Description
A quick and flavorful recipe for pan-seared salmon fillets served with a zesty garlic lemon butter sauce. Perfect for a nutritious weeknight dinner, this dish combines tender salmon cooked to perfection with a buttery, tangy sauce that enhances the fresh flavors and adds a rich finish.
Ingredients
Scale
Salmon
- 4 (6 oz) skinless salmon fillets (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tsp olive oil
Garlic Lemon Butter Sauce
- 2 garlic cloves, minced
- 1/4 cup low-sodium chicken broth
- 2 Tbsp fresh lemon juice
- 3 Tbsp + 1 tsp unsalted butter, diced into 1 Tbsp pieces
- 1/2 tsp honey
- 2 Tbsp minced fresh parsley
- Lemon slices for garnish (optional)
Instructions
- Rest the salmon: Remove the salmon fillets from the refrigerator and allow them to sit at room temperature for about 10 minutes to ensure even cooking throughout the fillets.
- Prepare the sauce: In a small saucepan, melt 1 teaspoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until lightly golden and fragrant. Pour in the chicken broth and fresh lemon juice, then simmer the sauce until it reduces by half, about 3 minutes. Stir in the remaining butter and honey, whisking continuously until the sauce is smooth. Set aside.
- Season salmon: Pat the salmon fillets dry with paper towels to remove any excess moisture. Season both sides generously with salt and freshly ground black pepper.
- Cook salmon: Heat 2 teaspoons of olive oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Place the salmon fillets in the skillet and cook for about 4 minutes on the first side until golden brown. Flip the fillets and cook for an additional 2-3 minutes until the salmon is cooked through and flakes easily with a fork.
- Serve: Transfer the cooked salmon fillets to individual plates. Drizzle each generously with the prepared garlic lemon butter sauce, sprinkle with minced fresh parsley, and garnish with lemon slices if desired. Serve immediately for the best flavor and texture.
Notes
- Allowing the salmon to rest at room temperature before cooking helps it cook evenly.
- Use low-sodium chicken broth to control the salt content in the sauce.
- Patting the salmon dry is key to achieving a crispy golden crust during cooking.
- The sauce can be prepared ahead of time and gently reheated before serving.
- Feel free to garnish with fresh herbs like dill or chives for added flavor variation.
