Salmon Garlic Lemon Butter Sauce (Print Version)
Pan-seared salmon in a bright, garlicky lemon butter sauce for quick, elegant meals.
# Ingredients:
→ Salmon
01 -
4 salmon fillets (6-8 ounces each), skin-on or skinless
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
2 tablespoons olive oil
05 -
1 teaspoon paprika (optional)
→ Garlic Lemon Butter Sauce
06 -
4 cloves garlic, minced
07 -
1/4 cup fresh lemon juice (about 2 lemons)
08 -
Zest of 1 lemon
09 -
1/2 cup unsalted butter
10 -
2 tablespoons fresh parsley, chopped
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Pat the salmon fillets dry with paper towels. Generously season both sides with salt, freshly ground black pepper, and paprika if desired.
02 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place salmon fillets skin-side down as applicable. Sear for 3 to 4 minutes until golden brown. Turn fillets and cook the other side for an additional 2 to 3 minutes.
03 -
If using an oven-safe skillet, transfer directly to a preheated oven at 375°F and roast for 10 to 12 minutes or until the salmon flakes easily with a fork. If not oven-safe, transfer seared salmon to an oven-safe dish before roasting.
04 -
While salmon is in the oven, melt unsalted butter in a saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until aromatic. Stir in lemon juice and zest, then let simmer for 2 to 3 minutes until the sauce thickens slightly. Season to taste with salt and freshly ground black pepper.
05 -
Remove salmon from the oven. Pour the warm garlic lemon butter sauce evenly over the fillets. Garnish with freshly chopped parsley and serve immediately.
# Notes:
01 -
Allow the salmon fillets to come to room temperature for 10 minutes before cooking for even results.
02 -
If possible, use freshly squeezed lemon juice for a brighter flavor profile.