Perfectly cooked garlic butter salmon fillets served in a lusciously smooth sauce is an easy, one pan, stove top recipe for a delicious week night supper for two that is ready in about 20 minutes.
Garlic butter salmon recipe
After a busy day at work you want an easy dinner that quickly delivers big flavours but requires little effort and preparation. This salmon is tender, juicy, perfectly cooked and smothered in a rich garlic butter sauce. I’ve also got a hack to make the sauce even more garlicky.
The velvet smooth garlic butter sauce in this recipe pretty much makes itself, leaving you with more time to enjoy your evening. Everything is made in one pot, and will be on the table in about 20 minutes.
See also
- Creamy salmon gnocchi – this is one of my favourite one pots, easy enough for every day, but special enough for date night
- 10 minute salmon pasta – with rocket and garlic
- Greek style salmon – an easy tray bake with feta, olives and tomatoes
- All my easy dinners for two – all ready in 30-45 minutes, many of them one pots
Salmon is one of my favourite ingredients to use in a mid week meal – it is both quick and easy to cook and can be used in so many ways. I nearly always have a couple of packets of fillets in the freezer, simply defrost them during the day in the fridge and they are ready for dinner!
The trick to getting perfectly cooked salmon is to sear it all over, and then remove from the pan, cover, and allow it to rest and finish cooking, whilst you make the sauce.
I cook for two most of the time, but of course this recipe is easy to scale up to feed more people, and frankly it is good enough for a dinner party!
Why make garlic butter salmon
- It is an easy after work dinner that is also delicious
- No ultra-processed ingredients either!
- Uses regular everyday ingredients that you will have in the cupboard, or can buy from the small supermarkets.
- One pan, 20 minute recipe, so barely any clean up.
- Ideal for two, but also works to feed a group.
Garlic butter salmon ingredients
- Salmon fillets – two salmon fillets – skinned or skin on. For a special meal I use skinless so you can sear all sides of the salmon to crispy perfection. For an everyday supper I usually have skin on, which I remove before serving. Skin on is generally cheaper, the trade off being that one side of your salmon won’t be crispy.
- Garlic – to make this really garlicky I use two types of garlic – dried to season the flour (fine granules are better than powder) and fresh for the sauce.
- Flour – to season and coat the chicken – this makes a golden coating, the flour left in the pan after thickening the chicken will thicken and make the garlic butter sauce silky smooth. Any type of white flour will work here.
- Butter & Olive Oil – Adjust your seasoning depending if you use salted or unsalted butter here. Both work well. I prefer an unprocessed extra virgin olive oil.
- Black Pepper – Freshly ground.
- Lemon – adds more flavour and the acidity balances the rich sauce, it doesn’t make the sauce taste of lemon – you can also add a splash of white wine.
- Stock / Broth – a good quality stock which has a fantastic flavour. I usually use chicken, or you can use vegetable.
Get It Right! Helen’s Expert Tip!
I know we are cooking salmon, not chicken. We use very little stock here, less than a quarter of a cube. It is used add a savoury / umami note to the sauce. It will not make everything taste of chicken. I find that fish stock is very variable in flavour, and I do not use it often enough to warrant buying a packet that will last me several years. You can use vegetable stock, but I really do prefer the chicken.
- Fresh Parsley – Pairs with the garlic and adds a pop of colour and makes the dish look more appetising. If you do not have fresh then I’d use a pinch of dried oregano adding it to the seasoned flour. Dried parsley is almost always disappointing and a waste of money and cupboard space.
How to make garlic butter salmon – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – If you can, take the salmon out of the fridge about 30 minutes before you want to cook so it is at room temperature. Frying from chilled can make the salmon contract and become dry.
Mix the flour, pepper and garlic granules together in a shallow bowl. Blot the salmon dry with some kitchen paper, add to the bowl turning it so it is well coated with the seasoned flour.
Dredging in flour helps add a glorious golden crust to the cooked salmon, and the flour left in the pan helps to thicken the garlic sauce.
