I absolutely love making Garlic Butter Salmon with Lemon and Parsley Recipe whenever I want something that feels fancy but actually comes together super quick. The garlic butter sauce is rich and silky, balanced so beautifully by the zing of fresh lemon and the bright notes of parsley. It’s one of those meals that feels indulgent, yet you’ll find it surprisingly easy to whip up on a busy weeknight or for a special weekend dinner.
When I first tried this recipe, I was amazed by how the simple ingredients—just salmon, butter, garlic, lemon, and parsley—worked together to make something that tastes restaurant-quality at home. Plus, it’s a great recipe for anyone wanting to impress guests without stressing over complicated steps. The Garlic Butter Salmon with Lemon and Parsley Recipe is definitely a keeper in my kitchen rotation, and I know you’ll find the same joy in it!
Why You’ll Love This Recipe
- Quick and Easy: You get a gorgeous, flavorful meal on the table in about 25 minutes.
- Perfect Flavor Balance: The garlic butter richness is brightened up perfectly with fresh lemon and parsley.
- Impresses Every Time: It’s simple, but feels special enough for guests or a date night.
- Flexible and Customizable: Easy to adjust for larger fillets or to swap sides depending on what you have.
Ingredients You’ll Need
The ingredients for this Garlic Butter Salmon with Lemon and Parsley Recipe are straightforward, but each plays a key role in helping you nail that rich, juicy, perfectly cooked salmon with an irresistible sauce.
- Salmon Fillets: Look for fresh, boneless, skinless fillets around 4-5 oz each; letting them warm slightly before cooking helps them cook evenly.
- Plain Flour: Used to coat the fish lightly to help the sauce thicken and give a delicate crust on the salmon.
- Garlic Powder: Adds subtle garlic flavor in the flour coating; balances the fresh garlic in the sauce.
- Salt and Black Pepper: Basic seasoning, but important for enhancing the flavors; add more to taste as you like.
- Olive Oil: The frying oil to get that beautiful crust without smoking out the butter.
- Unsalted Butter: Essential for the sauce richness and basting; keeps control over salt levels.
- Fresh Garlic: The star flavor in the butter sauce; make sure it’s fresh to avoid bitterness.
- Vegetable Stock: Used to deglaze the pan and create the sauce base; adds depth without overpowering the salmon.
- Fresh Parsley: Brightens the sauce with fresh, herbal notes and a pretty touch of green.
- Lemon: Served as wedges for squeezing over the fish at the table to balance all that buttery richness perfectly.
Variations
I like to keep this Garlic Butter Salmon with Lemon and Parsley Recipe pretty classic, but honestly, it’s super forgiving and easy to put your own spin on. Feel free to experiment and make it your own – that’s how I discovered some of my favorite tweaks over time!
- Spicy Kick: I sometimes add a pinch of chili flakes to the butter sauce if I’m craving something with a little heat, and my family absolutely goes crazy for it.
- Herb Swap: If you don’t have parsley, fresh dill or tarragon can be great alternatives that pair wonderfully with salmon.
- Cooking Method: When I’m out of time, I’ve baked the salmon with the garlic butter poured over, and although the pan sauce is less saucy, it still hits the spot.
- Low-Carb Version: Skip the flour coating to keep it lighter; you’ll still get loads of flavor from the butter sauce.
How to Make Garlic Butter Salmon with Lemon and Parsley Recipe
Step 1: Prep and Coat Your Salmon
First things first, take your salmon out of the fridge about 15-30 minutes before cooking so it’s closer to room temperature—this helps it cook evenly. In a shallow dish, combine the plain flour, garlic powder, salt, and black pepper. Dredge each salmon fillet in the flour mix, coating it lightly, then give it a gentle shake to remove any excess. This flour coating will help develop a golden crust and also thicken the sauce later when you add the salmon back in. I discovered this trick after struggling with very thin sauce that didn’t cling well, and it really makes a difference.
Step 2: Pan Fry Your Salmon to Golden Perfection
Heat the olive oil in a large non-stick pan over medium-high heat until shimmering. Place the salmon fillets in the pan and fry on one side for about 3 minutes—keep an eye out for that beautiful golden crust forming. Then gently flip them and fry the other side for another 2 minutes. At this point, add 1 tablespoon of your butter and tilt the pan slightly to baste the salmon for about a minute. This enriches the flavor and makes sure the salmon is just cooked through. A quick tip: the salmon should flake easily but still be moist and slightly translucent in the center. Remove the fillets and lower the heat to medium.
