I make garlic butter salmon at least once a month — it’s one of those dinners that feels like a treat but comes together fast on a hectic weeknight. The filets get a thin, golden crust, then finish in a glossy, garlicky butter sauce that smells like a restaurant but requires only a single pan and pantry basics. It’s rich without being heavy: salmon brings omega-3s and meaty texture, butter and garlic give deep flavor, and a squeeze of lemon lifts everything bright. This dish is incredibly versatile — I toss it with different herbs, turn the sauce spicier or citrusy, and pair it with grains, greens, or a simple salad depending on the mood.
Ingredients for Garlic Butter Salmon
- Salmon fillets – the star of the plate; choose even-thickness fillets so they cook uniformly. Skinless or skin-on both work.
- Flour – a thin dusting helps build a light crust and also gives the sauce a little body when you scrape the pan.
- Garlic (powder + fresh) – garlic powder in the coating gives an even garlicky background while fresh garlic in the sauce gives the bright, aromatic hit.
- Salt & pepper – basic seasoning that’s essential; salt intensifies the salmon’s natural flavor, and pepper adds a gentle bite.
- Olive oil – used to get the pan hot and prevent sticking; it also helps build that golden crust.
- Unsalted butter – provides the glossy, silky sauce and basting fat; use a good-quality butter for cleaner flavor.
- Vegetable stock – thins and flavors the sauce without making it greasy; white wine is an optional swap for extra aromatics.
- Fresh parsley – adds color and a fresh herbal lift at the end.
- Lemon – a squeeze cuts the richness and brightens the whole dish.
- Substitutions – dairy-free eaters: swap butter for vegan butter or extra olive oil and use the vegetable stock as written; gluten-free: skip the flour or use a gluten-free flour for a dusting.
Step-by-Step Cooking Instructions
- Prep the fish and dredge: Pat the salmon dry with paper towels — this is non-negotiable if you want a crust. In a shallow dish mix flour, garlic powder, salt and black pepper. Lightly coat each fillet and give them a gentle shake to remove excess. The light flour dusting helps with color and gives you a little protection when you sear.
- Heat the pan: Add a drizzle of olive oil to a large non-stick pan and set to medium-high. You want the oil hot but not smoking — when a drop of water flicked into the pan sizzles, it’s ready. A properly heated pan is what gives the salmon that immediate golden crust.
- Sear the first side: Place fillets presentation-side down and don’t move them for about 3 minutes. You’ll hear a quiet sizzle — that sound means the crust is forming. After about 3 minutes the bottom should be a warm golden brown and will release easily; if it’s stubborn, it probably needs another 30 seconds.
- Flip and finish searing: Carefully flip the fillets and sear the other side for about 2 minutes. At this stage the center will still be slightly translucent; that’s fine. Add one chunk of butter (about 1 tbsp) to the pan and tilt the pan to spoon the foaming butter over the tops for roughly a minute — this basting adds flavor and helps the fish finish without drying.
- Remove and lower the heat: Transfer the salmon to a plate while you make the sauce. Lower the stove to medium so the garlic doesn’t over-brown.
- Make the garlic butter sauce: Add the finely diced garlic to the warm pan and cook until it just begins to take on color — that sweet, toasty aroma is what you’re after. Be careful: burnt garlic turns instantly bitter. Pour in the vegetable stock and use a wooden spoon to scrape up the browned bits from the pan — those little flecks are concentrated flavor. Add the remaining butter in cold chunks and whisk or stir until the butter melts and makes the sauce cloudy.
- Reduce and finish: Let the sauce simmer a few minutes, stirring occasionally, until it thickens to a slow-moving sheen. Taste and add a pinch more salt and pepper if needed. Turn the heat to low and nestle the salmon back in, spooning the sauce over each fillet for a minute so it warms through and the sauce clings to the fish. Finish with chopped parsley and a squeeze of lemon juice just before serving — the acid brightens the whole thing.
- Serving cue: Serve immediately with extra sauce spooned over. The sauce will continue to tighten as it cools, so serve while glossy and warm. Expect about 6–8 minutes total cook time for a 1″ fillet using the pan-sear method described.
