A quick, skillet-ready salmon with garlicky herbs and a glossy finish you can whip up with pantry staples.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 12 mins | 22 mins | 2 servings |
Intro
This dish turns everyday salmon into a vibrant, weeknight-friendly meal. It uses simple pantry ingredients to build a bright garlic-herb glaze that finishes with a silky, glossy sauce. Expect lemony brightness, a gentle sizzle, and edges that stay perfectly tender.
The Best Core Ingredient for This Recipe
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Fresh vs Frozen
Fresh fillets deliver the best texture and richer flavor; frozen can work in a pinch but may release more moisture when thawed. If using frozen, thaw completely and pat dry before cooking.
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Skin-on vs Skinless
Skin-on helps hold the fillet together during searing and adds crisp texture; skinless yields cleaner plates. For a crisp finish, keep the skin on.
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Wild-Caught vs Farmed
Wild-caught offers a leaner, more pronounced flavor; farmed is often more economical and consistently sized. Choose based on budget and availability.
Other Ingredients (and Helpful Swaps)
- Salmon (core ingredient): The protein backbone; use 2 fillets (about 6 oz / 170 g each). Swap tip: any other firm, fresh fish such as trout or cod works with a similar cook time.
- Garlic: Provides the aromatic base; swap tip: substitute with 1/4 tsp garlic powder per clove (3 cloves would be about 3/4 tsp total); adjust to taste.
- Lemons: Add bright acidity; swap tip: lime juice or a splash of white wine can work in a pinch.
- Fresh herbs (parsley/dill): Add color and fragrance; swap tip: dried herbs (use about 1/3 of the amount) if fresh isn’t available.
- Olive oil: Carries the garlic and helps crisp the surface; swap tip: ghee or butter for a richer finish (watch heat to avoid burning).
- Salt & Pepper: Essential seasoning; swap tip: use kosher salt or a coarse grind to boost texture and flavor.
Ingredients
Sauce
- Olive oil — 2 tbsp (30 ml)
- Garlic — 3 cloves, minced (9 g)
- Lemon juice — 1 tbsp (15 ml)
- Lemon zest — 1 tsp (2 g) optional
Salmon
- Salmon fillets — 2 fillets, 6 oz each (170 g each), skin-on or skinless
Finish
- Fresh parsley or dill, chopped — 1 tbsp (2 g)
- Kosher salt — 3/4 tsp (4 g) — to taste
- Freshly ground black pepper — 1/4 tsp (1 g)
- Optional butter — 1 tbsp (14 g)
- Optional red pepper flakes — 1/4 tsp (0.5 g)
Directions
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Prepare salmon and pan — Pat the fillets dry; season both sides with salt and pepper. Heat a skillet over medium-high with 1 tbsp olive oil until shimmering.
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Sear salmon (3–4 min) — Place fillets skin-side down (if skin-on). Sear until the edges look glossy and the skin is crisp, about 3–4 minutes; flip carefully.
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Sauté garlic (45 sec) — Push salmon to one side; add the remaining oil and garlic. Sauté gently until fragrant and just starting to color, 30–45 seconds (don’t let it burn).
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Build the sauce (1–2 min) — Add lemon juice and zest; swirl to combine. Let it simmer briefly so the flavors bloom and the sauce slightly thickens.
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Finish and rest (2–3 min) — If using butter, swirl it in off heat to gloss the sauce. Spoon the pan sauce over the salmon and let it rest 1–2 minutes so the fish reabsorbs juiciness.
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Plate and garnish (1 min) — Sprinkle with parsley or dill; adjust salt and pepper to taste. Serve immediately with the glossy, lemon-herb sauce.
How to Store Leftovers
Leftovers keep best in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth, or soften in the microwave at 50% power in short 20–30 second intervals. For best texture, reheat just until warmed through. The sauce can be frozen separately if desired.
What to Serve With Crisp Garlic Herb Salmon
- Quick lemon-garlic quinoa: Fluffy grains tossed with a touch of lemon and parsley.
- Steamed asparagus or green beans: Lightly salted, then finished with a drizzle of olive oil.
- Fresh arugula salad: A bright, peppery salad with cucumber and a simple lemon vinaigrette.
Variations & Tips
- Spicy upgrade: Add 1/4 tsp red pepper flakes to the garlic in step 3 for a gentle kick.
- Creamier finish: Stir in 1–2 tsp cream or a pat of butter at the end for a silkier sauce.
- Gluten-free notes: This recipe is naturally gluten-free; avoid soy-based sauces unless they’re certified GF.
- Canned swap: If using canned salmon, pat dry and reduce searing time to avoid overcooking.
- Herbs on hand: Substitute dill with chives or tarragon for a different aroma profile.
Enjoy Your Crisp Garlic Herb Salmon
You’ve got a bright, pantry-friendly centerpiece in Crisp Garlic Herb Salmon. Snag a moment to savor the crisp edges, silky interior, and the lemon-herb glow in every bite. Enjoy your Crisp Garlic Herb Salmon tonight.