heat.
- Add salmon to the skillet skin side up for about 3-4 minutes or until the flesh is golden brown.
- Flip salmon, and cook for another 3-4 more minutes or until cooked through. Remove salmon from skillet.
- Reduce heat to a low and add butter. Let it melt then add the garlic and lemon juice and saute for about 1 minute.
- Turn off heat and add salmon back to the skillet, spooning the butter mixture over each salmon filet and sprinkling on fresh parsley before serving. Serve with whatever sides you prefer.
Notes
- Storage: Store leftover salmon in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, thaw if frozen, then warm gently in a skillet or in the oven at 300°F to maintain its texture.
Nutrition
Serving: 1 filet | Calories: 380kcal | Carbohydrates: 1g | Protein: 29g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 645mg | Potassium: 22mg