Buttery Garlic Salmon with Egg Noodles
Ingredients
- 1½ poundssalmon fillet (skin-on)
- 8 ouncesegg noodles
- 4 tablespoonbutter
- 4 clovesgarlic
- 1lemon
- ·salt
- ·black pepper
- ¼ cupfresh dill (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half; you'll juice half and serve the other half as wedges.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente, then drain and set aside.
- 02
While the noodles cook, pat the salmon dry with a paper towel. Season both sides generously with salt and pepper.
- 03
Melt 2 tablespoons butter in a large skillet over medium-high heat. When foaming, place salmon skin-side up and cook for 4 minutes until the skin is crispy and golden.
- 04
Flip the salmon, then add the remaining 2 tablespoons butter and the minced garlic to the pan. Cook for another 3–4 minutes until the salmon is just cooked through (it should flake easily with a fork).
- 05
Squeeze the juice of half the lemon over the salmon. Toss the cooked noodles with a pinch of salt and pepper, then divide between bowls.
- 06
Top each bowl of noodles with a piece of salmon and drizzle the pan butter and garlic over everything. Garnish with fresh dill if using, and serve with lemon wedges.
Salmon cooks quickly—don't walk away from the pan. The skin crisps beautifully and adds texture; if you prefer boneless fillets, they work too but cook a minute or two faster. Leftovers taste great cold the next day.