pan seared salmon with lemon garlic butter sauce


  • 28 ounces (800 g) skinless salmon filets
  • Salt and pepper , to season
  • 3 tablespoons lemon juice , divided
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 cloves garlic , finely chopped or minced
  • 4 tablespoons fresh chopped Italian parsley leaves , divided
  • Lemon slices of half a lemon










  • Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
  • Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
  • Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices.  Stir the butter and garlic around each filet.
  • Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
  • Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.


Calories: 335kcal | Carbohydrates: 3g | Protein: 34g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 128mg | Potassium: 890mg | Vitamin A: 580IU | Vitamin C: 11.6mg | Calcium: 37mg | Iron: 1.7mg

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