Garlic Butter Salmon

This is a simple-yet-luxurious, cheffy way to cook salmon. By basting continuously with foaming garlic butter, it seeps into every crack and crevice of the salmon and gives it the ultimate buttery crust.
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 8 mins
Total Time: 13 mins
  • 4 salmon fillets
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 tbsp olive oil
  • 1 tbsp garlic (~2 cloves)
  • 90 g salted butter
  • 1 tsp lemon juice
  • 2 tsp parsley
  1. Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
  2. Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
  3. Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
  4. Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
  5. Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes – it will rise to 53°C/127°F. (See Note 2 for internal temperatures)
  6. Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
  7. Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.