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Pan-Seared Garlic Butter Salmon Fillets served on a dark rustic platter with fresh parsley garnish.

Pan-Seared Garlic Butter Salmon Fillets

Easy, restaurant-quality Pan-Seared Garlic Butter Salmon Fillets made Mediterranean-style in under 25 minutes. Features crispy golden salmon in a rich garlic, lemon, and parsley reduction.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 6
Course: Main Course
Cuisine: Greek, Iberian, Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

  • - 6 small salmon fillets skin-on or skinless, uniform size
  • - 3 tbsp Extra Virgin Olive Oil
  • - 2 tbsp unsalted butter divided
  • - 6 garlic cloves finely minced
  • - 1/2 cup low-sodium vegetable broth or seafood stock
  • - 1 lemon juiced and zested
  • - 1 cup fresh flat-leaf parsley coarsely chopped
  • - 1/2 tsp sea salt
  • - 1/4 tsp cracked black pepper
  • - 1/2 tsp onion powder
  • - 1/4 tsp dried oregano

Method
 

  1. Pat the salmon fillets completely dry on all sides using paper towels. Season evenly with sea salt, black pepper, onion powder, and dried oregano.
  2. Heat 3 tablespoons of Extra Virgin Olive Oil and 1 tablespoon of butter in a large 12-inch skillet over medium-high heat until hot.
  3. Add salmon fillets to the skillet flesh-side (or skin-side) down and sear undisturbed for 4 to 5 minutes until a deep golden-brown crust forms.
  4. Flip fillets and cook for another 2 to 3 minutes. Remove salmon and set aside on a plate.
  5. Reduce heat to medium. Add 1 tablespoon of butter and minced garlic to the skillet. Cook for 1 minute until fragrant.
  6. Pour in vegetable broth, lemon juice, and lemon zest, scraping up any browned bits from the pan. Simmer for 3 minutes until reduced by half.
  7. Turn heat to low. Stir in half of the chopped parsley until sauce becomes glossy.
  8. Nestles salmon fillets back into the skillet. Spoon sauce over the top for 1 to 2 minutes until hot.
  9. Garnish with remaining fresh parsley and serve immediately.

Notes

- For extra crispy skin, ensure salmon is completely dry and pan is very hot before searing.
- Wine substitution: Vegetable broth combined with fresh lemon juice creates a rich reduction without using alcohol.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet on low.