This site runs ads and generates income from affiliate links. Read my disclosure policy.
Ready in under 30 minutes, this simple and deliciously mouthwatering Buttery Garlic Salmon is a joy to make and a joy to eat.
Simply serve with a salad or rice pilaf and roasted asparagus for an indulgent meal worthy of your favorite restaurant.
I am a huge fan of simple yet indulgent food, especially if it can be whipped up in no time. This Buttery Garlic Salmon takes little effort but gives you a meal you can be proud of.
Basting the salmon with butter, garlic, and honey while it sears in the pan allows the fish to soak up all the flavors. Simply divine!
Why This Recipe Works
- Perfect Balance of Sweet and Savory: This recipe achieves a delightful balance between the natural sweetness of honey and the savory richness of garlic-infused butter, creating a harmonious blend of flavors that enhance the taste of the salmon.
- Buttery Sear: The initial searing of the salmon in the buttery pan not only locks in moisture but also imparts a subtle, nutty flavor to the fish, elevating its overall taste and texture.
- Zesty Lemon Finish: The addition of fresh lemon juice at the end brightens up the dish with a refreshing citrusy kick, adding a layer of complexity to the flavor profile and enhancing the overall dining experience.
Salmon Buying Guide
When you’re shopping for salmon, whether wild or farmed, there are some important things to remember. First, let’s talk about how to pick the right salmon.
You want to look for shiny cuts with a mild ocean smell for wild and farmed salmon. Shiny means it should have a nice, glossy appearance, not dull or dry. And the smell should be fresh, like the ocean, not overly fishy or unpleasant.
Now, let’s get into the specifics of different types of salmon:
- Fresh Wild Salmon: You can usually find fresh wild salmon from late spring to early fall. When choosing it, go for cuts with a deep, orange-pink color. The meat should be firm and meaty to the touch. This means it should feel smooth and soft enough.
- Farmed Salmon: Farmed salmon tends to have a paler color than wild salmon. Look for cuts with a light orange-pink color. The texture should be soft but still firm. You don’t want it to be mushy or too tough.
- Frozen Salmon: When you’re buying frozen salmon, it’s important to choose the right kind. Go for vacuum-sealed, flash-frozen cuts. Flash-frozen means it was frozen right after being caught, which helps lock in freshness. Make sure the cuts are free of frost or freezer burn. Also, it’s convenient to choose individually frozen pieces instead of ones that are all stuck together. That way, you can easily take out just the amount you need.
So, whether you’re getting fresh wild salmon, farmed salmon, or frozen salmon, these tips will help you pick the best cuts for a delicious and healthy meal.
Ingredient Notes
- Salmon Fillets: Whether wild-caught or farm-raised, fresh salmon is the best choice for this recipe. If fresh isn’t available, you can use frozen salmon fillets, but make sure to thaw them before cooking.
- Salt and Pepper: We recommend kosher salt or sea salt, but table salt can also be used. Use freshly ground pepper for the best possible flavor, but pre-ground black pepper can be substituted.
- Olive Oil: Light olive oil works well for this recipe as it has a higher smoke point. If you don’t have olive oil, canola or vegetable oil can be used as a substitute.
- Butter: Using unsalted butter is recommended, as it provides better control over the dish’s saltiness. If you only have salted butter, reduce the added salt accordingly.
- Garlic: Fresh garlic cloves, minced finely, offer the best flavor. However, you can use pre-minced garlic from a jar or garlic paste if you prefer convenience.
- Fresh Parsley: For a vibrant herbaceous flavor, fresh parsley leaves, chopped, are the best choice. If fresh parsley isn’t available, you can use whatever fresh herbs you like best.
- Honey: Pure, natural honey is the ideal sweetener for this recipe. You can substitute honey with maple syrup or agave nectar if you don’t have honey.
- Lemon Wedges: Freshly squeezed lemon wedges provide a zesty, citrusy finish to the dish.
Step By Step Instructions
Preparing the Salmon
Begin prepping for the Buttery Garlic Salmon by patting dry the room-temperature salmon fillets with a paper towel. This helps remove excess moisture for a better sear. Season each one evenly with a teaspoon (about 5 grams) of salt and half (2.5 grams) of pepper.
While salting can enhance flavor, adding salt too early can draw out moisture. For juicier results, consider adding salt just before or during cooking.
Searing The Salmon
Heat a large non-stick pan or skillet over medium-high heat. Add 2 tablespoons (30 milliliters) of olive oil and allow it to heat up.
Carefully place the salmon fillets into the hot pan, pressing them lightly so that the flesh makes good contact with the pan. Let them cook without moving them around for about 3 minutes to sear. This step ensures a nice sear on one side.
If using the skin, start with the skin side down. When it’s ready to flip, the salmon will release easily from the pan, indicating that the skin has crisped up and won’t stick.
After 3 minutes, gently flip the salmon fillets over using a spatula. Cook them for another 3 minutes on this side. You want the salmon to be cooked through but still tender and moist inside.
If the fillets are thick, you can also sear them onto their sides as well.
Once the Salmon is nicely seared on all sides, remove the cooked salmon from the pan, and set them aside on a plate.
Finishing the Dish
In the same pan, add 85 grams (6 tablespoons) of butter and allow it to melt. Once the butter is melted, add in the minced garlic and cook it for about a minute until fragrant. This infuses the butter with a delightful garlic flavor.
Stir in 2 tablespoons (30 milliliters) of honey and the chopped fresh parsley. Mix everything together, creating a flavorful sauce.
