Equipment
Ingredients
Salmon
- 300 g salmon fillets, skin-on, room temperature
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Garlic Butter Sauce
- 15 ml olive oil
- 30 g unsalted butter, divided into two portions
- 3 garlic, minced
- 15 ml lemon juice, freshly squeezed
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 498 kcal
- Protein
- 20 g
- Carbohydrates
- 24 g
- Fat
- 37 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 940 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 71 mg
- Potassium
- 298 mg
- Calcium
- 30 mg
- Iron
- 2.2 mg
- Magnesium
- 34 mg
- Phosphorus
- 277 mg
- Zinc
- 0.9 mg
- Vitamin A
- 113 mcg
- Vitamin C
- 8 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 46 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 3.1 mcg
- Thiamin
- 0.33 mg
- Riboflavin
- 0.26 mg
- Niacin
- 6.9 mg
- Folate
- 19 mcg
- Water
- 105 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Thoroughly pat the salmon fillets dry on all sides using paper towels to ensure a crispy skin and good sear. Season evenly with kosher salt and black pepper.
Heat olive oil and half of the butter in a large skillet over medium-high heat. Once the butter is melted and foaming subsides, place the salmon fillets skin-side down. Press firmly on the fillets for 10 seconds to prevent curling. Cook without moving for 4 minutes until the skin is crispy and releases easily from the pan.
Flip the salmon fillets. Reduce the heat to medium. Add the remaining butter and minced garlic to the skillet. Cook for 3 to 4 minutes, tilting the pan and continuously spooning the foaming garlic butter over the salmon, until the internal temperature reaches 63 degrees Celsius/145 degrees Fahrenheit.
Remove the skillet from the heat. Squeeze fresh lemon juice over the fillets and sprinkle with chopped parsley. Transfer the salmon to plates and let rest for 5 minutes before serving.
Chef's Notes
- Taking the salmon out of the refrigerator 15 minutes before cooking allows it to come to room temperature, ensuring even cooking from edge to center.
- Basting with butter not only flavors the fish but uses gentle convection heat to cook the top of the fillet without drying it out.
- Always use fresh lemon juice rather than bottled; the natural essential oils in the fresh zest and juice brighten the rich butter perfectly.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze without the butter sauce for best texture.
Reheating: Reheat gently in a skillet over low heat or in the oven at 135 Celsius to prevent overcooking.
Troubleshooting
Salmon skin sticks to the pan and tears when flipping.
Cause: The pan was not hot enough before adding the fish, or the fish was not completely dry.
Fix: Use a thin fish spatula to carefully scrape underneath the skin. If it tears, serve the fish skin-side down.
Prevention: Ensure the oil is shimmering before adding the salmon, dry the skin thoroughly, and do not attempt to flip until it releases naturally.
Garlic turns brown and tastes bitter.
Cause: The heat was left too high after flipping the salmon.
Fix: Cannot be fixed once burned. Remove the bitter garlic pieces and add fresh butter and lemon to mask the flavor.
Prevention: Lower the heat to medium or medium-low immediately upon adding the garlic and remaining butter.
Cultural Context
The technique of basting protein in foaming butter and aromatics, known as arroser, is a classic French culinary method. Applied to salmon, it creates an elegant yet accessible centerpiece that bridges European technique with modern weeknight cooking.
