Garlic-Butter Pan-Seared Salmon

Golden, crisp-edged salmon with a glossy garlic-butter pan sauce that tastes restaurant-level but cooks in minutes.

Ingredients

• 2 salmon fillets (about 180–220g / 6–8 oz each), skin-on or skinless
• 1 tbsp olive oil (or other neutral oil)
• 2 tbsp butter
• 2 garlic cloves, finely minced (or grated)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper

Method

• 1

  Step 1: Season the salmon

  Pat salmon dry very well (this is key for a crisp surface). Season both sides with salt and pepper.

• 2

  Step 2: Sear (skin side first if using skin-on)

  Heat oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Place salmon in the pan presentation-side down (skin-side up for skinless; skin-side down for skin-on). Press gently for 10 seconds so it makes full contact. Cook **4 minutes** undisturbed, until deeply golden and crisp at the edges.

• 3

  Step 3: Flip and finish

  Flip salmon. Cook **2–3 minutes** more (depending on thickness), until the sides turn opaque and the center is just slightly translucent when you peek with a knife.

• 4

  Step 4: Garlic-butter baste

  Reduce heat to medium. Add butter; once foaming, add garlic and stir for **30 seconds** until fragrant (don’t let it brown). Tilt the pan and spoon the butter over the salmon repeatedly for **30–60 seconds**.

• 5

  Step 5: Rest and serve

  Remove salmon to plates and rest **2 minutes**. Spoon the garlic-butter from the pan over the top.

Tips

• **Doneness cue:** Salmon is perfect when it flakes easily at the edges but still looks slightly moist in the center; it will finish cooking as it rests.
• **Avoid sticking:** Don’t move the salmon until it naturally releases—if it’s sticking, it needs another 30–60 seconds.
• **No butter?** Use extra olive oil and keep the heat a touch lower so the garlic doesn’t burn.
• **Serve with:** Rice, mashed potatoes, or a simple salad/steamed veg—anything that can catch the buttery sauce.

Nutrition (per serving, estimate)