Description
This Garlic Butter Salmon Recipe delivers restaurant-quality results in just 15 minutes. Perfectly seared salmon fillets are bathed in a luxurious garlic butter sauce with fresh lemon and herbs. It’s an easy, elegant dinner that’s perfect for busy weeknights or special occasions.
Ingredients
Scale
- 4 salmon fillets (6 oz each, about 1 inch thick)
- 4 tablespoons unsalted butter, divided
- 4-5 cloves garlic, minced
- 1 large lemon (juice and zest)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: ¼ cup dry white wine
- Optional: ½ teaspoon red pepper flakes for heat
- Optional: fresh dill or thyme instead of parsley
Instructions
- Prepare the salmon: Remove salmon from the refrigerator 10-15 minutes before cooking to bring it closer to room temperature. Pat the fillets completely dry with paper towels—this is crucial for achieving a beautiful golden crust. Season both sides generously with salt and black pepper.
- Heat the pan: Place your skillet over medium-high heat and add the olive oil along with 1 tablespoon of butter. Let it heat until the butter melts and starts to shimmer, but don’t let it smoke or turn brown. The pan should be hot but not screaming hot.
- Sear the salmon: Carefully place the salmon fillets in the pan, skin-side up if they have skin. Don’t move them! Let them cook undisturbed for 4-5 minutes. You should see the edges starting to turn opaque and a golden crust forming on the bottom. The salmon will naturally release from the pan when it’s ready to flip.
- Flip and continue cooking: Using a wide spatula, gently flip each fillet. Cook for another 3-4 minutes on the second side, depending on thickness. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 125-145°F (depending on your preferred doneness).
- Remove and rest: Transfer the cooked salmon to a serving plate and tent loosely with foil to keep warm while you make the sauce. This resting period allows the juices to redistribute throughout the fish.
- Make the garlic butter sauce: Reduce heat to medium-low. Add the remaining 3 tablespoons of butter to the same pan. Once melted, add the minced garlic and sauté for 30-60 seconds until fragrant but not browned. If using wine, add it now and let it simmer for 1 minute.
- Finish the sauce: Remove the pan from heat and stir in the fresh lemon juice, lemon zest, and chopped parsley. Taste and adjust seasoning with salt and pepper if needed. The sauce should be bright, garlicky, and buttery.
- Serve: Spoon the warm garlic butter sauce generously over each salmon fillet. Garnish with extra fresh herbs and lemon wedges if desired. Serve immediately while hot.
Notes
- Doneness guide: For rare salmon, cook to 110°F; for medium-rare, 125°F; for medium, 135°F; for well-done, 145°F. Most people prefer salmon somewhere between medium-rare and medium for the best texture.
- Skin crisping tip: If your salmon has skin, start with the skin side down first to render the fat and crisp it up beautifully before flipping.
- Preventing sticking: Make sure your pan and oil are hot enough before adding the salmon, and resist the urge to move the fish before it’s ready.
- Sauce consistency: If your sauce seems too thin, let it simmer for an extra 30 seconds. If it’s too thick, add a splash of white wine, broth, or water.
- Fresh vs. frozen salmon: Frozen salmon works great if properly thawed in the refrigerator overnight. Never thaw at room temperature.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Pan-Seared
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 salmon fillet with sauce (approximately 7 oz)
- Calories: 385
- Sugar: 0g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 125mg