Seafood • Weeknight Dinner

Easy Garlic Butter Salmon

Name: Easy Garlic Butter Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 salmon fillets (6 oz each), skin-on; 1 tsp salt plus 1/2 tsp black pepper; 2 tbsp olive oil; 4 tbsp unsalted butter; 4 garlic cloves, minced; 2 tbsp lemon juice plus lemon wedges; 1 tsp paprika; 2 tbsp chopped fresh parsley

Pan-seared salmon fillets with garlic butter, lemon, and fresh parsley.

Updated: Oct 7, 2026

⏱ 25 minutestotal

4servings

420 kcalper serving

Easylevel

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Why you'll like it

Ready in about 25 minutes.
Serves 4 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

Easy Garlic Butter Salmon takes about 25 minutes and serves 4. Garlic butter salmon is a quick seafood dinner that delivers moist fish with crisp skin in under thirty minutes.

Helpful guides

Instructions

Step 1

Pat salmon fillets very dry with paper towels and season flesh side with salt, pepper, and paprika. Let stand at room temperature for 10 minutes while heating the pan so the fish cooks more evenly.

Step 2

Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently for 10 seconds to prevent curling. Cook undisturbed for 5 to 6 minutes until skin is crisp.

Step 3

Flip fillets carefully and add butter and minced garlic to the pan. Tilt the pan and spoon melting butter over the salmon for 2 to 3 minutes, until fish is opaque and flakes with a fork.

Step 4

Add lemon juice to the pan and swirl to combine with butter and garlic. Cook 30 seconds more. Check that the thickest part reaches 145°F on a thermometer and the flesh is opaque throughout.

Step 5

Remove from heat and sprinkle with parsley. Spoon garlic butter sauce from the pan over each fillet. Rest 2 minutes so juices settle before serving with lemon wedges.

Step 6

Serve immediately with vegetables or rice. Cool leftovers quickly and refrigerate. Reheat gently in a covered skillet over low heat with a splash of water until steaming and reaching 165°F, avoiding high heat that dries fish.

Troubleshooting — fixes, not repeats

If skin sticks, the pan was not hot enough or fish was moved too soon; wait until it releases naturally before flipping.
If garlic burns, lower heat and add garlic only after flipping; burnt garlic turns bitter quickly in butter.
If salmon is dry, shorten cooking time and use a thermometer; pull at 140°F and rest, as carryover heat brings it to 145°F.
If fillets cook unevenly, choose pieces of similar thickness or fold thin tail ends under for even height.

Make it your way

Spicier version: For a spicy version, add 1/2 teaspoon red pepper flakes with the garlic.
For a herb version, add 1 teaspoon each chopped dill and thyme with the parsley.
Bake instead at 400°F for 12 minutes if preferred, then top with garlic butter.
Serve over pasta with the pan sauce and extra lemon for a complete meal.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat gently in a 275°F oven or covered skillet until steaming and reaching 165°F.

FAQ

How do I know salmon is done?
Salmon is done when the flesh turns opaque, flakes easily with a fork, and reaches 145°F in the thickest part. The center should not look translucent or raw. Rest 2 minutes before serving.

Should I remove the skin?
Keep skin on for pan searing because it protects the flesh and crisps nicely. It should release easily from the pan when crisp. You can leave it on the plate or slide the fillet off the skin.

Can I use frozen salmon?
Yes, thaw overnight in the refrigerator first. Pat very dry before seasoning. Do not cook from frozen for this sear method, as excess water prevents browning and causes uneven cooking.