Garlic Butter Salmon (Restaurant-Quality in 15 Minutes)

Salmon is fast. Garlic butter makes everything better. Put them together and you’ve got a dinner that feels fancy but takes less time than ordering takeout.

This is a one-pan, no-fuss recipe. Crispy skin, tender flesh, and a silky garlic butter sauce that begs to be spooned over rice or roasted veggies. Fifteen minutes. Let’s go.

Ingredients

Serves 4.

• 4 salmon fillets (6 oz / 170g each), skin on or off
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (fresh is best)
• Salt and black pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Season the Salmon

1. Pat salmon fillets dry with paper towels (crucial for crispy skin). Season both sides generously with salt and pepper.

Step 2: Sear the Salmon

1. Heat olive oil in a large skillet over medium-high heat.
2. Place salmon skin-side down (if skin-on). Cook for 4-5 minutes without moving until golden and crispy.
3. Flip and cook for another 2-3 minutes. Remove salmon from pan and set aside.

Step 3: Make Garlic Butter Sauce

1. Reduce heat to low. Melt butter in the same pan.
2. Add minced garlic and cook for 30-60 seconds until fragrant (don’t burn it).
3. Stir in lemon juice and scrape up any brown bits from the pan.

Step 4: Combine and Serve

1. Return salmon to the pan. Spoon garlic butter sauce over the fillets. Let warm through for 1 minute.
2. Garnish with fresh parsley. Serve with lemon wedges.

Summary

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Yield: 4 servings

Difficulty: Easy

Storage Notes

Fridge: Keeps 2-3 days. Reheat gently in a skillet over low heat with a splash of water or butter (microwave can dry it out).

Freezer (cooked): Freezes 1-2 months. Thaw overnight in fridge. Reheat at 300°F for 10 minutes.

Make ahead tip: Season salmon up to a day ahead. Keep covered in fridge.