Garlic Butter Salmon Fillets— You’ll Want to Lick the Plate Clean!

Salmon is one of the healthiest and tastiest fish out there. But cooking it just right? That’s where the magic happens.

This garlic butter salmon recipe is juicy, flavorful, and ready in under 20 minutes. The buttery garlic sauce? So good, you’ll want to drink it.

Let’s get cooking!

Ingredients Overview:

Here’s why you need each ingredient:

• Salmon Fillets: Skinless fillets cook evenly and absorb the flavors better.
• Butter: The creamy base for the garlic sauce.
• Garlic: Fresh garlic brings bold flavor.
• Lemon Juice: Cuts through the richness of the butter and adds brightness.
• Fresh Parsley: For a pop of color and freshness.

Step-by-Step Instructions:

Prep the Salmon:

• Dry the fillets with a paper towel.
  
• Add salt & pepper to taste.
  

Cook the Salmon:

• Set a pan over medium heat.
  
• Add 1 tbsp butter and allow it to melt.
  
• Add the salmon to the pan, skin side down (if your salmon has skin).
  
• Cook for 4-5 minutes on each side, until golden and flaky.
  
• Drain and reserve.
  

Make the Garlic Butter Sauce:

• In the same pan, melt the rest of the butter.
  
• Add minced garlic and sauté for 30 seconds (don’t burn it!).
  
• Add lemon juice and stir.
  
• Sprinkle in chopped parsley for brightness.
  

Bring It All Together:

• • Drizzle the garlic butter sauce over the salmon.
    
  • Allow it to soak in for a minute before serving.
    

Serving Suggestions, Storage, Tips, and Variations

Serving Suggestions:

• Roasted potatoes (crispy!)
  
• Steamed rice (to soak up the sauce)
  
• Green salad (light & fresh)
  

Storage Tips:

• Fridge: 2 days in an airtight container.
  
• Reheat: Gently, in a pan with a sprinkle of water.
  

Variations:

• Spicy: Stir red pepper flakes into the butter.
  
• Herbs: Substitute parsley with dill or cilantro.
  
• Creamy: Add 2 tbsp heavy cream at the end.
  

FAQs

1. Can I use frozen salmon?
   Yes! You must thaw it in the refrigerator overnight first.
   
2. How can I tell when the salmon is done?
   It should flake apart easily with a fork, and the flesh inside should look opaque.
   
3. Can I cook this in the oven?
   Absolutely! Bake at 200°C (400°F) for 12-15 minutes, then sugo sotto.
   
4. I don’t have fresh parsley. What now?
   Dried is fine (use 1 tsp), but fresh is better.