This Garlic Butter Salmon gets basted in golden, bubbling garlic butter until the edges turn crispy and the center stays tender and juicy. I first made this on a Wednesday night when I was too tired for anything complicated, and it felt like I'd ordered from a fancy restaurant. The smell of butter foaming with garlic filled the kitchen, and I knew I'd be making this every week. It's quick enough for weeknights but impressive enough for company.
If you're looking for more easy dinner wins, try my Buffalo Chicken Meatballs or Baked Zucchini Fries for lighter sides.
Why You'll Love This Garlic Butter Salmon
You get restaurant-quality results with just a handful of ingredients. The buttery crust on the outside contrasts beautifully with the silky, flaky Garlic Butter Salmon inside, and the garlic adds warmth without overpowering the delicate fish.
It's faster than ordering takeout. From fridge to table in 13 minutes, this is perfect for busy nights when you still want something special.
The technique is simple but impressive. Basting salmon in foaming butter looks fancy, but it's actually easier than flipping pancakes. Once you get the rhythm down, you'll feel like a chef.
Leftovers reheat well. Cold salmon flakes beautifully into salads the next day, or you can gently warm it and serve over rice.
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Garlic Butter Salmon Ingredients
Here's what you need to make perfectly seared, buttery Garlic Butter Salmon.
See Recipe Card Below This Post For Ingredient Quantities
- Salmon fillets: The star of the dish, providing rich omega-3s and tender, flaky texture. Look for fillets that are evenly thick so they cook at the same rate.
- Salt: Cooking or kosher salt seasons the fish and helps draw out moisture for a better sear.
- Black pepper: Adds a subtle kick and balances the richness of the butter.
- Olive oil: Creates the initial sear and prevents the salmon from sticking to the pan.
- Garlic: Finely minced garlic infuses the butter with aromatic flavor. Avoid using a garlic press, as hand-minced garlic distributes better.
- Salted butter: The base of the luxurious sauce that bastes the salmon and adds golden richness. Cut into cubes so it melts quickly and evenly.
- Lemon juice: Brightens the rich butter sauce and cuts through the fat with a fresh, citrusy note.
- Parsley: Finely chopped parsley adds color and a mild herbal finish.
How to Make Garlic Butter Salmon
This technique is easier than it looks and gives you restaurant-quality results every time.
Bring salmon to room temperature: Take the salmon out of the fridge 30 minutes before cooking and sprinkle both sides with salt and pepper. This helps it cook more evenly.
Sear the first side: Heat olive oil in a large non-stick skillet over medium-high heat. Add the salmon fillets with the curved, prettier side down and cook for 3 minutes until golden and crispy.
Flip and add butter: Turn the salmon over and cook for 1 minute on the second side. Then add the cubed butter to the pan and let it start melting.
Baste with garlic butter: Once the butter melts and starts to foam, add the minced garlic. Tilt the pan slightly so the butter pools to one side, then use a large spoon to scoop the bubbling butter and pour it over the salmon continuously for 1 ½ minutes. The garlic will sizzle and smell amazing.
Check doneness: Use an instant-read thermometer to check the internal temperature. It should reach 50°C/122°F for medium-rare. Remove the salmon from the pan and let it rest on a plate for 3 minutes. The temperature will rise to 53°C/127°F as it rests.
Finish the sauce: Place the pan back on the stove to keep the butter hot. Stir in the lemon juice and mix well.
Plate and serve: Transfer the salmon to serving dishes, spoon a little of the garlic butter over each fillet (it's rich, so a little goes a long way), and sprinkle with chopped parsley.
Substitutions and Variations
No fresh garlic? Garlic powder works in a pinch. Use about ½ teaspoon and add it to the butter just as it starts to foam.
Swap the herb: Fresh dill or chives are lovely instead of parsley, especially if you're serving this with potatoes.
Add heat: A pinch of red pepper flakes in the butter gives a gentle kick.
Use different fish: This technique works beautifully with thick cod, halibut, or sea bass fillets.
Make it dairy-free: Swap the butter for ghee or a good-quality vegan butter.
Equipment For Garlic Butter Salmon
- Large non-stick skillet: A 12-inch pan gives you room to cook all four fillets without crowding.
- Spoon: A large metal spoon is best for basting. It scoops up plenty of butter and lets you pour it smoothly over the salmon.
- Sharp knife: For mincing garlic and chopping parsley finely.
- Plate for resting: Let the salmon rest after cooking so the juices redistribute and the fish stays tender.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days. The Garlic Butter Salmon stays moist thanks to all that butter.
