Ingredients
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
While these ingredients are straightforward, feel free to add your twist. For instance, if you’re out of fresh lemon, bottled lemon juice can work in a pinch, though fresh truly elevates the flavor.
Instructions
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
- In a large non-stick skillet, heat the olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 3-4 minutes until the skin is crispy and the salmon is halfway cooked.
- Flip the fillets and add the butter and minced garlic to the pan. Allow the butter to melt and the garlic to become fragrant, about 1-2 minutes.
- Pour the lemon juice over the salmon and sprinkle with lemon zest. Cook for an additional 2-3 minutes, or until the salmon is cooked to your liking.
- Remove from heat, garnish with fresh parsley if using, and serve immediately.
As I learned from my abuela, cooking is about following your senses. Listen to the sizzle, watch the color, and trust your instincts to know when it’s done just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International