Italian Garlic Butter Pan-Seared Salmon

Pan-seared salmon with garlic herb butter, lemon slices and sun-dried tomatoes served with asparagus on a blue and whiteplate.

5 from 1 vote

Italian Garlic Butter Pan-Seared Salmon

This Italian Garlic Butter Pan-Seared Salmon is a quick and elegant skillet salmon recipe. Salmon fillets are rubbed with a savory spice blend, seared until golden and finished with fragrant garlic herb butter, sun-dried tomatoes and lemon.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course

Cuisine: Italian-Inspired

Keyword: salmon recipe pan-seared salmon skillet salmon garlic butter salmon easy salmon recipe Italian salmon

Servings:

Calories: 372kcal

Author: Chris Scheuer

Ingredients

For the rub

1½ teaspoons garlic salt I use Lawry's
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cornstarch
½ teaspoon freshly ground black pepper

For the salmon

4 salmon fillets 5–6 ounces each
extra-virgin olive oil for drizzling
1 tablespoon extra-virgin olive oil
3 tablespoons butter I use salted butter
2 teaspoons finely chopped sun-dried tomatoes
2 medium cloves garlic finely minced
2 teaspoons finely chopped fresh rosemary
½ teaspoon dried oregano
1 medium lemon thinly sliced

US Customary - Metric

Instructions

Prepare the rub

Combine all rub ingredients in a small bowl and stir well to combine. 1½ teaspoons garlic salt, 1 teaspoon sugar, 1 teaspoon paprika, 1 teaspoon ground coriander, 1 teaspoon cornstarch, ½ teaspoon freshly ground black pepper

Prepare the salmon

Pat the salmon fillets dry with paper towels. Drizzle lightly with olive oil and rub gently with your hands to coat all sides. 4 salmon fillets, extra-virgin olive oil
Sprinkle the spice rub evenly over the salmon fillets, coating all sides. Let the salmon rest at room temperature for 15 minutes.

For the salmon:

Heat a large non-stick skillet or cast-iron pan over medium heat. Add 1 tablespoon olive oil and swirl the pan to coat. 1 tablespoon extra-virgin olive oil
Place the salmon in the pan top (rounded/presentation side) down. Cook for 2½–3 minutes, or until the surface is beautifully golden brown.
If desired, use tongs to briefly sear the sides of the fillets for 10–15 seconds each.
Flip the salmon to the second side.

For the garlic herb butter:

Add the butter to the pan. Once melted, stir in the garlic, rosemary, oregano, and finely chopped sun-dried tomatoes. 3 tablespoons butter, 2 teaspoons finely chopped sun-dried tomatoes, 2 medium cloves garlic, 2 teaspoons finely chopped fresh rosemary, ½ teaspoon dried oregano
Tilt the pan slightly and spoon the butter mixture over the salmon as it cooks. Continue cooking until the salmon reaches 130–140°F in the center when tested with an instant-read thermometer.

To finish the salmon:

If the fillets have skin, use a thin, sharp knife to carefully remove it.
Transfer the salmon to serving plates.
Add the lemon slices to the pan with the butter and cook for about 30 seconds to infuse the sauce with fresh lemon flavor.
Spoon the butter sauce and lemon slices over the salmon and serve immediately.

Notes

Café Tips for Perfect Pan-Seared Salmon

Pat the salmon dry before seasoning. Removing excess moisture helps the fish develop a beautiful golden crust.
Allow the salmon to rest at room temperature for about 15 minutes before cooking. This helps it cook more evenly.
Use a hot skillet to get the best sear. A properly heated pan helps the salmon release easily and creates that delicious golden exterior.
For perfectly cooked salmon, look for an internal temperature of 130–140°F in the thickest part of the fillet.

Nutrition