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Garlic Butter Salmon Recipe

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★★★★

3.9 from 62 reviews

Delicious garlic butter salmon fillets cooked to perfection in a rich, flavorful garlic butter sauce with a hint of fresh parsley and lemon. This easy stovetop recipe features lightly floured salmon pan-fried to form a golden crust, then finished in a savory buttery garlic sauce that is perfect for a quick and elegant dinner.

Ingredients

Scale

Salmon and Coating

  • 4 boneless skinless salmon fillets, approx 4-5oz (120-150g) each, taken out of fridge 15-30 minutes before cooking
  • 40g / 1/4 cup plain flour
  • 1 tsp garlic powder
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper, plus more to taste

Cooking

  • 1/2 tbsp olive oil
  • 6 tbsp / 90g / 3.2oz unsalted butter, divided into tablespoon chunks
  • 2 cloves garlic, finely diced
  • 120ml / 1/2 cup vegetable stock
  • 1 tbsp finely diced fresh parsley
  • 1 lemon, divided into 4 wedges (to serve)

Instructions

  1. Prepare the coating: In a large shallow dish, combine the plain flour, garlic powder, salt, and black pepper. Dredge each salmon fillet in the mixture, shaking off excess flour, and set aside.
  2. Cook the salmon: Heat the olive oil in a large non-stick pan over medium-high heat until hot. Add the salmon fillets and fry for about 3 minutes until a golden crust forms on the bottom. Carefully flip the fillets and fry for another 2 minutes to brown the other side. Add 1 tablespoon of butter and baste the fillets for about a minute until they are just cooked through. Remove the salmon from the pan and lower the heat to medium.
  3. Make the garlic butter sauce: Add the diced garlic to the pan and fry until it just begins to color, being careful not to burn it. Pour in the vegetable stock and scrape the bottom of the pan to release any browned bits. Add the remaining butter and whisk until the butter melts and combines with the stock to create a slightly cloudy sauce.
  4. Finish the sauce and salmon: Stir in the chopped parsley and season with a pinch of salt and pepper if desired. Simmer the sauce for a few minutes, stirring occasionally, until it begins to thicken. Turn the heat to low and return the salmon to the pan, basting it with the sauce to warm through. The sauce will thicken further as you baste the salmon. Serve immediately with lemon wedges for squeezing over.

Notes

  • Use fresh garlic, not jarred or pickled, to avoid bitterness in the sauce.
  • Unsalted butter is preferred for better control over salt levels. If using salted butter, adjust seasoning accordingly and consider low-sodium stock.
  • If using larger salmon fillets, adjust cooking time slightly to ensure they are just cooked through but still moist.
  • The sauce starts thin but thickens when the salmon is added; if it becomes too thick or starts to separate, add 1 tablespoon of stock and whisk to bring it back together.
  • Serve lemon wedges on the side rather than squeezing lemon directly into the pan to prevent the sauce breaking.
  • Recommended side dishes include Parmesan smashed potatoes, roasted baby potatoes, asparagus, mashed potatoes, or rice to soak up the sauce.
  • Calories and nutrition values are calculated per serving based on 120g salmon fillets and half the flour coating.

Keywords: garlic butter salmon, pan-fried salmon, easy salmon recipe, garlic sauce salmon, quick salmon dinner

Find it online: https://foodarohub.com/garlic-butter-salmon-recipe/