⏱ 25 min
Seafood
Honey Garlic Glazed Salmon
Pan-seared salmon fillets coated in a sticky honey, soy, garlic, and lemon glaze.
If you crave a seafood dinner that feels like dining along the coast, this Garlic Herb Butter Pan-Seared Butterfish Recipe delivers every single time. Featuring butterfish or black cod fillets, unsalted butter and garlic,, it locks in tender juiciness and bright herb aromatics in under 20 min with virtually effortless cleanup.
Ingredients
4 servings
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Step-by-Step Instructions
1
Pat Dry & Season Fillets (5 Min)
Pat butterfish fillets thoroughly dry with paper towels. Season with kosher salt, black pepper, and paprika.
2
Pan-Sear Skin Side Down (6 Min)
Heat olive oil in stainless or nonstick skillet over medium-high heat. **Sear fillets for 3 to 4 minutes** until golden crust forms, then flip carefully.
3
Garlic Butter Basting & Lemon Wine (5 Min)
Add butter, minced garlic, white wine, and lemon juice to pan. Tilt skillet and spoon foaming butter over fish for **2 to 3 minutes** until fish flakes easily with a fork!
Chef Amara’s Kitchen Secrets & Pro Tips
- Handle Gently: Butterfish has an exceptionally delicate flake — flip gently using a thin fish spatula.
- High Natural Omega-3s: Butterfish retains incredible moisture due to its rich, healthy natural fat content.
1. Pat Surfaces Completely Dry: Always pat seafood dry with clean paper towels before it hits the skillet. Surface moisture creates steam; dry protein sears instantly into a golden, flavorful crust. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Handle Gently: Butterfish has an exceptionally delicate flake — flip gently using a thin fish spatula.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- Why Did My Garlic Herb Butter Pan-Seared Butterfish Recipe Stick to the Skillet?: Seafood sticks when the pan is not hot enough or if attempted to flip too quickly. Allow the fillet to sear undisturbed over medium-high heat; as the crust caramelizes, it will naturally release cleanly from the metal.
- How to Avoid Rubberiness?: Seafood cooks in mere minutes. Remove fish or shellfish from direct heat the moment flesh turns opaque—residual carryover heat on the warm platter finishes cooking without toughening.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Store cooked seafood in a shallow airtight glass container in the coldest part of the refrigerator for up to 2 days. Reheat gently in a lightly oiled covered skillet over medium-low heat for 3–4 minutes. Avoid high-power microwaving to prevent rubbery texture.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I make this with frozen fish fillets? A: Yes, but ensure fillets are thawed completely in the refrigerator overnight and thoroughly dried with paper towels before cooking.
Q: What white wine pairs best with this dish? A: A crisp, high-acid white wine such as Sauvignon Blanc, Pinot Grigio, or dry Chardonnay pairs divinely with the seafood flavors.
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Kitchen Notes & Discussion
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