Tips for Perfectly Cooked Salmon
I’ve cooked dozens of salmon fillets using this method, and several small habits made the biggest difference. Here are what I consider essential tips that will save you time and keep the fish moist every single time.
- Dry the salmon thoroughly – moisture kills a crust. Pat both sides until the fish looks matte, not wet.
- Even thickness matters – if one end is much thinner, fold the thin part under or butterfly thicker pieces so the fish cooks evenly.
- Use the right heat – medium-high for searing, then lower for finishing. Too hot and the outside will burn before the inside cooks; too cool and you’ll get no color.
- Watch the garlic – garlic goes from fragrant to bitter in seconds. Add it when the pan is warm but not screaming hot, and stir continuously while it takes color.
- Thermometer is your friend – for accuracy aim for 125–130°F (52–54°C) for medium-rare and 145°F (63°C) if you like it well done. If you don’t have a thermometer, look for opaque flesh with a faintly translucent center.
- A tablespoon of butter to baste – spoon it over the tops in the last minute; that small step keeps the surface glossy and flavorful without oversaturating the fish.
- If the sauce is too thin – simmer it a bit longer to reduce; whisking in cold butter chunks (mounting) will thicken it and make it glossy. A tiny cornstarch slurry can also help, but add sparingly.
Variations of Garlic Butter Sauce
This garlic butter base is forgiving — once you’ve got the technique down, you can riff on it. Below are variations that I rotate through depending on what’s in the market or my mood.
- Spicy garlic butter – add a pinch of red pepper flakes when you add the garlic, or finish with a small spoon of chili crisp. Pairs well with steamed broccoli and jasmine rice.
- Herb-infused garlic butter – stir in chopped parsley, thyme or dill at the end for freshness. Dill is classic with salmon; thyme gives a woodsy warmth.
- Citrus-kissed garlic butter – add lemon or orange zest when you whisk in the butter, and finish with extra citrus juice. I love this with a simple quinoa salad.
- Garlic & white wine – swap half the stock for a splash of dry white wine for added aromatics; reduce slightly before adding the butter.
- Sweet-savory twist – for a sweeter sauce try drizzling a little honey into the butter at the end for balance. For a sweeter twist on the sauce, consider our honey garlic salmon as an easy alternative to garlic butter.
Healthy Side Dishes to Serve with Salmon
Because the salmon is rich, I usually pair it with bright, textural sides. Here are combos I make regularly and why they work.
- Steamed asparagus – tender stems add a green contrast and a slight snap; lemon zest mirrors the fish finish.
- Garlic sautéed spinach – quick, garlicky and silky; the wilted leaves soak up sauce and boost the meal with iron and vitamins.
- Quinoa or farro salad – nutty grains add chew and soak up the buttery sauce; toss with herbs, cucumber and tomatoes for brightness.
- Roasted root vegetables – carrots and parsnips add earthy sweetness that pairs beautifully with the butter sauce.
- Cilantro-lime rice – serve garlic butter salmon over fluffy cilantro-lime rice for a bright, easy side that complements the buttery sauce.
Meal Prep Ideas with Garlic Butter Salmon
I often cook a double batch of salmon on Sunday and use it throughout the week. Here are practical ways I turn this recipe into weekday lunches and fast dinners without sacrificing quality.
- Pre-cook grains & roast veggies – store grains, veggies and sauce separately; when ready, reheat gently and assemble a bowl with a warm filet.
- Marinate ahead – you can dust the salmon with the flour mixture and season it a few hours ahead in the fridge; pat dry again before searing.
- Store smart – keep salmon and sauce in airtight containers for 2–3 days. I label containers with date and portion to avoid guessing.
- Quick reheat – warm gently in a skillet over low heat with a splash of stock or extra butter so the flesh doesn’t dry. For meal-prep inspiration, see how we build balanced bowls in our teriyaki salmon bowls post — an approach you can adapt with garlic butter salmon.
