Description
Flaky salmon fillets marinated in a bright lemon garlic sauce, then pan-seared to perfection. A quick and easy weeknight meal!
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/4 cup lemon juice, freshly squeezed (about 2 lemons)
- 2 tablespoons lemon zest, from about 2 lemons
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the Marinade: In a medium bowl, whisk together minced garlic, lemon zest, lemon juice, 2 tablespoons olive oil, honey or maple syrup (if using), dried oregano, dried thyme, and red pepper flakes (if using). Season generously with salt and pepper. Taste and adjust seasonings as needed.
- Marinate the Salmon: Pat salmon fillets dry. Place in a shallow dish or resealable bag. Pour marinade over salmon, ensuring each fillet is coated. Refrigerate for 30 minutes to 2 hours, turning occasionally.
- Cook the Salmon: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on salmon. Don’t overcrowd the pan you may need to cook the salmon in batches.
- Sear the salmon for about 4-5 minutes, or until the skin is crispy and golden brown and the bottom half of the fillet is cooked through. You’ll see the color of the salmon change as it cooks.
- Flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
- Serve: Remove salmon from skillet and place on a serving platter or individual plates. Garnish with chopped fresh parsley and serve with lemon wedges.
Notes
- Marinating the salmon for longer than 2 hours is not recommended, as the lemon juice can break down the fish.
- Don’t overcrowd the pan when searing the salmon. Cook in batches if necessary.
- Be careful not to overcook the salmon. It should be cooked through but still moist.
- Serve with roasted vegetables, quinoa, rice, salad, mashed potatoes, or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes