PERFECT GARLIC BUTTER SALMON

PERFECT GARLIC BUTTER SALMON (Pan-Seared or Baked – Two Easy Methods)

KEY INFO:

Prep Time: 5-10 minutes
Cook Time: 12-15 minutes
Total Time: 20-25 minutes
Servings: 4
Difficulty: Easy
Dietary: Gluten-free, High-protein, Pescatarian

Raw salmon fillets on white marble cutting board with garlic, butter, parsley, and lemon in a modern kitchen with green subway tiles and warm color grading

EQUIPMENT NEEDED:

Non-stick skillet OR baking sheet
Kitchen tongs
Meat thermometer (recommended)
Spoon for basting
Aluminum foil (if baking)
Alternative: Air fryer or grill

INGREDIENTS:

4 salmon fillets (6 oz/170g each)
4 tbsp (60g) butter
4 cloves garlic, minced
1 tbsp (15ml) olive oil
1 lemon
Salt and pepper to taste
Fresh parsley (optional)

Substitutions:

Frozen salmon (fully thawed)
Dairy-free butter for lactose intolerance
Pre-minced garlic (though fresh is best)

Salmon fillets being seasoned in a modern kitchen with white marble countertops, wooden utensils, and cream-colored ceramic bowls, with natural daylight streaming in

METHOD:

Pan-Seared Version:

Pat salmon dry with paper towels
Season generously with salt and pepper
Heat oil in pan over medium-high heat
Place salmon presentation-side down, cook for 3 minutes
Flip salmon, add butter and garlic
Baste continuously for 2 minutes
Check internal temperature (145°F/63°C for well-done)

Salmon fillets searing in a non-stick skillet in a modern kitchen with green subway tile backsplash, stainless steel appliances, and white marble countertops

Baked Version:

Preheat oven to 400°F/200°C
Line baking sheet with foil
Place salmon skin-side down
Top with melted butter-garlic mixture
Bake for 12-15 minutes
Check doneness – should flake easily

Flipped salmon in a pan with melting butter and garlic, wooden spoon basting with golden butter sauce in a modern kitchen with green subway tile backsplash and copper pots.

CRUCIAL TIPS:

Let salmon come to room temperature before cooking
Don’t move salmon while searing
Look for opaque flesh and easy flaking
Stop cooking when slightly underdone – it will continue cooking

STORAGE & SCALING:

Keeps 3 days refrigerated
Freezes up to 1 month
Scale recipe 1:1 for different portions
Adjust cooking time based on thickness

Salmon fillets garnished with parsley and lemon on a white platter in a modern kitchen, meat thermometer showing 145°f reading

VARIATIONS:

Add dill instead of parsley
Try honey-garlic glaze
Use cajun seasoning
Add capers and white wine

COMMON MISTAKES:

Overcooking (leads to dry salmon)
Not drying fish before cooking
Cooking cold salmon straight from fridge
Using too high heat and burning garlic

This recipe gives you perfectly cooked, moist salmon every time – whether you prefer the golden crust of pan-searing or the gentle even heat of baking.