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Crispy skin salmon fillets topped with herb butter and sautéed vegetables
Greta

Crispy Salmon with Herb Butter

Pan-seared salmon with golden crispy skin, topped with homemade herb butter and served with sautéed zucchini, squash, and tomatoes. Restaurant-quality in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

For the Herb Butter:
  • 6 T. unsalted butter divided and room temperature
  • ½ t. dried oregano
  • ½ t. dried thyme
  • 1 t. garlic powder divided
For the Salmon:
  • 4 4- oz. wild-caught salmon fillets skin on
  • 2 T. extra virgin olive oil divided
  • Sea salt and black pepper to taste
For the Vegetables:
  • 1-2 cloves garlic minced
  • 1 small zucchini or ½ large, sliced thin and cut into half rounds
  • 1 small yellow squash or ½ large, sliced thin and cut into half rounds
  • 1 c. cherry or grape tomatoes halved
  • 1 large lemon cut into wedges
  • 2 T. fresh parsley chopped

Method
 

  1. Remove salmon and 4 tablespoons butter from refrigerator 15-20 minutes before cooking to bring to room temperature.
  2. Make herb butter: In a small bowl, combine 4 tablespoons softened butter, oregano, thyme, and ½ teaspoon garlic powder. Stir until well mixed. Set aside.
  3. Heat 1 tablespoon olive oil and remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat.
  4. While skillet heats, pat salmon fillets completely dry with paper towels (this is critical for crispy skin).
  5. Place salmon in hot skillet skin-side down. Sprinkle with remaining ½ teaspoon garlic powder and season generously with salt and pepper.
  6. Cook without moving for 4-5 minutes until skin is nicely browned and crispy. Resist the urge to peek or move the fillets!
  7. Carefully flip salmon using a fish spatula. Cook on the second side for 3-4 minutes until salmon is golden brown and flakes easily with a fork.
  8. Transfer salmon to a platter and tent with foil to keep warm.
  9. Add remaining 1 tablespoon olive oil to the same skillet over medium heat. Add garlic, zucchini, yellow squash, and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and lightly browned, 4-5 minutes.
  10. Return salmon to skillet. Top each fillet with a dollop of herb butter and squeeze fresh lemon juice over everything.
  11. Garnish with fresh chopped parsley and serve immediately while the butter is melting.

Notes

Any type of salmon will work, but it must be skin on.