Pan-Seared Salmon with Lemon Butter Sauce

Ingredients

• 4 salmon fillets, skin-on, 6 oz each
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 2 garlic cloves, minced
• 1/3 cup low-sodium chicken or vegetable broth
• 2 tablespoons fresh lemon juice
• 1 lemon, thinly sliced, for garnish
• 2 tablespoons fresh parsley, chopped

Nutrition (estimated per serving)

Method

1. Take the salmon fillets out of the fridge 15 minutes before cooking so they cook more evenly; pat both sides completely dry with paper towels. Wet skin will not crisp and will make the fish stick to the pan.
2. Season both sides of each fillet with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper total, pressing lightly so it sticks.
3. Set a large heavy skillet (stainless steel or cast iron, 12 inches) over medium-high heat and add the olive oil. Heat for about 2 minutes until the oil shimmers and moves easily when you tilt the pan; a too-cool pan is the main reason skin sticks instead of crisping.
4. Lay the fillets in the pan skin-side down, away from you to avoid splatter, and press each one gently with a spatula for 10 seconds so the skin makes full contact with the pan.
5. Cook undisturbed for 5 to 6 minutes. Do not move or flip the fish during this time; you will see the flesh turn opaque pink about two-thirds of the way up the side, and the skin should look deep golden and release easily from the pan when you nudge it.
6. Flip the fillets carefully with a thin fish spatula and cook the second side for 2 to 3 minutes more, until the salmon reaches an internal temperature of 125 to 130 F for medium (use an instant-read thermometer inserted into the thickest part) or 145 F if you prefer it fully cooked through. The flesh should flake easily with a fork when done.
7. Transfer the salmon to a plate and tent loosely with foil to keep warm. Do not wash the pan; the browned bits left behind are flavor for the sauce.
8. Reduce the heat to medium-low and add 1 tablespoon of the butter to the same pan. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned; garlic burns quickly and turns bitter if left too long.
9. Pour in the broth and lemon juice, scraping up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 minutes until the liquid reduces slightly.
10. Remove the pan from the heat and add the remaining 3 tablespoons of butter, swirling the pan constantly until the butter melts into a smooth, glossy sauce. Adding the butter off the heat and swirling rather than stirring keeps the sauce from separating into an oily puddle.
11. Stir in the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
12. Spoon the lemon butter sauce over the salmon fillets, top with lemon slices and chopped parsley, and serve immediately.

Tips