Garlic Butter Salmon

Name: Garlic Butter Salmon
Prep time: 5 min
Cook time: 8 min
Total time: 16 min
Yield: 4
Cuisine: Western
Ingredients: 4 fillets salmon fillets, 180 g/6 oz each, skinless and boneless; ½ tsp salt, cooking or kosher; ¼ tsp black pepper; 1½ tbsp olive oil; 1 tbsp garlic, about 2 cloves, finely minced by hand; do not use a garlic press; 90 g (6 tbsp) salted butter, cut into cubes; or use unsalted butter with an additional 1/4 tsp salt; 1 tsp lemon juice, plus more to taste; 2 tsp parsley, finely chopped

Golden salmon fillets in a skillet with bubbling garlic butter. — Garlic butter salmon cooking in a skillet.

Pan-seared salmon finished with a rich garlic butter, lemon juice, and parsley. Baste the fillets as the butter foams for a crisp, buttery finish.

By Cookin' KitchenOctober 18, 2026

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Total: 16 minutes
Servings: 4 servings

Prep: 5 minutes
Cook: 8 minutes
Rest: 3 minutes
Total: 16 minutes
Servings: 4

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Recipe

Garlic Butter Salmon

Pan-seared salmon finished with a rich garlic butter, lemon juice, and parsley. Baste the fillets as the butter foams for a crisp, buttery finish.

Cookin' · https://cookin.club/recipes/garlic-butter-salmon

Prep: 5 minutes
Cook: 8 minutes
Rest: 3 minutes
Total: 16 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

4 fillets salmon fillets, 180 g/6 oz each, skinless and boneless
½ tsp salt, cooking or kosher
¼ tsp black pepper
1½ tbsp olive oil
1 tbsp garlic, about 2 cloves, finely minced by hand; do not use a garlic press
90 g (6 tbsp) salted butter, cut into cubes; or use unsalted butter with an additional 1/4 tsp salt
1 tsp lemon juice, plus more to taste
2 tsp parsley, finely chopped

Instructions

Step 1: Take the salmon out of the fridge 30 minutes before cooking. Sprinkle both sides with salt and pepper.
Step 2: Heat the oil in a large nonstick skillet over medium-high heat. Add the salmon with the curved presentation side down and cook for 3 minutes, until golden.
Step 3: Turn the salmon and cook the other side for 1 minute. Add the butter.
Step 4: When the butter has melted and is foaming, add the garlic and immediately spoon the bubbling butter continuously over the salmon for 1 1/2 minutes. Tilt the pan slightly so the butter pools on one side, then scoop it up with a large spoon and spoon it over the salmon.
Step 5: Check the salmon's internal temperature; the recipe targets 50°C/122°F for medium-rare. Transfer the salmon to a plate and rest for 3 minutes. The temperature will rise to 53°C/127°F as it rests.
Step 6: Put the pan back on the unlit stove to keep the butter hot. Add the lemon juice.
Step 7: Place the salmon on serving plates. Spoon over some of the butter, taking care not to use more than you want, and garnish with parsley.

Notes

Skin-on salmon works too: start cooking it skin-side up, then turn it so the skin is down while basting. The same cooking method can be used for other fish suitable for pan-frying.

Refrigerate leftover cooked salmon for 3 to 4 days. Reheat it gently in the oven or microwave, or flake it into salads or sandwiches.

Nutrition per serving

Calories: 464 kcal
Fat: 35 g
Saturated fat: 14 g
Carbohydrates: 1 g
Sugar: 1 g
Fiber: 1 g
Protein: 36 g
Sodium: 531 mg
Cholesterol: 147 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Pan-seared salmon gets a rich, buttery finish as foaming garlic butter is spooned over the fillets. A little lemon juice balances the richness, and parsley adds a fresh garnish.