She’s the Goose
Suppers · Summer
Pan-Seared Salmon with Garlic Butter
Salt, pepper, garlic, and the discipline to leave the fish alone.
A quick weeknight dish that rewards patience over complexity — about fifteen minutes from start to table.
Ingredients
The fish
- 4 salmon fillets, about 6 oz each
- Kosher salt and coarsely ground black pepper
- 1 tsp garlic powder
- 2 Tbsp olive oil
The garlic butter
- 3 Tbsp unsalted butter
- 3 garlic cloves, smashed
- A few sprigs of fresh thyme
- ½ lemon, plus more for serving
Method
- 01
Pat the fillets very dry. Season generously with salt, pepper, and garlic powder. Let them sit 10 minutes while the pan heats.
- 02
Heat the olive oil in a heavy skillet over medium-high until it shimmers.
- 03
Lay the fillets flesh-side down, press gently for a few seconds, then leave them untouched for 4 minutes, until a golden crust releases on its own.
- 04
Flip the fillets, lower the heat to medium, and add the butter, smashed garlic, and thyme to the pan.
- 05
Tilt the pan and spoon the foaming garlic butter over the fish for 2–3 minutes, until the center is barely opaque.
- 06
Rest the fillets off the heat a few minutes, squeeze the lemon over, and serve with more lemon alongside.
Notes
For skin-on fillets, start skin-side down and add an extra minute for crisp skin.