Nutritional Information
A typical serving (one fillet) runs approximately 343 kcal with about 25.5 g protein, 24.3 g fat and under 5 g carbs. Salmon is a great source of omega-3 fatty acids, B vitamins and vitamin D. The butter increases saturated fat, so if you’re watching intake, use slightly less butter or swap with a plant-based alternative. For keto or low-carb diets this recipe is already a good fit — just skip starchy sides and serve with low-carb vegetables.
Here’s the quick breakdown per serving (approximate):
- Calories – ~343 kcal
- Protein – ~25.5 g
- Fat – ~24.3 g
- Carbs – ~4.8 g
Conclusion and FAQs
Garlic butter salmon is one of those dependable dinners that looks and tastes like you fussed for hours but really takes 20 minutes and a single pan. I’ve tested this method repeatedly and find the combination of a light flour dusting, a hot pan for color, and a short butter baste produces consistent results: moist, flavorful salmon with a glossy sauce. Don’t be afraid to tweak the sauce—herbs, citrus or a hit of heat all work. If you enjoyed this recipe, you might also like our spicy bang bang salmon for another quick, flavor-packed salmon dinner.
FAQ
- How long should I cook the salmon so it’s perfectly done?
For the pan-sear method in this recipe: about 3 minutes on the first side, 2 minutes on the second, then ~1 minute basting with butter — roughly 6–8 minutes for a 1″ (2.5 cm) fillet. For accuracy, aim for 125–130°F (52–54°C) for medium-rare or 145°F (63°C) if you prefer well done. A meat thermometer or visual cues (opaque but still moist) helps avoid overcooking. - Can I make this garlic butter salmon dairy-free?
Yes — replace the butter with vegan butter or extra olive oil and use vegetable stock as written. You can add a splash of white wine or a spoonful of dairy-free butter alternative at the end for extra richness. The flavor will be slightly different but still delicious. - Can I use skin-on or previously frozen salmon?
Yes. For skin-on fillets, sear skin-side down first until the skin is crisp (about 4–5 minutes), then flip briefly. For frozen salmon, fully thaw and pat dry before cooking for even searing; you may need an extra minute or two per side depending on thickness. - How should I store and reheat leftovers?
Store cooled salmon and sauce in an airtight container in the fridge for 2–3 days. Reheat gently: warm in a pan over low heat with a splash of sauce or stock, or bake at 275°F (135°C) until warmed through. Avoid high heat or microwaving long enough to dry the fish. Cooked salmon can be frozen up to ~2 months. - My garlic butter sauce is too thin — how do I thicken it?
Simmer the sauce a few minutes to reduce and concentrate flavors. You can also whisk in cold butter chunks (mounting) as in the recipe, add a splash of cream, or stir in a small cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) and simmer until it thickens.
Final note from my kitchen: when I first made this I overcooked the first batch and learned to trust the timings and the thermometer. Now I rarely miss. If you want a quick win, serve the fillets right after the butter baste with lemon wedges and a simple green — you’ll have a dinner people think took longer than it did. Happy cooking!
Garlic Butter Salmon
Ingredients
Method
- In a large shallow dish combine flour, garlic powder, salt and black pepper. Coat each salmon fillet, giving them a shake before placing to one side.
- Add the olive oil to a large non-stick pan over medium-high heat. Once hot, add the fillets and fry for around 3 mins, or until they build up a golden crust on the bottom. Carefully flip them over and fry for another 2 mins, or until golden on the other side. Add in 1 tbsp butter and baste the fillets for a minute or so, or until they're just about cooked through. Remove from pan and lower heat to medium.
- Add the garlic and fry until it just begins to take on colour. Pour in the stock and scrape any flavour off the pan. Add the remaining butter and whisk until it binds with the stock and turns it cloudy. Add parsley and a pinch of salt & pepper if desired.
- Simmer for a few mins, stirring as you go, until the sauce begins to thicken. Turn heat to low and add the salmon back in. Baste in the sauce to warm it through, then serve with more sauce and a squeeze of lemon juice.
