This garlic butter salmon recipe is the definition of an easy weeknight dinner that tastes like it came from a restaurant. Flaky, buttery salmon fillets are seared and finished in a rich garlic herb butter sauce — all in one pan, with minimal cleanup and just 20 minutes of cooking time.
It is a perfect dish for busy weeknights, but elegant enough to serve for a dinner party or date night at home.
Why You Will Love This Garlic Butter Salmon Recipe
- Ready in just 20 minutes
- One pan — minimal cleanup
- Rich, flavorful garlic butter sauce
- Naturally low carb and gluten free
- Works with any salmon cut — fillets or steaks
Ingredients (Serves 4)
- 4 salmon fillets (about 150g each)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried thyme (or fresh, if available)
- 1/4 teaspoon red pepper flakes (optional)
How to Make Garlic Butter Salmon — Step by Step
Step 1: Season the Salmon
Pat the salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
Step 2: Sear the Salmon
Heat olive oil in a large skillet over medium-high heat. Place the salmon skin-side down (if applicable) and cook for 4 to 5 minutes until the skin is crispy and golden. Flip and cook for another 3 to 4 minutes, until the salmon is mostly cooked through. Remove from the pan and set aside.
Step 3: Make the Garlic Butter Sauce
Reduce heat to medium-low. Add butter to the same pan and let it melt. Add minced garlic and cook for 30 to 60 seconds until fragrant — do not let it brown or burn.
Step 4: Add Lemon and Herbs
Stir in lemon juice, lemon zest, thyme, and red pepper flakes if using. Let the sauce simmer for 1 minute to combine the flavors.
Step 5: Return Salmon and Finish
Place the salmon back in the pan, spooning the garlic butter sauce over each fillet. Cook for 1 to 2 more minutes until the salmon is fully cooked and glazed with sauce. Garnish with fresh parsley.
Step 6: Serve
Serve immediately, spooning extra sauce from the pan over the top of each fillet.
Tips for the Best Garlic Butter Salmon
- Pat the salmon completely dry before searing for the best crispy skin
- Do not move the salmon too early — let it sear undisturbed to develop a golden crust
- Cook garlic over low to medium heat only — burnt garlic turns bitter
- Salmon is done when it reaches an internal temperature of 63°C (145°F) and flakes easily
- Fresh herbs like thyme, dill, or rosemary all work beautifully in the butter sauce
Oven-Baked Version
Prefer to bake? Preheat the oven to 200°C (400°F). Sear the salmon for 2 minutes per side as described, then transfer the skillet (if oven-safe) directly to the oven, or move the salmon to a baking dish. Pour the garlic butter sauce over the top and bake for 8 to 10 minutes until cooked through.
Variations
Honey Garlic Butter Salmon
Add 1 tablespoon of honey to the garlic butter sauce for a sweet and savory glaze that caramelizes slightly as it cooks.
Garlic Parmesan Salmon
Sprinkle 2 tablespoons of grated Parmesan cheese over the salmon during the last minute of cooking, allowing it to melt into the sauce for an extra savory layer.
Spicy Cajun Garlic Butter Salmon
Season the salmon with 1 teaspoon of Cajun seasoning before searing, and add an extra pinch of cayenne to the butter sauce for a smoky, spicy kick.
What to Serve with Garlic Butter Salmon
- Garlic mashed potatoes or roasted potatoes
- Steamed asparagus, green beans, or broccoli
- A simple side salad with lemon vinaigrette
- Rice pilaf or quinoa to soak up the extra sauce
Storage and Reheating
Store leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a small splash of water or extra butter to prevent drying out. Avoid microwaving on high power, which can make the salmon rubbery.
Frequently Asked Questions (FAQ)
How do I know when salmon is done cooking?
Salmon is fully cooked when it reaches an internal temperature of 63°C (145°F) and the flesh turns from translucent to opaque, flaking easily with a fork. The thickest part of the fillet should no longer look raw in the center.
Can I use frozen salmon for this recipe?
Yes, thaw the salmon completely in the fridge overnight or under cold running water for about 20 minutes. Pat dry thoroughly before cooking, as excess moisture will prevent a good sear and crispy skin.
What can I substitute for butter in this recipe?
Ghee or ghee-clarified butter works as a substitute and has a higher smoke point, making it less likely to burn. For a dairy-free version, use a high-quality olive oil, though the sauce will have a slightly different flavor and texture.
Is garlic butter salmon healthy?
Salmon is rich in omega-3 fatty acids, high-quality protein, and vitamin D. While butter adds saturated fat, the portion used per serving is modest, and the overall dish remains a nutritious, protein-rich meal, especially when paired with vegetables.
Can I make this recipe with other types of fish?
Yes, this garlic butter sauce works well with other firm fish like halibut, cod, or trout. Adjust the cooking time based on the thickness of the fillet — thinner fillets will cook faster than thick salmon steaks.