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Garlic Butter Salmon Recipe

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This Garlic Butter Salmon recipe offers a deliciously simple way to enjoy tender salmon fillets coated in a flavorful garlic butter sauce. Pan-fried to a golden crust and simmered in a buttery garlic sauce with fresh parsley and lemon, it’s an elegant yet easy-to-make dish perfect for a quick dinner.

Ingredients

Salmon and Coating

  • 4 boneless skinless salmon fillets
  • 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 for serving

Instructions

  1. Prepare the salmon coating: In a large shallow dish, mix together the flour, garlic powder, salt, and black pepper. Coat each salmon fillet thoroughly with this mixture, then shake off any excess flour and set aside.
  2. Pan-fry the salmon: Heat the olive oil in a large non-stick pan over medium-high heat. When hot, add the salmon fillets skinless side down (or flat side down) and fry for about 3 minutes until a golden crust forms. Flip the fillets carefully and cook for an additional 2 minutes until the other side is also golden. Add 1 tablespoon of butter and baste the salmon with it for about a minute, or until the fillets are almost cooked through. Remove salmon from the pan and lower the heat to medium.
  3. Create the garlic butter sauce: Add the finely diced garlic to the pan and fry gently until it starts to change color, being cautious to avoid burning which would make it bitter. Pour in the vegetable stock and use a spatula to scrape any flavorful bits from the bottom of the pan. Add the remaining butter chunks and whisk until the butter emulsifies with the stock, producing a cloudy sauce. Stir in the fresh parsley and season with a pinch of salt and pepper if needed.
  4. Simmer and finish: Let the sauce simmer gently for a few minutes while stirring occasionally until it thickens. Reduce heat to low, return the salmon fillets to the pan, and baste them in the sauce until warmed through. The sauce will thicken more as you baste. Serve the salmon with extra sauce spooned over and a squeeze of fresh lemon juice from the wedges.

Notes

  • Ensure the garlic does not burn while frying as it will turn bitter and affect the flavor.
  • Butter is added in chunks to help it melt slowly and emulsify into the sauce, providing a rich texture.
  • You can use vegetable stock or substitute with chicken stock if preferred.
  • Adjust salt and pepper seasoning throughout to taste.
  • The lemon wedges add a fresh acidic contrast that complements the buttery sauce.

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