Pan Seared Lemon Rosemary Salmon
Pan seared lemon rosemary salmon with crispy edges, buttery garlic herb sauce, and fresh lemon. A fast, one-pan dinner that feels fancy without the work.
Servings: 2 people
Calories: 420kcal
Equipment
- 1 skillet
Ingredients
- 2 salmon fillets about 6 oz each
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic
- 2 sprigs fresh rosemary or 1 teaspoon dried
- 1 lemon zest + juice
- Red pepper flakes optional
Instructions
- Pat salmon dry and season with salt and pepper.2 salmon fillets, ¼ teaspoon black pepper, ½ teaspoon salt
- Heat oil in a skillet over medium-high heat.1 tablespoon olive oil
- Sear salmon skin-side down 4–5 minutes.2 salmon fillets
- Flip and cook 2–4 minutes more.
- Add butter, garlic, rosemary, and lemon zest; baste briefly.1 tablespoon butter, 2 cloves garlic, 2 sprigs fresh rosemary, 1 lemon, Red pepper flakes
- Finish with lemon juice and serve.1 lemon
Notes
- Dry salmon = better sear
- Don’t move it while searing
- Pull early to avoid dryness
- Skin-on or skinless both work
Nutrition
Calories: 420kcal
