Garlic Butter Salmon Recipe

Garlic Butter Salmon is a dish that perfectly balances simplicity and sophistication. Its rich, buttery sauce complements the delicate texture of the salmon, creating a restaurant-quality meal you can easily prepare at home. Whether you’re cooking for a special occasion or a quick weeknight dinner, this recipe delivers unparalleled flavor and elegance.

Ingredients Breakdown

Each ingredient in this recipe plays a crucial role in building layers of flavor and texture. The olive oil sets the stage for achieving a beautiful golden crust on the salmon, while the butter creates a rich, velvety sauce that elevates the dish. Fresh garlic, finely minced, infuses the butter with bold, aromatic undertones.

The salmon fillets, with their tender, flaky texture, are the star of the show. Kosher salt and black pepper season the fish, enhancing its natural flavor without overpowering it. A touch of lemon juice cuts through the richness of the butter, adding a bright, tangy finish. Fresh parsley not only adds a burst of color but also provides a subtle herbal note that ties everything together. For a twist, consider swapping parsley with dill or tarragon, or use unsalted butter with an extra pinch of salt for greater control over seasoning.

Step-by-Step Instructions

The success of this dish hinges on attention to detail at every step. Begin by preparing the salmon fillets. Allowing them to sit at room temperature for 30 minutes ensures even cooking and prevents the fish from becoming tough. Season both sides with salt and pepper to bring out the fillets’ natural flavor.

When searing the salmon, the goal is to achieve a golden crust that locks in moisture. Heat the olive oil in a non-stick skillet until it shimmers, then place the salmon presentation side down. This side will be the most visually appealing once plated. Cook for three minutes without disturbing the fillets to develop a crisp, caramelized surface.

Once the fillets are flipped, the butter takes center stage. As it melts, add the garlic, ensuring it doesn’t scorch by stirring gently. Tilt the pan to pool the butter on one side and use a spoon to continuously baste the salmon. This technique not only adds flavor but also helps keep the fish moist and glossy.

After cooking, check the internal temperature of the salmon. For medium-rare, aim for 50°C/122°F. Allow the fish to rest for three minutes, during which the temperature will rise to 53°C/127°F, ensuring optimal juiciness. Finally, stir lemon juice into the warm butter, balancing its richness with a tangy, citrusy finish.

Recipe Tips

Make sure your skillet is hot before adding the salmon, as this helps achieve a golden crust without sticking.

Use a deep-bowled spoon for basting to ensure the butter coats the salmon evenly.

For a crispy skin variation, use skin-on fillets and start cooking them skin-side down. Adjust the cooking time slightly to avoid overcooking the delicate flesh.

Resting the salmon on a warm plate keeps it tender while preventing carryover cooking.

What to Serve With This Recipe

This garlic butter salmon pairs beautifully with a variety of sides. For a creamy accompaniment, serve it with mashed cauliflower, polenta, or buttery mashed potatoes. Brighten the plate with a side of steamed asparagus or a crisp spinach salad tossed with a light vinaigrette. To complete the meal, include a slice of crusty bread, perfect for soaking up the decadent garlic butter sauce.

Creative Variations

For a spicy twist, add a pinch of chili flakes to the butter while it melts. Enhance the dish’s complexity with a splash of white wine or a handful of capers for a briny contrast. Experiment with fresh herbs like dill or tarragon in place of parsley to introduce new layers of flavor. These simple tweaks allow you to customize the dish to suit your preferences or the occasion.

Frequently Asked Questions

How can I tell when the salmon is perfectly cooked?
Check for an internal temperature of 50°C/122°F for medium-rare or 60°C/140°F for well-done. The salmon should be opaque but still moist in the center.

Can I use frozen salmon fillets?
Yes, but ensure they are fully thawed and patted dry to remove excess moisture before cooking.

What if I don’t have a non-stick skillet?
A well-seasoned cast iron or stainless steel pan works as an alternative. Just use enough oil to prevent sticking, and avoid moving the salmon too soon during searing.

Garlic Butter Salmon is a versatile and impressive dish that’s surprisingly easy to make. With its rich flavors, luxurious texture, and adaptability, it’s perfect for everything from weeknight dinners to celebratory meals. Experiment with the recipe to make it your own, and share this delightful dish with loved ones for a memorable dining experience.

Ingredients

1 1/2 tbsp olive oil
90g / 6 tbsp salted butter, cubed (or unsalted butter plus 1/4 tsp salt)
4 skinless, boneless salmon fillets (180g/6oz each)
1 tbsp garlic (~2 cloves), finely minced by hand (avoid using a garlic press)
1/2 tsp salt, kosher or cooking salt
1/4 tsp black pepper
1 tsp lemon juice, plus additional to taste
2 tsp parsley, finely chopped

Instructions

Prepare the Salmon: Remove the salmon fillets from the refrigerator 30 minutes before cooking to bring them to room temperature. Season both sides evenly with salt and pepper to enhance the flavor.

Sear the Salmon: Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets in the pan with the curved, presentation side down. Cook for 3 minutes, allowing the surface to achieve a golden crust.

Flip and Add Butter: Carefully turn the salmon over and cook the opposite side for 1 minute. Then, add the butter to the pan, letting it melt and begin to foam.

Baste the Salmon: As the butter melts, stir in the finely minced garlic. Tilt the pan slightly so the butter pools to one side, then use a large spoon to continuously baste the salmon with the flavorful, bubbling butter for about 1 1/2 minutes. This step infuses the fish with rich, garlicky goodness.

Check and Rest the Salmon: Remove the skillet from the heat and check the internal temperature of the salmon. For medium-rare doneness, it should read 50°C/122°F. Transfer the salmon to a plate and allow it to rest for 3 minutes. During this time, the temperature will rise to 53°C/127°F, ensuring perfect juiciness.

Add Lemon Juice: Place the skillet back on the stove but keep the heat off to maintain the warmth of the butter. Stir in the lemon juice, adjusting the amount to suit your taste preferences.

Serve the Salmon: Plate the salmon fillets and drizzle the buttery sauce over them. Be mindful of the richness; a little goes a long way. Sprinkle with chopped parsley for a fresh, vibrant finish. Pair with sides like cauliflower mash and leafy greens dressed with French vinaigrette for a complete and satisfying meal.