Pan-Seared Salmon with Citrus-Butter Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate salmon fillet pan-seared to golden perfection, finished with a tangy citrus-butter glaze that brightens the rich fish. This American-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs salmon fillet, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving, until the edges are crispy and golden brown.
  3. Step 3: Flip the salmon and add 3 tbsp unsalted butter and 2 cloves minced garlic to the skillet. Spoon the melted butter over the salmon as it cooks for another 3-4 minutes until the fish flakes easily.
  4. Step 4: Remove salmon and set aside. Reduce heat to medium-low and pour in 1/4 cup fresh orange juice and 2 tbsp fresh lemon juice, stirring to deglaze the pan and let the sauce simmer for 2 minutes until slightly thickened.
  5. Step 5: Pour the citrus-butter glaze over the salmon and garnish with 1 tbsp chopped fresh parsley before serving.

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