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Pan Seared Salmon with Lemon Garlic Butter Sauce

Pan Seared Salmon with Lemon Garlic Butter Sauce

This pan seared salmon with lemon garlic butter sauce is a quick yet elegant dinner featuring crispy salmon filets bathed in a bright, buttery sauce with garlic, lemon, and fresh parsley. Easy enough for a weeknight, sophisticated enough for entertaining, and endlessly adaptable.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mediterranean
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 28 ounces skinless salmon filets about 4 pieces
  • 1/4 teaspoon salt to season
  • 1/4 teaspoon black pepper to season
  • 3 tablespoons lemon juice divided
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 cloves garlic finely chopped or minced
  • 4 tablespoons Italian parsley fresh and chopped, divided
  • 1/2 lemon thinly sliced

Method
 

  1. Prep the salmon. Pat salmon dry with paper towels. Season both sides with salt and pepper. Drizzle 1 tablespoon lemon juice over the filets; let sit 5 minutes while you heat the pan.
  2. Heat the skillet. In a large nonstick or cast‑iron skillet, heat olive oil over medium‑high until shimmering.
  3. Sear side one. Place salmon filets presentation‑side down. Cook 3–4 minutes, undisturbed, until deeply golden and the fish releases easily.
  4. Flip and finish. Turn the filets and cook 3–4 minutes more, until the center reaches 125°F for medium (or to your preferred doneness). Transfer to a plate.
  5. Build the sauce. Lower heat to medium. Add butter; when melted and foamy, stir in garlic. Cook 30–45 seconds until fragrant (don’t brown it).
  6. Brighten and herb it. Stir in remaining lemon juice and 2 tablespoons parsley. Simmer 1–2 minutes to slightly thicken.
  7. Coat the salmon. Return salmon to the pan; spoon sauce over filets. Tuck in the lemon slices. Warm 1 minute.
  8. Serve. Plate salmon, spoon over extra sauce, and sprinkle with remaining parsley.

Notes

  • Active vs. passive time: About 10 minutes actively at the stove; a 5‑minute brief rest/season step is passive.
  • Pan choice: Cast iron delivers the most even browning; stainless works too; nonstick is the easiest for beginners.
  • Butter control: Use unsalted butter to fine‑tune salt levels.
  • Temperature tip: Pull salmon a few degrees early — carryover heat finishes it.
  • Optional splash: A tablespoon of dry white wine or low‑sodium broth adds restaurant‑style roundness to the sauce.