Crispy Pan Seared Salmon with a Lemon Garlic Butter Sauce is a deliciously easy salmon recipe ready in minutes!
Pan Seared Salmon are super crispy on the outside, while soft, tender and flakey on the inside, finished with a silky, flavourful buttery sauce. Our family favourite low carb salmon recipe is now yours!
SALMON
Searing salmon in a hot pan is one of our favourite ways to eat salmon, and this recipe is one I make often for our family.
Minimal ingredients and maximum taste, while allowing the flavour of salmon to shine through and taste absolutely delicious. You really can’t go wrong with this recipe. It comes together fast, making it perfect for any night of the week.
HOW TO MAKE PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE
Grab all of your ingredients first as this recipe cooks fast!
- Skinless salmon fillets
- Lemon juice
- Olive oil
- Butter
- Garlic
- Parsley
How To Sear Salmon
Dry room temperature salmon filets with paper towel.
Season all over with salt and pepper.
Squeeze lemon juice over each fillet.
Heat oil in a large non-stick pan or skillet over medium-high heat until hot.
Sear salmon flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan, until crispy and golden.
Flip and sear the other side until the outside is crispy.
Add in the butter, garlic, parsley and lemon juice, stirring the melting butter around each fillet. (The butter will begin to brown slightly.)
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
This pan seared salmon recipe is restaurant quality, ready in under 15 minutes! Perfectly cooked, crispy and flaky salmon with a silky, buttery lemon garlic sauce.
De-LICIOUS!
Love Salmon? Try these recipes!
Creamy Tuscan Salmon
Creamy Spinach Stuffed Salmon
Easy Honey Garlic Salmon
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured! FOLLOW CAFE DELITES ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
- 28 ounces (800 g) skinless salmon filets
- 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. Place salmon filets flesh side down, pressing them 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. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
-
Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
-
Garnish with the remaining parsley and drizzle the butter over each filet.
Serve immediately.
© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
Teri McCarthy says
Best salmon ever! My whole family loved it. Thanks for this wonderful recipe!!
Nancy says
Excellent!! I made this tonight in just a few minutes and it looked & tasted like restaurant fare. This is a keeper. Thank you.
Kari says
This recipe was amazing and so easy to make! A very elegant meal made at home. Even my picky grandfather enjoyed it.
Thank you for sharing!
Shari K Richart says
Thi was delish! I would have taken a picture but it got eaten too quickly!
Tonya Frost says
This recipe was sooooo delicious. Loved it and quick and easy to prepare.
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!
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!
Lala says
This came out amazing!
Rohit says
Simple receipe and great result! Thanks a ton for sharing this
Karina says
You’re welcome Rohit! I’m so glad you enjoyed this one!
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.
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.
Karina says
Hi Kandy! My apologies! I’ve fixed it to read ‘flesh side down’. Thank you for picking that up!