Step 3: Build the Garlic Butter Lemon Parsley Sauce
Add your finely diced fresh garlic to the pan and gently fry it until it just starts to color—be careful as garlic can turn bitter quickly if it burns. Pour in the vegetable stock and use a wooden spoon to scrape up any browned bits stuck to the pan; that’s where all that flavor lives! Add the remaining butter chunks and whisk them into the stock until the sauce thickens and turns slightly cloudy. Stir in the fresh parsley and season with a pinch more salt and pepper if needed. Let the sauce simmer on low for a couple of minutes, stirring as it thickens slightly.
Step 4: Finish and Serve
Gently add the salmon back into the pan and spoon the sauce over the fillets, letting them warm through in the buttery garlic sauce. The flour coating on the salmon helps thicken the sauce more, making it cling to each bite. I always serve this dish with lemon wedges on the side so everyone can squeeze their own fresh lemon juice—this bright acidity cuts through the richness perfectly. Remember, don’t squeeze lemon juice into the pan sauce directly or it could break — the wedges at the table are the way to go.
Pro Tips for Making Garlic Butter Salmon with Lemon and Parsley Recipe
- Control Salmon Thickness: I learned that fillets closer to 4-5 oz cook perfectly in this timing—thicker pieces might need a minute or two more, so check doneness carefully.
- Don’t Burn the Garlic: Your fresh garlic needs just a quick sizzle — keep stirring and keep the heat moderate to avoid bitterness.
- Butter Measurements Matter: Using unsalted butter helps control saltiness in the sauce; I always measure to avoid a sauce that’s too rich or greasy.
- Fixing a Split Sauce: If your sauce thickens too much or starts to separate, whisk in a tablespoon of stock to bring it back silky smooth.
How to Serve Garlic Butter Salmon with Lemon and Parsley Recipe
Garnishes
I’m pretty simple with garnishes here—I always stick to fresh parsley sprinkled on top and a few lemon wedges on the side. The fresh herbs give a cheerful pop of color and brightness, and the lemon juice adds that final zing that lifts the whole dish. Sometimes a little extra cracked black pepper on top just before serving is a personal favorite too.
Side Dishes
My go-to sides with this Garlic Butter Salmon with Lemon and Parsley Recipe are Parmesan smashed potatoes and sautéed asparagus because they soak up the sauce so well. You could also try roasted baby potatoes, a simple green salad, or even fluffy rice to mop up every last drop of that garlic butter sauce. These sides are easy, comforting, and balance the rich salmon perfectly.
Creative Ways to Present
For a special occasion, I love serving the salmon on a platter layered over a bed of fresh greens or sautéed spinach with lemon wedges artfully displayed around. Adding toasted almonds or pine nuts over the top adds great texture, while a drizzle of extra garlic butter sauce over everything ties it together beautifully. It’s a simple way to turn this weeknight favorite into a dish that wows!
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers of this Garlic Butter Salmon with Lemon and Parsley Recipe, I store them in an airtight container in the fridge and try to eat within 2 days for best flavor and texture. The salmon stays moist, and the sauce thickens nicely overnight, so you get a slightly more intense flavor the next day.
Freezing
I usually don’t freeze cooked salmon with the sauce because the buttery sauce can separate and change texture. However, you can freeze uncooked salmon fillets separately and then prepare this Garlic Butter Salmon with Lemon and Parsley Recipe fresh anytime you want a quick meal. Fresh is best here for that silky sauce experience.
Reheating
When reheating leftovers, I gently warm the salmon in a low skillet with a splash of water or extra vegetable stock to loosen the sauce without overcooking the fish. Heating slowly on low preserves that lovely moist texture and prevents the butter sauce from breaking.
FAQs
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Can I use salmon with the skin on for this recipe?
Absolutely! You can use skin-on salmon if you prefer. Just place the skin side down first and cook until it’s crisp before flipping. It adds a lovely texture and helps keep the fish moist. Just adjust your cooking time slightly to ensure the center cooks through.
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What can I substitute for vegetable stock?
If you don’t have vegetable stock, a light chicken stock or even water with a pinch of salt and a squeeze of lemon juice can work. Just avoid anything too strong or salty as it will overpower the delicate flavors in the sauce.
