Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 520
- Sugar: 1g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 135mg
