Crispy Seared Lemon Garlic Herb Salmon is a deliciously easy salmon recipe ready in minutes!
Lemon Garlic Herb Salmon fillets are pan fried until super crispy on the outside, while soft, tender, flakey and buttery on the inside, and finished with a lemon garlic butter sauce. Our family favourite low carb salmon recipe is now yours!
Pan frying salmon is the only way my husband will eat salmon, and this recipe is one I make often for him. Minimal ingredients and maximum taste, while allowing the flavour of salmon to shine through, you really can’t go wrong with this recipe.
SOME TIPS:
- A good quality non stick pan will save you unnecessary stress of salmon sticking to a non-seasoned pan, and many tears of frustration
- You can substitute the butter with 2 tablespoons of olive oil if your hesitant to use butter
- Add in a splash of white wine also for a gourmet feel! (I usually add in 3-4 tablespoons)
- Fresh parsley is the only way to go with this! I don’t really recommend cooking or garnishing with dried parsley
Gah! De-LICIOUS!
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- 4 (7-ounce | 200-gram) salmon filets, without skin
- Salt and pepper , to season
- 3 tablespoons lemon juice , divided
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 cloves garlic , finely chopped or minced
- 4 tablespoons fresh chopped Italian parsley leaves , divided
- Lemon slices of half a lemon
- Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
- Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Add salmon filets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
Flip and sear the other side of each filet for TWO minutes. Then, add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness, while stirring the butter and garlic around each filet. (The butter will begin to brown slightly. YUM!) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
- Garnish with the remaining parsley; drizzle the butter over each filet, and serve immediately.
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Karina says
You can use the butter or olive oil when searing the salmon. Hope that helps clarify it for you! Thanks so much for following along with me! You will love this salmon! Enjoy!
Lisa says
hi karina. the instructions say “Flip and sear the other side of each filet for TWO minutes. Then, add in the remaining butter” but for the life of me, i can’t figure out what i did with the beginning butter! LOL … help!
Lala says
This came out amazing!
Karina says
You’re welcome Rohit! I’m so glad you enjoyed this one!
Rohit says
Simple receipe and great result! Thanks a ton for sharing this
April says
I’m all in for trying this tonight for me & my boyfriend. This is my first time cooking & eating salmon so I am excited to try this. I have a little confusion however.. In step 3, it says to add remaining butter after flipping the filets.. Where do I put the first amount of butter at? In the olive oil in step 2? I want this to come out perfect so I just wanted to make sure I don’t miss anything.
Latoya says
So, you do leave the skin on?
Ana says
Amazing recipe. Love the garlic and lemon combined with the crispness of the salmon. Tried it today!
Barbara says
Was great a definite do over.
Cindy says
So easy, moist and delicious!
doris gonzalez says
I would love to know the nutritional value. I love salmon, can’t wait to try it. thanks.
Karina says
Hi Kandy! My apologies! I’ve fixed it to read ‘flesh side down’. Thank you for picking that up!
Kandy McDonald says
This recipe looks amazing and I want to try right away. My question is this. The ingredients say skinless fillets, but the directions day to saute them skin side down first. I prefer skinless, but if the recipe is better with the shin on, I’ll do it that way.