Garlic Butter Salmon with Golden Crust and Fresh Lemon
By Isabella Quinn
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
Weeknight meal for a small group: This garlic butter salmon recipe serves four in 25 minutes․ Seasoned flour-coated boneless and skinless salmon fillets are pan-fried until golden brown․ Serve with a butter‚ garlic‚ vegetable broth‚ and parsley sauce․ Lemon wedges are served with the salmon to enhance the flavor of each bite․
Seasoned flour provides flavor to the fish along with garlic powder‚ salt‚ and pepper to brown it․ Seasoned flour helps thicken the sauce coating the fish․ Fresh garlic is used instead of bottled garlic‚ and unsalted butter lets you season the dish to your liking․ Vegetable broth is used in the sauce to make it spoonable rather than greasy․
Wait until the outer layer of salmon is cooked on both sides before checking for doneness․ You will be returning the salmon to the pan․ Salmon is fully cooked when it is flaky and has a light pink interior․ Quickly stir the garlic to avoid burning it and making the sauce too bitter․ Boiling the sauce too hard can also cause it to break․
Serve fillets with additional sauce and a lemon wedge on the side so people can squeeze lemon juice onto their fillets while eating․ According to the article‚ options include Parmesan smashed potatoes and asparagus or bread and a green salad․ Additional side dish options include baked or mashed potatoes and green beans to go with the sauce․
Why you'll love this recipe
- Weeknight cooks can prepare this dish in 25 minutes or less in a large nonstick skillet to cook the salmon and sauce together․
- It is good for novice cooks because fish fillets cook more slowly in sauce‚ so the fillets can be removed from the sauce before they become overcooked․
- Reservations for company meals are available, Butterflied salmon‚ parsley sauce‚ and lemon slices are served as four courses․
- Families can modify the dish during the meal by giving each person a lemon slice to add to their butter sauce․
- The seasoned flour is included in the recipe to help create an attractive crust and prevent the stock and butter sauce from sliding off the thinner fillets․
- Leftover sauce can be added on top of salmon when serving again, The salmon's coating will help thicken the sauce as the salmon warms․
Ingredients
- •1 tsp garlic powder
- •1 tsp salt (plus more to taste)
- •½ tsp black pepper (plus more to taste)
- •¼ cup plain or all-purpose flour (40g)
- •4 boneless skinless salmon fillets (take out of the fridge 15-30 minutes before needed; approximately 4-5 oz / 120-150g each)
- •1 tbsp olive oil
- •6 tbsp unsalted butter (90g, divided into tablespoon chunks)
- •2 cloves fresh garlic (finely diced)
- •½ cup vegetable stock (120ml)
- •1 tbsp fresh parsley (finely diced)
- •1 lemon (divided into 4 wedges, to serve)
Instructions
- 1
In a large shallow dish, combine the flour, garlic powder, salt, and black pepper.
- 2
Coat each salmon fillet in the seasoned flour, shake off the excess, and set aside.
- 3
Add the olive oil to a large non-stick pan over medium-high heat.
- 4
Once hot, add the salmon fillets and fry for around 3 minutes, or until a golden crust forms on the bottom.
- 5
Carefully flip the fillets and fry for another 2 minutes, or until golden on the other side.
- 6
Add 1 tablespoon of butter and baste the fillets for 1 minute, or until they are just about cooked through.
- 7
Remove the salmon from the pan and lower the heat to medium.
- 8
Add the garlic and fry until it just begins to take on color, taking care not to burn it.
- 9
Pour in the vegetable stock and scrape any flavor from the pan.
- 10
Add the remaining butter and whisk until it binds with the stock and turns cloudy.
- 11
Add the parsley and a pinch of salt and black pepper if desired.
- 12
Simmer for a few minutes, stirring, until the sauce begins to thicken.
- 13
Turn the heat to low, return the salmon to the pan, and baste it in the sauce to warm through.
- 14
Serve with extra sauce and a squeeze of lemon juice.
FAQ
Nutrition (per serving)
Calories
343
Protein
25.51g
Fat
24.33g
Carbs
4.79g
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