Easy Pan-Seared Salmon with Zesty Garlic Lemon Sauce: A 30-Minute Weeknight Delight

Garlic lovers, unite! Prepare for a culinary adventure that will make your tastebuds sing with this incredibly delicious Pan-Seared Salmon with Garlic Lemon Sauce. We all know weeknights can be a challenge for getting nutritious, home-cooked meals on the table. But fear not, because this recipe is a true winner, combining health, flavor, and speed in one fantastic dish.

My culinary philosophy often leans into the vibrant, fresh flavors characteristic of Mediterranean cuisine. Think aromatic oregano, bright, tangy lemon, and pungent, savory garlic – these ingredients are the backbone of many healthy and satisfying dishes. Paired with readily available sides like quick-cooking couscous and flavorful roasted red peppers, this meal transforms into a fancy-feeling dinner that’s surprisingly easy to achieve. A sprinkle of salty feta cheese, a few Kalamata olives, and a final squeeze of fresh lemon juice elevate this dish, making it perfect for a relaxed family dinner or even a casual gathering. And the best part? It genuinely comes together in around 30 minutes, allowing you more time to savor your evening. (For extra efficiency, consider using fresh spinach or frozen veggies that cook up in no time flat!)

Mastering Pan-Seared Fish: Tips for Salmon and Other Fillets

This exquisite Salmon with Garlic Lemon Sauce recipe boasts a quick cooking time, making it ideal for the stovetop. Before we dive into the full recipe, let’s refine the art of pan-searing salmon – a technique that promises a perfectly crispy skin and tender, flaky flesh every single time. My secret weapon for consistently perfect results is a good quality nonstick skillet. Why nonstick? Because it allows for that beautiful, golden-brown sear without the frustration of your delicate fish sticking to the pan. While a nonstick surface provides excellent insurance, I always add a small amount of olive oil and butter to enhance flavor and promote an even, rich crust.

Here’s my tried-and-true stovetop method that has never failed me:

1. **Preheat is Key:** Begin by preheating your nonstick skillet over medium-high heat. Patience here is a virtue; a properly hot pan is crucial for a great sear.
2. **Fat Combo:** Once the pan is hot, add about 1/2 tablespoon of olive oil and 1/2 tablespoon of butter. Allow the butter to fully melt and meld with the olive oil. This combination provides a higher smoke point than butter alone and a richer flavor than just oil.
3. **Skin-Side Down First:** If your salmon has the skin on, carefully place the fish flesh-side down in the hot pan. This might sound counterintuitive, but it helps prevent the fish from curling. For skin-on fillets, place them skin-side down first.
4. **Hands Off!** Resist the urge to move the fish. Let it sizzle undisturbed. For thinner fillets (around 1 inch thick), cook for about 2-3 minutes. For thicker fillets (1.5 inches or more), allow 4-5 minutes. You’ll observe the sides of the fish beginning to change color, indicating that it’s cooking through. You can gently lift an edge to peek at the golden-brown crust forming.
5. **The Flip:** Once a beautiful crust has formed and the color has changed about halfway up the sides of the fillet, gently turn the fish over using a thin spatula.
6. **Finish Cooking:** Sear the second side for another 2-3 minutes for thicker pieces, or just 1 minute for thinner ones. For salmon, the color change throughout the fillet is a reliable indicator of doneness. The flesh will transform from translucent to opaque.
7. **Other Fish Varieties:** If you’re cooking other white fish like cod or tilapia, remember they cook even faster than salmon. Keep a close eye on them!
8. **Doneness Test:** The ultimate sign that your fish is perfectly cooked is when it starts to flake easily with a fork, but before it begins to split apart. Overcooked fish can become dry and tough, so aim for that sweet spot of tender flakiness.

A pro tip: Always ensure your side dishes are prepared or nearly ready before you start cooking your fish. Fish is best enjoyed fresh off the pan and doesn’t reheat as well as other proteins. Sides, on the other hand, can usually be given a quick warm-up in the microwave or on the stovetop if needed without compromising their quality.

Crafting Your Salmon with Garlic Lemon Sauce

This Salmon with Garlic Lemon Sauce recipe comes together with remarkable speed, making it a perfect choice for busy evenings. Two key elements contribute to its swift preparation: first, the use of Moroccan couscous, which cooks up in a mere 5 minutes, providing an instant, fluffy base for your meal. Second, readily available pantry staples like jarred roasted red peppers and pre-cured olives drastically cut down on prep time. However, the beauty of this dish lies in its versatility; feel free to mix and match your favorite sides! I’ve included several fantastic suggestions below that pair beautifully with this bright and savory salmon.

