Delicious Garlic Butter Salmon

This buttery garlic salmon turns plain fillets into an impressive meal without much work. The flavorful butter mixture soaks into the salmon, making it super tasty and juicy as it bakes.

I came up with this dish during my first try at hosting the in-laws after getting married. What started as a way to wow them has turned into our go-to special meal for the last ten years.

Ingredients

• Salmon fillets: Go for ones that look bright, feel firm and don't smell fishy. Wild salmon tastes better but the farmed kind works fine too.
• Unsalted butter: Forms the rich sauce base and lets you add salt as needed. Fancy European butter makes it even tastier.
• Garlic: Use freshly chopped for the best kick - the jarred stuff just isn't the same. Pick bulbs that are solid with no green shoots.
• Fresh parsley: Adds a pop of color and fresh taste. The flat-leaf kind packs more flavor than the curly type.
• Lemon juice: Cuts through the rich butter and fish. Skip the bottled stuff and squeeze it fresh.
• Lemon zest: Has powerful citrus oils that make the butter taste amazing without adding extra liquid.
• Dried thyme: Brings earthy flavors that go great with salmon. Give it a little crush between your fingers before using.
• Dried rosemary: Adds a woodsy smell that pairs well with the rich fish. The crushed kind feels better in your mouth than whole pieces.
• Salt: Brings out the taste in everything else. Kosher or sea salt tastes cleaner than regular table salt.
• Black pepper: Adds a bit of warmth and depth. Grind it fresh for way more flavor.

Step-by-Step Instructions

Prepare the oven:

Heat your oven to 400°F so it's nice and hot when the salmon goes in. This quick cooking keeps the fish moist inside.

Prepare the baking surface:

Put parchment paper on your baking sheet so the fish won't stick and you'll have less to clean up later. The paper also helps the salmon stay tender.

Arrange the salmon:

Put the fillets skin-down with room between them. This space lets hot air flow around each piece so they cook evenly.

Create the garlic butter:

Melt your butter on medium-low so it doesn't brown. This keeps its sweet, creamy taste that works better with salmon.

Infuse the aromatics:

Cook the garlic in the butter just until you can smell it, about 1-2 minutes. This takes away the raw bite but doesn't let it get bitter.

Build the flavor base:

Mix in the parsley, lemon juice, zest, and dried herbs. This quick heat wakes up the herbs' flavors while the lemon adds freshness.

Dress the salmon:

Pour the butter mix all over each piece of salmon. This coating keeps the fish from drying out and adds tons of flavor as it cooks.

Season the fillets:

Sprinkle salt and pepper right onto the butter-covered salmon. The salt brings out the fish's natural taste while pepper adds a little extra something.

Bake to perfection:

Cook for 12-15 minutes until the salmon just starts to flake. This timing makes it medium-done, so it stays moist and tender instead of dry.

Rest before serving:

Let the salmon sit for a minute after taking it out. This helps the juices spread through the fish so it's extra tender.

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I think lemon zest is what makes this dish special. Most folks just use juice, but the zest has all those amazing oils that really flavor the butter. My grandma showed me this trick and always said the real lemon magic is in the zest.

Perfectly Cooked Salmon Guide

The biggest salmon mistake is cooking it too long. For the best results, take it out when it hits 125°F for medium-rare or 130°F for medium. It'll keep cooking a bit after you remove it. Don't have a thermometer? The fish should be barely see-through but still juicy. When you press it with a fork, it should start to break apart but still have some firmness in the middle.

Make-Ahead Options

You can totally prep this dish early. The garlic butter mixture stays good in the fridge for up to three days if you cover it. Just warm it up slightly before pouring it on the salmon. You can even get the whole thing ready up to 8 hours before cooking - just keep the prepared salmon covered in the fridge until you're ready to bake. This makes it great for parties when you don't want to be stuck in the kitchen.

Serving Suggestions

This buttery salmon goes great with simple sides that don't fight with its gentle flavor. Try it with some steamed asparagus, roasted small potatoes, or a light lemon rice. For a fancy dinner feel, add a small side salad with a simple dressing. I really love having this with a cold glass of Sauvignon Blanc or Pinot Grigio that goes well with the rich, buttery fish.

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This dish will bring both fancy vibes and simplicity to your dinner in a snap.

Frequently Asked Questions

→ What's the best temperature to bake salmon?

Set your oven to 400°F (200°C) to bake the salmon evenly while keeping it juicy and tender.

→ How much time does salmon need to cook in the oven?

Bake salmon at 400°F (200°C) for 12-15 minutes. Check if it’s ready by gently flaking it with a fork.

→ Can I switch out fresh parsley for dried?

Absolutely! If you’re out of fresh parsley, dried works. Just use 1 teaspoon of dried parsley instead.

→ What sides taste great with this dish?

Pair garlic butter salmon with sides like roasted veggies, rice, mashed potatoes, or a fresh green salad.

→ Is it possible to prep the garlic butter beforehand?

Yes, you can make it in advance. Keep it in the fridge and warm it up gently when you're ready to cook.

→ How can I tell the salmon's done cooking?

It’s done when it easily flakes with a fork and hits an internal temperature of 145°F (63°C).