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Pan-Seared Salmon with Lemon Butter Sauce Recipe

American · Main course · 25 min total

A quick and elegant dish featuring crispy-skinned salmon fillets bathed in a tangy lemon butter sauce, perfect for a weeknight dinner or special occasion.

Ingredients

• 4 (6 oz) skin-on salmon fillets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers, drained
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and cook until skin is crispy, about 4-5 minutes.
3. Flip salmon and cook for another 3-4 minutes for medium, or until desired doneness. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add butter to the skillet and melt. Add garlic and cook for 30 seconds until fragrant.
5. Pour in chicken broth and lemon juice, scraping up any browned bits. Stir in capers and simmer for 1 minute until slightly thickened.
6. Return salmon to the skillet, spoon sauce over the top, and sprinkle with parsley. Serve immediately.

Tips

• Use a nonstick skillet to prevent the skin from sticking.
• For extra crispiness, press the fillets gently with a spatula while cooking skin-side down.
• Substitute chicken broth with white wine for a richer flavor.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

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