Effortless Side Dish Preparations

For this specific recipe, my go-to side is my Za’atar Zucchini, which adds an earthy, aromatic touch that complements the lemon garlic sauce wonderfully. If Za’atar isn’t your preference or you don’t have it on hand, simply roasting the zucchini with a dash of salt and pepper works just as well. Here’s how to prepare it:

1. **Preheat Oven:** Begin by preheating your oven to 400ºF (200ºC).
2. **Prepare Zucchini:** Wash and thoroughly dry your zucchini. Cut them in half lengthwise. Depending on their size, you might cut these halves again. Then, slice these pieces crosswise into uniform 1/2-inch thick semi-circles or quarter-circles.
3. **Seasoning:** Place the sliced zucchini in a bowl. Toss them with 1/2 teaspoon of Kosher salt (adjust if your Za’atar blend already contains salt) and 1 teaspoon of Za’atar seasoning. Ensure the zucchini is evenly coated.
4. **Roast:** Spread the seasoned zucchini in a single layer on a parchment-lined rimmed baking sheet. This prevents sticking and aids in even roasting. Place in the preheated oven and roast for about 20 minutes, or until the zucchini is tender-crisp and lightly caramelized.

Now, let’s tackle the couscous. We’re using Moroccan couscous here, which is characterized by its tiny, granule-like pasta shape, differing significantly from the larger, pearl-like Israeli couscous. A single cup of dry Moroccan couscous yields a generous 2 to 2 1/2 cups once cooked, and as mentioned, it cooks in a remarkable 5 minutes. It’s the ultimate quick carb!

1. **Simmer Water:** In a small saucepan with a tight-fitting lid, bring 1 cup of water to a gentle simmer. Add about 1 tablespoon of olive oil or butter for added flavor and to prevent sticking.
2. **Add Couscous:** Once simmering, add the dry Moroccan couscous directly to the hot water.
3. **Rest and Fluff:** Immediately place the lid on the pan and turn off the heat. Allow the couscous to rest undisturbed for precisely 5 minutes. This steaming process allows the couscous to absorb all the liquid and become perfectly tender.
4. **Serve:** After resting, remove the lid and use a fork to gently fluff the couscous. This separates the grains, making it light and airy. Set aside, ready to serve as your flavorful base.

Preparing the Perfect Salmon for the Recipe

Now for the star of our show: the Salmon! But first, let’s craft the incredible sauce that will elevate this dish. This is where a deceptively simple collection of ingredients comes together to create a maximum explosion of bright, savory flavor.

Ingredients for the Zesty Garlic Lemon Sauce:

• 6 cloves of garlic, peeled and finely chopped (don’t skimp on the garlic for maximum flavor!)
• Zest and juice of one large, fresh lemon (choose a juicy lemon for best results)
• 1 teaspoon of dried oregano (a classic Mediterranean herb; Italian seasoning can be substituted if preferred)
• 2 teaspoons of honey (adds a subtle sweetness that balances the lemon and garlic)
• 3 1/2 tablespoons of extra virgin olive oil (divided for sauce and searing)
• 1 tablespoon of butter (for finishing the sauce and enriching the salmon)
• 2 tablespoons of fresh oregano (or fresh parsley, for a burst of fresh herb flavor at the end)
• 1 good pinch of Kosher salt (to enhance all the flavors)
• Freshly cracked black pepper (to taste, for a subtle heat and aroma)

Preparing the Sauce Mixture:

In a small bowl, combine the finely chopped garlic, vibrant lemon zest, fresh lemon juice, dried oregano, sweet honey, 3 tablespoons of the extra virgin olive oil, Kosher salt, and freshly cracked black pepper. Whisk these ingredients together until they are fully combined and emulsified. The fresh oregano (or parsley) will be added right at the very end, preserving its delicate flavor and bright color.

Preparing and Cooking the Salmon:

For best results, I recommend using salmon fillets that are approximately 6 ounces each and about 1 1/2 inches thick. Most pre-portioned salmon fillets from the grocery store will fall within this ideal size range, ensuring even cooking. If you have a larger piece, you can adjust the cooking time slightly.

1. **Pat Dry:** Before anything else, thoroughly pat your salmon fillets dry on both sides with paper towels. This crucial step helps achieve a beautiful, crispy sear.
2. **Preheat Skillet:** Preheat your nonstick skillet over medium-high heat. Add the remaining 1/2 tablespoon of extra virgin olive oil to the hot pan.
3. **First Sear:** Carefully place the salmon fillets flesh-side down (if they have skin) into the hot oil. Cook undisturbed for about 3-4 minutes, allowing a golden crust to form.
4. **Flip and Sauce:** Gently turn the fish over. Immediately spoon a generous amount of the prepared lemon garlic mixture over the top of each salmon fillet.
5. **Add Butter:** After about 30 seconds, add the 1 tablespoon of butter to the pan. Let it melt and mingle with the sauce, creating a rich, flavorful pan sauce.
6. **Finish Cooking:** Continue to cook for approximately 1 1/2 minutes, or until the salmon has turned a pale pink color throughout and flakes easily with a fork.
7. **Fresh Herbs:** Just before serving, add half of the fresh oregano leaves (or parsley) to the pan sauce, allowing them to gently warm and release their aroma.

