This simple and deliciously mouthwatering butter garlic salmon is a joy to make and a joy to eat. Ready in under 30 minutes too!
Simply serve with a salad or rice pilaf 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 garlic butter salmon takes little effort but gives you a meal you can be proud of.
Basting the salmon with butter and garlic and honey while it sears in the pan allows the fish to soak up all the flavors. Simply divine!
Why This Recipe Works
- This recipe is all cooked in one pan, making it convenient and easy!
- Searing the salmon helps to keep the flavors in and results in a wonderful juicy dish.
- Basting the fish constantly while cooking helps to make it so moist, deletable, juicy and tender
Salmon Buying Guide
Whether buying wild or farmed, look for cuts that are shiny with a mild ocean scent. Avoid dull looking flesh with a fishy smell.
Fresh Wild Salmon: Usually available in the late spring to early fall, choose cuts with a deep, orange, pink color and firm meaty texture.
Farmed Salmon: With a color that’s significantly paler in color, choose cuts with a light orange, pink color and soft, yet firm texture.
Frozen Salmon: Choose vacuum-sealed, flash-frozen (frozen immediately after it’s harvested) raw cuts, that that are free of frost or freezer burn. Individually frozen (instead of pieces that are frozen together) are convenient as you can easily choose the quantity needed.
How To Make Butter Garlic Salmon
- Place salmon in a hot pan and sear for three minutes each side.
- Put the butter to the pan and baste the salmon.
- Add the garlic and honey and cook for a minute. Add chopped parsley.
- Season and serve with lemon wedges.
- Serve and Enjoy!
Ingredient Notes
- Salmon: I used salmon with the skin in tact for this butter garlic salmon, but you can use skinless salmon, it will still soak up the wonderful falvors.
- Butter: I use salted butter but unsalted works just as well, just taste for seasoning.
- Garlic: I mince the garlic for this recipe but you can chop it finely too.
- Parsley: I use fresh flat leaf parsley but if you don’t have any to hand you can use dried parsley, it just won’t taste quite as good.
Step By Step Instructions
Pat the salmon dry and season liberally with salt.
Heat the olive oil in a pan and sear the salmon for around three minutes on each side.
Remove the salmon from the pan and allow to rest while you melt the butter and sautee the chopped garlic. Add the honey.
Place the salmon back in the pan and baste, baste baste!
Season to taste. Serve and enjoy!
Tips & Variations
- 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!
- If you don’t have honey you can substitute it with maple syrup, or leave it our all together, it will still taste great!
- 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.
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 reccomend 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.
Other Great Dishes
FAQs
Salmon is a great source of protein and very low in saturated fat. It is also a great source of vitamin B12, iron and vitamin D.
The skin on salmon is healthy, it contains a high concentration of omega-3 fatty acid which is great for heart health.
Flavors such as parsley, tarragon and dill go well with salmon. If you want to pair a wine with your salmon dish a crisp white whine such as sauvignon blanc or pinot grigio would work well.
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Let’s Make Butter Garlic Salmon
Ingredients
- 6 skinless salmon filets
- Salt and pepper to season
- 2 tablespoons olive oil
- 6 tablespoons butter
- 6 cloves garlic minced
- fresh parsley leaves chopped
- 2 tbsp honey
- Lemon wedges to serve
Instructions
- Pat dry room temperature salmon filets with paper towel. Season well with salt, pepper.
- Heat the olive well in a large non-stick pan or skillet over medium-high heat . Place salmon filets into the pan pressing them lightly so the flesh comes into contact with the pan. Cook undisturbed, for 3 minutes to sear.
- Flip and cook the other side of each filet for three more minutes then remove from the pan.
- Add in the butter to the same pan and allow to melt before adding the garlic and cook for another minute. Add the honey and the parsley. Return the salmon to the pan and cook basting with the butter the butter mixture for a further 1-2 minutes, or until all but very center of salmon is opaque (it's ok if the butter browns slightly). Taste for seasoning and season with salt and pepper to taste.
- Finish with a squeeze of lemon before serving.
Tips + Notes
- 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.
Michelle Romey says
Excellent. No modifications necessary this was enjoyed by all!
Erren Hart says
So great to hear and thank you for taking the time to comment! 🙂
Nancy Hargrove says
I made this twice now. Perfection!
Erren's Kitchen says
Thank you Nancy 🙂
Jodi Watts says
This recipe is absolutely perfect! My whole family loved it! Thank you!
Erren Hart says
How great! I’m happy to hear it! 🙂
Dina says
Made this for dinner tonight. It was really delicious! The whole family loved it! 😍
Erren Hart says
Yay! I’m so happy everyone enjoyed it! 🙂
Mandy says
I made this for dinner last night. It was my 1st time cooking fish, and it was so easy and sooo delicious!!
Erren Hart says
Oh wow, how wonderful! I’m so glad I could help with your first attempt! Such great news! 🙂