Reheat gently in a skillet over low heat with a splash of water or broth, covered, for 3 to 4 minutes. You can also enjoy it cold, flaked over a salad.
Freeze for later by wrapping individual fillets tightly in plastic wrap, then placing them in a freezer bag. They'll keep for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this Garlic Butter Salmon with creamy cauliflower mash and a handful of leafy greens tossed in a simple vinaigrette. The richness of the fish pairs beautifully with something light and fresh.
Spoon the Garlic Butter Salmon over a bowl of jasmine rice or buttery mashed potatoes to soak up every drop of that garlicky sauce.
Add roasted asparagus or green beans on the side for a pop of color and a little crunch.
For a lighter meal, flake leftover Garlic Butter Salmon into a grain bowl with quinoa, cucumbers, and a drizzle of tahini dressing.
Expert Tips
Let the salmon come to room temperature before cooking. Cold fish straight from the fridge won't sear properly and can cook unevenly.
Don't skip the basting step. This is what makes the Garlic Butter Salmon incredibly moist and gives it that rich, buttery flavor. Keep spooning that butter over the fish the entire time.
Use medium-high heat, not high. Too much heat will burn the butter and garlic before the salmon cooks through. You want a steady sizzle, not a scorch.
Mince the garlic by hand. A garlic press releases too much moisture and can make the garlic burn faster. Hand-minced pieces distribute better and cook more evenly.
Rest the salmon after cooking. Those 3 minutes make a difference. The fish finishes cooking gently, and the texture stays silky instead of dry.
Taste your butter sauce before serving. If it needs more brightness, add another squeeze of lemon juice. If it's too tangy, add a pinch of salt to balance it out.
FAQ
Is garlic butter seasoning good on salmon?
Yes, garlic butter is one of the best seasonings for Garlic Butter Salmon. The richness of the butter complements the natural oils in the fish, and the garlic adds depth without overpowering the delicate flavor. Just make sure not to burn the garlic by adding it after the butter melts and foams.
What are the common mistakes in garlic butter?
The biggest mistake is burning the garlic. Garlic cooks quickly and turns bitter if the heat is too high. Add it after the butter has melted, and keep the pan at medium heat. Another mistake is using too much butter, which can make the dish feel heavy. Stick to the recommended amount and spoon it over sparingly when serving.
What does Gordon Ramsay put on his salmon?
Gordon Ramsay often uses a simple combination of olive oil, salt, pepper, and lemon. He also loves adding fresh herbs like dill or thyme and sometimes finishes with a touch of butter for richness. His technique focuses on getting a crispy skin and cooking the Garlic Butter Salmon just until it's medium-rare in the center.
How do you bake salmon with garlic butter?
To bake salmon with garlic butter, preheat your oven to 400°F (200°C). Place the salmon fillets on a lined baking sheet, season with salt and pepper, then top with a mixture of melted butter, minced garlic, and lemon juice. Bake for 12 to 15 minutes until the salmon flakes easily with a fork. For extra flavor, add fresh herbs like parsley or dill before serving.
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Pairing
These are my favorite dishes to serve with Garlic Butter Salmon
Garlic Butter Salmon
Ingredients
- 4 salmon fillets skinless and boneless 180g/6oz each
- ½ teaspoon salt kosher or cooking salt
- ¼ teaspoon black pepper
- 1 ½ tablespoon olive oil for cooking
- 1 tablespoon garlic finely minced, about 2 cloves; avoid using a garlic press
- 90 g 6 tablespoon salted butter cut into cubes; or use unsalted butter and add ¼ teaspoon salt
- 1 teaspoon lemon juice freshly squeezed plus extra to taste
- 2 teaspoon parsley fresh, finely chopped for garnish
Instructions
- Take the salmon fillets out of the fridge and let them sit at room temperature for 30 minutes. Season both sides with salt and pepper.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot, add the salmon fillets, presentation side (curved side) down, and cook for 3 minutes until golden.
- Turn the salmon fillets over and cook the other side for 1 minute. Then add the butter cubes to the pan.
- Once the butter has melted and started to foam, add the minced garlic and begin basting the salmon. Tilt the pan slightly to pool the butter on one side and spoon it over the salmon continuously for 2 minutes.
- Check the internal temperature of the salmon. It should reach 50°C/122°F for medium-rare. Remove the salmon from the pan and let it rest for 3 minutes to rise to 53°C/127°F.
- Return the pan to the stove over low heat, keeping the butter warm. Stir in the lemon juice and let it heat through.
- Serve the salmon on plates, spoon over some of the garlic butter (don't overdo it, as it's rich!), and garnish with chopped parsley.
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