Serving Your Masterpiece:

To present this delightful meal, spoon some of the fluffy couscous onto a plate, then carefully place a perfectly seared salmon fillet on top. Drizzle generously with the incredible pan sauce, ensuring those vibrant fresh oregano leaves make it onto the salmon. Arrange the roasted red peppers and Kalamata olives on the side. Finish with a light sprinkle of crumbled feta cheese and a few more fresh oregano leaves for garnish. A final squeeze of fresh lemon juice just before serving will brighten all the flavors. Enjoy this truly fabulous and quick homemade dinner!

Diverse Side Dish Pairings for Your Salmon

One of the many charms of this Pan-Seared Salmon with Lemon Garlic Sauce is its incredible versatility. The bright, fresh flavors of the salmon and its zesty sauce mean it pairs wonderfully with a wide array of side dishes, catering to different tastes and dietary preferences. I’ve included some serving ideas below as examples, but don’t hesitate to get creative with your favorite vegetables and grains!

• **Roasted Mini Potatoes and Sautéed Fresh Spinach:** A classic and comforting combination. The potatoes offer a satisfying starch, while the quickly sautéed spinach adds a boost of greens and a touch of earthiness.
• **Steamed Broccoli with Quinoa:** For a super healthy and protein-packed option, serve your salmon with lightly steamed broccoli florets and a fluffy bed of quinoa. The quinoa acts as a complete protein and a great gluten-free grain alternative.
• **Lemon Thyme Couscous with Olives** **and Wilted Spinach:** Elevate your couscous game with this flavorful variation, incorporating aromatic thyme and briny olives. The wilted spinach adds an extra layer of freshness.
• **Feta Mashed Potatoes** **and Steamed Green Beans:** If you’re craving something a bit richer, these creamy mashed potatoes infused with tangy feta are a dream, perfectly complemented by crisp steamed green beans.
• **Caesar Salad as a Low-Carb Option:** For those looking for a lighter, low-carb meal, a crisp, refreshing Caesar salad (with or without croutons) makes an excellent accompaniment, providing a satisfying crunch and creamy texture.
• **Roasted Vegetable Quinoa with Feta** **for an All-in-One Option:** This side dish is a meal in itself! Combining healthy quinoa with a medley of roasted vegetables and feta cheese provides a delicious carb and veggie powerhouse that perfectly complements the salmon.
• **Asparagus and Rice Pilaf:** A simple yet elegant choice. Roasted or steamed asparagus offers a tender-crisp texture, while a savory rice pilaf provides a fragrant and satisfying base.
• **Mediterranean Salad:** A simple salad with mixed greens, cucumbers, tomatoes, red onion, and a light vinaigrette would also be a refreshing and easy side, enhancing the overall Mediterranean theme.

Experiment with these options or create your own pairings. The key is to balance the rich flavor of the salmon with fresh, complementary textures and tastes.

For the Love of Salmon: More Delicious Recipes

If you’re a true salmon enthusiast, then you’re in for a treat! I have a wonderful collection of salmon recipes that I’m confident you’ll adore, each offering a unique and delightful way to enjoy this versatile fish. Salmon is not only incredibly healthy but also surprisingly adaptable to various culinary styles and occasions.

One of my absolute favorites, a recipe I’ve been making for years, is my Easy Chilled Poached Salmon Salad. It’s a fantastic, light, and incredibly easy dish that is absolutely perfect for those hot summer days when you want something refreshing yet satisfying. The poaching method keeps the salmon incredibly tender and moist, making it ideal for flaking into a vibrant salad.

And speaking of warmer days and delightful salads, another excellent choice is the Salmon Caper Orzo Salad. This dish combines flaky salmon with tiny orzo pasta, briny capers, and fresh herbs, all tossed in a zesty dressing. It’s a complete meal in itself, perfect for picnics, potlucks, or a light lunch.

Last but certainly not least, while not a salmon main course, this incredible appetizer recipe perfectly showcases how well salmon pairs with other ingredients for elegant entertaining all year round: Mini Roasted Stuffed Potatoes with Whipped Goat Cheese. These delicious morsels, often topped with smoked salmon, are pure perfection – a sophisticated and flavorful bite that will impress any guest. Imagine the creamy goat cheese and tender potato paired with a sliver of rich salmon; simply irresistible. Enjoy exploring these delicious salmon-centric creations!

