Garlic Butter Salmon (Ready in 20 Minutes)

Salmon used to intimidate me. I was always worried about overcooking it or not seasoning it right. Then I discovered this garlic butter method, and now I make salmon at least once a week. It’s foolproof — the butter bastes the fish as it cooks, keeping it incredibly moist, and the garlic gets golden and nutty in the pan.

The whole thing takes 20 minutes from fridge to table, which makes it perfect for busy weeknights when you want something healthy but also delicious. The lemon brightens everything up, and a little fresh dill on top makes it look like something from a nice restaurant. But it’s just you, a pan, and four simple ingredients.

Sarah Mitchell

Garlic Butter Salmon (Ready in 20 Minutes)

Salmon used to intimidate me. I was always worried about overcooking it or not seasoning it right.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 390

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets (6 oz each), skin-on
• 3 tablespoons butter
• 4 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• Lemon slices for serving

Method

 

1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Place the salmon skin-side up and sear for 4 minutes until a golden crust forms. Flip the fillets.
4. Add the butter and garlic to the pan. Once the butter melts and the garlic is fragrant (about 30 seconds), spoon the garlic butter over the salmon repeatedly.
5. Squeeze the lemon juice over the fish.
6. Continue basting and cooking for another 4-5 minutes until the salmon is cooked to your desired doneness (145°F for fully cooked, 125°F for medium).
7. Remove from heat, sprinkle with fresh dill, and serve with lemon slices.

Notes

Take the salmon out of the fridge 15 minutes before cooking — room temperature fish cooks more evenly. The skin doesn't need to be crispy for this recipe since you sear the flesh side first, but if you want crispy skin, flip it flesh-side up for the last 2 minutes. Pair with roasted asparagus or a simple salad.