Remove salmon from fridge 10–15 minutes before cooking. Pat completely dry with paper towels.
Season both sides with salt, pepper, garlic powder, and smoked paprika.
Heat skillet over medium-high. Add olive oil and 1 tbsp butter. Wait for foam to subside.
Place salmon flesh-side down. Sear undisturbed 3–4 minutes until deep golden.
Flip carefully. Cook skin-side down 2–3 minutes until skin crisps.
Push salmon aside. Add remaining 2 tbsp butter. Once melted, add garlic; cook 30–60 seconds.
Add lemon juice, lemon zest, and Dijon mustard. Stir and baste salmon for 1–2 minutes.
Check doneness: 125–130°F (52–54°C) for medium; 145°F (63°C) for fully cooked.
Remove from heat. Stir parsley into sauce. Spoon over salmon generously.
Serve immediately with lemon slices and extra parsley.
Lemon Garlic Salmon (Easy 20-Minute Weeknight Dinner)
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 17 minutes
- Serves: 4
Ingredients
- 4 salmon fillets, skin-on (about 6 oz each)
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 5 garlic cloves, minced
- 3 tbsp fresh lemon juice (about 1.5 lemons)
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
- Lemon slices, for serving
- Pinch of red pepper flakes (optional)
Method
- 1)
Notes
Drying the salmon thoroughly is the single most important step for a golden, restaurant-quality sear — don’t skip it.
Pull salmon slightly before it looks fully done — residual heat finishes it perfectly and keeps it moist.
Watch the garlic carefully; add lemon juice the moment it turns golden to prevent bitterness.