Description

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.

Ingredients

Scale

4 salmon fillets (180g/6oz each), skinless and boneless
1/2 tsp salt
1/4 tsp black pepper
1 1/2 tbsp olive oil
1 tbsp garlic (~2 cloves), finely minced by hand
90g / 6 tbsp salted butter, cut into cubes
1 tsp lemon juice
2 tsp parsley, finely chopped

Instructions

Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
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.
Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
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.
Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare. Remove salmon to a plate. Rest for 3 minutes.
Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
Serve: Place salmon on serving plates. Spoon over butter, garnish with a sprinkle of parsley.

Notes

Using skinless salmon allows the butter to seep in better. Rest the salmon for 3 minutes after removing from heat to reach the final temperature of 53°C/127°F. Cooked salmon keeps for 3 to 4 days in the fridge.

Prep Time: 5 minutes
Cook Time: 8 minutes
Category: Main
Method: Pan-Searing
Cuisine: Western

Nutrition

Serving Size: 1 fillet
Calories: 464 kcal
Sugar: 1 g
Sodium: 531 mg
Fat: 35 g
Saturated Fat: 14 g
Unsaturated Fat: 20 g
Trans Fat: 1 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 36 g
Cholesterol: 147 mg

Keywords: butter salmon, Creamy herb and garlic salmon sauce, pan seared salmon, Quick salmon recipe