This quick Pan Seared Salmon with Garlic Butter Sauce is a weekly dinner staple! Grab the recipe and check out my cooking tip for working with seafood.
Do you love seafood dishes? Seafood isn’t usually the most affordable protein option, but since it cooks up so quickly it is a dinnertime staple that we rely on during the week.
Salmon, in particular, is one of our go to proteins because not only can it be prepared quickly, it is a nutrient dense food and is flavorful on it’s own, yet can be prepared in so many ways.
Cooking Tip: Ever wonder how to get the smell of garlic, onion or seafood off your hands when cooking? Simply squeeze lemon juice on your hands or rub your hands on a stainless steel faucet and then wash thoroughly with warm water and a good hand soap! Instantly, no matter how much garlic or fish you have prepped that day, your hands smell fresh and clean!
Today’s Pan Seared Salmon with Garlic Butter Sauce recipe is one that tastes delicious (seriously just looking at these photos has me craving it right now), can be ready in under 30 minutes, yet it is definitely one you don’t want to be smelling on your hands two hours later! LOL!
- 4 (6 to 8-ounce) salmon fillets
- ½ teaspoon each kosher salt and black pepper
- 1 tablespoon olive oil
- ¼ cup butter
- 5 cloves garlic, minced
- 1 small shallot, minced
- 2/3 cup white wine/fish or chicken stock
- 2 lemons, juiced and zested
- 2 tablespoons fresh sage, finely chopped
- Using a paper towel, pat salmon dry and season both sides with salt and black pepper.
- Heat a large skillet over medium-high heat. Add oil and 1 tablespoon butter to pan and swirl to coat. Add seasoned salmon, skin side down, to hot skillet. Cook for 5-6 minutes or until browned and skin becomes loosened from pan. Using a large slotted spatula, flip salmon and cook for an additional 3-4 minutes or until salmon is opaque throughout but still slightly pink in the center. Using a slotted spatula, transfer the fish to a plate and cover loosely with aluminum foil.
- Add the remaining butter to the hot skillet. Once butter is melted, add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 1-2 minutes. Stir in the wine/stock, lemon juice and mustard. Simmer for 2-3 minutes or until sauce is slightly thickened. Stir in sage and cook for additional 30 seconds. Pour warm sauce over salmon and serve immediately with additional fresh sage or lemon wedges.
Amount Per Serving: Unsaturated Fat: 0g