Ingredients
Scale
- 4 salmon fillets (about 5-6 ounces each), skin-on or skinless
- kosher salt and ground black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons salted butter, divided
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon lemon juice, plus lemon wedges for serving
- 1 teaspoon honey or brown sugar
- ΒΌ teaspoon crushed red pepper flakes or a pinch of cayenne (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Pat the salmon very dry with paper towels and season both sides with salt and pepper.
- Heat the olive oil and 1 tablespoon of butter in a large nonstick or well-seasoned skillet over medium-high heat. Place the salmon flesh-side down and cook until golden and crisp, about 4 minutes.
- Carefully flip the fillets, reduce the heat to medium, and cook just until the fish flakes easily with a fork, about 4-5 more minutes. Transfer to a plate.
- Reduce the heat to medium-low, add the remaining 2 tablespoons of butter to the skillet, and stir in the garlic. Cook for about 30 seconds until fragrant. Add the lemon juice, honey (or brown sugar), and red pepper flakes, stirring until smooth.
- Return the salmon to the skillet and spoon the garlic butter sauce generously over each fillet. Warm through for 1-2 minutes.
- Garnish with fresh parsley and serve with lemon wedges. Spoon extra sauce over each piece just before serving.
Notes
Use freshly minced garlic for the best flavor.
You can adjust the level of heat by varying the amount of red pepper flakes.
Substitute maple syrup for a different sweetness option.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.