Salmon's omega-3 oils actually amplify garlic's allicin compound by 300%, creating this accidentally perfect flavor chemistry.
Garlic Butter Salmon
Savor the irresistible flavors of our Garlic Butter Salmon, a mouthwatering twist on a classic favorite! This dish features succulent salmon fillets seared to perfection and bathed in a rich, aromatic garlic butter sauce, enhanced with fresh herbs for an extra burst of flavor. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to impress your taste buds!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tbsp finely diced Fresh Parsley (15 ml)
- 2 cloves of Garlic, finely diced (must be fresh, don’t use jarred)
- 1 Lemon, divided into 4 wedges (to serve)
🥩Meat & Seafood(1)
- 4x boneless skinless Salmon Fillets, take out the fridge 15-30 mins before needed (approx 4-5oz / 120-150g each)
🥛Dairy & Eggs(1)
- 6 tbsp / 90g / 3.2oz Unsalted Butter, divided into tbsp chunks (84 g)use salted butter with caution
🫙Pantry Staples(3)
- 40g / 1/4 cup Plain Flour (31.2 g)
- 1/2 tbsp Olive Oil (7.5 ml)
- 120ml / 1/2 cup Vegetable Stock (120 ml)preferably low-sodium
🧂Spices & Seasonings(2)
- 1/2 tsp Black Pepper, plus more to taste (2.5 ml)
- 1 tsp EACH: Garlic Powder, Salt, plus more to taste (5 ml)
👨🍳 Instructions
- 1
In a large shallow dish combine flour, garlic powder, salt and black pepper. Coat each salmon fillet, giving them a shake before placing to one side.
- 2
Add the olive oil to a large non-stick pan over medium-high heat. Once hot, add the fillets and fry for around 3 mins, or until they build up a golden crust on the bottom. Carefully flip them over and fry for another 2 mins, or until golden on the other side. Add in 1 tbsp butter and baste the fillets for a minute or so, or until they're just about cooked through. Remove from pan and lower heat to medium.
- 3
Add the garlic and fry until it just begins to take on colour (careful it doesn't burn or it'll turn bitter!). Pour in the stock and scrape any flavour off the pan. Add the remaining butter and whisk until it binds with the stock and turns it cloudy. Add parsley and a pinch of salt & pepper if desired.
- 4
Simmer for a few mins, stirring as you go, until the sauce begins to thicken. Turn heat to low and add the salmon back in. Baste in the sauce to warm it through, then serve with more sauce and a squeeze of lemon juice. The sauce will thicken more as you baste the salmon.
💡 Pro Tips
- ✓Cook salmon to an internal temperature of 125-130°F for medium doneness - the proteins coagulate at different temperatures, with myosin setting at 122°F and actin at 140°F, so this range gives you firm yet flaky texture.technique125-130°F internal temp
- ✓Pat salmon completely dry and let it sit uncovered for 15 minutes before flouring - surface moisture creates steam that prevents proper Maillard browning and crust formation.timing15 minutes
- ✓Use clarified butter or ghee for the final basting instead of regular butter to prevent burning at the high heat needed for proper crust development (clarified butter has a smoke point of 450°F vs 350°F for regular butter).ingredient450°F vs 350°F smoke point
- ✓Keep your pan sauce at exactly 160-180°F when whisking in the cold butter - this temperature range allows lecithin to properly emulsify the fat without breaking the sauce.technique160-180°F
- ✓Score the salmon skin in a crosshatch pattern every ½ inch if skin-on to prevent the fillet from curling as collagen contracts during cooking.technique½ inch intervals
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Salmon's omega-3 oils actually amplify garlic's allicin compound by 300%, creating this accidentally perfect flavor chemistry.
Garlic Butter Salmon
Savor the irresistible flavors of our Garlic Butter Salmon, a mouthwatering twist on a classic favorite! This dish features succulent salmon fillets seared to perfection and bathed in a rich, aromatic garlic butter sauce, enhanced with fresh herbs for an extra burst of flavor. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tbsp finely diced Fresh Parsley (15 ml)
- 2 cloves of Garlic, finely diced (must be fresh, don’t use jarred)
- 1 Lemon, divided into 4 wedges (to serve)
🥩Meat & Seafood(1)
- 4x boneless skinless Salmon Fillets, take out the fridge 15-30 mins before needed (approx 4-5oz / 120-150g each)
🥛Dairy & Eggs(1)
- 6 tbsp / 90g / 3.2oz Unsalted Butter, divided into tbsp chunks (84 g)use salted butter with caution
🫙Pantry Staples(3)
- 40g / 1/4 cup Plain Flour (31.2 g)
- 1/2 tbsp Olive Oil (7.5 ml)
- 120ml / 1/2 cup Vegetable Stock (120 ml)preferably low-sodium
🧂Spices & Seasonings(2)
- 1/2 tsp Black Pepper, plus more to taste (2.5 ml)
- 1 tsp EACH: Garlic Powder, Salt, plus more to taste (5 ml)
👨🍳 Instructions
- 1
In a large shallow dish combine flour, garlic powder, salt and black pepper. Coat each salmon fillet, giving them a shake before placing to one side.
- 2
Add the olive oil to a large non-stick pan over medium-high heat. Once hot, add the fillets and fry for around 3 mins, or until they build up a golden crust on the bottom. Carefully flip them over and fry for another 2 mins, or until golden on the other side. Add in 1 tbsp butter and baste the fillets for a minute or so, or until they're just about cooked through. Remove from pan and lower heat to medium.
- 3
Add the garlic and fry until it just begins to take on colour (careful it doesn't burn or it'll turn bitter!). Pour in the stock and scrape any flavour off the pan. Add the remaining butter and whisk until it binds with the stock and turns it cloudy. Add parsley and a pinch of salt & pepper if desired.
- 4
Simmer for a few mins, stirring as you go, until the sauce begins to thicken. Turn heat to low and add the salmon back in. Baste in the sauce to warm it through, then serve with more sauce and a squeeze of lemon juice. The sauce will thicken more as you baste the salmon.
💡 Pro Tips
- ✓Cook salmon to an internal temperature of 125-130°F for medium doneness - the proteins coagulate at different temperatures, with myosin setting at 122°F and actin at 140°F, so this range gives you firm yet flaky texture.technique125-130°F internal temp
- ✓Pat salmon completely dry and let it sit uncovered for 15 minutes before flouring - surface moisture creates steam that prevents proper Maillard browning and crust formation.timing15 minutes
- ✓Use clarified butter or ghee for the final basting instead of regular butter to prevent burning at the high heat needed for proper crust development (clarified butter has a smoke point of 450°F vs 350°F for regular butter).ingredient450°F vs 350°F smoke point
- ✓Keep your pan sauce at exactly 160-180°F when whisking in the cold butter - this temperature range allows lecithin to properly emulsify the fat without breaking the sauce.technique160-180°F
- ✓Score the salmon skin in a crosshatch pattern every ½ inch if skin-on to prevent the fillet from curling as collagen contracts during cooking.technique½ inch intervals