Let Me Tell You About Garlic Butter Salmon
If there’s a meal that’s saved my neck more times than I can count, it’s this garlic butter salmon. Like, truly. I just threw it together the night my mum announced—out of nowhere—that she’d invited my uncle for dinner (does your family do that, too?) and it somehow became a standby whenever I’ve run out of original ideas but still want to look like I actually planned something. Anyway, the first time I made it, I actually overcooked it a bit because my youngest decided to help himself to the butter (straight with a spoon, not even sorry). It turned out fine—better than fine, honestly. Now every time I sniff garlic and butter together, I half expect chaos at my kitchen table, in the best possible way.
Why My Family Goes Mad For This Salmon
I make garlic butter salmon when it’s a Monday and I can’t face another chicken breast. Or when my friend texts, “Can I swing by?” and I pretend this was always the dinner plan. It’s so fast (no marathon kitchen sessions), and the flavor is proper lush. Plus, my lot actually eat it without the old “Is this weird fish?” face. Just buttery, garlicky goodness. And I think part of my joy is how it forgives me if I totally overestimate the salmon thickness and forget it in the oven for five extra minutes—and, trust me, I’ve done that more than once.
What You’ll Need for the Salmon (and What I Sub When I’m Low)
- 4 salmon fillets (about a handful each, though I use frozen sometimes and just defrost them in cold water if I’m in a rush)
- 3 tablespoons butter (proper butter is best, but my aunt swore by margarine—don’t ask, it’s fine honestly)
- 4 garlic cloves, minced (I confess: half the time, I just use a big spoonful from a jar of ready-minced, because who has time?)
- 1 lemon, juiced (But sometimes I use those squeezy bottles—no shame, tastes decent)
- Fresh parsley, chopped (or dried if that’s all I’ve got, though on a bad day I’ve thrown chopped green onions on top instead. No one noticed)
- Salt & pepper, to taste (I rarely measure, just do a little pinch and hope for the best)
- Optional: a dash of white wine (okay, this is only if I have an open bottle—I’m not that fancy. Sometimes a splash of veggie broth instead)
How I Throw It Together (Don’t Stress If It’s Not Perfect)
- Preheat and Prepare: Crank your oven to 400°F (that’s 200°C for UK folks), unless you’re in Australia and then I’ll trust your oven’s weird heat dial. Line a baking tray with foil. If you forget, don’t panic—just extra washing up later.
- Make The Good Stuff: In a tiny saucepan or just the microwave (yay, lazy!), melt the butter with all that garlic. When it smells like something you want to eat straight off the spoon? It’s ready.
- Arrange The Fish: Plonk the salmon fillets on your tray, skin-side down (unless you hate skin, then just rip it off, who cares). Sprinkle them with salt and pepper. Pour the garlic butter over top—use a little brush if you’re feeling posh; just a spoon for me.
- Give It Some Zing: Squeeze half the lemon over the fish. Or the whole lemon. Actually, depends how much zing you want. I don’t fuss too much; just not the pips, please.
- Bake Away: Pop it in the oven, middle shelf. Bake for 12-15 minutes (maybe less if the fillets are thin, or more if you forgot about them like me), until it flakes easily with a fork. Can’t go too far wrong—unless you try chatting on the phone and lose track; done it, not proud.
- Finish with a Flourish: Scatter parsley, and if you’re feeling reckless, a tiny bit more butter. I always do. Let it rest for 2 minutes (I say this like I always wait; I don’t, but you could if you want the sauce to thicken up a bit).
My Random Notes and Little Discoveries
- If you use frozen salmon, defrost it first—raw, direct from the freezer salmon turns out kinda strange. Trust me. (Not bad, just… odd in texture.)
- I find the ‘resting’ bit really does help. Honestly, I’d skip it, but the garlic sort of sinks in nicely if you give it a second.
- Tried it with bottled lemon juice? Not bad at all. Lemon zest? Eh, sometimes more work than it’s worth.
- Don’t be scared if the salmon looks a bit milky on the sides. That happens sometimes, especially when it’s freshly caught. Perfectly fine—just a quirk.
