Garlic Butter Salmon might look like a simple recipe, but it’s got clout. Salmon is basted continuously with bubbling garlic butter so it seeps into every crack and crevice. A cheffy technique that’s actually dead simple yet produces a luxurious result – you’ll feel (and look) like a pro!
(PS. Once you’ve done salmon, do it for steak!)
Garlic Butter Salmon
I was a bit hesitant to share this recipe, thinking, “Salmon cooked in garlic butter? So obvious. So simple,” But as I thought about it, I realised that I did actually have some things to say about this “simple” recipe.
Like: finely chop the garlic with a knife; don’t use a garlic press/crusher. Garlic crushers make the garlic bits too small such that they burn, and they force out the garlic juice so it spits everywhere when it hits the butter.
And: don’t just pan fry the salmon in butter. Nooo! If you really want a great garlic butter salmon, we need to baste, baste, baste!
Plus: my specific sear-then-baste times. Following this method gets you maximum butter basting with perfectly cooked salmon every time, rather than overcooked salmon because you got too caught up in a nerve-racking basting frenzy.
Well, well, well. What do you know? Turns out I do have a recipe to share with you! 😂
What you need for this Garlic Butter Salmon recipe
Here’s what you need to cook this salmon recipe:
Salmon fillets – Opt for skinless, if you can. More exposed flesh means more garlic butter will seep into the meat! But if you’ve only got skin-on, it’s really not a big deal and I’ve included directions in the recipe;
Garlic – Because I think I mentioned this is a garlic butter salmon? 😂 Finely chop the garlic using a knife and don’t use a garlic crusher because the garlic will burn too quickly otherwise. Also garlic crushers force the garlic juice out, causing it to spit everywhere when it hits the hot butter;
Butter – 99% of the time when cooking, I use unsalted butter. For this recipe though, I used salted because I happened to have it. Conveniently, salted butter here partially takes care of the seasoning for you. If you only have unsalted, just add a pinch of salt into the butter;
Lemon – Just a little squeeze towards the end, for the tiniest tang to balance the richness of the butter. It’s not intended to be a lemon butter sauce like this one. Most people wouldn’t even identify lemon in this!
Parsley – For some colour as a garnish.
How to make this Garlic Butter Salmon recipe
This exercise is fabulously fast, and you’ll feel like a pro cook as you baste that bubbling butter over the salmon!
Season salmon with salt and pepper;
Sear the curved presentation side of the salmon (ie. put it in upside down) and cook for 3 minutes until it is nicely golden;
Butter and garlic – Turn the salmon, cook another minute, then add the butter. As soon as the butter melts, add the garlic; then
Baste, baste, baste – Immediately after you’ve added the garlic and even before it has had a chance to go golden, start basting. To do this, tilt the pan slightly so the butter pools on one side. Then scoop up the butter using a large spoon and spoon it over the salmon. The garlic will cook as you baste so by the time the salmon is done, the garlic is perfectly golden;
Baste 1 1/2 minutes – Baste for 1 1/2 minutes in total, which should be a total cooking time of around 3 minutes for the second side (1 minute cooking after turning + 30 seconds butter melting time + 1 1/2 minutes basting). Target an internal temperature of 50°C/122°F for medium-rare (optimum juiciness), with the thermometer inserted into the middle of the thickest part of the salmon. See below for more information on the internal temperature of cooked salmon; and
Rest 3 minutes, then serve with the garlic butter in the pan!
Internal temperature of cooked salmon
| Target “pull temperature” (ie. take off stove) | Final temperature after resting 3 mins | |
| Medium-rare (recommended) – Optimum juiciness Restaurant-style / my preference | 50°C/122°F | 53°C/127°F |
| Medium – Safest, not as juicy but still not overcooked! FDA recommendation | 60°C/140°F | 63°C/145°F |
While the FDA recommends an internal temperature of 63°C/145°F for cooked salmon (which is a fully-cooked medium), you’ll find that most chefs prefer salmon at 50°C/122°F. This is medium-rare which means the salmon is just cooked through and not raw, and is at its optimum juiciness.
