Serves 4 | Ready in 25 minutes
A golden, crisp exterior and tender center let this rich, buttery salmon shine. Serve with roasted asparagus and rice or mashed potatoes.
Ingredients
- 4 Ōra King salmon fillets, 6 oz each, skin on
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 2 garlic cloves, minced
- ¼ cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- Lemon wedges, for serving
Directions
- Pat salmon thoroughly dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Cook for 4–5 minutes, until the skin is crisp.
- Flip and add 1 tablespoon butter. Cook for another 2–4 minutes, depending on thickness, until cooked through. Transfer to a plate.
- Reduce heat to medium-low. Add garlic and cook for 30 seconds. Pour in wine or broth, scraping up the browned bits. Simmer for 1–2 minutes.
- Stir in lemon juice and zest. Remove from heat and swirl in the remaining 2 tablespoons butter. Add parsley.
- Spoon sauce around the salmon, keeping the crisp skin above the sauce. Serve immediately with lemon wedges.