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Garlic Butter Salmon

A simple yet sophisticated recipe for garlic butter salmon, perfectly seared to deliver a crispy exterior and flaky interior, infused with rich buttery goodness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces salmon fillets Choose fresh salmon fillets.
  • 4 tablespoons unsalted butter Use olive oil for a lighter twist if needed.
  • 4 cloves garlic, minced Fresh garlic is preferred.
  • to taste N/A Salt
  • to taste N/A Pepper
  • 1 N/A Juice of 1 lemon
  • N/A N/A Chopped fresh parsley for garnish

Method
 

Preparation
  1. Start by gathering all your ingredients. This makes the cooking process a lot smoother!
  2. Pat the salmon fillets dry with a paper towel. Season both sides generously with salt and pepper.
Cooking
  1. In a large skillet, melt 2 tablespoons of the unsalted butter over medium-high heat. Once foamy, toss in the minced garlic and sauté for about 30 seconds until aromatic—don’t let it burn!
  2. Place the salmon fillets in the skillet, skin-side down (if they have skin). Cook for about 4-5 minutes, allowing the skin to get crispy. Flip the fillets carefully and cook for an additional 3-4 minutes until cooked through.
  3. Squeeze the juice of 1 lemon over the top and add the remaining 2 tablespoons of butter to the pan. Swirl it around to coat the salmon and let it melt into a delicious sauce.
  4. Once cooked, remove the salmon from heat and transfer it to a serving plate. Garnish with fresh parsley and drizzle any remaining garlic butter from the pan over the top.
Serving
  1. Enjoy your fabulous garlic butter salmon with your favorite side dish!

Notes

Always choose fresh salmon fillets. To prevent dry salmon, cook just until opaque in the center. Feel free to use olive oil for a lighter twist. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.