These are the “pull temperatures” which means it is the target temperature while the salmon is still on the stove. Once you pull it off the stove, the salmon needs to be rested for 3 minutes before serving, during which time the internal temperature will rise by 3°C from 50°C/122°F to 53°C/127°F.
I promised you perfectly cooked salmon. So here’s a nice up-close-and-personal so you can see I did not lie 😉. Not a speck of dry, woolly meat to be seen! This is what 50C flesh looks like.
“So much butter!” Yes … and no
You’ll see that this salmon recipe calls for 90g / 6 tablespoons of butter for 4 servings – more than I ordinarily use for a single recipe. We need that much so we can baste effectively. If you skimp on the butter you’ll find yourself scraping desperately at your pan for the basting.
The butter also has a tempering effect and regulates temperature. This means more evenly cooked salmon, and less smoking / burning of fats and meat in the pan.
6 tablespoons total works out at 1 1/2 tablespoons of butter per serving which isn’t an obscene amount. But it is quite a rich dish – salmon being a rich and oily fish anyway, plus a butter sauce. So you might choose not to serve the fish with all the butter in the pan; I know I don’t.
In which case, save the leftover butter for tomorrow. Smear hardened butter onto bread and pan fry until lightly golden and crisp, like pictured below. In my photo it wasn’t yesterday’s butter, I just squashed bread into the butter left in the pan and fried it up until golden. It’s ridiculously good!
The Garlic Butter Salmon here is pictured in the post with Cauliflower Puree – a nice change from mashed potato which I often predictably feature. 🙂 Add to that a handful of leafy greens dressed in a French Dressing and you have it done: Dinner on the table in less than 20 minutes. And what a dinner! 🙂 – Nagi x
Watch how to make it
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Garlic Butter Salmon recipe
Ingredients
- 4 salmon fillets (180g/6oz each), skinless and boneless
- 1/2 tsp salt , cooking / kosher
- 1/4 tsp black pepper
- 1 1/2 tbsp olive oil
- 1 tbsp garlic (~2 cloves) , finely minced by hand (don't use a garlic press)
- 90g / 6 tbsp salted butter , cut into cubes (or unsalted + 1/4 tsp salt)
- 1 tsp lemon juice , plus more to taste
- 2 tsp parsley , finely chopped
Instructions
- Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
- Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
- Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
- Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
- Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes – it will rise to 53°C/127°F. (See Note 2 for internal temperatures)
- Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
- Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.
Recipe Notes:
3. Leftovers – Cooked salmon keeps for 3 to 4 days in the fridge. Gently reheat in oven or microwave, or use flaked at room temperature in salads, sandwiches etc.
4. Nutrition per serving, assuming all the butter is consumed.
 Nutrition Information:
More stovetop salmon love
Life of Dozer
Weekend visit to the hairdresser, a necessary evil in this gal’s life. Every time the hairdresser fiddled with the foils in my hair, Dozer would perk up, expecting something tasty. Because when he hears the rustle of foil at home, it’s usually meat related – slow roasting a lamb, resting a steak loosely covered etc. 😂
Oops! Forgot to mentio I made your cauliflower mash. Loved it too. Much tastier than my previous recipe
Made this for the first time on Saturday night. It was DELICIOUS! I served it with steamed broccolini. My new favourite way of cooking salmon.
I love your recipes and especially your videos which always make it look so easy.
Thank you for all you do and share with us
There’s something about the simplicity if this recipe; butter, garlic … I find that every recipe of Nagi’s that I try is one that I know I will make again. The timings are always perfect and the flavours outstanding. I’ve become a master in the kitchen all thanks to her amazing recipes. This one did not let me down!
Made this for Good Friday, along with your cauliflower mash and sauteed Spinach (and kale). So divine, yet so simple to make and came together perfectly. Thankyou Nagi, feeling quite cheffy over here!
