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. 😂
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.
Haven’t made the salmon yet but it will be my next fish dish.
Had to compliment you 0n Dozer. He is a beautiful dog and looks very happy and content. I particularly like the park shot.- he was having such fun!
Oh no, all that rain in the dog park! The first thought that comes to my mind, is I hope that guy that you share your food with, is ok!?
That salmon, with broccoli and sweet potato, oh yeah, now your talking my language! Lol
Stay safe and healthy N and Dozer!
He is fine – thanks so much for thinking of him, that’s so lovely of you! ❤️ N x
Tried this for family dinner tonight. Delish! Many thanks Nagi, we are in NYC and your recipes have been a lifesaver over this past crazy pandemic year!!
This recipe will be on my Must Try list. Thanks for the Dozer button. Sometimes the recipe my not interest me but I always go to your website to visit with Dozer.
He totally steals the show Martha – I don’t blame you though!! 😂 N x
Nagi, this salmon looks wonderful. But I have a question: your instructions say to put the salmon in curved side down first, but in your video it looks like you do the opposite. Am I missing something?
Hi Phyllis – curved side i.e the fleshy side – you’ll see this in the video and then I flip it to the side where the skin was 🙂 N x
OK, thanks Nagi. Love your recipes!
I love salmon and this is a very good recipe.
Love your posts and pictures. Hope you are doing ok.
Thanks so much Teresa!! N x
Hi Nagi!
I’m so happy to see your post. Most importantly I have been thinking of you, Dozer and your country-mates experiencing the torrential rains. Australia certainly has been challenged with weather extremities these past few years. Please continue to keep vigilant and as safe as possible.
Sadly, I am allergic to fish but I will definitely be using this method with other proteins! Garlic and butter over anything = delight!
Thanks so much for thinking of us Alex, I truly appreciate it!!
And try this recipe on steak – it will not disappoint!!! N x
Nagi, I have missed you! Not that I haven’t perused every bit of content you’ve been publishing, (I have..) but I haven’t had a new recipe on our menu as we have gone full Keto. This, fits the bill and I couldn’t be more excited!! Thank You!!
Hi Kayel, I’m sure a lot of mine could easily be converted, I hope you love this one – let me know once you try it!!! N x
🙋🏻♀️🙋♂️😱omg! Thank you 🙏🏻 your garlic salmon is Devine ,our favourite,thank you sooo mutch , and to you and your darling Dozer have a great spring day 👋👋☀️🤗🤗
Thanks so much Lou – and it’s Autumn over here – we are preparing for the cooler months unfortunately! N x
Okay, Nagi and everyone – full disclosure here: Sure, this recipe can make you seem like a professional chef… but speaking as a professional personal chef, I’m stealing this recipe and will be cooking it for my clients!
Yessss! It’ll be a winner Jeffery!! N x
I’m loving your recipes Nagi and and also love hearing about Dozer. I always open your emails with joyful expectation. Recipes that absolutely suit my taste and stories of Dozer to make me laugh. Jill from Tasmania.
Thanks so much Jill, that’s so great to hear!! 🥰 N x
Please stay safe. I’ve been and will continue to pray for your and Dozer’s safety because of the rain and flooding. Hope it isn’t effecting you. I plan on making your garlic butter salmon in a couple days (have to defrost). I’m sure it will be delicious because all your recipes that I have made are delicious.
Hi Martha, thankfully the rain hasn’t affected (too bad) where I am located but other parts of Sydney are doing it tough. Thank you for thinking of us! N x
OMFG! This is Monday, and I have a brisket to braise, and leftovers for sandwiches will get me through to Friday, at which time I’m buying skinless salmon fillets and making this! The pan-fried garlic bread, plus arugula in a lemon+EVOO dressing will be my weekend meals. Leftovers will be, of course, sandwiches. Sourdough bread or challah, depending on what the bakery has that looks good. But a mini baguette for the garlic toast.
Thanks for including oven-reheating instructions, I feel like you heard me. I would LOVE to whirl around in the rain, under heavy grey clouds — that’s my favorite weather! Lucky Dozer.
You’ll love it Hollis – although a brisket sandwich sounds amazing right now!! N x
I really enjoy you sharing simple recipes like this with a lot of tips. This is exactly the kind of thing you want to learn when you start your cooking journey. Thanks a lot !
Thank you for the Wonderful looking salmon recipe! I can’t wait to try it! Salmon is my favorite fish!!! I always enjoy your recipes and look forward to your emails. I also appreciate the Dozer updates! He’s such a handsome pup and always makes me smile. Thank you for brightening my day! I appreciate what you do for us! ❤️
Oh that’s so kind of you Caryn, thanks so much ❤️❤️ N x
Fantastico
Thanks Ricardo!! N x