Skillet Seared Salmon with Garlic Lemon Butter Sauce - Recipes From Chef

Ah, salmon. It’s like the gym coach of the dinner table—lean, fit, and always ready to deliver deliciousness. The recipe I want to share with you today merges the savory wisdom of traditional Italian cuisine with straightforward cooking techniques.

Imagine perfectly seared salmon fillets, kissed by garlic and enveloped in a luscious lemon butter sauce. It’s foolproof, flavorful, and a guaranteed crowd-pleaser.

Whether you’re serving a busy weeknight dinner or preparing for a small gathering, this skillet-seared salmon comes through every time. What’s more, it takes minimal effort without sacrificing flavor, making it the ideal dish for anyone looking to impress without the stress.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Dinner

Cuisine: Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

2 teaspoons extra-virgin olive oil – for searing, bringing a rich flavor.
2 garlic cloves, finely minced – adds aromatic depth.
1/4 teaspoon crushed red pepper flakes – for subtle heat that complements the salmon nicely.
1/4 cup low-sodium chicken stock – provides a flavorful base.
2 tablespoons freshly squeezed lemon juice – adds brightness and acidity.
1/2 teaspoon pure honey – balances acidity with a hint of sweetness.
1/2 teaspoon Dijon mustard – enhances depth in the sauce.
3 tablespoons 3 plus 1 teaspoon unsalted butter, cut into tablespoon-sized cubes – creates a silky finish.
2 tablespoons finely chopped fresh parsley leaves – for a burst of herbal freshness.
Kosher salt and freshly cracked black pepper – to season to taste.
4 boneless, skinless salmon fillets, approximately 1 inch thick – fresh or thawed 6 oz

Method

Step 1: Prepare the Salmon

Start by patting the salmon fillets dry with a paper towel. This is crucial for achieving a nice sear. Season both sides with kosher salt and freshly cracked black pepper. Set aside while you heat your skillet.

Step 2: Heat the Skillet

In a large skillet, add the olive oil and heat over medium-high heat until shimmering. This should take about 2-3 minutes.

Step 3: Sear the Salmon

Carefully place the salmon fillets skin-side down in the skillet. Sear without moving them for about 4-5 minutes, or until the skin is crispy and releases easily from the pan.
Step 4: Flip the Fillets
Using a spatula, gently flip the fillets over. Cook for an additional 3-4 minutes until the salmon is cooked through but still moist in the center. Remove the salmon from the skillet and keep warm on a plate.

Step 5: Make the Sauce

In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!

Step 6: Combine Ingredients

Add the chicken stock, lemon juice, honey, and Dijon mustard to the skillet. Stir well, scraping up any brown bits from the bottom. Bring to a simmer and cook for about 2 minutes to reduce slightly.

Step 7: Add the Butter

Turn the heat down to low and begin adding the butter cubes one at a time, stirring until fully melted and combined. This gives the sauce a creamy texture and rich flavor.

Step 8: Finish and Garnish

Stir in the crushed red pepper flakes and chopped parsley. Taste the sauce and adjust seasoning if necessary. Carefully pour the sauce over the salmon fillets to serve.

Notes

Choose Fresh Salmon: Always opt for the freshest salmon available. Look for firm, bright fillets without any discoloration.
Pat the Fillets Dry: Moisture is the enemy of a good sear. Make sure the skin is dry before placing it in the skillet.
Use a Heavy Skillet: A heavy skillet helps with even cooking and heat distribution, which is key for perfectly searing salmon.
Room Temperature Ingredients: Let the butter and any other ingredients come to room temperature for better mixing and incorporation into your sauce.
Adjust the Spice: If you love heat, feel free to increase the crushed red pepper. Alternatively, you can leave it out for a milder dish.