Pan-Seared Salmon with Garlic Butter

pansearedgarlicbuttersalmon This is a simple-yet-luxurious, cheffy way to cook salmon. By basting continuously with foaming garlic butter, it seeps into every crack and crevice of the salmon and gives it the ultimate buttery crust. It may seem like a lot of butter for one recipe, but you need it to ensure good basting coverage. You do not have to use all of it for serving. Save leftover butter (even if just a smear) and pan fry bread with it tomorrow.

4 (6 oz) salmon fillets, boneless (180 g x 4)
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
1½ Tbsp. extra-virgin olive oil
1 Tbsp. (~ 2 cloves) garlic, finely minced by hand (don't use a garlic press)
6 Tbsp. butter, cut into cubes (90 g)
1 tsp. lemon juice, freshly squeezed

Garnish:
2 tsp. fresh parsley, finely chopped
lemon wedges

Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.

Heat oil in large nonstick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down and cook for 3 minutes until golden.

Turn salmon and cook the other side for 1 minute. Then put the butter in.

Once butter is melted and foaming, add the garlic and immediately start spooning the bubbling butter continuously over the salmon for 1½ minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.

Check Internal temperature of the salmon. It should be 122°F (50°C) for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes - it will rise to 127°F (53°C).

Put pan back on the unlit stove to keep butter hot. Add lemon juice.

Place salmon on serving plates. Spoon over butter, garnish with a sprinkle of parsley and lemon wedges.

Makes 4 servings.

Cook's Notes:

Other Fish: You can use this method of cooking for any fish suitable for pan frying.
Internal temperature of cooked salmon:
- Target “pull temperature” (ie. take off stove) Final temperature after resting 3 minutes. Medium-rare (recommended): Optimum juiciness 122°F (50°C) 127°F (53°C). Medium: Safest, not as juicy but still not overcooked 140°F (60°C) 145°F (63°C).
- While the FDA recommends an internal temperature of 145°F (63°C) for cooked salmon (which is a fully-cooked medium), you’ll find that most chefs prefer salmon at 122°F (50°C). This is medium-rare which means the salmon is just cooked through and not raw and is at its optimum juiciness.
Leftovers: Cooked salmon keeps for 3-4 days in the fridge. Gently reheat in oven, or use flaked at room temperature in salads, sandwiches etc.