Garlic Butter Skillet Salmon
Golden Pan-Seared Salmon Basted in Herb-Garlic Butter with Bright Lemon and Fresh Parsley
This Garlic Butter Skillet Salmon brings together simplicity, flavor, and satisfying texture in a way few quick dinners can. The salmon develops a crisp, golden crust while remaining perfectly moist inside, thanks to gentle basting with melted garlic butter. Each spoonful of the sizzling butter coats the fish in layers of richness while still allowing the salmon’s natural sweetness to shine. Adding a squeeze of fresh lemon lifts the entire dish, creating a balanced flavor profile that’s bright yet indulgent. This recipe works beautifully for busy weeknights because it comes together fast, but it also feels special enough for gatherings or a quiet dinner where you want something impressive without a lot of fuss. The skillet technique ensures even cooking, lovely color, and deep savory aromas. Serve it with vegetables, rice, pasta, or crusty bread—anything that can soak up the fragrant butter. It’s a simple recipe, but the flavors taste anything but simple.
Ingredients
- 4 salmon fillets (6 oz / 170 g each), skin-on
- 1 tsp sea salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 garlic cloves, finely minced
- 1 tsp paprika
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- Optional: 1 sprig thyme or rosemary for aromatics
Instructions
- Prepare the Salmon: Pat the salmon fillets completely dry with paper towels. This is crucial for getting a crispy skin. Season both sides evenly with the salt, pepper, and paprika.
- Heat the Skillet: Place a large skillet (cast iron or stainless steel work best) over medium-high heat and add the olive oil.
- Sear the Skin: Once the oil is hot, carefully place the salmon fillets in the skillet, skin-side down. Cook for 4-5 minutes without moving them, until the skin is golden and crisp and the edges of the salmon have turned opaque.
- Add Butter & Garlic: Reduce the heat to medium. Add the butter and minced garlic to the skillet. As the butter melts, it will foam and become fragrant.
- Baste the Salmon: Tilt the skillet slightly towards you. Using a large spoon, continuously scoop the bubbling garlic butter and pour it over the top of the salmon fillets. Do this for 1-2 minutes. This cooks the top of the salmon gently and infuses it with flavor.
- Finish with Lemon & Herbs: Add the fresh lemon juice and the optional thyme or rosemary sprig to the butter. Baste the salmon one more time.
- Serve: Remove the skillet from the heat. Immediately sprinkle the salmon with the fresh lemon zest and chopped parsley. Serve directly from the skillet, spooning the extra garlic butter sauce over each fillet.
Delicious Variations
- Spicy Cajun Salmon: Replace paprika with Cajun seasoning and add a pinch of cayenne.
- Honey Garlic: Add 1 tablespoon honey to the melted butter for a glossy, sweet finish.
- Creamy Lemon: Stir in 2 tablespoons heavy cream once the salmon is fully cooked.
- Herb-Forward: Add dill, chives, or tarragon at the end for softer herbal notes.
- Smoky Pan Sauce: Add a splash of smoked paprika or a few drops of liquid smoke.
Storage & Reheating
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze portions for up to 2 months.
Reheat: Warm gently in a covered skillet over low heat with a teaspoon of water or butter to prevent drying.
Nutrition (per serving, approx.)
- Calories: 420
- Protein: 34g
- Fat: 29g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
Frequently Asked Questions
How do I keep salmon moist?
Short Answer: Avoid overcooking and baste with butter.
Detailed Answer: Salmon dries when cooked too long at high heat. Keeping the heat moderate and basting with melted butter helps maintain internal moisture. Use a thermometer if needed—pulling the fish at 125–130°F keeps it juicy. Resting the salmon briefly after cooking also allows juices to redistribute.
Should I leave the salmon skin on?
Short Answer: Yes, it helps prevent overcooking.
Detailed Answer: The skin protects the delicate flesh while searing, keeping the fish tender. It also crisps beautifully when cooked in a hot skillet. If you prefer not to eat the skin, keep it on during cooking and remove it afterward—it still improves texture and even cooking.
Can I make this with frozen salmon?
Short Answer: Yes, but thaw fully first.
Detailed Answer: Frozen salmon must thaw completely so it can sear and brown properly. Patting it very dry after thawing prevents excess moisture from steaming the fish instead of crisping it. The flavor remains the same as long as the fillets are good quality.
Why does my garlic burn?
Short Answer: Heat is too high.
Detailed Answer: Adding minced garlic to very hot oil or butter causes it to brown too fast, turning bitter. Lowering the heat before adding garlic ensures slow, fragrant sautéing. If garlic burns, wipe the skillet quickly and restart the butter to avoid off-flavors.
What skillet works best?
Short Answer: Cast iron or stainless steel.
Detailed Answer: These materials hold heat well, creating a consistent sear. Nonstick pans work, but they don’t produce as crisp of a crust. Cast iron also enhances browning and adds a deep golden color to the salmon skin.
