Description
Golden pan-seared salmon fillets finished in a rich garlic butter sauce with a hint of lemon and fresh parsley. A quick and flavorful dish perfect for an easy weeknight dinner.
Ingredients
- 4 boneless skinless salmon fillets
- 40g / 1/4 cup plain flour
- 1 teaspoon garlic powder
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 1/2 tablespoon olive oil
- 6 tablespoons / 90g unsalted butter, divided
- 2 cloves garlic, finely diced
- 120ml / 1/2 cup vegetable stock
- 1 tablespoon finely diced fresh parsley
- 1 lemon, cut into wedges
Instructions
- In a shallow dish, mix flour, garlic powder, salt, and black pepper. Coat each salmon fillet evenly and shake off excess.
- Heat olive oil in a large non-stick pan over medium-high heat. Add salmon and cook for about 3 minutes until golden underneath. Flip and cook another 2 minutes until golden. Add 1 tablespoon butter and baste for about 1 minute until nearly cooked through. Remove salmon and reduce heat to medium.
- Add garlic to the pan and sauté briefly until lightly golden. Pour in vegetable stock, scraping up any browned bits. Add remaining butter and whisk until the sauce emulsifies.
- Stir in parsley and season with a pinch of salt and pepper if needed. Let the sauce simmer for a few minutes until slightly thickened.
- Return salmon to the pan, spooning the sauce over to warm through. Serve with extra sauce and a squeeze of fresh lemon juice.
Notes
- Pat salmon dry before coating for a better crust.
- Use chicken stock instead of vegetable stock for a richer flavor if preferred.
- Do not burn the garlic; cook just until fragrant and lightly golden.
- Serve with mashed potatoes, rice, or steamed vegetables.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg
