Pan Fried Salmon Garlic Butter (Printable)

Perfect crispy-skinned salmon with zesty lemon butter sauce and herbs

# What You'll Need:

→ Fish

01 - 2 skin-on salmon fillets (about 6.3 oz each)
02 - Sea salt, to taste
03 - Freshly ground black pepper, to taste

→ For Frying

04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter

→ Sauce & Garnish

06 - 1 garlic clove, crushed
07 - 1 tbsp capers, rinsed
08 - Juice of ½ lemon
09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges, to serve

→ Vegetables

11 - 7 oz tenderstem broccoli or asparagus
12 - Sea salt, to taste

# How-To Steps:

01 - Pat the salmon fillets completely dry with kitchen paper. Season both sides generously with sea salt and freshly ground black pepper.
02 - Heat olive oil in a large non-stick frying pan over medium-high heat until shimmering but not smoking.
03 - Place salmon fillets skin-side down in the hot pan. Press gently with a spatula for 10 seconds to prevent curling and ensure even contact with the pan.
04 - Cook skin-side down for 5–6 minutes until the skin is golden and crispy, and the fish is cooked about two-thirds of the way up the side.
05 - Carefully flip the salmon fillets. Add butter and crushed garlic to the pan. As butter melts and foams, tilt the pan and continuously spoon the aromatic butter over the fish for 1–2 minutes until just cooked through.
06 - Add capers and lemon juice to the pan. Spoon the bright, tangy sauce over the salmon to coat evenly.
07 - Remove from heat. Sprinkle with fresh chopped parsley. Let rest briefly while finishing the vegetables.
08 - Blanch broccoli or asparagus in boiling salted water for 2–3 minutes until just tender-crisp. Drain well.
09 - Arrange salmon alongside vegetables. Serve immediately with lemon wedges for squeezing over the fish.

# Expert Advice:

01 -
  • You will get impossibly crispy skin without any fancy equipment or technique
  • The butter sauce transforms simple ingredients into something that tastes expensive
  • Everything happens in one pan so cleanup is almost nonexistent
02 -
  • Dry the fish thoroughly or the skin will steam instead of crisp no matter how hot your pan gets
  • Do not move the salmon once it hits the pan those first few minutes are crucial for skin contact
  • The pan should be hot enough that you hear a satisfying sizzle immediately when the fish goes in
03 -
  • Use a fish spatula for easier flipping as its thin edge slides right under the delicate fillet
  • Let the salmon rest for one minute off the heat before serving so the juices redistribute

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