Description

A simple, beginner-proof weeknight dinner featuring pan-seared salmon topped with a bright, tangy garlic lemon herb sauce. Ready in under 20 minutes with just five ingredients.

Ingredients

Scale

4 salmon fillets (about 6 oz each / 170g each), skin-on or skinless
2 tablespoons extra virgin olive oil
Salt and black pepper (to taste, approx. ½ teaspoon salt per fillet)
4–5 cloves garlic, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
Optional: ¼ teaspoon red pepper flakes

Instructions

Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
Heat a large skillet over medium-high heat and add olive oil until it shimmers.
Place salmon in the pan skin-side down (if applicable). Press gently for 10 seconds to prevent curling. Cook undisturbed for 4 minutes until golden and crispy.
Flip fillets and cook for another 3-4 minutes until opaque and flaking easily. Remove salmon to a plate and tent with foil.
Reduce heat to medium-low. Add minced garlic to the same pan and stir constantly for 30 seconds until fragrant (do not brown).
Add lemon juice, lemon zest, and red pepper flakes (if using). Simmer for 1 minute.
Remove pan from heat and stir in chopped parsley.
Pour the sauce over the salmon and serve immediately.

Notes

Pat the salmon dry thoroughly to ensure a good sear. Do not move the fish while it cooks to allow the crust to form. Garlic burns quickly, so keep it moving. Salmon continues to cook after removal from heat; pull it off at 135°F (57°C) for medium doneness. For best results, use fresh garlic and freshly squeezed lemon juice.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: 1 fillet with sauce
Calories: 320
Sodium: 280
Fat: 18
Saturated Fat: 3
Carbohydrates: 2
Protein: 34

Keywords: salmon, garlic lemon herb sauce, weeknight dinner, one-pan meal, healthy seafood, gluten-free, dairy-free, keto-friendly, easy recipe