This pan-seared salmon is so good. It never fails to impress. Serve it with a simple salad or steamed veggies or fried rice.
The butter and lemon combo is always a winner; garlic and red pepper chili add some heat and makes the sauce more delicious.
The best part is how unbelievably simple to make this; it will not make you feeling frazzled at the end. You’ll still have time and energy to prepare dessert too 🙂
![](https://www.latestrecipes.net/wp-content/uploads/2021/02/Pan-Seared-Salmon-with-Spicy-Lemon-Butter-Sauce-_2.jpg)
My photos don’t do justice to this beautiful, delicious salmon dish. I made it for our New Year’s Media Noche feast along with other dishes. I was only able to take a few photos. I served it family style.
I’m going to make it again for Valentine’s Day:)
I make it using only one pan, so I pan-fry the salmon first then use the same pan for the sauce. You may use a separate saucepan for the lemon butter sauce, if you like.
![](https://www.latestrecipes.net/wp-content/uploads/2021/02/Pan_seared_salmon_with_lemon_butter_sauce_4.jpg)
Fry the salmon fillet, skin side first until brown and crispy. Flip to cook the salmon through. Transfer to a platter and set aside.
![](https://www.latestrecipes.net/wp-content/uploads/2021/02/IMG_0358.jpg)
Make the sauce by sautéing garlic in the same pan, add more extra-virgin olive oil if there’s too little left in the pan
![](https://www.latestrecipes.net/wp-content/uploads/2021/02/Pan_seared_salmon_with_lemon_butter_sauce_2.jpg)
add red pepper chili flakes, chicken broth or water and lemon juice
![](https://www.latestrecipes.net/wp-content/uploads/2021/02/Pan_seared_salmon_with_lemon_butter_sauce_3.jpg)
Simmer until sauce is reduced to half then stir-in butter and pour the spicy lemon garlic butter sauce all over the pan-seared salmon fillet
![](https://www.latestrecipes.net/wp-content/uploads/2021/02/Pan_seared_salmon_with_spicy_lemon_butter_sauce_1.jpg)
YUM!! I love crispy salmon skin
Pan-seared Salmon Fillet with Spicy Lemon Garlic Butter Sauce
Equipment
Ingredients
- 1 slab Salmon Fillet divided into 4 or 5 pcs
- 1 tbsp Olive Oil extra virgin
- Salt for taste
- Ground Black Pepper for taste
- 4 cloves Garlic minced
- 2 tsp Red Chili Pepper Flakes
- 1 pc Lemon Zest
- 1 pc Lemon Juice
- 2 tbsp Rum (optional, add it when you don't have chicken broth or skip it)
- ⅓ cup Chicken Broth or water
- Parsley Flakes or fresh parsley (better)
- 2 tbsp Butter salted or unsalted is fine
Instructions
- Pat salmon fillet dry with paper towels.
- Season salmon fillet with salt and ground black pepper
- Heat a large saute or frying pan over medium heat.
- Add extra-virgin olive oil.
- When oil is hot, add salmon fillet, skin side first.
- Cook until brown and crispy, about 4-5 minutes.
- Flip salmon fillet to cook the other side, cook for about 2-3 minutes or until salmon is cook through.
- Transfer pan-seared salmon fillet on a serving platter, do not include the oil, set aside.
- Using the same pan, make the sauce.
- Add more olive oil if there's too little left on the pan.
- Add garlic and saute until lightly browned and fragrant.
- Add red chili pepper flakes, saute for a few seconds to release the heat then add broth or water, rum(if using) and lemon juice.
- Let simmer until sauce is reduced to half.
- Stir in butter and lemon zest and some parsley flakes, if using fresh parsley, add it at the end as garnish.
- Drizzle the spicy lemon butter sauce all over the pan-seared salmon fillet.
- Garnish as you like with more fresh parsley and lemon slices.
- Serve immediately.
- Enjoy it with steamed veggies or simple salad.
You might also want to try my original favorite pan-seared salmon recipe. 🙂