Description
This Garlic Butter Salmon recipe offers a quick and flavorful way to prepare tender, juicy salmon fillets topped with a rich garlic-infused butter sauce. Perfect for a weeknight meal, the salmon is seared to golden perfection on the stovetop and basted with melted butter and garlic for an indulgent finish, then enhanced with fresh lemon juice and parsley for brightness.
Ingredients
Scale
Salmon
- 4 salmon fillets (180g / 6oz each), skinless and boneless
- 1/2 tsp cooking or kosher salt
- 1/4 tsp black pepper
- 1 1/2 tbsp olive oil
Garlic Butter Sauce
- 1 tbsp garlic (~2 cloves), finely minced by hand (do not use a garlic press)
- 90g / 6 tbsp salted butter, cut into cubes (or unsalted butter plus 1/4 tsp salt)
- 1 tsp lemon juice, plus more to taste
- 2 tsp parsley, finely chopped
Instructions
- Season salmon: Remove salmon from the fridge 30 minutes before cooking to come to room temperature. Sprinkle both sides of each fillet evenly with salt and black pepper to season.
- Sear salmon 3 mins: Heat olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets presentation side (curved side) down in the skillet. Cook undisturbed for 3 minutes until the side is golden and nicely seared.
- Turn, cook 1 min, then add butter: Flip the salmon fillets and cook the other side for 1 minute. Then add the cubed butter to the skillet.
- Baste 1 1/2 minutes: Once the butter melts and begins to foam, immediately add the minced garlic. Continuously spoon the bubbling garlic butter over the salmon by tilting the pan so the butter pools on one side and using a large spoon. Continue basting for 1 1/2 minutes to infuse flavor and keep the salmon moist.
- Remove salmon from stove: Check the internal temperature of the salmon; it should reach 50°C (122°F) for medium-rare, which delivers optimum juiciness. Remove the salmon fillets to a plate and let them rest for 3 minutes. The temperature will rise to about 53°C (127°F) during resting.
- Add lemon juice to butter: Return the skillet (off heat) to the stove to keep the butter warm. Stir in 1 teaspoon of fresh lemon juice into the butter sauce.
- Serve: Plate the salmon fillets and spoon the warm garlic lemon butter sauce over each portion, being careful not to overdo the rich butter. Garnish with a sprinkle of finely chopped fresh parsley. This dish pairs beautifully with cauliflower mash and fresh leafy greens dressed with French vinaigrette.
Notes
- Allowing the salmon to come to room temperature before cooking ensures even cooking and better searing.
- For medium-rare salmon, aim for an internal temperature of 50°C (122°F) before resting; it will finish cooking during resting time.
- Do not use a garlic press to mince the garlic; finely mince by hand for best texture and flavor.
- This recipe uses skinless, boneless salmon fillets, but you can use skin-on if preferred; adjust cooking times accordingly.
- Use salted butter for ease, but if using unsalted butter, add an extra 1/4 tsp salt to compensate.
