Garlic Butter Salmon So Good It’ll Blow Your Mind
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?
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.