I keep this recipe on repeat because it delivers huge flavor with minimal effort. I like how the garlic butter sauce clings to the salmon, making every bite juicy and comforting. I also appreciate how fast it cooks, which makes it perfect for busy weeknights without sacrificing quality.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4x boneless skinless Salmon Fillets, take out the fridge 15-30 mins before needed (approx 4-5oz / 120-150g each) 40g / 1/4 cup Plain Flour 1 tsp EACH: Garlic Powder, Salt, plus more to taste 1/2 tsp Black Pepper, plus more to taste 1/2 tbsp Olive Oil 6 tbsp / 90g / 3.2oz Unsalted Butter, divided into tbsp chunks 2 cloves of Garlic, finely diced 120ml / 1/2 cup Vegetable Stock 1 tbsp finely diced Fresh Parsley 1 Lemon, divided into 4 wedges
Directions
I start by combining the flour, garlic powder, salt, and black pepper in a shallow dish. I coat each salmon fillet evenly, shaking off any excess flour before setting them aside.
I heat the olive oil in a large non-stick pan over medium-high heat, then add the salmon fillets and fry them for about 3 minutes until a golden crust forms. I carefully flip them and cook for another 2 minutes. I add 1 tablespoon of butter and baste the salmon until it’s just cooked through, then remove the fillets from the pan and reduce the heat to medium.
Next, I add the diced garlic and cook it briefly until lightly golden. I pour in the vegetable stock, scraping up all the flavorful bits from the pan. I add the remaining butter and whisk until the sauce turns cloudy and cohesive. I stir in the parsley and season lightly if needed.
I let the sauce simmer for a few minutes until it thickens slightly, then return the salmon to the pan. I baste the fillets in the sauce over low heat until warmed through, then serve immediately with extra sauce and a squeeze of lemon.
Servings and Timing
I get 4 servings from this recipe. Prep time takes me about 10 minutes, cook time is around 15 minutes, and the total time comes to roughly 25 minutes.
Variations
I sometimes add a splash of white wine to the sauce for extra depth. When I want more richness, I finish with a touch of cream. For a herby twist, I swap parsley for dill or thyme depending on what I have on hand.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the salmon gently in a pan over low heat with a little extra butter or stock to keep it moist.
FAQs
Can I use skin-on salmon?
I can use skin-on salmon, but I prefer skinless here so the sauce coats every side evenly.
Do I need to flour the salmon?
I find the flour helps create a beautiful crust and slightly thickens the sauce.
Can I substitute the vegetable stock?
I sometimes use chicken stock, and it works just as well.
How do I know when the salmon is done?
I look for salmon that flakes easily with a fork and is just opaque in the center.
Can I make this dairy-free?
I swap the butter for a dairy-free alternative, though the flavor will change slightly.
Is this recipe spicy?
I find it mild, but I add chili flakes if I want heat.
What sides go well with this?
I love serving it with mashed potatoes, rice, or steamed vegetables.
Can I cook this in advance?
I prefer it fresh, but it can be made a few hours ahead and gently reheated.
Why remove the salmon from the pan?
I remove it to prevent overcooking while I finish the sauce.
Can I double the sauce?
I often double the sauce because it’s perfect for spooning over sides.
Conclusion
I think this garlic butter salmon is one of those recipes that proves simple ingredients can create unforgettable results. With its crisp exterior, tender center, and luxurious sauce, it’s a dish I turn to whenever I want something fast, comforting, and undeniably delicious.
Garlic Butter Salmon is a quick yet elegant dish featuring tender, flaky salmon with a golden crust, finished in a rich and glossy garlic butter sauce that feels restaurant-worthy but is easy to make at home.
Ingredients
4 boneless, skinless salmon fillets (4–5 oz / 120–150 g each)
40 g (1/4 cup) plain flour
1 teaspoon garlic powder
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/2 tablespoon olive oil
6 tablespoons unsalted butter, divided
2 cloves garlic, finely diced
120 ml (1/2 cup) vegetable stock
1 tablespoon fresh parsley, finely chopped
1 lemon, cut into wedges
Instructions
Mix flour, garlic powder, salt, and black pepper in a shallow dish.
Coat salmon fillets evenly in the flour mixture, shaking off excess.
Heat olive oil in a large non-stick pan over medium-high heat.
Add salmon and cook for about 3 minutes until golden, then flip and cook for 2 minutes.
Add 1 tablespoon butter and baste the salmon until just cooked through.
Remove salmon from the pan and reduce heat to medium.
Add garlic and cook briefly until lightly golden.
Pour in vegetable stock, scraping up browned bits from the pan.
Add remaining butter and whisk until the sauce becomes glossy.
Stir in parsley and adjust seasoning if needed.
Simmer sauce for a few minutes until slightly thickened.
Return salmon to the pan and baste gently until warmed through.
Serve immediately with lemon wedges and extra sauce.
Notes
Flouring the salmon helps create a golden crust.
Do not overcook the salmon to keep it moist.
Dill or thyme can replace parsley for variation.
Double the sauce if serving with rice or potatoes.
