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!
Servings: 4
Calories: 464cal
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
- Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
- 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.
- Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
- 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.
- 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)
- Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
- 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.
Notes
1. Salmon – Using skinless salmon means more exposed flesh, so the butter will seep in better into the salmon flesh. But it's really not a big deal if you only have skin-on salmon: Start cooking skin side UP, then flip and start basting with skin side is down.
Other fish – You can use this method of cooking for any fish suitable for pan frying.
2. Internal temperature of cooked salmon:
3. Leftovers – Cooked salmon keeps for 3 to 4 days in the fridge. Gently reheat in oven or microwave, or use flaked at room temperature in salads, sandwiches etc.
4. Nutrition per serving, assuming all the butter is consumed.
3. Leftovers – Cooked salmon keeps for 3 to 4 days in the fridge. Gently reheat in oven or microwave, or use flaked at room temperature in salads, sandwiches etc.
4. Nutrition per serving, assuming all the butter is consumed.
Nutrition
Calories: 464cal | Carbohydrates: 1g | Protein: 36g | Fat: 35g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 531mg | Potassium: 891mg | Fiber: 1g | Sugar: 1g | Vitamin A: 639IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg