Lemony-Garlic Pan-Seared Salmon
This gorgeous salmon dish will make your kitchen smell absolutely amazing and have your family asking for seconds! Perfect for busy weeknights when you want something healthy and delicious, this recipe delivers restaurant-quality results in just 15 minutes. You’ll love how the crispy skin and bright lemon flavors make every bite feel special.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 15 minutes, Serves: 4 people.
Nutrition Profile: Sesame-Free, Diabetes-Friendly, Nut-Free, Healthy Pregnancy, Soy-Free, Heart-Healthy, High-Protein, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 259 Calories, 15g Fat, 1g Carbs, 28g Protein.
Ingredients You’ll Need
Salmon fillets: You’ll need 4 skin-on salmon fillets, about 5 ounces each. The skin helps keep everything together and gets wonderfully crispy!
Garlic powder: Just half a teaspoon gives you that perfect garlic flavor without any fuss. It distributes so evenly on the fish.
Salt: Half a teaspoon of regular salt brings out all the natural flavors. Don’t skip this step!
Salt-free lemon pepper: This adds the perfect citrusy kick with a little heat. You can find it in any spice aisle.
Extra-virgin olive oil: One tablespoon is all you need for that beautiful golden sear. The good stuff really makes a difference here.
Fresh garlic: One large clove, crushed, infuses the butter with amazing flavor. Fresh is definitely best for this recipe.
Unsalted butter: Just one tablespoon creates the most delicious pan sauce. It makes everything taste rich and restaurant-fancy.
Fresh herbs: One tablespoon of chopped parsley, chives, or dill adds that bright, fresh finish. Use whatever looks good at the store!
Lemon zest: Half a teaspoon of grated lemon zest makes everything pop with citrus flavor. Don’t forget the lemon wedges for serving too!
How to Make Lemony-Garlic Pan-Seared Salmon
Step 1: Pat your salmon fillets completely dry with paper towels. Sprinkle both sides evenly with garlic powder, salt, and lemon pepper. Make sure every bit gets seasoned!
Step 2: Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers. Add the salmon skin-side down first. Press each fillet gently with your spatula for about 15 seconds so they lay flat against the pan.
Step 3: Let the salmon cook undisturbed for 3 to 4 minutes. You’ll know it’s ready to flip when the skin releases easily from the pan and the edges look opaque. Don’t rush this step – that’s how you get crispy skin!
Step 4: Reduce heat to medium-low and carefully flip the salmon. Add the crushed garlic clove and butter to the pan right away. Cook for 2 to 4 more minutes, swirling the butter around occasionally.
Step 5: Check that the thickest part reaches 145°F with an instant-read thermometer. Remove and toss the garlic clove. Transfer your beautiful salmon to a serving platter and sprinkle with fresh herbs and lemon zest. Serve with lemon wedges on the side!
Easy and Quick Lemony-Garlic Pan-Seared Salmon Version
Want to make this even simpler? You can use skinless salmon fillets and skip the pressing step! Just cook for about 3 minutes on the first side and 2-3 minutes after flipping. You can also use dried herbs instead of fresh – just use 1 teaspoon instead of 1 tablespoon. The flavor will still be absolutely delicious and you’ll save a few minutes of prep time!
Serving Ideas
This salmon makes a complete, satisfying meal all on its own! I love serving it with fluffy rice pilaf and roasted asparagus for a restaurant-quality dinner. Simple steamed broccoli or a crisp green salad with lemon vinaigrette also pair beautifully with those bright, garlicky flavors.
Storage
Store leftover salmon in the refrigerator for up to 3 days in a covered container. To reheat, warm it gently in a 300°F oven for about 10 minutes, or enjoy it cold flaked over a salad. The flavors are still amazing the next day!
Substitutions
No lemon pepper? No worries! Just use your favorite salt-free seasoning blend or make your own with black pepper and dried lemon zest. You can swap the fresh herbs for 1 teaspoon of dried herbs if that’s what you have. Skinless fillets work perfectly fine too – just follow the same cooking method!
Pro Tips
- Get crispy skin: Make sure your salmon is completely dry before seasoning. Any moisture will prevent that perfect crispy texture!
- Don’t move it: Let the salmon cook undisturbed on the first side. It will release naturally when it’s ready to flip.
- Fresh is best: Buy salmon that feels firm and smells like the ocean, not fishy. Your nose knows!
- Temperature matters: An instant-read thermometer takes the guesswork out of perfectly cooked fish.
FAQs
Can I use frozen salmon for this recipe?
You bet! Just make sure to thaw it completely first and pat it extra dry. Frozen salmon can hold more moisture, so take your time getting it really dry for the best sear.
What if I don’t have an instant-read thermometer?
Sure, you can still make perfect salmon! Look for the fish to turn opaque all the way through and flake easily with a fork. The center should be just barely translucent when you peek inside.
Is it really safe to eat the salmon skin?
Absolutely! Salmon skin is totally safe and packed with the same healthy nutrients as the fish. Plus, when it’s cooked right, it gets deliciously crispy. But if you prefer, you can easily remove it after cooking.
Can I make this with skinless salmon?
Of course! Just follow the exact same cooking method. Skinless fillets work perfectly fine, you just won’t get that crispy skin texture. The flavor will be just as amazing!
How do I know if my salmon is fresh?
Fresh salmon should feel firm when you touch it and bounce back. It should smell like clean ocean water, not fishy at all. The color should be vibrant and the flesh should look moist but not slimy.
I hope you love this simple but elegant salmon recipe as much as my family does! It’s become our go-to for both busy weeknights and special occasions. Let me know how yours turns out – I’d love to hear about your favorite herb combinations!
