Pan fried salmon with rosemary sauce | Rosemary salmon recipe | Tiny Cooking.

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

Season the salmon fillets with salt and black pepper.

Place the salmon fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy.

Flip the salmon fillets and cook for another 3-4 minutes until cooked through.

Remove the salmon from the skillet and set aside on a plate.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Add chopped rosemary and lemon juice, stirring to combine.

Reduce the sauce for about 2-3 minutes until slightly thickened.

Remove from heat and stir in the butter until melted and smooth.

Serve the salmon fillets drizzled with the rosemary sauce.

Equipment Needed

Spice Level:

Dietary