Updated: Jun 18, 2020
Pan seared salmon with pepper, butter, garlic, herbs, and butter.
Another easy to make and delicious entree that will delight all at the dinner table! This pepper encrusted salmon develops a beautiful crispy skin and the butter, garlic, thyme, and dill give it a so much flavor without overpowering the delicate natural flavor of the salmon.
This is an elegant dish that will impress anyone you make it for. Perfect for a romantic dinner or a special night. Whatever the reason, you will make everyone at the table very happy. I recommend you serve this with potatoes, asparagus, or rice.
Let's make it!
Prep time: less than 5 minutes
Cooking time: less than 10 minutes
Serves 2 people
I recommend you serve this with potatoes, asparagus, or rice.
1 pound of Salmon Fillets with skin on (about two pieces)
1 teaspoon of fresh thyme
1 teaspoon of fresh dill
1 head of garlic (halved)
1 teaspoon of fresh parsley
Generously pepper the salmon on both sizes.
Sprinkle with salt on both sides. Set aside.
In a frying pan, melt 3 tablespoons of butter over medium heat. Add the halved head of garlic with the cloves facing down. Once the garlic becomes fragrant, add 3 tablespoons of olive oil.
Add the dill and thyme to the pan. Let it infuse the butter and oil (about 1 minute).
Add 1 tablespoon of oil to the pan and increase the heat to medium high.
Once the oil is hot, place the salmon fillets in the pan, skin down first. Cook until the bottom has turned a lighter color (see Figure 1).
Using a spatula gently flip the salmon fillets (Figure 2). Cook for another 3 to 4 minutes basting constantly with the juices in the pan. If there is not enough juices, add another tablespoon of butter.
Once the salmon has changed color, it is ready to be served.
Serve and pour some of the juices from the pan on top of the salmon.
Printable PDF recipe below: