Recipe

Easy Garlic Butter Salmon

Crisp-edged salmon with a glossy garlic butter sauce, lemon, and herbs. Fast enough for a Tuesday, good enough for a “wait, you made this?” moment.

By Matt Campbell

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4.9

A skillet with seared salmon fillets topped with melted garlic butter, lemon slices, and chopped parsley

Jump to Recipe

If you want dinner to feel a little fancy without turning your kitchen into a crime scene, this easy garlic butter salmon is the move. You get crackly, golden edges on the fish, then you build a quick sauce in the same pan with butter, garlic, lemon, and a couple spoonfuls of herbs. It tastes like you planned ahead. You did not.

It is also very improv-friendly. No parsley? Use dill. No lemon? A splash of white wine vinegar will fake it convincingly. The only non-negotiable is this: do not overcook the salmon. We are going for juicy, flaky, and smugly delicious.

Why It Works

Big flavor, tiny ingredient list. Garlic butter and lemon do a lot of heavy lifting, in the best way.
One pan, fast finish. The sauce comes together in the same skillet right after searing, so nothing gets complicated.
Crisp outside, tender inside. A hot pan plus a quick sear gives you that restaurant-y crust without drying out the fish.
Flexible for weeknights. Works with fillets or a side of salmon, and pairs with basically any carb that needs a purpose.

Storage Tips

Refrigerate: Cool the salmon promptly (within about 2 hours), then store in an airtight container for up to 3 days for best quality. Keep any extra garlic butter sauce in the same container or a small jar.

Reheat gently: Salmon is dramatic about heat. Rewarm in a skillet over low heat with a splash of water, or microwave at 50% power in short bursts until just warmed through.

Eat it cold: Honestly excellent flaked into a salad, tucked into a wrap, or piled over rice with cucumbers and a little extra lemon.

Freezing: You can freeze cooked salmon for up to 2 months for best quality, but the texture is best fresh. If you freeze it, thaw overnight in the fridge and reheat gently.

Common Questions

Do I cook salmon skin-side down or flesh-side down first?

If your fillets have skin, start skin-side down to render and crisp it. If there is no skin, start on the side that was skin-side originally, which is often flatter, for the best sear and easier flipping.

How do I know when salmon is done?

Look for salmon that is opaque on the sides and flakes easily, with a slightly translucent center if you like it juicy. If you like numbers, aim for 125°F to 130°F in the thickest part for medium, or around 135°F for more done. Food safety note: the USDA recommends cooking fish to 145°F. Many people prefer lower temps for a more tender texture, but choose what you are comfortable with, and remember it keeps cooking for a minute after you pull it off the heat.

Can I use frozen salmon?

Yes. Thaw it overnight in the fridge, then pat it very dry. Surface moisture is the enemy of browning, and we are here for crisp edges.

What if my garlic burns?

Turn the heat down and add the butter after the salmon is mostly cooked, not at the beginning. Garlic cooks fast. If it goes too far, wipe out the pan carefully and start the sauce fresh. You deserve nice garlic, not bitter regret.

What should I serve with garlic butter salmon?

Rice, mashed potatoes, roasted baby potatoes, pasta, or crusty bread for sauce-dunking. Add a green thing like asparagus, broccoli, green beans, or a sharp little salad.

What about thick fillets?

If your salmon is extra thick (around 1 1/2 inches), sear as written, then lower the heat to medium or finish in a 400°F oven for a few minutes to get the center done without scorching the outside. The goal is crisp edges, not smoke alarms.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel is ideal)
Fish spatula (helpful, not required)
Microplane or grater (for optional lemon zest)
Tongs or spoon (for basting)
Instant-read thermometer (optional, but makes you feel powerful)

This is the salmon I make when I want dinner to look like I have my life together, even if I absolutely do not. It started as a “what can I do with this lemon and an alarming amount of butter” situation, and it stuck because it is reliable. Sear the fish, melt the butter, toast the garlic for about ten seconds, squeeze lemon, and suddenly you are eating something that tastes like it came with a cloth napkin and a manager who compliments your choices.