This Garlic Butter Salmon is a deceptively simple weeknight dinner that feels impressively gourmet. With just a handful of ingredients, it comes together in under 20 minutes for a flaky, moist fillet smothered in a rich, garlicky butter sauce. The aroma alone will bring everyone to the table.

Why You’ll Love This Garlic Butter Salmon

• Fast & Foolproof: Ready in under 20 minutes with a guaranteed beautiful result.
• Bold Flavor: Fresh garlic sizzled in butter creates a rich, aromatic sauce.
• Fancy & Simple: Looks gourmet but is easy and affordable to make at home.
• Endlessly Versatile: Pairs perfectly with pasta, salads, rice, or roasted veggies.

Ingredients & Tools

• 2 salmon fillets (about 150-180 g each), skin-on or skinless
• 3 tbsp unsalted butter
• 4 large cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp fresh parsley, finely chopped
• 1/4 tsp salt, or to taste
• 1/4 tsp black pepper, freshly ground
• 1 tbsp olive oil
• 1/4 tsp paprika (optional, for color)

Tools: A large, heavy-bottomed skillet (cast iron is ideal), spatula or fish turner, microplane or garlic press, small bowl.

Notes: Use real butter, not margarine, for a silky sauce. Fresh garlic is non-negotiable for vibrant flavor.

Nutrition (per serving)

Serves: 2 | Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes

Before You Start: Tips & Ingredient Notes

• Pat your salmon dry. This is the single most important step for getting a beautiful sear and crispy skin. Use paper towels to thoroughly dry the surface of the fillets. Any moisture left on the fish will steam it instead of searing it.
• Bring the salmon to room temperature. Take the salmon out of the fridge about 15-20 minutes before you plan to cook it. A cold fillet going into a hot pan will cook unevenly, potentially leaving you with an overcooked exterior and a cold, undercooked center.
• Don’t skimp on the garlic. It might seem like a lot, but garlic mellows significantly as it cooks in the butter. You want that robust flavor to stand up to the richness of the salmon and butter. Trust me on this one.
• Choose your salmon wisely. Look for fillets that are bright in color, firm to the touch, and have a fresh, oceanic smell. If you’re using skin-on, check that the skin is shiny and metallic-looking—it’s a sign of freshness and will crisp up beautifully.

How to Make Garlic Butter Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; the texture of the salmon and sauce may suffer.
• Reviving: Reheat gently in a covered skillet over low heat to avoid drying out.

Serving Suggestions

Complementary Dishes

• Lemon Herb Rice — The fluffy, citrusy grains are the perfect vehicle for sopping up the extra garlic butter sauce, making sure you don’t waste a single drop.
• Simple Steamed Asparagus — The crisp-tender green spears provide a fresh, slightly bitter contrast that cuts through the richness of the salmon beautifully.
• Creamy Mashed Potatoes — For the ultimate comfort food pairing, a fluffy bed of mashed potatoes acts like a delicious edible sponge for that incredible sauce.

Drinks

• A Crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the dish and cleanse the palate between each rich, buttery bite.
• Sparkling Water with Lemon — A non-alcoholic option that provides the same palate-cleansing fizz and citrus zing, keeping everything feeling light and balanced.

Something Sweet

• Lemon Sorbet — A light, refreshing, and palate-cleansing dessert that continues the citrus theme of the meal without feeling too heavy.
• Dark Chocolate Truffles — Just one or two rich, intense truffles provide a sophisticated, bittersweet finish that contrasts wonderfully with the savory main course.

Top Mistakes to Avoid

• Mistake: Using a cold pan. If your pan isn’t hot enough when the salmon goes in, the fish will stick and steam instead of sear. You’ll end up with a pale, rubbery exterior instead of a beautiful, crispy crust. Wait for that oil to shimmer.
• Mistake: Overcooking the salmon. Salmon is best when it’s still a little translucent and moist in the very center. It continues to cook from residual heat after being removed from the pan, so take it off when it’s just slightly under your desired doneness. I’ve messed this up before too, and dry salmon is a real tragedy.
• Mistake: Burning the garlic. Garlic burns in a heartbeat and becomes acrid and bitter, which will ruin your entire sauce. Cook it gently in the melted butter over low heat, just until it’s fragrant. If you see it starting to brown, take it off the heat immediately.
• Mistake: Crowding the pan. If you’re cooking more than two fillets, do it in batches. Overcrowding the pan will cause the temperature to drop, and the salmon will release steam, preventing that all-important sear and crispy skin.

Expert Tips

• Tip: Use a fish spatula. Its thin, slotted, and slightly angled edge is designed to slide perfectly under delicate fish fillets without tearing them. It makes flipping the salmon an absolute breeze and helps you get that perfect, intact presentation.
• Tip: Add a splash of white wine. For an extra layer of flavor, deglaze the pan with a splash of dry white wine after you’ve removed the salmon. Let it reduce by half before adding the butter to make your sauce. It adds a wonderful complexity.
• Tip: Finish with fresh herbs. While parsley is classic, don’t be afraid to experiment. A tablespoon of fresh, soft herbs like dill, chives, or tarragon stirred in at the very end can completely transform the profile of the dish.
• Tip: Let the salmon rest. Just like a steak, give your salmon a minute to rest after cooking and before serving. This allows the juices to redistribute throughout the fillet, ensuring every single bite is succulent and moist.

FAQs

Can I use frozen salmon for this recipe?
Absolutely, but you need to thaw it properly first. The best way is to move it from the freezer to the refrigerator the night before. Never try to cook salmon from frozen for this recipe, as the excess water will prevent searing and make the sauce watery. Once thawed, pat it extra dry with paper towels to remove any surface moisture.

How do I know when the salmon is done cooking?
The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the fillet; for medium, you’re aiming for 125-130°F (52-54°C). Visually, the flesh will be opaque and will flake easily with a fork. Remember, it will continue to cook for a minute or two after being removed from the heat, so err on the side of underdone.

What can I use instead of fresh garlic?
Honestly, I strongly recommend fresh for the best flavor. In a real pinch, you could use ¾ of a teaspoon of high-quality garlic powder, but the flavor will be much milder and less aromatic. You would stir the powder directly into the melted butter along with the other sauce ingredients.

Can I make this sauce ahead of time?
You can mix the melted butter, minced garlic, lemon juice, and parsley ahead of time, but I wouldn’t cook it until you’re ready to serve. Gently reheating it is fine, but be very careful not to let the garlic brown or the sauce separate. It’s really best made fresh while the salmon is cooking.

Is it better to cook salmon with the skin on or off?
I prefer skin-on for this recipe. The skin acts as a protective layer, helping the flesh cook more evenly and stay incredibly moist. It also gets fantastically crispy, adding a wonderful textural contrast. If your fillets come skinless, that’s fine too—just reduce the cooking time on the first side by a minute or so, as the flesh will cook a bit faster.