There’s something magical about garlic butter salmon—the way the golden butter glazes each flaky piece, the smell of garlic filling your kitchen, and how it all comes together in just 20 minutes. This is my go-to when life gets busy but I still want a meal that feels special. The first time I made it, my daughter—who usually turns up her nose at fish—asked for seconds. Now, it’s our Wednesday night tradition. Simple enough for tired weeknights, but packed with so much flavor you’ll feel like you’re dining at a seaside bistro.
Why You’ll Love This Garlic Butter Salmon
This garlic butter salmon recipe has saved my weeknight dinner routine more times than I can count. Here’s why it’ll become your new favorite too:
- Lightning fast – 20 minutes from fridge to table means you’re eating dinner faster than you could get takeout delivered
- Bursting with flavor – That golden garlic butter sauce transforms simple salmon into something restaurant-worthy
- Good for you – Packed with protein and healthy fats, it’s naturally low carb and fits into meal plans from keto to weight management
- Works any night – Stovetop, oven, or air fryer – I’ve tested all three methods so you can choose based on your mood (or which appliance is clean!)
Ingredients for Garlic Butter Salmon
Gathering your ingredients is the first step to creating this simple yet impressive dish. Here’s everything you’ll need – most likely already in your pantry!
- 4 salmon fillets (6 oz each, skin-on for extra flavor)
- 3 tbsp butter (I like salted for that extra flavor boost)
- 4 cloves garlic, minced (fresh is best – save the jarred stuff for emergencies!)
- 1 tbsp lemon juice (fresh squeezed makes all the difference)
- 1 tsp dried parsley (or 1 tbsp fresh if you have it)
- 1/4 tsp salt (more to taste)
- 1/4 tsp black pepper (freshly cracked if possible)
Optional extras for serving:
- Lemon wedges
- Fresh dill or thyme sprigs
- Crushed red pepper flakes for heat lovers
How to Make Garlic Butter Salmon
Ready to make the easiest, most flavorful salmon of your life? Here’s my foolproof method that never fails me. First, pat those salmon fillets dry with paper towels – this is the secret to getting that perfect sear. Sprinkle them with salt and pepper like you mean it. While they’re getting cozy with the seasoning, melt your butter in the pan and cook the garlic just until it smells amazing (about 30 seconds – don’t let it burn!). Then comes the fun part: place the salmon in the pan skin-side down and listen to that satisfying sizzle. After 4 minutes, flip carefully and spoon that glorious garlic butter over each fillet. Cook 3-4 more minutes until the salmon flakes easily with a fork. Pro tip: pull it off the heat when it’s just slightly underdone – the carryover cooking will finish the job perfectly!
Pan-Seared Garlic Butter Salmon
Nothing beats the crispy skin you get from pan-searing! Heat a tablespoon of oil in your skillet over medium-high heat first – this prevents sticking. When it shimmers, add the salmon skin-side down (stand back – it might splatter!). Resist the urge to move it for those first 4 minutes – this builds that beautiful crust. As the salmon cooks, tilt the pan and spoon the bubbly garlic butter over the top continuously. Trust me, this basting technique makes all the difference between good salmon and “wow!” salmon.
Baked Garlic Butter Salmon
When I’m feeding a crowd or just don’t want to babysit the stove, the oven comes to the rescue. Line a baking sheet with foil (hello, easy cleanup!) and arrange the seasoned fillets. Pour the garlic butter mixture right over top – no need to cook it first. At 400°F, the salmon bakes to perfection in 12-15 minutes. The butter keeps it incredibly moist while the edges get slightly caramelized. You’ll know it’s done when it flakes with gentle pressure from your fork.
Air Fryer Garlic Butter Salmon
Who knew your air fryer could make restaurant-quality salmon? At 375°F, these fillets cook in just 8-10 minutes. The key is leaving space between them – overcrowding leads to steamed, not crispy salmon. I brush mine with the garlic butter halfway through cooking. The hot air circulation gives the top a gorgeous golden color while keeping the inside tender. Perfect for when you’re craving something fancy but only have one dish to wash afterward!
Tips for Perfect Garlic Butter Salmon
After making this recipe dozens of times (and occasionally messing it up), I’ve learned these garlic butter salmon secrets the hard way so you don’t have to:
- Fresh is best – That jar of pre-minced garlic won’t give you the same punch. Take the extra minute to mince fresh cloves – the flavor difference will knock your socks off!
- Give them space – Crowding the pan steams the salmon instead of searing it. If your skillet’s too small, cook in batches. Your patience will be rewarded with perfectly crisp skin.
- Let it rest – I know it’s tempting to dig right in, but letting the salmon rest for 2-3 minutes after cooking allows all those juices to redistribute evenly.
