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I love salmon on weeknights – my kids are really picky about fish, but will always eat salmon without hesitation, so it is one I grab for anytime I see a great deal. We are huge suckers for anything Garlic Butter, and this Garlic Butter Salmon is a recipe that sort of came together over the years as one of our trusted go-to family recipes.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
How to Make Garlic Butter Salmon
This recipe is super simple to put together, and is done in less than 30 minutes.
Salmon in Garlic Butter Sauce Ingredients:
- 4 (6 oz) Salmon Loins or Fillets (skinless and boneless is best): The star of the dish—salmon provides rich, tender, and flaky protein with healthy fats. Its natural buttery texture pairs perfectly with garlic and butter-based sauces.
- 1/2 Teaspoon Salt: Enhances the natural flavor of the salmon and helps draw out moisture for better searing and seasoning throughout the fish.
- 1/4 Teaspoon Ground Pepper: Adds mild heat and a subtle sharpness, balancing the richness of the butter and salmon.
- 1 1/2 Tablespoons Olive Oil: Used for searing the salmon, olive oil prevents sticking, promotes even browning, and adds a light fruity richness that complements both the fish and the garlic butter sauce.
- 1 Tablespoon Garlic, Sliced Thinly: Garlic infuses the dish with a savory, aromatic depth. Slicing it thin allows it to gently toast in the butter and oil, releasing a sweet, nutty flavor without burning.
- 4 Tablespoons Butter, Cut into Cubes: The key to a silky, rich sauce—adds creaminess and enhances the luxurious mouthfeel of the dish. Butter melds with the garlic and lemon for a classic, flavorful sauce.
- 1 Teaspoon Fresh Lemon Juice: Brightens the dish with acidity, cutting through the richness of the butter and salmon. It balances flavors and adds a fresh, zesty finish.
- Lemon Slices to Decorate: Adds visual appeal and a hint of extra citrus aroma when served. They signal freshness and can be squeezed over the dish for added brightness.
- 1 Tablespoon Finely Chopped Parsley: Provides a fresh, herbal note that lightens the dish. It also adds a pop of color for garnish, enhancing presentation.
Salmon in Garlic Butter Sauce Method:
Once you’ve gathered your ingredients, we will use the following method:
Season
Season both sides of salmon loins with salt and pepper.
Sear
Heat Olive Oil in large frying pan over medium heat, and add Salmon, presentation side down.
Flip
Turn salmon over in pan, and cook other side for 1 minute. Add cubed butter.
Add Garlic Butter Sauce
When butter is melted, add Garlic slices, and spoon sizzling butter over the Salmon for 1-
Serve & Enjoy!
When Salmon is cooked, turn off burner, and transfer salmon to a plate. Add Lemon.
Tips for Perfect Pan Fried Salmon
Fresh or Frozen: Use fresh, wild-caught salmon if possible for the best flavor and texture. If using frozen, thaw it completely and pat it dry before cooking to avoid excess moisture.
Even Thickness: Select fillets that are uniform in thickness for even cooking.
Pat Dry: Moisture is the enemy of a good sear. Blot the salmon with paper towels to help it brown nicely and prevent steaming in the pan.
Season Carefully: A light sprinkle of salt and pepper enhances the natural richness of salmon without overpowering it. Let the garlic butter do the heavy lifting for flavor.
Use Butter and Oil: Olive oil helps prevent the butter from burning during searing, while butter adds richness and flavor. Start cooking with olive oil, then finish with butter for that luscious sauce.
Cook at the Right Temp: Cook salmon over medium to medium-high heat. It should be opaque on the outside and slightly translucent in the center when removed from heat.
Cook to Done: The internal temperature should reach 125°F–130°F (52°C–54°C) for moist, tender salmon (it will continue to cook slightly after removing from the pan).
Sauté garlic gently: in butter after searing the salmon, or towards the end of cooking. This prevents it from burning and turning bitter, allowing it to infuse the butter with sweet, nutty flavor.
Use Fresh Lemon: A squeeze of lemon brightens the rich garlic butter sauce and balances the flavors. Always use fresh lemon juice for the best taste.
Let Rest: Let the salmon rest for a couple of minutes after cooking. This helps retain its juices and allows the flavors to settle.
Garnish: Sprinkle with fresh parsley or herbs just before serving to add color and a burst of freshness.
Lemon Garnish: Add lemon slices for a beautiful, restaurant-style finish and extra citrus aroma.
Use Nonstick: Prevent sticking and ensure easy flipping by using a nonstick pan or a well-oiled stainless steel or cast-iron skillet.
Garlic Butter Salmon FAQs
Wild-caught salmon (like sockeye or coho) offers richer flavor and firmer texture, while farm-raised salmon (like Atlantic salmon) is milder and fattier. Both work well—choose based on preference and availability.
Either works, but for garlic butter salmon, skinless fillets are often preferred since they cook evenly in the sauce. If using skin-on, sear skin-side down first for crispiness, but remove the skin before serving if desired.
Salmon is done when it flakes easily with a fork and is opaque on the outside with a slightly translucent center.
For precision, aim for an internal temperature of 125°F–130°F (52°C–54°C) for moist, medium-cooked salmon.
Yes, but thaw completely before cooking. Pat it dry to remove excess moisture for better searing and to prevent a watery sauce.
A nonstick skillet, cast iron, or well-oiled stainless steel pan works best to prevent sticking and allow for even cooking.
Add garlic after searing the salmon, when you melt the butter. Cook it gently over low heat until fragrant to avoid bitterness.
Yes! Place salmon in a baking dish, top with melted garlic butter, and bake at 400°F (200°C) for 12-15 minutes, depending on thickness. Finish with lemon juice and parsley.
Absolutely! This garlic butter method works well with fish like cod, halibut, or trout—just adjust cooking times based on thickness.
Yes, substitute butter with a quality dairy-free butter alternative or use additional olive oil. The flavor will be slightly different but still delicious.
Light sides like roasted asparagus, green beans, or a fresh salad
Grains such as lemon rice, couscous, or quinoa
Mashed potatoes or cauliflower for a comforting option
A squeeze of extra lemon ties everything together!
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave at 50% power to avoid drying out the salmon.
What to Serve With Garlic Butter Salmon
Garlic Butter Salmon
Ingredients
- 4 6 oz Salmon Loins or Fillets , (skinless and boneless is best)
- ½ teaspoon Salt
- ¼ teaspoon ground Pepper
- 1 ½ tablespoons Olive Oil
- 1 tablespoon Garlic, sliced thinly
- 4 tablespoons Butter, cut into cubes
- 1 teaspoon fresh Lemon Juice
- Lemon Slices to decorate
- 1 tablespoon finely chopped Parsley
Instructions
- Season both sides of Salmon Loins with Salt and Pepper.
- Heat Olive Oil in large frying pan over medium heat, and add Salmon, presentation side down.
- Cook for 3-4 minutes, until golden brown.
- Turn Salmon over in pan, and cook other side for 1 minute.
- Add cubed Butter.
- When butter is melted, add Garlic slices, and spoon sizzling butter over the Salmon for 1-2 minutes, tilting the pan to pool the butter so it can be scooped.
- When Salmon is cooked, turn off burner, and transfer Salmon to a plate.
- Add lemon juice to butter in pan, and stir.
- Spoon over salmon loins.
- Garnish Salmon with chopped parsley, and lemon slices if desired.
- Serve with favorite side dish, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
