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Garlic Butter Salmon Recipe

Tender salmon fillets pan-seared in rich garlic butter, finished with fresh herbs and lemon for a quick, flavorful dish perfect for weeknight dinners.

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
• 90g / 6 tbsp salted butter, cut into cubes
• 1 tsp lemon juice, plus more to taste
• 2 tsp parsley, finely chopped

Instructions

1. Step 1: Season the Salmon
   Begin by letting your salmon fillets rest at room temperature for about 30 minutes before they hit the pan. This little trick ensures even cooking. While they're warming up, sprinkle both sides with salt and pepper. This simple seasoning will highlight the salmon’s natural flavor without overwhelming it.

2. Step 2: Sear the Salmon
   In a spacious non-stick skillet, heat the olive oil over medium-high heat until it's shimmering. Gently add the salmon, placing the side you want to present down first. Cook it for about 3 minutes; you’re aiming for a beautiful golden crust that’ll have your friends questioning your secret.

3. Step 3: Flip and Butter
   With care, flip the salmon over to the other side and let it cook for just one minute. Then, introduce the butter to the pan. As it begins to melt, you’ll notice the rich aroma that comes from the butter.

4. Step 4: Baste with Garlic Butter
   Once the butter is fully melted and bubbly, toss in the minced garlic. Quickly start basting the salmon by tilting the pan slightly. Use a large spoon to scoop the hot butter over the fish repeatedly for about 1 1/2 minutes. This step not only infuses flavor but also keeps the salmon moist.

5. Step 5: Check and Rest
   To ensure your salmon is cooked to perfection, check its internal temperature with a thermometer. For a succulent medium-rare, aim for 50°C/122°F. Remove the salmon from the pan to a plate and let it rest for 3 minutes. This rest period is crucial as the temperature will gently rise to 53°C/127°F.

6. Step 6: Finish the Sauce
   Keep the pan with all that flavored butter on the stove, turning off the heat to prevent it from burning. Stir in the lemon juice, which adds a lovely zing to balance the richness of the butter.

7. Step 7: Serve and Garnish
   It's time to plate up! Arrange the salmon fillets on serving dishes. Generously spoon over the lemony garlic butter, letting it cascade over the fish. Finish with a sprinkle of finely chopped parsley for a fresh, herby note. Now, sit back and enjoy the compliments.

Notes

Oh, the delightful dance of cooking can sometimes lead us astray, can’t it? One common hiccup is cooking the salmon straight from the fridge. When it's too cold, it may cook unevenly. Letting it rest at room temperature for about 30 minutes does wonders for an even cook.

Another misstep is using a garlic press. While handy, it can make the garlic too fine and burn quickly. Hand-mincing adds the perfect touch and keeps flavors balanced.

Lastly, it’s easy to forget about the internal temp. A quick check ensures your fish is perfectly tender. Remember, just a little care and attention make all the difference!