Crispy Pan Seared Salmon with a Lemon Garlic Butter Sauce is a deliciously easy salmon recipe that can be ready in minutes!
a reliable thing about pan seared salmon is that it's super crispy on the outside, while soft, tender and flakey on the inside, finished with a silky, buttery sauce. Our family favourite low carb salmon recipe is now yours!
SALMON
Even after pumping out bangers like our Creamy Garlic Butter Salmon and our Honey Mustard Salmonthis simple pan seared salmon recipe has to be one of our family's favourites. Searing salmon in a hot pan is one of our favourite ways to eat salmon. Not only because it's good, but salmon is also a fantastic source of nutrients, such as omega-3 and vitamin B.
If you're watching your calories, this pan seared salmon recipe will tick all of your boxes. High in protein and full of healthy fats, every bite of our tangy, garlicky salmon will leave you feeling fuller for longer.
This pan seared salmon uses minimal ingredients but has maximum taste, allowing the flavour of salmon to shine through. You can't go wrong with this recipe. Much less fuss than our Creamy Spinach Stuffed Salmon recipe, it comes together fast, making it good for any night of the week.
HOW TO COOK PAN SEARED SALMON
Grab all of your ingredients first as this recipe cooks fast!
- Skinless salmon fillets
- Lemon juice
- Olive oil
- Butter
- Garlic
- Parsley
HOW TO PAN 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 prevent the salmon from sticking to the pan and causing unnecessary stress.
- You can substitute the butter with 2 tablespoons of olive oil if you're hesitant to use butter
- Add in a splash of white wine also for a gourmet feel! (we usually add in 3-4 tablespoons)
- Fresh parsley is the only way to go with this! We don't recommend cooking or garnishing with dried parsley
Serve it with
Throw some greenery on your plate and pair your pan seared salmon with some Buttery Sautéed Green Beans or some Creamy Mashed Potato.
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 Easy Salmon Piccata Easy Honey Garlic Salmon
What you need
- 28 ounces skinless salmon filets
- 1/4 teaspoon salt to season
- 1/4 teaspoon pepper to season
- 3 tablespoons lemon juice divided
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 cloves garlic finely chopped or minced
- 4 tablespoons Italian parsley fresh, chopped, divided
- 1/2 lemon sliced
Method
- 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.
