Inspired by Texas Roadhouse, this buttery seared salmon is quick to prepare and full of bold, fresh flavors with lemon and garlic.

Scale

4 salmon fillets (about 4 oz each), skin on

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

Zest of 1 lemon

1 tbsp olive oil

4 tbsp unsalted butter

3 cloves fresh garlic, minced

Juice of ½ lemon

Lemon wedges, for serving

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1. Rinse and pat dry the salmon fillets.

2. Mix salt, pepper, garlic powder, and lemon zest. Rub over the top of each fillet.

3. Heat olive oil in a skillet over medium-high heat.

4. Place fillets skin-side down and cook for 3–4 minutes until crisp.

5. Flip the salmon and cook for another 2–3 minutes.

6. Add butter and garlic to the pan and melt gently.

7. Baste the salmon with the garlic butter for 1 minute.

8. Squeeze lemon juice into the pan while basting.

9. Check internal temperature (125°F–135°F).

10. Plate and serve with any remaining butter and lemon wedges.

Swap lemon zest for orange zest for a different flavor.

Add herbs like parsley or thyme to the butter.

Use vegan butter for a dairy-free option.