Pan-Seared Salmon

Pan-seared salmon is a simple, easy, and impressive main dish that can be ready in less than 20 minutes. Salmon fillets turn out tender and flaky with a crispy crust basted in garlic butter.

Prep Time 5

Cook Time 10

Total Time 15

Servings fillets

Author Heather

Ingredients

1 tablespoon olive oil
12 ounces salmon fillets
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons unsalted butter
2 cloves garlic minced
1 teaspoon minced parsley
lemon wedges for serving

Instructions

In a nonstick pan over medium heat, add olive oil.
Pat salmon fillets dry with a paper towel, then season all over with salt and pepper.
When hot, add salmon to the pan skin side down (if your salmon has skin) and cook for about 4-5 minutes, or until golden brown on the bottom and cooked at least halfway up the side of the fillets.
Carefully flip and add butter to the pan. Once butter has melted, gently spoon butter over the salmon as it cooks. Continue cooking and basting salmon until cooked through to your desired internal temperature* (cooking time depends on the thickness of your fish).
Remove salmon from the pan and add garlic and parsley to the remaining pan butter. Cook for about 30 seconds, or until garlic is lightly browned.
Pour garlic and parsley over salmon and serve with lemon wedges.

Notes

*Salmon internal temperature: The USDA recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit, or well-done. Some prefer the flaky texture of salmon around 125-130 degrees Fahrenheit, or medium doneness.
Leftovers: Leftover salmon will keep for 3-4 days in a tightly sealed container in the refrigerator.
Reheating: To gently reheat leftover salmon, heat a nonstick pan to medium-low heat, add salmon and a splash of water, and cover with a lid or tent with foil. Steam, adding more water as needed, until salmon is warmed through to your liking. Alternatively, preheat oven to 275F, lightly tent salmon with foil, and bake for 10-15 minutes.

Nutrition