I’m sharing my lemon garlic butter salmon and a small technique that turns Salmon On The Stove into a restaurant-worthy dish for guests.
I love how a few simple things can turn dinner into something that feels special, and this Easy Garlic Butter Salmon does exactly that. I fried salmon fillets until the outside had a little crust and then let a spoon of unsalted butter with garlic melt over them, and honestly, it woke the whole dish up.
It’s the kind of thing that sneaks onto my rotation when I want to impress but not sweat it, you know? People have called it a Best Oven Salmon Recipe alternative, and it even fits right into those Salmon Recipes Lemon Garlic Butter lists.
Ingredients
- Salmon: Rich in protein and omega 3s, heart healthy, flaky texture, mild buttery taste.
- Garlic: Pungent savory punch that brightens, may boost immunity, not sweet at all.
- Unsalted butter: Gives silky richness and helps browning, high in fat so use sparingly.
- Lemon juice: Bright tang that cuts richness, adds vitamin C and lively zip.
- Olive oil: For searing and flavor, full of monounsaturated fats, cardio friendly.
- Parsley: Fresh green herb, adds color and fresh bite, tiny vitamin boost.
- Red pepper flakes: Optional heat, adds spice with almost no calories, you control it.
Ingredient Quantities
- 4 salmon fillets (about 6 oz each), skin on, pin bones removed
- Kosher salt 1 tsp
- Freshly ground black pepper 1/2 tsp
- Olive oil 1 tbsp
- Unsalted butter 3 tbsp
- Garlic 3 large cloves minced
- Fresh lemon juice 2 tbsp (about 1 lemon)
- Fresh parsley 2 tbsp chopped
- Red pepper flakes 1/4 tsp optional
- Lemon wedges for serving
How to Make this
1. Pat the salmon fillets dry with paper towels, make sure they are skin on and pin bones removed, then season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2. Heat a large skillet over medium-high heat until hot, add 1 tbsp olive oil and swirl to coat, you want it shimmering.
3. Place fillets skin-side down and press gently with a spatula for 10 to 20 seconds so the skin stays flat, cook undisturbed 4 to 5 minutes until the skin is crisp and the sides look cooked about three quarters of the way up.
4. Turn the heat down to medium and carefully flip each fillet.
5. Add 3 tbsp unsalted butter and 3 large cloves minced garlic to the pan, let the butter melt and the garlic sizzle for 30 to 45 seconds but dont let it burn.
6. Tilt the pan and spoon the garlic butter over the salmon while it finishes cooking, pour in 2 tbsp fresh lemon juice, sprinkle 2 tbsp chopped parsley and 1/4 tsp red pepper flakes if you want a little kick, continue basting for another 1 to 2 minutes until the fish is opaque and flakes easily or reaches about 125 to 130 F for medium doneness.
7. Remove the fillets to a plate and let them rest 2 minutes so the juices settle, spoon any leftover garlic butter from the pan over the top.
8. Serve with lemon wedges and extra parsley, taste and adjust salt or pepper if needed. Enjoy, it’s simple but feels fancy enough for guests.
Equipment Needed
1. Paper towels, to pat the salmon dry so the skin gets crispy.
2. Large heavy skillet (stainless steel or cast iron), about 10 to 12 inch.
3. Thin fish spatula or wide metal spatula, to press the skin flat and flip the fillets.
4. Tongs, for steadying fillets when you flip them.
5. Instant read thermometer, to check for about 125 to 130 F for medium doneness.
6. Measuring spoons, for the salt pepper lemon juice and red pepper flakes.
7. Sharp knife and cutting board, for mincing garlic and chopping parsley.
8. Small heatproof spoon or ladle plus a plate, for basting with the garlic butter and resting the fish.
FAQ
Easy Garlic Butter Salmon Recipe Substitutions and Variations
- Olive oil: swap with avocado oil (higher smoke point, great for searing), grapeseed oil (very neutral, won’t mask flavors), or a light toasted sesame oil for an Asian twist but use just a little.
- Unsalted butter: use ghee (nutty, higher smoke point so it won’t burn), olive oil for a dairy free option (loses buttery flavor), or a vegan/plant based butter 1:1 if you want the same texture.
- Fresh lemon juice: substitute with lime juice (same bright acidity), white wine vinegar (clean tang, use less), or bottled lemon juice in a pinch though it’s less fresh.
