Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Garlic Butter Salmon recipe
Garlic Butter Salmon may seem like a easy recipe, but it surely’s received clout. Salmon is basted constantly with effervescent garlic butter so it seeps into each crack and crevice. A cheffy approach that’s truly useless easy but produces an opulent end result – you’ll really feel (and look) like a professional!
(PS. When you’ve carried out salmon, do it for steak!)
I used to be a bit hesitant to share this recipe, considering, “Salmon cooked in garlic butter? So apparent. So easy,” However as I thought of it, I realised that I did even have some issues to say about this “easy” 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 so they power out the garlic juice so it spits in all places when it hits the butter.
And: don’t simply pan fry the salmon in butter. Nooo! Should you actually desire a nice garlic butter salmon, we have to baste, baste, baste!
Plus: my particular sear-then-baste instances. Following this technique will get you most butter basting with completely cooked salmon each time, somewhat than overcooked salmon since you received too caught up in a nerve-racking basting frenzy.
Properly, nicely, nicely. What have you learnt? Seems I do have a recipe to share with you! 😂
Right here’s what you must prepare dinner this salmon recipe:
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Salmon fillets – Go for skinless, if you happen to can. Extra uncovered flesh means extra garlic butter will seep into the meat! However if you happen to’ve solely received skin-on, it’s actually not a giant deal and I’ve included instructions within the recipe;
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Garlic – As a result of I feel I discussed this can be a garlic butter salmon? 😂 Finely chop the garlic utilizing a knife and don’t use a garlic crusher as a result of the garlic will burn too rapidly in any other case. Additionally garlic crushers power the garlic juice out, inflicting it to spit in all places when it hits the recent butter;
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Butter – 99% of the time when cooking, I take advantage of unsalted butter. For this recipe although, I used salted as a result of I occurred to have it. Conveniently, salted butter right here partially takes care of the seasoning for you. Should you solely have unsalted, simply add a pinch of salt into the butter;
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Lemon – Just a bit squeeze in the direction of the tip, for the tiniest tang to stability the richness of the butter. It’s not meant to be a lemon butter sauce like this one. Most individuals wouldn’t even establish lemon on this!
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Parsley – For some color as a garnish.
This train is fabulously quick, and also you’ll really feel like a professional prepare dinner as you baste that effervescent butter over the salmon!
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Season salmon with salt and pepper;
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Sear the curved presentation aspect of the salmon (ie. put it in the wrong way up) and prepare dinner for 3 minutes till it’s properly golden;
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Butter and garlic – Flip the salmon, prepare dinner one other minute, then add the butter. As quickly because the butter melts, add the garlic; then
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Baste, baste, baste – Instantly after you’ve added the garlic and even earlier than it has had an opportunity to go golden, begin basting. To do that, tilt the pan barely so the butter swimming pools on one aspect. Then scoop up the butter utilizing a big spoon and spoon it over the salmon. The garlic will prepare dinner as you baste so by the point the salmon is finished, the garlic is completely golden;
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Baste 1 1/2 minutes – Baste for 1 1/2 minutes in whole, which must be a complete cooking time of round 3 minutes for the second aspect (1 minute cooking after turning + 30 seconds butter melting time + 1 1/2 minutes basting). Goal an inside temperature of fifty°C/122°F for medium-rare (optimum juiciness), with the thermometer inserted into the center of the thickest a part of the salmon. See beneath for extra data on the interior temperature of cooked salmon; and
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Relaxation 3 minutes, then serve with the garlic butter within the pan!
Inner temperature of cooked salmon
| Goal “pull temperature” (ie. take off range) |
Remaining temperature after resting 3 minutes |
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| Medium-rare (really useful) – Optimum juiciness Restaurant-style / my choice |
50°C/122°F | 53°C/127°F |
| Medium – Most secure, not as juicy however nonetheless not overcooked! FDA advice |
60°C/140°F | 63°C/145°F |
Whereas the FDA recommends an inside temperature of 63°C/145°F for cooked salmon (which is a fully-cooked medium), you’ll discover that almost all cooks favor salmon at 50°C/122°F. That is medium-rare which implies the salmon is simply cooked by and never uncooked, and is at its optimum juiciness.
These are the “pull temperatures” which implies it’s the goal temperature whereas the salmon continues to be on the range. When you pull it off the range, the salmon must be rested for 3 minutes earlier than serving, throughout which era the interior temperature will rise by 3°C from 50°C/122°F to 53°C/127°F.
I promised you completely cooked salmon. So right here’s a pleasant up-close-and-personal so you’ll be able to see I didn’t lie 😉. Not a speck of dry, woolly meat to be seen! That is what 50C flesh appears like.
You’ll see that this salmon recipe requires 90g / 6 tablespoons of butter for 4 servings – greater than I ordinarily use for a single recipe. We’d like that a lot so we are able to baste successfully. Should you skimp on the butter you’ll end up scraping desperately at your pan for the basting.
The butter additionally has a tempering impact and regulates temperature. This implies extra evenly cooked salmon, and fewer smoking / burning of fat and meat within the pan.
6 tablespoons whole works out at 1 1/2 tablespoons of butter per serving which isn’t an obscene quantity. However it’s fairly a wealthy dish – salmon being a wealthy and oily fish anyway, plus a butter sauce. So that you may select to not serve the fish with all of the butter within the pan; I do know I don’t.
By which case, save the leftover butter for tomorrow. Smear hardened butter onto bread and pan fry till calmly golden and crisp, like pictured beneath. In my picture it wasn’t yesterday’s butter, I simply squashed bread into the butter left within the pan and fried it up till golden. It’s ridiculously good!
The Garlic Butter Salmon right here is pictured within the publish with Cauliflower Puree – a pleasant change from mashed potato which I usually predictably characteristic. 🙂 Add to {that a} handful of leafy greens wearing a French Dressing and you’ve got it carried out: Dinner on the desk in lower than 20 minutes. And what a dinner! 🙂 – Johnsat x
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.
Notes
1. Salmon – Using skinless salmon means more exposed flesh, so the butter will seep in better into the salmon flesh. But it’s really not a big deal if you only have skin-on salmon: Start cooking skin side UP, then flip and start basting with skin side is down.
Other fish – You can use this method of cooking for any fish suitable for pan frying.
2. Internal temperature of cooked salmon:
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.
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