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Garlic Butter Salmon - Simple, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 fillets, 5–6 ounces each), skin-on or skinless
  • Unsalted butter (4 tablespoons), divided
  • Olive oil (1 tablespoon), for high-heat searing
  • Fresh garlic (3–4 cloves), finely minced
  • Lemon (1), zested and juiced
  • Fresh parsley (2 tablespoons), chopped
  • Salt (about 1 teaspoon), to taste
  • Freshly ground black pepper (1/2 teaspoon)
  • Crushed red pepper flakes (optional, a pinch)
  • Paprika (optional, 1/2 teaspoon) for color
  • Lemon wedges for serving

Method
 

  1. Prep the salmon: Pat the fillets very dry with paper towels. Season both sides with salt, pepper, and paprika if using. Dry fish sears better and helps prevent sticking.
  2. Make the garlic butter: In a small bowl, combine the softened butter, minced garlic, lemon zest, half the parsley, and a pinch of red pepper flakes. Stir until smooth. This gives you an even spread of flavor.
  3. Preheat the pan: Set a large stainless steel or cast-iron skillet over medium-high heat. Add the olive oil and let it get hot until shimmering. A hot pan gives you that golden crust.
  4. Sear the salmon: Place the fillets in the pan, presentation side down (the side that was facing up in the package). Don’t move them for 3–4 minutes until a deep golden crust forms.
  5. Flip and baste: Flip the salmon carefully. Drop the garlic butter into the pan in small spoonfuls around the fish. As it melts, tilt the pan and spoon the butter over the fillets for 2–3 minutes. This bastes the salmon and gently cooks the garlic without burning.
  6. Finish with lemon: Squeeze in half the lemon juice and let it bubble for 30 seconds. Taste the sauce and adjust salt or lemon as needed.
  7. Check doneness: Salmon is done when it flakes easily and the thickest part reaches about 125–130°F for medium. Pull it off the heat a touch early; it will carryover cook.
  8. Rest and garnish: Let the salmon rest for 2 minutes. Spoon the buttery pan sauce over the top, sprinkle with the remaining parsley, and serve with extra lemon wedges.