Ingredients
2 tbsp. extra-virgin olive oil
4 6-oz. salmon fillets, patted dry with paper towels
kosher salt
Freshly ground black pepper
3 tbsp. unsalted butter
3 cloves garlic, minced
Juice and zest of 1 lemon, plus 1 thinly sliced lemon
1 c. low-sodium chicken broth
2 tbsp. chopped fresh parsley
Preparation
Step 1In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more. Transfer to a plate.Step 2Reduce heat to medium, then add 1 tablespoon butter, garlic, and lemon juice and zest and cook 2 minutes. Add lemon slices and chicken broth to skillet and season with salt and pepper. Simmer on low until reduced, 3 to 5 minutes.Step 3Return salmon back to skillet and simmer until salmon is cooked through, 3 to 4 minutes. Add remaining 2 tablespoons butter and stir to create creamy sauce. Step 4Garnish with parsley and serve immediately.
