Salmon is fast. Garlic butter makes everything better. Put them together and you’ve got a dinner that feels fancy but takes less time than ordering takeout.
This is a one-pan, no-fuss recipe. Crispy skin, tender flesh, and a silky garlic butter sauce that begs to be spooned over rice or roasted veggies. Fifteen minutes. Let’s go.
Step-by-Step Instructions
Season the Salmon
Pat salmon fillets dry with paper towels (crucial for crispy skin). Season both sides generously with salt and pepper.
Sear the Salmon
Heat olive oil in a large skillet over medium-high heat.
Place salmon skin-side down (if skin-on). Cook for 4-5 minutes without moving until golden and crispy.
Flip and cook for another 2-3 minutes. Remove salmon from pan and set aside.
Make Garlic Butter Sauce
Reduce heat to low. Melt butter in the same pan.
Add minced garlic and cook for 30-60 seconds until fragrant (don’t burn it).
Stir in lemon juice and scrape up any brown bits from the pan.
Combine and Serve
Return salmon to the pan. Spoon garlic butter sauce over the fillets. Let warm through for 1 minute.
Garnish with fresh parsley. Serve with lemon wedges.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
- Fridge: Keeps 2-3 days. Reheat gently in a skillet over low heat with a splash of water or butter (microwave can dry it out).
- Freezer (cooked): Freezes 1-2 months. Thaw overnight in fridge. Reheat at 300°F for 10 minutes.
- Make ahead tip: Season salmon up to a day ahead. Keep covered in fridge.
