This Garlic Butter Salmon recipe showcases flaky, tender salmon in a rich, buttery garlic sauce for an impressive meal that whips up in just 10 minutes! We pan-sear the salmon on the stovetop to give it a gorgeous golden color. And we only use one skillet so there’s minimal cleanup!
Season the salmon fillets on both sides with salt and black pepper.
Heat a large nonstick skillet over medium-high heat. Once hot, add the oil, and then the salmon (if your fillets have skin, add them skin-side-up at first). Let the salmon cook until golden, about 2 to 4 minutes on the first side, and then flip and cook until golden on the second side, about 2 to 3 minutes more. Transfer the salmon to a plate and tent with foil (make sure to tent with foil, this helps steam the salmon and make sure it’s cooked in the middle).
Turn the heat down to medium-low. To the skillet you cooked the salmon in, add the butter. Once melted, add the garlic and cook for 30 seconds, stirring constantly. Stir in the lemon juice.
Add the salmon back to the skillet and spoon the butter on top. Cook until the salmon is fully cooked (it should flake easily with a fork), which should only take about 1 minute.
Sprinkle the fresh parsley on top and serve with the lemon wedges to squeeze onto the salmon.
Notes
Net Carbs: 4g per serving
Cooking Tip: If you have the time, let the salmon fillets sit at room temperature for 15 minutes before cooking (they will sear faster and more evenly this way).
Do You Cover the Pan When Searing? When you’re searing things that cook quickly like fish, do not cover the pan. Once the fish is seared and golden on the outside, remove it from the skillet to a plate and drape a piece of foil on top to help the inside finish cooking.
How to Tell if Salmon is Cooked: Salmon is cooked when it’s opaque and flakes easily with a fork. You can also use a food thermometer to test salmon for doneness. According to the FDA, salmon should be cooked to an internal temperature of 145F in the thickest part. However, if you’re looking for a more medium-cooked salmon that retains some of its moisture, people generally aim for an internal temperature of 125 to 135F.