Recipe: Tasty Pan fried salmon with garlic and butter

Pan fried salmon with garlic and butter. Pan-seared salmon is pretty great — you get a nice amber crust that gives way to moist and tender salmon underneath without a ton of effort. But when you add a stick of butter and a heap of garlic, pan-seared salmon goes from wonderful to wow. This is a basic recipe for pan seared salmon, but there are so many different ingredients you can add to customize this dish to your tastes! Vegetables: You can cook some vegetables in the garlic butter sauce before you spoon it over the salmon. Some great options include spinach or mushrooms.

Crispy Pan Seared Salmon with a Lemon Garlic Butter Sauce is a deliciously easy salmon recipe ready in minutes! Pan Seared Salmon are super crispy on the outside, while soft, tender and flakey on the inside, finished with a silky, flavourful buttery sauce. The butter will melt into a sauce. You can cook Pan fried salmon with garlic and butter using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pan fried salmon with garlic and butter

1. Prepare 1 pcs of Salmon.
2. It's 1 teaspoon of butter.
3. Prepare of Salt, pepper.
4. Prepare of Flour.
5. You need 1/2 teaspoon of mince garlic.

Place the salmon in the sauté pan and brush it with the buttery mixture. Resist the urge to poke and prod the salmon. Let it fry before flipping it over with a spatula -- a tool that will give you better leverage than tongs or even a large spoon. Err on the side of flipping the salmon sooner rather than later, as overcooked salmon will taste dry.

Pan fried salmon with garlic and butter step by step

1. Heat the butter.
2. Add salt and pepper and Coat the salmon with flour.
3. Pan fried the salmon. Skin on the bottom.
4. Turn the salmon to other side.
5. Add some garlic along with another butter.

Make the sauce by stirring together the butter, lemon juice, garlic and a bit of salt and pepper. Let sit and allow to flavors to develop while you cook the fish. Rinse the salmon and pat dry with paper towels. If the skin is sticking to the pan give it more time to cook. It should release easily from the pan.