Ingredients
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4 salmon fillets (6 oz each)
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3 tablespoons unsalted butter
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3 garlic cloves, minced
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Juice of 1 lemon (~2 tablespoons)
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Zest of 1 lemon (optional for extra zing)
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1 tablespoon fresh parsley, finely chopped
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Salt & black pepper, to taste
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1 tablespoon olive oil (for pan-searing)
Instructions
1. Pan-Seared Lemon Garlic Butter Salmon
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Bring salmon to room temperature for even cooking.
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Pat dry; season with salt and pepper.
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Heat olive oil in a skillet over medium-high heat until shimmering.
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Place salmon, presentation-side down, and sear for 3–4 minutes; flip and cook for 2–3 more minutes.
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Remove salmon; melt butter in the same pan. Add garlic and sauté ~1 minute.
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Pour in lemon juice (and zest if using); stir, then return salmon to the pan and spoon the sauce over.
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Garnish with parsley and serve warm.
2. Baked Lemon Garlic Butter Salmon
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Preheat oven to 400°F (200°C).
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Line a baking sheet with foil; place salmon skin-side down.
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Season, dot with butter cubes, sprinkle garlic, and drizzle lemon juice.
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Bake 12–15 minutes (depending on thickness); broil 2 minutes for browning.
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Garnish with parsley and serve immediately.
3. Grilled Foil-Packet Salmon
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Preheat grill to 375–400°F.
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Place salmon on large foil; season and top with butter, garlic, lemon juice, and zest.
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Seal packet, grill for 15–20 minutes (no flipping needed).
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Open packet, garnish and spoon sauce over before serving.
Insider Tips for Perfect Salmon
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Dry surface: Patting fish dry ensures crispy edges.
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Temperature matters: Medium-high heat for searing; consistent heat for baking/grilling.
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Butter first or last: Pan method uses butter after searing; baking/grilling add it before.
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Trim uneven fillets for even cooking.
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Rest after cooking (3–5 minutes) for juiciness.