Skillet Seared Salmon with Garlic Lemon Butter Sauce⁠
.⁠
(6 oz) skinless salmon fillets (about 1-inch thick)⁠
Salt and freshly ground black pepper⁠
2 tsp olive oil⁠
2 garlic cloves, minced⁠
1/4 cup low-sodium chicken broth⁠
2 Tbsp fresh lemon juice⁠
3 Tbsp + 1 tsp unsalted butter, diced into 1 Tbsp pieces⁠
⁠
2 Tbsp minced fresh parsley⁠
Lemon slices for garnish (optional)⁠
.
Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and whisk until combined. Set sauce aside.⁠
Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 3 minutes per side, until golden brown and cooked through.⁠
Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately."⁠


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