- Don’t flip too soon – Wait until the salmon releases easily from the pan before flipping – this prevents the dreaded fish flakes falling apart tragedy!
The first time I made this, I broke every one of these rules – learned my lesson after serving garlicky salmon porridge! Now I follow these tips religiously for foolproof results every time.
Serving Suggestions for Garlic Butter Salmon
This garlic butter salmon pairs beautifully with so many sides! For a quick weeknight meal, I love simple steamed broccoli or roasted asparagus – the crisp-tender texture perfectly balances the rich salmon. A squeeze of fresh lemon just before serving brightens everything up. If I’m feeling fancy, I’ll make cauliflower rice (my keto friends love this combo) or coconut jasmine rice to soak up that glorious garlic butter sauce. Some days, when I’m extra hungry, I’ll toss together a quick arugula salad with lemon vinaigrette for a complete meal in minutes!
Storage and Reheating
Leftover garlic butter salmon keeps beautifully for 3 days in the fridge – just tuck those fillets into an airtight container. When reheating, go low and slow! I either use the microwave at 50% power or gently warm them in a covered skillet with a splash of water. Whatever you do, don’t nuke it on high – nobody wants rubbery salmon. The butter sauce actually tastes even better the next day as the flavors meld!
Garlic Butter Salmon Variations
Once you’ve mastered the basic garlic butter salmon, try these simple twists that make it feel brand new! My family loves when I add fresh dill or thyme to the butter sauce – the herbs brighten up the rich salmon beautifully. For a kick, throw in a pinch of red pepper flakes with the garlic – just enough heat to keep things interesting. And on nights when we’re feeling extra indulgent, I stir in a splash of heavy cream at the end for the creamiest, dreamiest sauce you’ve ever tasted over salmon. It’s amazing how just one extra ingredient can totally transform your meal!
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Absolutely! I always keep a few frozen fillets in my freezer for last-minute garlic butter salmon cravings. Just thaw them overnight in the fridge (never at room temperature!) and pat them extra dry before cooking. The trick here? Let them sit on paper towels for 10 minutes after thawing – frozen salmon releases more moisture that can prevent proper searing.
How do I know when my salmon is perfectly cooked?
Here’s my foolproof test: gently press the thickest part with a fork. If the salmon flakes easily and looks slightly translucent in the center (it’ll finish cooking from residual heat), it’s done! The FDA recommends 145°F internal temp, but I pull mine at 135°F for that melt-in-your-mouth texture. The best part? Those beautiful white albumin droplets appearing on the surface tell you the proteins are just set – my grandma’s favorite visual cue!
What can I substitute for butter in the garlic butter sauce?
While butter gives that classic rich flavor, ghee works beautifully for higher heat cooking (won’t burn as easily). For dairy-free options, I love olive oil – its fruitiness complements the garlic wonderfully. In a pinch, I’ve even used avocado oil, though you’ll miss some richness. One time when I ran out of butter entirely, I blended olive oil with a teaspoon of nutritional yeast – shockingly good flavor substitute in a bind!
Is this garlic butter salmon recipe keto-friendly?
You bet! With just 2g net carbs per serving, it fits perfectly into keto meal plans or low-carb lifestyles. I love serving it with cauliflower rice to round out the meal. The healthy fats from salmon and butter actually make this ideal for weight management programs too – satisfying without spiking blood sugar. My nutritionist friend says it’s one of her go-to recommendations for patients on programs like Ozempic who need protein-rich meals.
Nutrition Information
These nutrition estimates are based on standard ingredients, but your actual values may vary depending on salmon size, butter type, and other factors. Remember – our grandma’s recipes were about love, not math! As with any meal planning, adjust to suit your dietary needs.
PrintGarlic Butter Salmon
A quick and flavorful salmon dish with garlic butter, ready in 20 minutes.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan-seared
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 4 salmon fillets (6 oz each)
- 3 tbsp butter
- 4 cloves garlic (minced)
- 1 tbsp lemon juice
- 1 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Pat salmon fillets dry and season with salt and pepper.
- Heat butter in a skillet over medium heat. Add garlic and cook for 30 seconds.
- Place salmon fillets in the skillet, skin-side down. Cook for 4 minutes.
- Flip salmon and baste with garlic butter. Cook for another 3-4 minutes until flaky.
- Drizzle with lemon juice and sprinkle with parsley before serving.
Notes
- For baked salmon, preheat oven to 400°F and bake for 12-15 minutes.
- Pair with rice or steamed vegetables.
- For air fryer salmon, cook at 375°F for 8-10 minutes.
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 0.5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 100mg