Cooking salmon can be intimidating. Overcooked, dry salmon is a culinary tragedy – a sad, flaky disappointment that leaves you wondering where you went wrong. But what if I told you perfectly tender, juicy, garlic butter salmon, with crispy edges and a luscious garlic butter sauce, is within your reach?
This recipe isn’t just about achieving that restaurant-quality dish; it’s about making it easier than you ever thought possible. Say goodbye to dry salmon nightmares and hello to the most incredible garlic butter salmon you’ve ever tasted!
Ingredients Needed For Garlic Butter Salmon (serves 2)
- 2 (6-ounce) salmon fillets, skin on or off (choose your preference!) – Look for wild-caught salmon for the best flavor and quality. The freshest salmon will yield the best results.
- 4 tablespoons unsalted butter, softened – Opt for high-quality butter for a richer flavor.
- 4 cloves garlic, minced – Freshly minced garlic is always best; pre-minced can be a bit harsh.
- 2 tablespoons chopped fresh parsley – Adds a bright, herbaceous note. You can substitute with dill or chives.
- 1 tablespoon lemon juice – Freshly squeezed is always preferred!
- 1/2 teaspoon salt – Adjust to taste.
- 1/4 teaspoon black pepper – Freshly ground is ideal.
- 1 tablespoon olive oil – For searing the salmon. Avocado oil works well too.
(Optional) 1/4 teaspoon red pepper flakes – for a hint of spice.
Dairy-Free Substitution: Use vegan butter instead of regular butter. The flavor will be slightly different, but the recipe will still be delicious.
Gluten-Free: This recipe is naturally gluten-free.
Timing
- Prep time: 5 minutes
- Cook time: 12-15 minutes
- Total time: 17-20 minutes
This recipe is significantly faster than many other garlic butter salmon recipes. You’ll save valuable time without compromising on flavor or quality!
Step-by-Step Instructions
- Prepare the Garlic Butter: In a small bowl, combine softened butter, minced garlic, parsley, lemon juice, salt, and pepper. Mix well until everything is evenly combined. If using red pepper flakes, add them now.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. This helps achieve a crispy skin (if using skin-on fillets). Season the salmon lightly with salt and pepper.
- Sear the Salmon: Heat olive oil in an oven-safe skillet (cast iron is ideal) over medium-high heat. Once hot, carefully place the salmon fillets skin-side down (if applicable) in the skillet. Sear for 3-4 minutes until the skin is golden brown and crispy.
- Finish in the Oven (Optional): For perfectly cooked salmon, transfer the skillet to a preheated oven at 400°F (200°C). Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. If you prefer pan-seared salmon only, continue cooking in the skillet until cooked through, flipping halfway.
- Garlic Butter Drizzle: Remove the skillet from the oven or stovetop. Top each salmon fillet with a generous spoonful of the garlic butter mixture. Let it melt slightly before serving.
Nutritional Information (per serving)
This recipe provides approximately 350-400 calories, 30 grams of protein, and healthy fats from the salmon and olive oil. It’s a great source of Omega-3 fatty acids, contributing to heart health and overall well-being. The exact nutritional content will vary slightly depending on the specific ingredients used.
Healthier Alternatives
- Reduce Butter: Use 2 tablespoons of butter instead of 4, and supplement with a tablespoon of olive oil for moisture.
- Use Wild-Caught Salmon: Wild-caught salmon generally contains higher levels of omega-3 fatty acids and other nutrients.
Serving Suggestions
This garlic butter salmon is incredibly versatile. Serve it with:
- Roasted asparagus or broccoli
- A simple green salad with a lemon vinaigrette
- Quinoa or brown rice
- Roasted sweet potatoes
Common Mistakes to Avoid
- Overcooking the Salmon: Overcooked salmon is dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C). Don’t overestimate the oven finishing time; check frequently.
- Not Patting the Salmon Dry: Failing to pat the salmon dry before searing prevents the skin from crisping up properly.
Storing Tips
Leftovers should be stored in an airtight container in the refrigerator, where they can remain fresh for up to three days. When you’re ready to reheat, do so gently to preserve the salmon’s texture and flavor.
You can use either a microwave or an oven for this purpose. If using a microwave, heat the salmon in short intervals, checking frequently to ensure it doesn’t overcook. If using an oven, preheat it to a low temperature and warm the salmon until it reaches your desired warmth. Be cautious to avoid overheating, as doing so can lead to dry, unappetizing salmon.
Our Thoughts
This garlic butter salmon recipe is a game-changer. It’s unbelievably easy, delivers restaurant-quality results, and takes only minutes to prepare. We’re confident you’ll love it! Try it tonight and let us know what you think. Share your photos with us on social media!
FAQs About Garlic Butter Salmon
Garlic Butter Salmon So Good It’ll Blow Your Mind
Ingredients
- 2 6-ounce salmon fillets, skin on or off (choose your preference!) – Look for wild-caught salmon for optimal flavor and quality. The freshest salmon will yield the best results.
- 4 tablespoons unsalted butter softened – Opt for high-quality butter for a richer flavor.
- 4 cloves garlic minced – Freshly minced garlic is always best; pre-minced can be a bit harsh.
- 2 tablespoons chopped fresh parsley – Adds a bright herbaceous note. You can substitute with dill or chives.
- 1 tablespoon lemon juice – Freshly squeezed is always preferred!
- 1/2 teaspoon salt – Adjust to taste.
- 1/4 teaspoon black pepper – Freshly ground is ideal.
- 1 tablespoon olive oil – For searing the salmon. Avocado oil works well too.
Instructions
- Prepare the Garlic Butter: In a small bowl, combine softened butter, minced garlic, parsley, lemon juice, salt, and pepper. Mix well until everything is evenly combined. If using red pepper flakes, add them now.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. This helps achieve a crispy skin (if using skin-on fillets). Season the salmon lightly with salt and pepper.
- Sear the Salmon: Heat olive oil in an oven-safe skillet (cast iron is ideal) over medium-high heat. Once hot, carefully place the salmon fillets skin-side down (if applicable) in the skillet. Sear for 3-4 minutes until the skin is golden brown and crispy.
- Finish in the Oven (Optional): For perfectly cooked salmon, transfer the skillet to a preheated oven at 400°F (200°C). Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. If you prefer pan-seared salmon only, continue cooking in the skillet until cooked through, flipping halfway.
- Garlic Butter Drizzle: Remove the skillet from the oven or stovetop. Top each salmon fillet with a generous spoonful of the garlic butter mixture. Let it melt slightly before serving.
Notes
- Overcooking the Salmon: Overcooked salmon is dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C). Don’t overestimate the oven finishing time; check frequently.
- Not Patting the Salmon Dry: Failing to pat the salmon dry before searing prevents the skin from crisping up properly.
