Salmon with Garlic Lemon Butter Sauce

Pan-seared salmon topped with a bright garlic lemon butter sauce for a quick, elegant weeknight meal.

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 servings

4 salmon fillets (6 oz each), skinless, about 1-inch thick
salt and freshly ground black pepper
2 tsp olive oil
2 cloves garlic, minced
1/4 cup low-sodium chicken broth
2 Tbsp fresh lemon juice
3 Tbsp unsalted butter, plus 1 tsp (divide as directed), diced plus an extra 1 tsp butter for sautéing garlic
1/2 tsp honey
2 Tbsp minced fresh parsley
lemon slices for garnish (optional)

Remove the salmon from the refrigerator and let sit at room temperature for 10 minutes.
In a small saucepan, melt 1 teaspoon of butter over medium heat, then add the minced garlic and sauté until lightly golden, about 1–2 minutes.
Pour in the chicken broth and lemon juice and simmer until reduced by half to about 3 tablespoons, about 3 minutes.
Remove the pan from heat, whisk in the remaining 3 tablespoons of diced butter and the honey until smooth, then set the sauce aside.
Pat the salmon dry on both sides with paper towels and season both sides with salt and freshly ground black pepper.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
Add the salmon fillets, presentation-side down, and cook without moving until the bottom is golden brown, about 4 minutes.
Flip the fillets and cook until opaque and cooked through, about 2–3 minutes more depending on thickness.
Transfer the salmon to plates, drizzle each serving generously with the garlic lemon butter sauce, sprinkle with minced parsley, and garnish with lemon slices if desired. Serve immediately.