Chicken Free Buttery Lemon Herb Salmon
Total time25 min
Prep time10 min
Cook time15 min
4.5(24)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the sauce
- 3 cloves garlic, thinly sliced
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp apple cider vinegar
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp unsalted butter
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels, then season both sides evenly with the sea salt and black pepper.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is opaque about halfway up the sides and the underside is deep golden and releases cleanly from the pan.
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