Step Two – Add the olive oil and about a third of the butter to a frying pan, melt the butter into the oil over a medium heat, then add the salmon. The butter added at this stage will brown adding a layer of nutty flavour.
Fry for about 3 – 4 minutes on each side until golden. Once in the pan just let the salmon sit, there is no need to move it around all the time as this will dislodge the flour coating.
While the salmon is frying peel and chop the garlic, and chop the parsley.
Get it Right! Helen’s Expert Tip
You need to chop the garlic with a knife here, do not crush with a garlic press as the pieces are too small and the garlic will burn.
When the salmon is cooked remove it from the pan and place in a shallow bowl. Cover the bowl with a plate to trap the heat, so it carries on cooking to perfection in the residual heat. Resting the salmon in this way also allows it to relax and draw back all the juices into the flesh giving you moist and tender salmon.
Cooking pan – I use a good heavy (but not necessarily expensive) non-stick frying pan / skillet. Anything between 23-28cm (9-11″) is perfect.
Step Three – Add the garlic to the pan and fry for a minute or two, until it is fragrant and starting to turn golden. Pay close attention as garlic can burn easily and will then taste horrid.
Add the stock, giving the bottom of the pan a good scrape with your spatula so any remaining flour gets mixed into the sauce.
Step Four – Add the rest of the butter and let it melt, then add a squeeze of lemon juice. Bring to a very gentle simmer, stirring all the time until the sauce has thickened.
Taste and adjust the seasoning if necessary.
Step Five – Return the salmon fillets to the pan (first removing the skin if you did not use skinless) for a few minutes. Baste them with the hot butter sauce as they reheat. Try not to move them too much to keep the fillets whole.
Sprinkle over the chopped parsley and garnish with a few slices of lemon. Serve immediately.
Serving suggestion
This is delicious with a simple green salad, rice or mash (celeriac mash or swede mash make a delicious lower carb alternative) to absorb all the delicious sauce. Or try with crispy pan fried gnocchi or parmentier potatoes.
Variations
- Swap half the chicken stock for white wine – if you do this make the stock double strength.
Storage / Leftovers
I recommend making this dish fresh every time as it is so much better. When you reheat it the sauce tends to split with the liquid evaporating, leaving just garlic butter.
Any leftover salmon can be kept in the fridge for two to three days. Flake and use in a salad or sandwich, just don’t try and reheat in the sauce.
Hints and tips
- Let the salmon come to room temperature before cooking. It will be more tender and juicy starting cooking from room temperature.
- When frying the salmon move it around the pan as little as possible so as not to dislodge the flour coating.
- Watch the garlic carefully as it cooks. it can burn easily and then taste bitter – this is why you chop rather than press the garlic.
FAQs – change
Yes, absolutely. This is especially useful if you have a larger piece of fish, which you don’t want to cut.
It’s better to cook this fresh, as freezing this dish will result in the sauce splitting on reheating. As it’s only about 20 minutes to cook, though, it’s quick and easy enough to make for a weeknight supper.
More Easy Dinners for Two
- My one pan easy teriyaki salmon recipe is quick, fuss-free & fabulous
- Easy leftover lamb tagine with apricots is a richly flavoured and delicious; using leftovers means no long, slow cooking.
- Chilli anchovy pasta is gutsy, adaptable and will be ready and on the table in 15 minutes
- Hunters Chicken is a tasty modern British pub recipe of a chicken breast wrapped in bacon, and baked with barbecue sauce
- Easy salt and pepper prawns is one of the nation’s favourite takeaway dishes but it is easy to make a home with this straightforward recipe.
- Sweet and sour chicken recipe, a quick and easy supper.
- All my easy dinners for two recipes.