If you tried this Pan-Seared Salmon with Garlic Lemon Sauce recipe, please help other readers by commenting below and sharing some stars! We 🫶🏼 appreciate you!

All content and photographs ©Claudia’s Table and claudiastable.com

Salmon with Lemon Garlic Sauce

Ana | Claudia’s Table

April 17, 2024

This delicious, pan-seared Salmon with Garlic Lemon Sauce will make your tastebuds sing. A perfect blend of Mediterranean flavors, ready in under 35 minutes!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch

Cuisine American, Californian, Mediterranean

Servings 2

Calories 347 kcal

Equipment

• 1 nonstick pan

Ingredients

  

Salmon with lemon garlic sauce

• 3 cloves of garlic peeled and finely chopped (increase to 6 for bolder flavor as described in article)
• 1 whole lemon Zest and juice of
• 1/2 teaspoon of dried oregano
• 1 tsp of honey
• 2 tablespoons of extra virgin olive oil divided (as in article, 3.5 tbsp total)
• 1 tablespoon of fresh Oregano or fresh Parsley (as in article, 2 tbsp total)
• 1 pinch of Kosher salt
• Fresh cracked black pepper
• 3/4 pound Salmon filets

Zucchini (Optional Side)

• 1 large zucchini, washed dried and sliced or two small
• 1/2 teaspoon salt Kosher
• 1 teaspoon Za’atar seasoning blend

Couscous (Optional Side)

• 1 cup couscous, Moroccan dried
• 1 cup water
• 1 tablespoon olive oil or butter

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Instructions

 

Zucchini (optional)

• Preheat oven to 400ºF (200ºC).
• Wash and dry the zucchini and cut in half lengthwise. If large, cut those halves also. Now slice those pieces crosswise about 1/2 inch thick for even roasting.
• Place zucchini in a bowl and toss with 1/2 teaspoon of Kosher salt (adjust if your Za’atar has salt) and 1 teaspoon of Za’atar. (Alternatively, season simply with salt and pepper).
• Toss well to coat. On a parchment-lined rimmed baking sheet, evenly spread zucchini and place in the oven for 20 minutes or until tender and slightly caramelized.

Couscous (optional)

• In a small saucepan with a lid, bring 1 cup of water to a simmer and add about 1 tablespoon of olive oil or butter.
• Add 1 cup of dry Moroccan couscous to the simmering water, immediately place the lid on the pan, and turn the heat off.
• Allow to rest for 5 minutes, undisturbed. After resting, remove the lid and use a fork to fluff the couscous. Set aside.

Salmon with Lemon Garlic Sauce

• First, prepare the sauce: In a small bowl, combine 6 finely chopped garlic cloves, the zest and juice of one lemon, 1 tsp dried oregano, 2 tsp honey, 3 tbsp extra virgin olive oil, a pinch of Kosher salt, and fresh cracked black pepper. Whisk well. Set aside 2 tbsp fresh oregano (or parsley) for garnish.
• Pat the salmon fillets thoroughly dry on both sides with paper towels. Preheat a nonstick skillet over medium-high heat and add the remaining 1/2 tablespoon of extra virgin olive oil.
• Place the salmon fillets flesh-side down (if skin-on, place skin-side down first) in the hot pan. Cook undisturbed for about 3-4 minutes, until a golden crust forms and the color changes halfway up the sides.
• Gently turn the fish over. Immediately spoon the lemon garlic mixture over the top of each fillet. After about 30 seconds, add 1 tablespoon of butter to the pan.
• Continue to cook for about 1 1/2 minutes, or until the salmon has turned a pale pink color throughout and flakes easily with a fork.
• Add half of the reserved fresh oregano leaves to the pan sauce, allowing them to gently warm.

How to Serve

• Place a generous serving of cooked couscous on each plate. Top with a pan-seared salmon fillet and spoon plenty of the flavorful pan sauce (with fresh oregano) over the salmon.
• Arrange roasted zucchini (if made), roasted red peppers, and Kalamata olives on the side. Sprinkle with a little feta cheese and the remaining fresh oregano. Finish with a final squeeze of fresh lemon and enjoy your gourmet weeknight meal!

Notes

NOTE: If you are using a larger salmon side (approximately 1 1/2 pounds), consider doubling or tripling the sauce ingredients to ensure you have enough flavorful sauce for the larger piece. For extra crispy skin, ensure the salmon is very dry and the pan is hot before placing the fish skin-side down for 4-5 minutes before flipping.

Nutrition

Serving: 1portionCalories: 347kcal

Nutritional information is calculated online and should be used as a guide.

Keyword lemon garlic salmon, pan fried salmon, pan seared salmon, easy salmon, quick salmon, healthy salmon, mediterranean salmon

All content and photographs ©Claudia’s Table and claudiastable.com

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