Salmon is the ultimate weeknight fish. It’s fast, forgiving, and fancy enough for company. This version gets crispy skin and a bath in garlic butter sauce with a pop of lemon.
Fifteen minutes. One pan. You’ve got this.
Season the Salmon
Pat salmon dry. Season skin side with salt, flesh side with salt, pepper, and paprika.
Sear Skin Side Down
Heat oil in a large skillet over medium-high heat.
Place salmon skin-side down. Press gently for 10 seconds.
Cook 4-5 minutes until skin is crispy.
Flip and Add Butter
Flip salmon. Add butter and garlic to the pan.
Cook 2-3 minutes more until salmon is flaky.
Add lemon juice and zest in the last minute.
Baste & Serve
Spoon garlic butter sauce over the salmon constantly for 1 minute.
Sprinkle with parsley. Serve with lemon wedges.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Best fresh. Keeps in fridge for 2 days. Reheat gently in a skillet (microwave ruins texture). Cold salmon is great over salads. Not freezer-friendly. Eat it while it’s hot and crispy.