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How do I know when the salmon is cooked perfectly?
Look for salmon that easily flakes with a fork but still maintains a slight translucency in the middle. The outside should be golden but not dry. Remember, the fillets will keep cooking a bit after you remove them from the pan, so it’s better to err on the side of slightly undercooked.
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Can I make this recipe dairy-free?
Yes! Substitute the butter with a good quality dairy-free spread or olive oil, though you’ll lose some of the silky richness. The garlic, lemon, and parsley flavors still shine through, making it a tasty alternative.
Final Thoughts
I hope this Garlic Butter Salmon with Lemon and Parsley Recipe inspires you to treat yourself to a meal that’s both comforting and a little glamorous. It’s one of those dishes I turn to when I want a quick yet impressive dinner that everyone enjoys. Give it a try—you’ll see how the simple combination of garlic, butter, lemon, and fresh herbs transforms salmon into something truly special. I can’t wait to hear what you think!
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Garlic Butter Salmon with Lemon and Parsley Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Garlic Butter Salmon recipe features tender boneless, skinless salmon fillets coated in a light seasoned flour crust, pan-fried to golden perfection, and finished with a luscious garlic butter sauce enriched with vegetable stock and fresh parsley. Ideal for a quick yet elegant dinner, this dish balances rich buttery flavors with a bright squeeze of lemon, perfect served alongside potatoes or asparagus to soak up the delicious sauce.
Ingredients
Salmon and Coating
- 4 boneless skinless salmon fillets (120-150g / 4-5oz each), brought to room temperature
- 40g / 1/4 cup plain flour
- 1 tsp garlic powder
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
Cooking Ingredients
- 1/2 tbsp olive oil
- 6 tbsp / 90g / 3.2oz unsalted butter, divided into tablespoons
- 2 cloves garlic, finely diced
- 120ml / 1/2 cup vegetable stock
- 1 tbsp finely diced fresh parsley
- 1 lemon, divided into 4 wedges (to serve)
Instructions
- Prepare the Flour Coating: In a large shallow dish, combine plain flour, garlic powder, salt, and black pepper. Coat each salmon fillet thoroughly in the seasoned flour, then give them a gentle shake to remove excess flour. Set aside.
- Pan-Fry the Salmon: Heat olive oil in a large non-stick pan over medium-high heat. When hot, place the salmon fillets in the pan. Fry for about 3 minutes until the bottom forms a golden crust. Carefully flip and fry for another 2 minutes on the other side until golden. Add 1 tablespoon of butter and spoon the melted butter over the fillets to baste them for about a minute, or until just cooked through. Remove salmon from the pan and set aside. Reduce heat to medium.
- Cook the Garlic: Add the finely diced garlic to the pan and sauté briefly until it just starts to take on color, being careful not to let it burn or become bitter.
- Create the Sauce: Pour in the vegetable stock, scraping any browned bits off the pan base to incorporate the flavor. Add the remaining butter and whisk continuously until the butter is emulsified with the stock and the sauce turns cloudy. Stir in fresh parsley and adjust seasoning with salt and pepper as desired.
- Simmer and Thicken: Let the sauce simmer for a few minutes, stirring frequently until it begins to thicken slightly. Then reduce the heat to low.
- Reintroduce the Salmon and Serve: Return the salmon fillets to the pan and baste them with the sauce to warm through. The sauce will thicken further as you baste. Serve the salmon with plenty of sauce and a wedge of lemon on the side for squeezing to taste.
Notes
- Garlic: Always use fresh garlic rather than jarred or pickled to avoid off flavors; watch carefully while frying to avoid burning.
- Butter: Unsalted butter is preferred for better salt control; if using salted butter, reduce added salt and consider low-sodium stock.
- Salmon Size: Adjust cooking times slightly for larger fillets, ensuring salmon is just cooked through with a light pink center.
- Sauce Consistency: Initially thin, the sauce thickens due to the floured salmon; if it becomes too thick or separates, add 1 tablespoon stock and whisk to re-emulsify.
- Lemon: Serve lemon wedges separately to balance richness; avoid adding lemon juice directly to the pan to prevent sauce breaking.
- Serving Suggestions: Serve with Parmesan smashed potatoes and asparagus, roasted baby potatoes, mashed potatoes, or rice to soak up the sauce.
- Calories Estimate: Nutrition info is based on 4 servings using 120g salmon fillets and half the flour coating.
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