Go Back
A close-up shot of three crispy Pan-Seared Lemon Garlic Butter Salmon fillets on a white serving platter, garnished with fresh parsley and lemon wedges.

Pan-Seared Lemon Garlic Butter Salmon (Mediterranean Style)

Make restaurant-quality pan-seared salmon fillets in just 20 minutes. Features a gorgeous crispy golden crust, tender flaky interior, and a rich Mediterranean-inspired sauce made from melted butter, fresh garlic, and bright lemon juice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 3
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Salmon:
  • 3 salmon fillets roughly 6 oz each, skin-on or skinless
  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ½ tsp garlic powder optional, for flavor and golden color
For the Lemon Garlic Butter Sauce:
  • 3 tbsp unsalted butter divided
  • 4 cloves fresh garlic finely minced
  • Juice of ½ a large fresh lemon plus extra whole lemon wedges for serving
  • 2 tbsp fresh Italian flat-leaf parsley finely chopped

Method
 

  1. Prep the Salmon: Remove salmon fillets from the refrigerator 10 minutes before cooking. Pat the surfaces completely dry on all sides with paper towels. Season all sides evenly with sea salt, black pepper, and optional garlic powder.
  2. Sear the Fillets: Set a large cast iron skillet or heavy stainless steel pan over medium-high heat. Add the extra virgin olive oil and 1 tablespoon of butter. When the pan is hot and the fats are shimmering, lay the salmon flesh-side down. Sear undisturbed for 4 to 5 minutes until a deep, caramelized crust forms. Carefully flip the fillets using a fish spatula.
  3. Build the Sauce: Lower the pan heat to medium. Drop the remaining 2 tablespoons of cold butter and the minced fresh garlic into the open spaces of the skillet. Cook the garlic for 1 minute until fragrant, ensuring it does not scorch.
  4. Baste to Finish: Pour the fresh lemon juice and chopped parsley directly into the bubbling butter. Tilt the skillet slightly to pool the juices and use a large spoon to continuously pour the hot garlic-lemon butter over the tops of the salmon fillets for an additional 2 to 3 minutes until the fish flakes easily.
  5. Plate and Serve: Transfer the salmon to a clean serving platter. Pour all remaining pan sauce over the fish, garnish with extra fresh parsley, and serve immediately alongside fresh lemon wedges.

Notes

  • Pro-Tip: Ensuring the fish is completely dry before hitting the hot skillet is the secret to duplicating the crisp, professional crust captured in the image.
  • Safety: Always add your delicate fresh garlic after reducing the heat to medium to avoid bitterness from burning.
  • Variations: For a completely dairy-free alternative, substitute the butter with a high-quality cold-pressed extra virgin olive oil to bind the pan sauce.