Garlic Butter Salmon recipe | Daily Dine

Garlic Butter Salmon recipe

Recipe video above. This is a simple-yet-luxurious, cheffy way to cook salmon. By basting continuously with foaming garlic butter, it seeps into every crack and crevice of the salmon and gives it the ultimate buttery crust.It may seem like a lot of butter for one recipe, but you need it to ensure good basting coverage. You do not have to use all of it for serving. Save leftover butter (even if just a smear!) and pan fry bread with it tomorrow, see post for photos. It's Amazing – with a capital A!

View original recipe on recipetineats.com

mainwestern

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Servings: 4

Nutritional Information

Calories:464 kcal

Carbohydrate:1 g

Cholesterol:147 mg

Fat:35 g

Dietary Fiber:1 g

Protein:36 g

Saturated Fat:14 g

Sodium:531 mg

Sugar:1 g

Trans Fat:1 g

Ingredients

4 salmon fillets ((180g/6oz each), skinless and boneless)

1/2 tsp salt (, cooking / kosher)

1/4 tsp black pepper

1 1/2 tbsp olive oil

1 tbsp garlic (~2 cloves) (, finely minced by hand (don't use a garlic press))

90g / 6 tbsp salted butter (, cut into cubes (or unsalted + 1/4 tsp salt))

1 tsp lemon juice (, plus more to taste)

2 tsp parsley (, finely chopped)

Instructions

Step 1
Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
Step 2
Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
Step 3
Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
Step 4
Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
Step 5
Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes – it will rise to 53°C/127°F. (See Note 2 for internal temperatures)
Step 6
Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
Step 7
Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.

Community Notes

No notes yet. Be the first to share your experience.