15-Minute Garlic Butter Salmon: Unbelievably Tender

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I’ll never forget the first time I made garlic butter salmon for a weeknight dinner—it was one of those “why didn’t I try this sooner?” moments. This recipe is my go-to when I want something fancy-tasting but don’t have time to fuss. The garlic butter melts into the salmon so perfectly, and that little splash of lemon? Absolute magic. Best part? You’re only about 15 minutes away from the most tender, flavorful salmon you’ve ever had. Trust me, once you try this, you’ll be making it on repeat!

Why You’ll Love This Garlic Butter Salmon

This garlic butter salmon is one of those rare recipes that checks all the boxes. Here’s why it’s become my weeknight hero:

Lightning fast – From fridge to table in under 20 minutes (perfect for those “what’s for dinner?” panic moments)
Restaurant-worthy flavor – The garlic butter sauce makes it taste way fancier than the effort required
Healthy but indulgent – All the richness of butter without feeling heavy, packed with omega-3s
Foolproof – If you can melt butter and turn on an oven, you’ve got this

Seriously, I’ve served this to guests who swore I must’ve spent hours cooking – our little secret!

Ingredients for Garlic Butter Salmon

Here’s everything you’ll need – simple ingredients that pack a punch:

4 salmon fillets (about 6 oz each, skin-on or off – your choice!)
4 tbsp unsalted butter (the real deal – margarine just won’t give you that silky sauce)
4 garlic cloves, minced (fresh is best – no jarred stuff here)
1 tbsp lemon juice (squeeze it fresh if you can)
1 tsp chopped parsley (flat-leaf Italian parsley adds the prettiest flecks)
½ tsp salt (I use kosher – it seasons more evenly)
¼ tsp black pepper (freshly cracked makes all the difference)

That’s it! No fancy ingredients hiding in your pantry.

Equipment You’ll Need

Don’t worry – you probably already have everything you need for this garlic butter salmon! Here’s my trusty toolkit:

Oven-safe skillet (my well-loved cast iron works perfectly)
Measuring spoons (for that garlic-butter magic ratio)
Microplane or garlic press (unless you love mincing by hand!)
Tongs or spatula (for flipping those beautiful fillets)

That’s seriously it – no fancy gadgets required!

How to Make Garlic Butter Salmon

Alright, let’s get cooking! This garlic butter salmon comes together so easily, you’ll wonder why you ever ordered takeout. Just follow these simple steps – I promise it’s harder to mess up than to get right!

Step 1: Prep the Salmon

First things first – preheat that oven to 400°F (200°C). While it’s heating up, pat your salmon fillets dry with paper towels (this helps the seasoning stick better). Sprinkle both sides with salt and pepper – don’t be shy! I like to let them sit for a few minutes to really absorb those flavors.

Step 2: Make the Garlic Butter Sauce

Now for the good stuff! Melt your butter in the skillet over medium heat – watch for that gentle bubbling. Add the minced garlic and stir for about 30 seconds until it’s fragrant (but not brown – burnt garlic is bitter business!). Remove from heat and stir in the lemon juice and parsley. Oh, that smell? Pure heaven.

Step 3: Bake the Salmon

Place your seasoned salmon fillets in the skillet, then spoon that glorious garlic butter sauce all over them. Transfer the whole skillet to the oven and bake for 10-12 minutes (thicker fillets might need an extra minute or two). You’ll know it’s done when the salmon flakes easily with a fork but still looks juicy. Pro tip: baste the fillets with the pan sauce halfway through for extra flavor!

Tips for Perfect Garlic Butter Salmon

Want to make this garlic butter salmon even better? Here are my go-to tips for perfection every time:

Use fresh garlic – Jarred garlic just doesn’t have the same punch. Trust me, it’s worth the extra minute of mincing!
Adjust cook time for thickness – Thicker fillets might need an extra minute or two. Just check for flakiness with a fork.
Don’t skimp on the butter – It’s the star of the sauce, and low-fat substitutes won’t give you that silky richness.
Baste halfway through – Spoon that garlic butter over the fillets while baking for maximum flavor.

Follow these, and you’re guaranteed restaurant-quality salmon at home!

Serving Suggestions

This garlic butter salmon plays well with so many sides! My absolute favorite pairing is simple roasted asparagus – the crisp-tender spears soak up that extra garlicky butter beautifully. For heartier meals, try it over fluffy jasmine rice or creamy mashed potatoes. A bright arugula salad with lemon vinaigrette cuts through the richness perfectly too!

Storage and Reheating

Leftovers? Just store cooled salmon in an airtight container in the fridge for up to 2 days. When reheating, go low and slow – about 300°F for 10 minutes keeps it moist. The microwave works in a pinch, but cover with a damp paper towel to prevent drying out!

Garlic Butter Salmon FAQs

Can I use frozen salmon?
Absolutely! Just thaw it completely in the fridge first – pat it extra dry to prevent excess water in your garlic butter sauce. My trick? I sometimes even prefer frozen salmon because it’s often flash-frozen at peak freshness!

How do I know when it’s done?
Look for the salmon to turn opaque and flake easily with a fork – but don’t wait until it’s dry! The FDA says 145°F internal temp, but I pull mine at 140°F since it keeps cooking after removal.

Can I make this without an oven-safe skillet?
No problem! Just transfer the seared salmon to a baking dish before adding the sauce and popping it in the oven. The key is keeping all that garlicky goodness with the fish.

What if I don’t have fresh parsley?
While fresh is best, ½ tsp dried parsley works in a pinch – or try thyme for a different herbal note. Just add it with the garlic since dried herbs need more time to bloom.