Return the cooked salmon fillets to the pan and spoon some of the honey, garlic, and parsley mixture over the top of each fillet. Cook for an additional 1 to 2 minutes or until the center of the salmon is mostly opaque. It’s perfectly fine if the butter takes on a slight brown hue.
Taste the dish and adjust the seasoning with more salt and pepper, if needed.
Before serving the Buttery Garlic Salmon, give the salmon a final touch by squeezing lemon wedges over the top for a refreshing zing. Lemon wedges can also be served on the side for those who prefer extra citrus flavor.
Tips & Variations
- Pat Dry the Salmon: Paint the salmon fillets dry with a paper towel before seasoning. This prevents excess moisture and helps achieve a better sear.
- Even Seasoning: Ensure even seasoning by sprinkling salt and pepper over the fillets from a distance to distribute them uniformly.
- Hot Pan for Searing: Preheat your pan thoroughly before adding the salmon. A hot pan ensures a nice sear and prevents sticking.
- Lightly Oil the Pan: Use just enough oil to coat the pan’s surface evenly. Excess oil can lead to splattering.
- Gentle Flip: When flipping the salmon gently to avoid breaking the fillets. Use a spatula to support the fish as you turn it.
- Don’t Overcook: Salmon cooks quickly, so be mindful of the time. Overcooked salmon can become dry. Follow the recommended cooking times closely.
- Baste for Flavor: Basting the salmon with the honey-garlic butter mixture adds extra flavor and moisture. Use a spoon to drizzle it over the fillets while cooking.
- Taste for Balance: Taste the sauce and adjust the seasoning before serving. Add a pinch of salt, pepper, or honey to achieve the desired balance of flavors.
- Keep Lemon Wedges Handy: Serve the dish with lemon wedges on the side so that diners can squeeze fresh lemon juice over their salmon for extra brightness.
- Use a Non-Stick Pan: A non-stick pan makes it easier to sear the salmon without it sticking to the surface.
- Control Heat: Adjust the heat as needed. If the pan gets too hot, lower the heat to prevent burning the salmon.
- Monitor Thickness: Thicker salmon fillets may require a bit more cooking time, so adjust accordingly.
Make ahead and Freezing Instructions
- In the fridge: You can refrigerate the cooked dish for up to 3 days in an airtight container.
- In the freezer: You can freeze cooked salmon, but I would not recommend freezing this dish.
- Reheating leftovers: Place the salmon on a baking sheet and warm in the oven at around 275°F for about 15 minutes until it reaches an internal temperature of 125°F to 130°F. It’s best to reheat this dish slowly so the fish doesn’t dry out.
FAQs
Is it better to pan fry salmon with butter or oil?
Pan frying salmon with both butter and oil is a great option. Start with oil for a higher smoke point and add butter later for flavor.
Is the skin on salmon healthy?
The skin on salmon is healthy; it contains a high concentration of omega-3 fatty acids, which is great for heart health.
What can I season salmon with?
You can season salmon with a variety of ingredients, including salt, pepper, herbs (like dill, thyme, or parsley), garlic, lemon zest, and even spices like paprika or chili powder for added flavor.
Rate This Recipe
Recipe
Buttery Garlic Salmon
Ingredients
- 6 salmon fillets
- Salt and pepper (for seasoning)
- 2 tablespoons olive oil
- 6 tablespoons butter
- 6 cloves garlic (minced)
- Fresh parsley leaves (chopped)
- 2 tablespoons honey
- Lemon wedges (for serving)
Instructions
- Begin by patting dry the salmon fillets with a paper towel. This helps to remove any excess moisture. Then, season the salmon generously with salt and pepper. This will add flavor to the fish.
- Heat up the olive oil in a large non-stick pan or skillet over medium-high heat. You want the pan to be nice and hot.
- Carefully place the salmon fillets into the pan, pressing them lightly so that the flesh makes good contact with the pan. Let them cook without moving them around for about 3 minutes. This will give the salmon a nice sear on one side.
- After 3 minutes, flip the salmon fillets over to cook the other side. Cook them for another 3 minutes. You want the salmon to be cooked through but still tender and moist inside.
- Remove the salmon from the pan and set it aside.
- In the same pan, add the butter and allow it to melt. Once the butter is melted, add in the minced garlic and cook it for about a minute. This will infuse the butter with the delicious garlic flavor.
- Now, add the honey and chopped parsley to the pan. Stir everything together.
- Return the salmon fillets to the pan and spoon some of the buttery garlic and honey mixture over the top. Cook for an additional 1-2 minutes. You’ll know it’s done when the center of the salmon is mostly opaque. It’s okay if the butter gets a little brown—it adds to the flavor.
- Taste the dish and season it with more salt and pepper if needed.
- Finally, give the salmon a squeeze of lemon juice for a refreshing zing before serving. Lemon wedges on the side are also a nice touch for those who want extra citrus flavor.
Tips
- For an amazing golden brown crust on your salmon ensure your pan is very hot and your salmon has been patted dry before you introduce it to the pan. Try not to skip this step.
- Overcooking your fish can be a disaster. You need to look for the salmon to be opaque and when you poke a fork into it, it flakes easily.
- If you don’t have parsley on hand you can use any fresh herbs you have on hand. Give it an Italian feel with some chopped basil, or sprinkle some chopped dill over the finished dish, it really is that versatile.
- This sauce goes with anything, try it with cod, or even steak!
- Don’t waste the leftover butter in the pan, save it for the next day and fry some bread in it for a delicious garlic toasted treat.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
Leave a Reply