Ingredients
Equipment
Method
- Take the salmon out of the fridge 15-20 minutes before starting the recipe. Cut the salmon into 4 equal pieces and pat it dry with paper towels. Season each piece generously with salt & pepper.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Allow the pan to heat for a few minutes.
- Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the fish over and cook for another 2-4 minutes until cooked through. Transfer the salmon to a plate.
- Turn the heat down to medium-low. Add the remaining butter to the pan and let it melt. Stir in the garlic and lemon juice. Continue stirring for about a minute until the garlic is just cooked. Take the skillet off the heat once it is done.
- Add the salmon back to the skillet and spoon some sauce over top and sprinkle parsley on if using. Serve immediately. You may want to serve it with lemon wedges so people can add more lemon juice as needed.
Notes
Use Atlantic salmon that is about 1 inch thick for this recipe. If your salmon is thicker or thinner, you may need to adjust cooking time. Skinless salmon will cook faster. It is acceptable if you have slightly over a pound of salmon, but avoid crowding the pan.