Description
A simple and elegant salmon dish featuring a rich garlic lemon butter sauce. Perfectly seared salmon fillets are smothered in a bright and flavorful sauce made from fresh garlic, lemon juice, and butter, garnished with fresh parsley and lemon slices. This recipe is quick to prepare and ideal for a healthy, impressive meal.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 oz each)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
Garlic Lemon Butter Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish
Instructions
- Season the salmon fillets: Season the salmon fillets on both sides with salt and black pepper according to your taste.
- Heat olive oil: Place a large skillet over medium-high heat and heat the olive oil until hot.
- Cook the salmon: Place the salmon fillets in the skillet skin-side up if they have skin. Cook each side for about 4-5 minutes, or until the salmon is golden brown and just cooked through. Remove the fillets from the skillet and set aside.
- Prepare the sauce: Reduce the skillet heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Add lemon juice and zest: Stir in the fresh lemon juice and lemon zest, and let the sauce simmer for 1-2 minutes to thicken slightly.
- Incorporate parsley and return salmon: Stir the chopped fresh parsley into the sauce, then return the salmon fillets to the skillet.
- Coat salmon with sauce: Spoon the garlic lemon butter sauce over the salmon to ensure each piece is well-coated.
- Finish cooking: Cook the salmon with the sauce for an additional 1-2 minutes so it heats through and absorbs the flavors.
- Serve: Remove from heat, garnish with lemon slices, and serve immediately for best flavor.
Notes
- Use fresh lemon juice for the best brightness in the sauce.
- Adjust cooking time based on the thickness of salmon fillets to avoid overcooking.
- You can substitute parsley with fresh dill or basil for a different herb flavor.
- If skin is on the salmon, place skin-side down first for a crispier texture.
- This recipe works well with other fatty fish like trout or sea bass.
