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This garlic butter salmon is made with a tender salmon filler and then coated in a garlic butter sauce. It is perfectly cooked and takes only 15 minutes using simple, everyday ingredients.

This is one of those recipes that comes together quickly, which is great for a weeknight or weekend meal. A couple of great sides, and you’re good to go. We like to eat salmon all year round but enjoy it in the spring when we can pair it with lemon garlic asparagus that is sprouting out of the ground from April to May. If you’re lucky, you have it all year round. We wait for spring so we can have it with all our dishes on the side.

Ingredients for Garlic Butter Salmon recipe

  • Salmon If you have the chance, try and get fillets that are skinless; if not, skin on is fine. I generally find thin fillets, but if you can find a thicker fillet 1 inch plus is great.
  • Salt & Pepper I like to generously use salt and pepper on each fillet helps to bring out all the great flavors of the salmon.
  • Olive oil is just for searing the salmon.
  • Butter most of the time I like to use unsalted butter but for this recipe, I like to use salt because it takes care of adding any seasoning.
  • Lemon juice all you need is a little squeeze to help balance out the richness of this salmon.
  • Garlic I like to use mined garlic fresh is always better but if you have the already minced in a jar that’s great too and a bit of an additional time saver.
  • Parsley is optional but I like to add it for freshness, flavor, and a nice pop of color to the plate.

How to make Garlic Butter Salmon

  • Season the salmon with salt and pepper.
  • Heat Up the olive oil in the pan, cook the salmon skin side down for about 5 minutes, then flip over and cook at a lower temperature for 2-3 minutes until it is nicely golden.
  • Remove salmon  Melt the butter and add the garlic.
  • Baste Place the salmon in garlic and butter, scoop up the butter using a large spoon and spoon the butter and garlic over the salmon.
  • Cook for 1-2 minutes until the internal temperature is 50 °C (122 °F).
  • Rest for 3 minutes, then serve with the garlic butter and garnish with fresh parsley.
salmon with sea salt, lemon and pepper
salmon with sea salt, lemon and pepper

Tips for Making the Garlic Butter Salmon

  • Right size fillet you want to pick fillets that are approximately the same size around 6 oz per fillet so that they all cook at the same rate.
  • Heat Oil  Make sure the olive oil is super hot before adding the salmon fillet. It helps to crisp up the skin on the salmon.
  • Do not disturb the fillet while it is searing in the pan. As hard as this is, sometimes you want to leave it be for the first 4 minutes of cooking.
  • Room temperature bring up to room temperature for 15-20 minutes prior to starting the recipe
  • Do not overcook Your salmon is done when it’s opaque and easily flakes. I always look for the flakiness to know if it’s where I want it to be

Variations

This recipe uses pretty simple ingredients, which leaves room for changing it up or customising it to your preference.

  • Vegetables what I like to do is cook a few vegetables in the garlic but before I add the salmon back in. a few great options are spinach, mushrooms or my favorite is a handful of cherry tomatoes that have been sliced in half.
  • Seasonings other great additions to this recipe are sun-dried tomatoes, olives, or minced shallots.
salmon with cherry tomatoes
salmon with cherry tomatoes

What to serve with the salmon

There are a variety of sides that go with the dish, from a comfort side to a lighter side. You can definitely customise the sides to your preference.

  • Try some homestyle mashed potatoes and add butter and garlic.
  • Rice or pasta is also a great side choice
  • for a lighter option, you can do a nice green salad or broccoli salad
salmon fish fillets with asparagus, jasmine rice, and lime on a plate
salmon fish fillets with asparagus, jasmine rice and lime on a plate

Frequently Asked Questions

What Is That White Stuff That Comes Out Of Salmon? Is It Normal?

Sometimes when you cook salmon, there might be a little white liquid that comes out of the fish. It looks a little weird, but it’s perfectly fine to eat. The white stuff is called “albumin,” but it’s really just protein that solidifies as the salmon cooks. For me, if it bothers me, I just scrape it off (or smother it in a glaze, and then you don’t see the white stuff).

How long will this salmon dish keep in the fridge?

Once you have cooked the garlic butter salmon, it wil keep in the fridge for 3 to 4 days. You can reheat it in the microwave for 30 seconds or I have had success with placing it in a steamer basket for a few minutes.

How do I remove the salmon skin?

There are two ways to remove the skin. If you remove the skin before cooking, you run the risk of the salmon falling during the cooking process. The skin holds the fillet together. The other option is to make the skin crispy during the cooking process, and then you can easily peel the skin off when it is done cooling.

Can I make garlic butter salmon in the oven?

Yes, you can bake this recipe in the oven. Line a sheet pan with aluminium foil or parchment paper. Place the salmon on the baking sheet. In a small bowl, melt the butter and garlic. Pour butter and garlic over the salmon. Then bake at 400°F (200°C) for 15 minutes or until the fish is done.

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Easy Garlic Butter Salmon

Thisgarlic butter salmon is made with a tender salmon filler and then coated in agarlic butter sauce. It is perfectly cooked and takes only 15 minutes usingsimple, everyday ingredients.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course seafood
Cuisine American
Servings 4

Ingredients
  

  • 4 salmon fillets 4-6 ounces each
  • salt and pepper for taste
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 clove garlic minced (1 tbsp)
  • 2 tsp lemon juice
  • 2 tsp fresh parsley chopped

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper to taste.
  • Place the salmon fillets, skin side up, in the pan. Cook undisturbed for 5 minutes, or until a golden brown crust forms.
  • Carefully flip the salmon and cook for an additional 5-6 minutes or until fish is opaque and easily flakes.
  • Remove the salmon from the pan. Add the butter to the pan and melt.
  • Add the garlic to the pan and cook for 30 seconds, stirring constantly. Stir in the lemon juice and salt and pepper to taste.
  • Place the salmon back in the pan. Spoon the sauce over the top.
  • Sprinkle the parsley over the salmon, then serve.
Keyword salmon

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