There’s something almost magical about a meal that takes less time to cook than it does to decide what to order for takeout. This garlic butter salmon is exactly that—fast, impossibly flavorful, and fancy enough to impress anyone you’re feeding.
The salmon fillets get a quick sear, then they’re basted in a pool of melted butter, garlic, and fresh herbs until the fish is perfectly flaky and glistening.
It’s the kind of dinner that makes you feel like you have your life together, even if the rest of your day was a complete mess. And did I mention it’s ready in 15 minutes? Because it is.
What Is Garlic Butter Salmon?
Garlic butter salmon is a simple pan-seared salmon dish where the fillets cook in a rich, aromatic sauce of melted butter, minced garlic, lemon, and fresh herbs.
The technique involves basting—spooning that hot, flavorful butter over the fish repeatedly as it cooks—which infuses every bite with incredible flavor and keeps the salmon unbelievably moist.
It’s a classic French-inspired method that sounds fancy but is actually one of the easiest ways to cook fish. The butter emulsifies slightly with the juices from the salmon, creating a silky sauce that you’ll want to pour over everything on your plate.
No complicated marinades, no lengthy prep work. Just good ingredients, high heat, and a little bit of attention for a few minutes.
Tips for Cooking and Prepping
#1: Start with dry salmon.
This is the most important step. Pat your salmon fillets completely dry with paper towels before they hit the pan. Moisture on the surface creates steam instead of a sear, and you’ll end up with pale, soggy fish instead of that beautiful golden crust.
#2: Let the salmon come to room temperature.
Take your fish out of the fridge about 15–20 minutes before cooking. Cold salmon, hitting a hot pan, cooks unevenly—the outside overcooks while the center stays raw. Room temperature fillets cook more evenly and faster.
#3: Use a hot pan, then lower the heat.
I start with a screaming hot pan to get that initial sear, then reduce the heat to medium when I add the butter. This prevents the butter from burning while still giving the salmon a nice crust.
#4: Don’t flip too early.
Let the salmon cook undisturbed for about 3–4 minutes on the first side. It will release naturally from the pan when it’s ready to flip. If you try to move it too soon, the skin or crust will stick and tear.
#5: Baste, baste, baste.
Once the butter is in the pan, tilt it slightly and use a spoon to continuously scoop the melted butter over the top of the salmon.
This is where all the magic happens—the garlic and herbs infuse directly into the fish, and it cooks gently from the top while searing from below.
#6: Don’t overcook it.
Salmon is best when it’s still slightly pink in the center. The internal temperature should reach 125°F (52°C) for medium or 145°F (63°C) if you prefer it fully cooked. Remember, it will continue cooking for a minute or two after you take it off the heat.
Recipe Variations
This recipe is a perfect canvas for whatever flavors you’re craving.
Lemon herb butter: Add extra lemon zest and swap the parsley for dill, tarragon, or chives. A squeeze of lemon juice at the end brightens everything up.
Spicy Cajun version: Season the salmon with Cajun spices before searing, and finish with a squeeze of lime instead of lemon. The butter mellows out the heat while keeping things punchy.
Honey garlic glaze: Stir a tablespoon of honey into the butter sauce for a sweet-savory twist. It caramelizes beautifully and pairs well with a splash of soy sauce.
Mediterranean style: Add sun-dried tomatoes, capers, and a handful of olives to the butter sauce. Finish with crumbled feta and fresh basil.
Creamy garlic salmon: Stir in a splash of heavy cream and a handful of spinach at the end for a richer, more indulgent sauce that’s basically a full meal.
Serving Suggestions
This salmon is rich, so I like to pair it with something fresh and bright to balance things out.
Roasted asparagus or green beans are my go-to—they cook in about the same time as the salmon, and they love a drizzle of that garlic butter. Steamed broccoli or sautéed spinach are also great options for keeping things light and healthy.
For starches, garlic mashed potatoes, fluffy rice, or crusty bread are all perfect for soaking up the sauce. If you want something more elegant, serve it alongside roasted baby potatoes or a simple risotto.
A crisp green salad with lemon vinaigrette on the side keeps the meal feeling fresh without weighing it down. And honestly? A glass of cold white wine doesn’t hurt either.
Storing and Make-Ahead Tips
Salmon is always best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. I actually love cold garlic butter salmon flaked over a salad or tucked into a wrap the next day.
To reheat, I recommend doing it gently. Warm it in a skillet over low heat with a little extra butter, or pop it in the oven at 275°F (135°C) for about 10 minutes. Avoid the microwave if you can—it tends to dry out the fish and make it rubbery.
For meal prep, you can prep the garlic herb butter ahead of time and store it in the fridge for up to a week. You can also portion out your salmon and have your seasonings ready to go, so cooking is even faster when you need it.
I don’t recommend freezing cooked salmon in butter sauce—the texture changes and the sauce separates. If you want to freeze salmon, do it raw and cook fresh when you’re ready.
FAQs
Should I use skin-on or skinless salmon?
I prefer skin-on salmon because the skin crisps up beautifully and protects the flesh from overcooking. Plus, it’s easier to flip without the fish falling apart. If you don’t like eating the skin, you can always peel it off after cooking—it separates easily.
What type of salmon is best for this recipe?
Atlantic salmon is my favorite for this dish because it’s fatty and stays moist during cooking. Sockeye or coho salmon work too, but are leaner, so be careful not to overcook them. Wild-caught or farm-raised both work—just choose what fits your budget and preference.
Can I use a different type of fish?
Absolutely. This garlic butter method works beautifully with cod, halibut, sea bass, or even shrimp. Just adjust the cooking time—thinner fillets and shellfish cook faster than thick salmon portions.
Why did my garlic burn?
Garlic burns quickly in high heat, which is why I add it after searing the salmon when the heat is lower. If your garlic is browning too fast, reduce the heat immediately and add a splash more butter to cool things down. Burnt garlic tastes bitter and will ruin the sauce.
How do I know when salmon is done?
The salmon should flake easily with a fork and appear opaque on the outside with a slightly translucent pink center (for medium).
You can also use a thermometer—125°F (52°C) for medium, 145°F (63°C) for well done. When in doubt, pull it early—it’s easier to cook it a bit more than to fix overcooked fish.
Sheet Pan Garlic Butter Salmon
Image credit: @saltandlavender
Ingredients
For the Salmon
- 2 salmon fillets, about 6 ounces each, skin-on
- Salt and pepper, to taste
- 1 tablespoon olive oil or neutral oil
For the Garlic Butter Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice of ½ lemon
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
Instructions
- Prep the salmon. Pat the salmon fillets completely dry with paper towels. Season generously with salt and pepper on both sides.
- Sear the salmon. Heat oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side up and sear without moving for 3–4 minutes, until a golden crust forms.
- Flip and add butter. Flip the salmon so it's skin-side down. Reduce the heat to medium and add butter, garlic, lemon juice, parsley, and thyme to the pan.
- Baste the salmon. Once the butter melts and begins to foam, tilt the pan slightly and use a spoon to continuously baste the salmon with the garlic butter. Continue for 3–4 minutes, until the salmon is cooked to your liking.
- Rest and serve. Remove the salmon from the pan and let it rest for 1 minute. Spoon the remaining garlic butter sauce over the top and serve immediately with your favorite sides.
Featured image credit: @saltandlavender
