Garlic Butter Salmon Fillets (Printable)

Salmon fillets pan-seared in garlic butter with herbs and lemon. Quick, flavorful, and perfect for sharing.

# What's Needed:

→ Salmon

01 - 4 salmon fillets (approximately 6 oz each), skin on or off as desired
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper

→ Garlic Butter Sauce

04 - 3 tablespoons unsalted butter
05 - 4 garlic cloves, minced
06 - 1 tablespoon freshly squeezed lemon juice
07 - 1 teaspoon lemon zest
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh dill, chopped (optional)
10 - 1 tablespoon olive oil

# How to Make It:

01 - Dry salmon fillets thoroughly using paper towels. Season both sides of the fish with salt and black pepper.
02 - Warm olive oil in a large non-stick skillet over medium-high heat. Place fillets skin-side down if using skin-on, and cook for 4 to 5 minutes until the skin is crisp and flesh turns opaque three-quarters up the sides.
03 - Flip each fillet with a spatula and continue cooking for an additional 2 to 3 minutes until just cooked through. Transfer fillets to a plate, cover lightly, and set aside.
04 - Reduce heat to medium. Add unsalted butter to the skillet and allow to melt. Stir in minced garlic and sauté for about 1 minute until aromatic, without browning.
05 - Pour in freshly squeezed lemon juice and add lemon zest, stirring gently to blend flavors.
06 - Return salmon fillets to the skillet, basting each with garlic butter sauce. Sprinkle with chopped parsley and dill.
07 - Plate fillets immediately and spoon any remaining sauce over the top. Garnish with additional fresh herbs if desired.

# Tips for Success:

01 -
  • Ready start to finish in under thirty minutes
  • Perfect for both busy weeknights or entertaining
  • Uses simple fresh ingredients you can find anywhere
  • Pairs beautifully with almost any side dish
02 -
  • Naturally gluten free and pescatarian friendly
  • Packed with heart healthy omega three fatty acids
  • Stores well for next day lunch or meal prep
  • The technique makes every bite moist never dry
03 -
  • Always pat salmon dry even a little moisture will keep it from crisping
  • Let butter fully melt before adding garlic for even browning
  • Use only freshly squeezed lemon juice for the cleanest flavor
  • Never overcrowd the skillet each fillet needs room for a crisp edge

Go Back