Garlic Butter Salmon

Juicy, tender Garlic Butter Salmon fillets with a rich, buttery garlic sauce that’s simply irresistible.

5 from 1 vote

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Course: Main

Cuisine: Western

Keyword: easy seafood, garlic butter, Garlic Butter Salmon, pan-seared salmon, salmon

Prep Time: 5

Cook Time: 8

Rest Time: 3

Total Time: 16

Servings:

Calories: 350kcal

Cost: $15

▢ 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

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.

Serve with a side of vegetables or mashed potatoes for a complete meal. Don't forget to save the leftover garlic butter for bread or veggies!