Feeling to go all in to flavor the luxuries of life? Baste in pleasures, like this salmon in garlic butter saucy bath!
Ingredients
- 2 cloves / 6g Garlic (finely cut)
- ½ teaspoon / 3g Salt
- ½ teaspoon / 0.5g Black pepper
- 2 slices / 600g Salmon
- 7 tablespoon / 100g Butter
- 2 tablespoon / 8g Parsley (finely cut)
- 1 teaspoon / 5ml Lemon juice (optional)
How to make Garlic butter salmon
- Cut the garlic finely.
- Melt 2 tablespoons / 30g butter on medium high heat. Salt and pepper salmon on both sides. Sear one side of the salmon until golden brown, for about 3 minutes. If salmon fillets are used, start with the clean, not skinny side.
- Flip the salmon sear one minute then add the remaining butter to melt.
- Add the garlic, tilt the pan and start basting the salmon. It’s a good idea to use a cast iron, or try-ply skillets that store and conduct heat better, thus more suited for this type of over the stove cooking.
- Salmon is done when its internal temperature reaches 122°F / 50°C but if we don’t have such fancy equipment, just check for done-ness the old way, by piercing the meat somewhere not so prominent place, but 5 minutes basting should be plenty. Also the browned garlic should indicate that we have done enough, keep an eye on not to burn garlic if more batches are made. Remove salmon from the skillet.
- If garlic is browned, remove it from the skillet, add finely cut parsley and stir fry it until parsley gets fragrant. Add lemon juice, mix then remove skillet from heat. Once salmon is plated, pour some of this compound butter over it or use a little saucer to include it with the plate.
Enjoy!
Garlic Butter Salmon Recipe
Feeling to go all in to flavor the luxuries of life? Baste in pleasures, like this salmon in garlic butter saucy bath!
Ingredients
- 2 cloves Garlic finely cut
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 2 slices Salmon
- 7 tablespoon Butter
- 2 tablespoon Parsley finely cut
- 1 teaspoon Lemon juice optional
Instructions
- Cut the garlic finely.
- Melt 2 tablespoons / 30g butter on medium high heat. Salt and pepper salmon on both sides. Sear one side of the salmon until golden brown, for about 3 minutes. If salmon fillets are used, start with the clean, not skinny side.
- Flip the salmon sear one minute then add the remaining butter to melt.
- Add the garlic, tilt the pan and start basting the salmon. It’s a good idea to use a cast iron, or try-ply skillets that store and conduct heat better, thus more suited for this type of over the stove cooking.
- Salmon is done when its internal temperature reaches 122°F / 50°C but if we don’t have such fancy equipment, just check for done-ness the old way, by piercing the meat somewhere not so prominent place, but 5 minutes basting should be plenty. Also the browned garlic should indicate that we have done enough, keep an eye on not to burn garlic if more batches are made. Remove salmon from the skillet.
- If garlic is browned, remove it from the skillet, add finely cut parsley and stir fry it until parsley gets fragrant. Add lemon juice, mix then remove skillet from heat. Once salmon is plated, pour some of this compound butter over it or use a little saucer to include it with the plate.
Notes
Enjoy!
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