Garlic butter salmon is the perfect weeknight dinner—quick, easy, and elegant enough for company. Perfectly seared salmon fillets with crispy skin are bathed in a rich, nutty garlic butter sauce with fresh lemon and parsley.
It comes together in under 15 minutes, making it ideal for busy nights when you still want something special. The key is a hot skillet for that perfect sear, and a simple pan sauce that comes together in the same pan. Serve it with roasted vegetables, rice, or a simple salad for a complete meal.
Prepare the Salmon
Remove salmon from the refrigerator 10-15 minutes before cooking to take the chill off. Pat the fillets completely dry with paper towels—this is essential for crispy skin. Season both sides generously with salt and pepper.
Heat the Skillet
Heat a large skillet (preferably cast iron or non-stick) over medium-high heat. Add the olive oil and 2 tablespoons of butter. Swirl to coat.
Sear the Salmon
Place the salmon fillets in the hot skillet, skin-side down if they have skin. Cook without moving for 4-5 minutes, until the skin is golden and crispy and the fish releases easily from the pan.
Flip and Finish
Carefully flip the salmon fillets. Cook for another 2-4 minutes, depending on thickness, until the salmon is cooked to your desired doneness (125°F / 52°C for medium-rare, 135°F / 57°C for medium). Remove salmon to a plate and tent loosely with foil.
Make the Garlic Butter Sauce
Reduce heat to medium-low. Add the remaining 3 tablespoons butter to the same skillet. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant but not browned.
Stir in the lemon juice, parsley, and lemon zest (if using). Season with salt to taste. Scrape up any browned bits from the bottom of the pan.
Serve
Spoon the garlic butter sauce over the salmon fillets. Serve immediately with lemon wedges and additional fresh parsley.
Pro-Tips for Garlic Butter Salmon Perfection
- Pat the Salmon Dry: This is essential for crispy skin and a good sear. Use paper towels and be thorough.
- Don’t Move the Fish: Let it cook undisturbed until it releases easily from the pan—this ensures a beautiful crust.
- Use a Thermometer: For perfectly cooked salmon, use an instant-read thermometer. 125°F for medium-rare, 135°F for medium.
- Don’t Overcook: Salmon continues to cook from residual heat. Remove it from the pan when it’s just shy of your desired doneness.
- Save the Skin: The crispy skin is delicious—don’t remove it.
- Fresh Garlic Only: Garlic powder won’t give the same flavor. Use fresh garlic.
- Make It a Meal: Serve with roasted asparagus, rice, or a simple green salad.
- Double the Sauce: The sauce is so good you might want extra.
This Garlic Butter Salmon is easy, elegant, and absolutely delicious.
