Garlic butter pan seared salmon has a crisp, golden skin, a moist center, and a spoonable sauce of browned butter, garlic, thyme, capers, and lemon. It is an elegant dinner that takes about 18 minutes, and you only need one skillet.
The secret is a hot pan and a little patience. The skin side sears undisturbed until it releases on its own, and then butter, garlic, and herbs go in for basting so the sauce coats the fish. Spoon it over the fillet and dinner is ready.
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Why This Garlic Butter Pan Seared Salmon Recipe Works
A dry fillet and a hot pan make crisp skin. Moisture is the enemy of browning, so patting the fish dry and starting it skin side down in hot oil creates a crackling crust.
Basting spreads flavor. Once the fillet is flipped, melted butter infused with garlic and thyme is spooned over the top, which keeps the surface moist and seasons it at the same time.
Capers and lemon balance the butter. Their briny, sharp flavor cuts through the richness so the salmon tastes bright rather than heavy.
Ingredients for Garlic Butter Pan Seared Salmon
- 2 center cut, skin on salmon fillets, about 6 ounces each
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, for searing
- 3 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 3 cloves garlic, smashed
- 1 tablespoon capers, drained
- Juice of 1/2 lemon, freshly squeezed
Salmon. Choose center cut fillets, which are thick and even, and leave the skin on for crisp texture. Take them out of the refrigerator 10 minutes before cooking.
Olive oil. The oil handles the high heat of searing, and the butter added later brings flavor without burning.
Butter. Unsalted butter lets you control the salt, which matters because capers are already salty.
Thyme and garlic. Smashed garlic cloves flavor the butter without burning like minced garlic does, and whole thyme sprigs infuse it and are easy to remove.
Capers and lemon. Capers add brine and a floral bite, while lemon adds acid. Squeeze the lemon in just before the fish finishes so the flavor stays fresh.
How to Make Garlic Butter Pan Seared Salmon
1. Heat the skillet Heat a large heavy bottomed skillet over medium heat for a couple of minutes.
2. Season the fish Pat the salmon dry with paper towels and season both sides with the kosher salt and pepper.
3. Add the oil Pour the olive oil into the skillet and heat until it shimmers but does not smoke.
4. Sear the skin side Place the fillets skin side down and sear for 3 to 4 minutes, until the skin releases naturally from the pan.
5. Flip and add the butter Flip the fillets and add the butter, thyme, garlic, capers, and lemon juice to the pan.
6. Baste the fish Cook 3 to 4 minutes more, tilting the pan and spooning the butter over the fillets, until the salmon reads 145 degrees F.
7. Plate it Spoon the pan sauce over the fish and serve right away.
How to Serve Garlic Butter Pan Seared Salmon
Spoon the pan sauce over each fillet and add a lemon wedge. The garlicky sauce loves a bed of creamy orzo, which soaks up every drop. Add a side of air fryer asparagus for a green vegetable, or fondant potatoes for a special dinner feel. A pitcher of refreshing drink pairing keeps the table relaxed.
How to Store and Reheat Garlic Butter Pan Seared Salmon
Cool leftovers within 2 hours and refrigerate them in an airtight container for up to 3 days. Reheat gently in a 275 degrees F oven for about 10 minutes until the fish reaches 165 degrees F, which keeps it from drying out. Cold salmon flakes well over salad. Store extra pan sauce for the same 3 days.
Tips and Variations for Garlic Butter Pan Seared Salmon
Pat it dry. Dry skin crisps while wet skin steams, so blot the fillets well with paper towels.
Let the skin release. Do not move the fish before it releases. Early flipping tears the skin.
Control the heat. Lower the heat after adding the butter so the garlic and butter turn golden instead of burning.
Use a thermometer. Cook the salmon to 145 degrees F, then rest it for 3 minutes.
Press gently. Press the fillets flat with a spatula for the first 10 seconds so the skin makes full contact.
Skip crowding. Cook in two batches if your skillet is small so the pan stays hot.
Use fresh thyme. Fresh sprigs hold up in the hot butter and are easy to lift out afterward.
Handle fish safely. Keep raw salmon cold until cooking, and use the Purdue Extension guide to storing leftovers for leftover storage times.
Frequently Asked Questions About Garlic Butter Pan Seared Salmon
How long should you cook garlic butter pan seared salmon?
Sear the skin side for 3 to 4 minutes, then flip and cook 3 to 4 minutes more while basting, until it reaches 145 degrees F.
Can I make garlic butter pan seared salmon without the skin?
Yes. Skinless fillets cook the same way, though you will not get the crisp skin. Sear the first side until golden.
How do I keep garlic butter pan seared salmon from sticking?
Use a hot pan with enough oil, pat the fish dry, and wait until the skin releases before you flip it.
Can I use frozen salmon?
Yes. Thaw it fully in the refrigerator and pat it very dry before searing.
What can I use instead of capers?
Chopped green olives or a pinch of extra lemon zest give a similar briny, bright note.
Pan Seared Salmon with Garlic Butter and Capers
Equipment
- Large heavy bottomed skillet
- Spatula
- Paper towels
- Instant-read thermometer
Ingredients
Main Ingredients
- 2 center cut skin on salmon fillets about 6 oz each
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 2 tbsp olive oil for searing
- 3 tbsp unsalted butter
- 4 sprigs fresh thyme
- 3 cloves garlic smashed
- 1 tbsp capers drained
- ½ lemon juiced
Instructions
Cooking
- Season. Pat the salmon dry and season both sides with the salt and pepper. Heat a heavy skillet over medium heat.
- Sear. Add the olive oil and heat until it shimmers, then place the fillets skin side down for 3 to 4 minutes until the skin releases.
- Flip. Turn the fillets and add the butter, thyme, garlic, capers, and lemon juice.
- Baste. Cook 3 to 4 minutes more, spooning the butter over the fish, until it reads 145 degrees F.
- Serve. Spoon the pan sauce over the fillets and serve right away.
