Ingredients
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4 (5-ounce) skin-on salmon fillets
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½ teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon salt-free lemon pepper
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1 tablespoon extra-virgin olive oil
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1 large clove garlic, crushed
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1 tablespoon unsalted butter
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1 tablespoon chopped fresh herbs, such as parsley, chives and/or dill
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½ teaspoon grated lemon zest
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Lemon wedges for serving
Directions
- Pat salmon dry and sprinkle on both sides with garlic powder, salt and lemon pepper.
- Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon, skin-side down; cook, pressing the fillets down slightly with a spatula until they rest flat against the pan, about 15 seconds. Release spatula and continue cooking until the skin releases easily from the pan and the fish edges are opaque, 3 to 4 minutes. Reduce heat to medium-low and flip the salmon. Add garlic and butter to the pan; cook until an instant-read thermometer inserted into the thickest portion registers 145°F, 2 to 4 minutes, swirling the butter in the pan occasionally. Remove and discard the garlic clove.
- Transfer the salmon to a platter; sprinkle evenly with herbs and lemon zest. Serve with lemon wedges.
