Garlic Butter Salmon Recipe

I used to be a little scared of cooking salmon. Like… what if I overcook it? What if it’s bland? What if I spend money on it and ruin it?

But then — garlic butter happened. And everything changed.

This Garlic Butter Salmon is juicy, flaky, buttery (duh), and it basically bastes itself in a rich, garlicky bath of love. You only need a handful of ingredients and like 15 minutes. That’s it. Dinner. Done. Fancy but low effort. Just the way I like it.

Recipe Ingredients (and Why You Actually Need ‘Em)

Let’s keep it simple and real — here’s what’s going in, and what it’s doing for the flavor.

• 4 salmon fillets – About 6 oz each. Skinless is ideal so all the garlic-buttery goodness seeps right in.
• Salt + pepper – The basics. Don’t skip. Ever.
• Olive oil (1½ tbsp) – Helps give you that golden sear.
• Garlic (1 tbsp, finely minced) – The star. Use fresh. Skip the jarred stuff, I beg you.
• Butter (6 tbsp / about 90g) – Yes, that sounds like a lot. But trust me — it’s worth it. You’re basting, not chugging.
• Lemon juice (1 tsp + more to taste) – Brightens the butter and cuts through the richness.
• Fresh parsley (2 tsp, chopped) – For color and a little freshness at the end.

Boom. That’s your entire flavor crew.

How to Choose the Best Salmon

Not all salmon is created equal, right? Here’s how to pick a good one:

• Look for bright color – Vibrant reddish-pink, not dull or grayish.
• Smell test – It should smell like the sea, not like… a dead fish.
• Firmness – It should bounce back when pressed, not feel mushy.
• Skin-on or off? – Either works. Skin-off lets more butter soak in, but skin-on protects the bottom and adds crispiness.

Fresh is best, but frozen totally works if it’s high-quality and thawed properly.

How To Make Garlic Butter Baked Salmon Recipe

Okay, ready? Let’s make this magic happen.

Step 1: Season the Salmon

Take the salmon out of the fridge about 30 mins before cooking (helps it cook evenly).
Sprinkle both sides with salt and pepper.

Step 2: Sear the Salmon

Heat up olive oil in a large nonstick skillet over medium-high.
Place salmon curved-side down and sear for 3 mins until it gets that gorgeous golden crust.

Step 3: Flip + Add Butter

Flip it. Cook the other side for 1 min, then toss in the butter. Let it melt.

Step 4: Garlic Butter Baste

Once the butter is bubbling, add the garlic. Tilt the pan so the butter pools.
Now scoop it up and spoon it over the salmon continuously for about 1½ minutes.
(Yeah, you’re gonna feel like a chef here. Just go with it.)

Step 5: Check Temp + Rest

Pull the salmon off the heat when the internal temp hits 122°F (50°C) for medium-rare.
Let it rest for 3 mins — it’ll finish cooking to 127°F (53°C). Juicy every time.

Step 6: Finish with Lemon + Parsley

Add a splash of lemon juice to the butter in the pan. Spoon a little over the salmon.
Top with parsley. That’s it.

Dinner is DONE.

How Long Do You Cook Salmon in the Oven at 400°F?

So this recipe is skillet-based, but if you wanna bake instead:

• Bake salmon at 400°F (200°C) for 12–15 minutes
  (depends on thickness — check with a fork or thermometer!)

Tip: Pull it out at 125°F internal temp and let it rest. It’ll finish cooking and stay juicy.

How to Tell When Salmon Is Done

If you don’t have a thermometer (no worries), here’s how to check:

• Press gently with a fork — it should flake easily.
• The color should go from translucent to opaque.
• It shouldn’t be dry. If it’s still juicy in the middle, you nailed it.

Too done = chalky. Underdone = sushi. We’re aiming for just right — soft, flaky, buttery.

Ways to Use Leftover Salmon

If you somehow have leftovers (I rarely do), don’t toss it! Try these:

• Flake into a salad with avocado and greens
• Toss into pasta with some cream, lemon, and peas
• Make salmon tacos with slaw and lime
• Smash onto toast with cream cheese and dill
• Stuff into a wrap with hummus and veggies

Basically — if it fits, it ships.

How To Store Leftovers

• Fridge: Store in an airtight container for up to 3–4 days.
• Freezer: You can freeze it for up to 2 months, but it’s best fresh or within a few days.
• To reheat: Use the oven or microwave gently. Don’t overcook it again. Or just eat it cold — it’s still delicious.

Final Thoughts (from ya girl, Kelsey)

This recipe is proof that simple doesn’t mean boring. It’s fast, flavorful, and feels kinda fancy. The garlic butter gets in all the cracks of the salmon and just makes it. You’ll feel like a total kitchen boss — with zero stress.

So next time you’re staring into the fridge wondering what to make…
Grab that salmon. Melt the butter. Let’s get cooking.