Variations I’ve Messed Around With
- Added some honey to the butter—kind of sweet and sticky and nice actually.
- Thrown in a handful of capers (my partner’s not a fan, but I swear it lifts everything up).
- Tried with dill instead of parsley—super good. Once tried tarragon… regretted it. Too perfumed, at least for my weird tastebuds.
- In a wild moment, did this all on the grill instead of in the oven. It works, but you have to really watch it, or it sticks and I end up with salmon-flavored grill scrapes.
Stuff You’ll Need (But Don’t Worry If You Don’t Have It)
- Baking tray (Oh, and if you only have a roasting tin, that’s totally fine.)
- Small saucepan or microwaveable bowl (for butter and garlic business)
- Basting brush (Or just use a spoon, or your fingers in a pinch. I’ve definitely done that—just don’t burn yourself.)
- Foil or parchment paper, if you’re feeling clean-up averse
So, How to Store Leftovers (But Good Luck Having Any)
Pop any leftover salmon in a container with a tight lid, shove it in the fridge. Goes fine until the next day, maybe two if you’re lucky—not that I’ve ever found out, because my family snags what’s left for sandwiches by morning. If you want it warm, don’t microwave it for long (it dries out more than the Sahara)—just 30 seconds max, maybe covered. But cold in a salad is also fab.
How I Dish It Up (and a Bit About Peas…)
Usually, I serve garlic butter salmon with some roasted baby potatoes or whatever green veg is lurking in my freezer—peas are the old standby, actually, there was a month when my youngest would only eat peas and even dipped her salmon in them (!). Sometimes, if I’m feeling proper British, I’ll plop it on some buttery mash. Lemon wedges always end up on the table, because someone wants more zing, apparently.
Stuff I’ve Learned The Hard Way – Pro Tips
- I once cranked up the heat thinking, “Ah, quicker is better!” Nope, just ended up with dry salmon. Lower and gentler wins. Every. Single. Time.
- Don’t drench it in sauce before baking—reserve a little for the final drizzle. Otherwise, all that garlic sort of disappears and you end up wondering where it went.
- Also, on the off-chance you used salted butter, maybe go easy with the extra salt on top. Did not love the salt-bomb result last time.
Alright, FAQ Time! (You Lot Ask the Best Questions)
- Can I use trout instead of salmon? – Yep! Actually, I did once by accident when the packaging confused me (maybe was tired?), and nobody noticed. It’s just as nice, just watch the cooking time because it can go from perfect to dry quicker.
- Do I have to use fresh garlic? – Honestly, nope. I love fresh but those jars of minced garlic are a lifesaver. Powder if you must, but go a bit easy or you’ll taste nothing else for hours.
- What’s best: skin on or off? – Oh, the eternal debate. Skin keeps things moist (I think?), but it’s also fun to peel it off and munch the crispy bits. Sometimes I broil just at the end to crisp it, but only if I remember.
- Can you freeze it once cooked? – You can. But honestly, I’m really not keen. It’s just a bit odd after—it gets that woolly mouthfeel. I stick to fridge-leftovers when possible.
- Why does my garlic go green? – Wild, right? It’s just a reaction if your garlic’s super fresh; a little acid (like lemon) plus heat. Perfectly safe, though it looks like a magic trick gone odd.
So, that’s me—spilling the beans (and butter, often) on garlic butter salmon. Honestly, even if you muck up a step, it’ll probably still taste amazing. And hey—share your version, I love hearing tweaks that actually work. Or don’t. Either way, keep cooking and don’t let dinner panic win!
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
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1Preheat oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
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2Heat olive oil in a large oven-safe skillet over medium-high heat. Add salmon fillets, skin-side down, and sear for 2-3 minutes until golden.
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3In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in lemon juice and lemon zest.
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4Pour the garlic butter mixture over the salmon fillets. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until salmon flakes easily with a fork.
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5Remove from oven and sprinkle with chopped parsley. Serve immediately with your favorite sides.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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