- Fresh parsley: try cilantro (brighter, more citrusy), fresh dill (classic with fish), or chopped chives for a mild oniony pop.
Pro Tips
1) Dry and warm the fillets first. Pat them super dry with paper towels and set them out 15 to 20 minutes before cooking so they lose the chill. Wet, cold fish will steam not sear so the skin wont get as crispy.
2) Get the pan really hot and use a thin spatula. The oil should be shimmering before the fish hits the pan, press the fillet down for a few seconds so the skin lays flat, then leave it alone until most of the side looks cooked. Flip gently with a fish spatula or thin turner otherwise the fillet can flop and fall apart.
3) Add butter and garlic at the right time. If you throw garlic in too early it burns and goes bitter, so add it after you flip and when the butter is just melting, then tilt the pan and spoon the foaming butter over the tops. If the garlic starts to brown fast, move it to the edge or take it out, you can still get great flavor without a burned garlic taste.
4) Remove a little early and let carryover finish it. Pull the salmon when it reads a few degrees below your target or when it flakes easily, it will keep cooking while it rests so you wont overdo it. A quick squeeze or a little lemon zest at the end brightens the dish more than a full shot of juice, which can mask the butter flavor.
Easy Garlic Butter Salmon Recipe
I’m sharing my lemon garlic butter salmon and a small technique that turns Salmon On The Stove into a restaurant-worthy dish for guests.
4
servings
460
kcal
Equipment: 1. Paper towels, to pat the salmon dry so the skin gets crispy.
2. Large heavy skillet (stainless steel or cast iron), about 10 to 12 inch.
3. Thin fish spatula or wide metal spatula, to press the skin flat and flip the fillets.
4. Tongs, for steadying fillets when you flip them.
5. Instant read thermometer, to check for about 125 to 130 F for medium doneness.
6. Measuring spoons, for the salt pepper lemon juice and red pepper flakes.
7. Sharp knife and cutting board, for mincing garlic and chopping parsley.
8. Small heatproof spoon or ladle plus a plate, for basting with the garlic butter and resting the fish.
Ingredients
-
4 salmon fillets (about 6 oz each), skin on, pin bones removed
-
Kosher salt 1 tsp
-
Freshly ground black pepper 1/2 tsp
-
Olive oil 1 tbsp
-
Unsalted butter 3 tbsp
-
Garlic 3 large cloves minced
-
Fresh lemon juice 2 tbsp (about 1 lemon)
-
Fresh parsley 2 tbsp chopped
-
Red pepper flakes 1/4 tsp optional
-
Lemon wedges for serving
Directions
- Pat the salmon fillets dry with paper towels, make sure they are skin on and pin bones removed, then season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- Heat a large skillet over medium-high heat until hot, add 1 tbsp olive oil and swirl to coat, you want it shimmering.
- Place fillets skin-side down and press gently with a spatula for 10 to 20 seconds so the skin stays flat, cook undisturbed 4 to 5 minutes until the skin is crisp and the sides look cooked about three quarters of the way up.
- Turn the heat down to medium and carefully flip each fillet.
- Add 3 tbsp unsalted butter and 3 large cloves minced garlic to the pan, let the butter melt and the garlic sizzle for 30 to 45 seconds but dont let it burn.
- Tilt the pan and spoon the garlic butter over the salmon while it finishes cooking, pour in 2 tbsp fresh lemon juice, sprinkle 2 tbsp chopped parsley and 1/4 tsp red pepper flakes if you want a little kick, continue basting for another 1 to 2 minutes until the fish is opaque and flakes easily or reaches about 125 to 130 F for medium doneness.
- Remove the fillets to a plate and let them rest 2 minutes so the juices settle, spoon any leftover garlic butter from the pan over the top.
- Serve with lemon wedges and extra parsley, taste and adjust salt or pepper if needed. Enjoy, it's simple but feels fancy enough for guests.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 196g
- Total number of serves: 4
- Calories: 460kcal
- Fat: 34g
- Saturated Fat: 11g
- Trans Fat: 0.2g
- Polyunsaturated: 6g
- Monounsaturated: 12g
- Cholesterol: 150mg
- Sodium: 700mg
- Potassium: 830mg
- Carbohydrates: 1g
- Fiber: 0.2g
- Sugar: 0.5g
- Protein: 42g
- Vitamin A: 550IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 1.2mg