Garlic Butter Salmon
Ingredients
- 2 salmon fillets (1)
- 1 tbsp plain / all purpose flour (3)
- ½ tsp garlic granules (2)
- ¼ tsp black pepper (5)
- 1 tbsp olive oil (4)
- 45 g (3 tbsp) butter (4)
- 2 cloves garlic (2)
- 60 ml (0.25 cups) chicken stock (7)
- 2 tsp lemon juiced (6)
- 3 sprigs fresh parsley (8)
Instructions
- Prepare the salmon – If you can, take the salmon out of the fridge about 30 minutes before you want to cook so it is at room temperature.Frying from chilled can make the salmon contract and become dry.2 salmon fillets
- Coat the salmon with flour – Mix the flour, pepper and garlic granules together in a shallow bowl. Blot the salmon dry with some kitchen paper, add to the bowl turning it over so it is well coated with the seasoned flour.Dredging in flour helps add a glorious golden crust to the cooked salmon, and the flour left in the pan helps to thicken the garlic sauce.1 tbsp plain / all purpose flour , ½ tsp garlic granules, ¼ tsp black pepper
- Fry the salmon – Add the olive oil and about a third of the butter to a frying pan, melt the butter into the oil over a medium heat, then add the salmon. The butter added at this stage will brown adding a layer of nutty flavour.I use a good heavy (but not necessarily expensive) non-stick frying pan / skillet. Anything between 23-28cm (9-11″) is perfect.Fry for about 3 – 4 minutes on each side until golden. Once in the pan just let the salmon sit, there is no need to move it around all the time as this will dislodge the flour coating.While the salmon is frying peel and chop the garlic, and chop the parsley.When the salmon is cooked remove it from the pan ad place in a shallow bowl. Cover the bowl with a plate to trap the heat, so it carries on cooking to perfection in the residual heat. Resting the salmon in this way also allows it to relax and draw back al the juices into the flesh giving you moist and tender salmon.1 tbsp olive oil, 45 g butter, 2 cloves garlic, 3 sprigs fresh parsley
- Make the garlic butter sauce – Add the garlic to the pan and fry for a minute or two, until it is fragrant and starting to turn golden. Pay close attention as garlic can burn easily and will then taste horrid.Add the stock, giving the bottom of the pan a good scrape with your spatula so any remaining flour gets mixed into the sauce.Add the rest of the butter and let it melt, then add a squeeze of lemon juice. Bring to a very gentle simmer, stirring all the time until the sauce has thickened.Taste and adjust the seasoning if necessary60 ml chicken stock, 2 tsp lemon juiced
- Finish & serve – Return the salmon fillets to the pan (first removing the skin if you did not use skinless filets) for a few minutes. Baste them with the hot butter sauce as they reheat. Try not to move them too much to keep the fillets whole.Sprinkle over the chopped parsley and garnish with a few slices of lemon. Serve immediately.
Notes
- Salmon fillets – two salmon fillets – skinned or skin on. For a special meal I use skinless so you can sear all sides of the salmon to crispy perfection. For an everyday supper I usually have skin on, which I remove before serving. Skin on is generally cheaper, the trade off being that one side of your salmon won’t be crispy.
- Garlic – to make this really garlicky I use two types of garlic – dried to season the flour (fine granules are better than powder) and fresh for the sauce.
- Flour – to season and coat the chicken – this makes a golden coating, the flour left in the pan after thickening the chicken will thicken and make the garlic butter sauce silky smooth. Any type of white flour will work here.
- Butter & Olive Oil – Adjust your seasoning depending if you use salted or unsalted butter here. Both work well. I prefer an unprocessed extra virgin olive oil.
- Black Pepper – Freshly ground.
- Lemon – adds more flavour and the acidity balances the rich sauce, it doesn’t make the sauce taste of lemon – you can also add a splash of white wine.
- Stock / Broth – a good quality stock which has a fantastic flavour. I usually use chicken, or you can use vegetable. There is no need to buy fish stock, which is very rarely used.
- Fresh Parsley – Pairs with the garlic and adds a pop of colour and makes the dish look more appetising. If you do not have fresh then I’d use a pinch of dried oregano adding it to the seasoned flour. Dried parsley is almost always disappointing and a waste of money and cupboard space.
- Let the salmon come to room temperature before cooking. It will be more tender and juicy starting cooking from room temperature.
- When frying the salmon move it around the pan as little as possible so as not to dislodge the flour coating.
- Watch the garlic carefully as it cooks. it can burn easily and then taste bitter – this is why you chop rather than press the garlic.
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