Lemon and Garlic Butter Pan Seared Salmon


  • 1 whole lemon
  • 1 stick of butter (softened)
  • 3 Cloves of Garlic (minced) 
  • Olive Oil  
  • 2 Teaspoons Cayenne Pepper   
  • 2 Teaspoons Salt   
  • 2 Teaspoons Pepper   
  • Fresh Parsley   
  • ½ Tablespoons Smoked Paprika   
  • Salmon Fillets (if frozen, thawed) 
  • *Seasoning Measurements are per fish fillet 
  • (Gamechanger: White Wine)

    Start by patting the fish dry with paper towels. 

    Combine softened butter, minced garlic, and about 2 teaspoons of lemon juice in a mortar. A bowl or mug works just fine as well.

    Season salmon with salt, pepper, cayenne pepper, and smoked paprika. 

    In a large, preferably non-stick, skillet heat oil on medium-high heat.

    When the oil is nice and hot add about 1 tbs of the compound butter and place salmon into the skillet. For the best sear, press the salmon down to make sure the entire side is touching the skillet.

     Once the salmon is golden brown and crispy, flip it over to the other side, sprinkle fresh parsley over top the fish, squeeze some lemon over top (not too much), add butter and about a tablespoon of olive oil to your skillet. Use the butter sauce to baste the fish as the other side cooks.

    (Gamechanger: You can add 3-4 tablespoons of white wine to the butter sauce baste to give your dish that extra, umph.)


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