Method was easy to follow and fish was well cooked! Next time I’ll double (triple!) the garlic…yum!
Cooked this tonight salmon fillets with skin on and served with the cauliflower mash and steamed beans & broccolini. I spooned the butter over the greens as well as salmon. Delish personified.
As a committed carnivore (and a butcher’s daughter to boot) I have to say this was bloody gorgeous. Served it with a combination of spaghetti with spiralized zucchini thrown in for the last minute, then tossed in pesto; roasted cherry tomatoes, artisan french bread and lots of laughter.
I’m generally very nervous about cooking fish as it never featured while I was growing up, but omg, this was great,
WOOT!! Awesome Alimak!!! (You can do this on steak too) 🙂 N x
always do x
Made this tonight with steelhead trout. My family loved it!
Sounds perfect Sherry!! N x
Made this tonight using 2 8oz skin on filets. Did them in my old, well seasoned 12″ cast iron frypan. I thought they might stick on the first side, but they did not. Pulled them off the stove at 130° – still plenty juicy. Despite the fact that I used at least 4 times as much garlic, still could not taste it. Cooking it for that long in the butter kills the garlic taste. Still, it was excellent and so much easier than doing it on a grill!
Hi Brian, I’ve found that the older the garlic the less garlic-y the taste too! Sounds like you absolutely nailed this one though! N x
Made this tonight instead of our usual Friday night takeaway and I’m so glad I did. Probably the best salmon recipe I’ve cooked. Just served it with a simple salad and the suggested bread.
Perfect Melanie, I’m so glad you loved it! N x
Totally well received by the family AND I made it with NO SALT so that my one-year old grandson could eat it! We added the salt when we ate it. I can’t wait to try it again using salt and pepper as recommended! Thanks!
That’s great to hear Lou, I’m so glad it was a hit! N x
Tried this. What can I say. Just freaking amazing. Thank u ,as usual. Just loved this dish.
Woot!! Thanks Isabel! N x
The best ever salmon, i did exactly what the recipe said, top of my #1 favorite salmon dish
That’s great Brenda, thanks so much for the awesome feedback!! N x
After years of cooking salmon, finally your recipe today showed me how to cook it properly. No butter in a non stick pan and after 3 minutes adding the butter gave me a wonderful crispy skin and delicious sauce. Followed the recipe even though I only cooked for two. Yummy! Thank you soooo much
I’m so glad you gave it a go and loved it Carol!!! That’s awesome! N x
Love all your recipes, thank you! I had a question for this one – can I just half it if it’s for two people? You mentioned not skimping on the butter so I wasn’t sure if using half would make things harder. Or would using a smaller pan help?
Hi Rachel, you might find it hard to baste with less butter – but definitely use a smaller pan if you have one 🙂 N x
Made it tonight, great!!!!! Even my husband who hates fish was on a wow. Thx again
You’ve totally converted him Rajae!! N x
I am making this tonite, Just has to be OMG delish. I will add just bit more lemon as i love it.
At the very mention of fish for dinner, my husband begins to complain!! And guess what? I did this salmon last night and he didn’t utter a word, I was gobsmacked, ate it all up, and even said that he’d happily have it again, thankyou Nagi x
Simple and delicious. Instead of bread I sauteed mushrooms, asparagus and brussel sprouts in the garlic butter at the end. Thanks for the 100s of wonderful meals Nagi!
Sounds amazing Donna, anything in that butter sauce is going to taste superb!! N x
Just happen to have salmon in the freezer (from Ikea). Will be making this soon. Sounds and looks delicious.
Perfect Isabel, love to know what you think once you try it! N x
Hello Nagi,
That’s a super explanation of detail to turn this meal out in style. My mouth is watering as I write…this layout (typesetting) you use is so clear and engaging to read. Thank you in advance and for all the preceding menus, myself and along with others I’m sure must like it immensely.