Garlic Butter Pan-Seared Salmon
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Moar garlic, moar buttah! Don't be scared about the amount of butter in this recipe - it poaches and bastes the fish wonderfully and you don't eat that much of it.
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Serves 4
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1 1/2 medium lemons
4 cloves garlic 2 tablespoons chopped fresh parsley leaves 4 (6-ounce) skin-on salmon fillets 1 teaspoon kosher salt 2 tablespoons olive oil 8 tablespoons (1 stick) unsalted butter |
Juice 1 of the lemons until you have 2 tablespoons juice. Cut the remaining 1/2 lemon into 4 wedges for serving. Mince 4 garlic cloves. Chop until you have 2 tablespoons fresh parsley leaves. Pat 4 salmon fillets dry with a paper towel and season with 1 teaspoon kosher salt.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the salmon skin-side up and and sear until golden-brown on the bottom, about 4 minutes. Flip the salmon. Add 8 tablespoons (1 stick) unsalted butter and the garlic and continue to cook, occasionally using a spoon to baste the salmon with the butter, until the salmon is just cooked through cooked, about 4 minutes more. Sprinkle with the parsley and drizzle with the lemon juice. Serve with the lemon wedges. |