Garlic Butter Salmon
A quick and easy recipe for Garlic Butter Salmon that combines rich flavors with the creaminess of butter and the aroma of garlic, perfect for busy weeknights or special occasions.
Ingredients
For the Salmon
- 4 fillets 4 salmon fillets (180g/6oz each), skinless and boneless
- 1/2 tsp 1/2 tsp salt (cooking/kosher)
- 1/4 tsp 1/4 tsp black pepper
- 1 1/2 tbsp 1 1/2 tbsp olive oil
- 1 tbsp 1 tbsp garlic (about 2 cloves), finely minced Don't use a garlic press.
- 90 g 90g / 6 tbsp salted butter, cut into cubes (or unsalted + 1/4 tsp salt)
- 1 tsp 1 tsp lemon juice, plus more to taste
- 2 tsp 2 tsp parsley, finely chopped
Instructions
Preparation
- Take the salmon out of the fridge 30 minutes before cooking. Sprinkle salt and pepper on both sides.
Cooking
- Heat oil in a large non-stick skillet over medium-high heat. Add the salmon with the presentation side down and cook for 3 minutes until golden.
- Turn the salmon and cook the other side for an additional minute. Then, add the butter.
- Once the butter melts and starts foaming, add garlic and begin spooning the bubbling butter over the salmon for 1 1/2 minutes. Tilt the pan slightly so the butter pools on one side, and use a large spoon to scoop it up and pour over the salmon.
- Check the internal temperature of the salmon (should be 50°C/122°F for medium-rare). Transfer the salmon to a plate and let it rest for 3 minutes; it will rise to 53°C/127°F.
- Put the pan back on the unlit stove to keep the butter hot. Add lemon juice.
Serving
- Place the salmon on serving plates, spoon the butter over the top, and garnish with chopped parsley.
Notes
Ensure the salmon fillets are dry before seasoning for better searing. Adjust the amount of garlic based on your taste preference. Use a meat thermometer for perfect doneness; 50°C for medium-rare is ideal. Feel free to add your favorite herbs or spices to the butter for extra flavor. If you have leftovers, store the salmon in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salmon in a skillet over low heat to avoid drying it out.