Pan Seared Salmon Recipe with Garlic Butter Sauce Recipe

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Crispy Pan Seared Salmon is a quick dinner that's drenched in a savory garlic butter sauce. Simple, healthy and so delicious.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Servings:

Author: Kellie

Cost: $15

Preheat a large cast iron, stainless steel, or nonstick skillet over medium-high heat for 2 to 3 minutes.
In a small bowl, stir together the garlic powder, kosher salt, and black pepper.
Pat the salmon fillets very dry with paper towels, then season both sides with the seasoning mixture.
Add the olive oil and 1 tablespoon of butter to the skillet.
When the oil is shimmering, place the salmon in the skillet skin-side down and increase the heat to high.
Cook undisturbed for about 3 minutes, or until the skin is crisp and the salmon releases easily from the pan.
Carefully flip the salmon and cook for another 4 to 5 minutes, or until the salmon flakes easily with a fork or reaches your desired internal temperature.
Transfer the salmon to a plate and keep warm.
Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet.
Add the garlic and cook for about 1 minute, stirring constantly, until fragrant.
Stir in the lemon zest, lemon juice, dill, and parsley.
Spoon the garlic butter sauce over the salmon and serve immediately.

For the best sear, pat the salmon very dry before seasoning.
If the salmon sticks when you try to flip it, let it cook for another 30 to 60 seconds. It will release more easily once the crust forms.
Use salmon fillets that are similar in size and thickness so they cook evenly.
For medium salmon, cook to about 125°F to 130°F. For fully cooked salmon, cook to 145°F.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, in a 275°F oven, or in the microwave at 50% power.
To freeze, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.