Garlic Butter Pan-Seared Salmon Steak
This garlic butter pan-seared salmon steak is a restaurant-quality dish you can make in under 20 minutes! Juicy, tender, and packed with rich flavors, this salmon steak is cooked to perfection with a crispy seared skin and infused with buttery garlic goodness. It's an easy yet elegant seafood dish that's perfect for a quick weeknight dinner or a special occasion.
Equipment
- Large skillet (cast iron or non-stick)
- Tongs (for flipping the salmon)
- Spatula
- Small bowl (for mixing garlic butter)
- Knife and cutting board
- Measuring spoons
- Paper towels (for patting salmon dry)
Ingredients
- For the Salmon:
- 2 salmon steaks about 1 inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- For the Garlic Butter Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 teaspoon lemon juice
- 1 teaspoon chopped parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the Salmon: Pat the salmon steaks dry with a paper towel. Season both sides with salt and black pepper.
- Heat the Pan: Place a large skillet over medium-high heat. Add olive oil and let it heat until shimmering.
- Sear the Salmon: Add the salmon steaks to the pan, skin-side down. Cook for 4-5 minutes without moving them to create a crispy sear. Flip and cook the other side for another 3-4 minutes.
- Make the Garlic Butter Sauce: Reduce heat to medium. Add butter and minced garlic to the pan. Once the butter melts, spoon it over the salmon steaks while cooking for another 1-2 minutes.
- Add Final Touches: Sprinkle fresh thyme over the salmon and drizzle with lemon juice. Let it cook for another minute, then remove from heat.
- Serve: Plate the salmon steaks, drizzle with the remaining garlic butter sauce, and garnish with chopped parsley. Serve hot with lemon wedges.
Notes
Tip: Use wild-caught salmon for the best flavor and texture.
Pairings: Serve with roasted asparagus, mashed potatoes, or quinoa for a complete meal.
Variations: Try adding honey or chili flakes for a sweet and spicy twist.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat to maintain moisture.
Pairings: Serve with roasted asparagus, mashed potatoes, or quinoa for a complete meal.
Variations: Try adding honey or chili flakes for a sweet and spicy twist.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat to maintain moisture.