Pan Seared Lemon Rosemary Salmon with Garlic Butter
Salmon fillets seared in one skillet, then basted in butter with garlic, rosemary, and lemon until the edges crisp and the center stays just barely translucent. Frozen fillets work as long as you thaw and pat them dry. About 20 minutes start to finish.
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 the salmon fillets dry with paper towels. Season both sides with salt, pepper, and red pepper flakes if using. Do this right before cooking.2 salmon fillets, ½ tsp salt, ¼ tsp black pepper, Red pepper flakes
- Heat a cast iron or stainless skillet over medium-high heat. Add the olive oil and let it shimmer.1 tbsp olive oil
- Place the fillets in the pan, skin side down if skin-on, and press lightly for 10 seconds so they do not curl. Cook 4 to 5 minutes without moving them, until golden and the salmon releases from the pan on its own.2 salmon fillets
- Flip the fillets and reduce the heat to medium.
- Add the butter, smashed garlic cloves, rosemary sprigs, and lemon zest. Once the butter melts, tilt the pan and spoon the butter over the fillets continuously for 1 to 2 minutes, until the salmon reaches 125 to 130°F at the thickest part.1 tbsp butter, 2 cloves garlic, 2 sprigs fresh rosemary, 1 lemon
- Remove the pan from the heat. Squeeze the lemon juice over the fillets and let them rest 2 to 3 minutes before serving. Spoon the pan butter over the top.
Notes
- Frozen salmon works. Thaw overnight in the fridge, or seal in a bag and submerge in cold water for 20 to 30 minutes. Remove vacuum-sealed fillets from the packaging before thawing. Pat dry twice, since thawed salmon carries more surface water than fresh.
- Doneness. 125 to 130°F gives a tender, glossy center. 135 to 140°F is firmer. USDA guidance for fish is 145°F, so anything lower is a texture preference. Salmon keeps cooking off the heat, so pull it early.
- Match your fillet thickness. Around 1 inch is ideal. Thinner fillets cook faster than the timing above, so start checking at 3 minutes.
- Dried rosemary. Use about 1 teaspoon dried in place of a tablespoon of fresh. Add it with the butter at step 5 so it softens in the fat instead of scorching.
- Do not mince the garlic. Smashed cloves survive the pan. Minced garlic scorches in the time the salmon needs and turns the butter bitter.
- Oven method. Bake at 400°F for 12 to 15 minutes. Melt the butter with the garlic, rosemary, and zest first and spoon it over the fillets before baking. Start checking at 12 minutes.
- Storage. Keeps 3 to 4 days in an airtight container in the fridge. Reheat covered over low heat with a splash of water, or flake it cold over a salad instead.
Nutrition
Calories: 420kcal
