Description
This Garlic Butter Salmon recipe delivers perfectly seared, tender salmon fillets bathed in a rich, aromatic garlic butter sauce. Featuring a simple yet flavorful blend of garlic, butter, lemon, and parsley, this dish comes together quickly with a stovetop searing method that locks in juiciness and enhances the natural flavor of the salmon. Ideal for a nutritious and elegant weeknight dinner, it pairs beautifully with light sides like cauliflower mash or fresh greens.
Ingredients
Salmon
- 4 salmon fillets (180g/6oz each), skinless and boneless
- 1/2 tsp salt (cooking/kosher)
- 1/4 tsp black pepper
Cooking
- 1 1/2 tbsp olive oil
- 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 + 1/4 tsp salt)
- 1 tsp lemon juice, plus more to taste
- 2 tsp parsley, finely chopped
Instructions
- Season salmon: Take the salmon out of the refrigerator 30 minutes before cooking to bring it to room temperature. Sprinkle both sides evenly with salt and black pepper for balanced seasoning.
- Sear salmon 3 minutes: Heat olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets presentation side (curved side) down and cook for 3 minutes without moving to achieve a golden sear.
- Turn, cook 1 minute, then add butter: Flip the salmon and cook the other side for 1 minute. After that, add the cubed butter to the pan.
- Baste 1 1/2 minutes: When the butter melts and starts to foam, add the minced garlic immediately. Tilt the pan slightly so the butter pools on one side, then continuously spoon the bubbling garlic butter over the salmon using a large spoon for 1 1/2 minutes to infuse flavor and keep the fish moist.
- Remove salmon from stove: Use a thermometer to check the internal temperature, aiming for 50°C (122°F) for medium-rare doneness, which ensures optimum juiciness. Remove the salmon to a plate and let it rest for 3 minutes; the temperature will rise to approximately 53°C (127°F).
- Add lemon juice to butter: Return the pan to the unlit stove to keep the garlic butter warm, then stir in the lemon juice to brighten the sauce.
- Serve: Plate the salmon fillets and spoon over the garlic butter sauce sparingly, as it is rich. Garnish with finely chopped parsley. This goes well with cauliflower mash and leafy greens dressed with French vinaigrette.
Notes
- Bringing salmon to room temperature before cooking helps it cook evenly.
- Internal temperatures: 50°C/122°F for medium-rare; resting allows carryover cooking to reach 53°C/127°F.
- Basting with garlic butter continuously ensures maximum flavor and moistness.
- Use a large spoon and tilt the pan to effectively baste the salmon.
- For a less rich sauce, adjust the amount of butter used.
