Salmon In Garlic Herb Butter Recipes

GARLIC BUTTER SALMON RECIPE

Steps:

• Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
• Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
• Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
• Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
• Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes - it will rise to 53°C/127°F. (See Note 2 for internal temperatures)
• Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
• Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.

BROILED SALMON RECIPE WITH GARLIC HERB BUTTER + VIDEO

Steps:

• Set the oven on broil and move the top rack down about 6 inches from the heat source. Cut the salmon fillet into individual portions. And place on a rimmed baking sheet.
• Brush olive oil over the top of each portion. Then salt and pepper generously.
• Broil for 5-8 minutes, depending on the thickness of the salmon. (It's better to undercook the salmon a little, rather than overcook.)
• Meanwhile, mix the melted butter, lemon juice, parsley, dill, and garlic.
• Once the salmon comes out of the oven, brush the tops with the herb butter, then serve warm.

GARLIC-BUTTER BAKED SALMON

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside. , Place salmon in a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper; drizzle with lemon juice. Spoon 1 tablespoon garlic butter over each fillet. , Bake, uncovered, at 425° for 8-10 minutes or until fish flakes easily with a fork. Sprinkle with parsley and rosemary.

SALMON WITH GARLIC-BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter in a microwave-safe bowl and melt in the microwave, about 30 seconds. Add crushed garlic to butter and stir. Season sauce with salt, pepper, and oregano.
• Place salmon fillets on a large sheet of aluminum foil and pour sauce on top. Wrap tightly to enclose; place on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

ONE PAN HERB AND GARLIC BUTTER SALMON

Steps:

• Heat a large heavy-bottomed skillet over medium high heat and add the olive oil.
• Pat the salmon filets dry with some kitchen paper towel and season the salmon filets with the salt and pepper.
• When the skillet is hot, add the salmon filets to the pan and let them cook for about 5 minutes on the first side.
• While they cook, mix the butter, dill, parsley, basil and garlic in a bowl.
• Flip the salmon filets after 5 minutes and place a spoonful of the garlic herb butter mixture on top of each salmon filet as it cooks on the other side for about 5 more minutes.
• The butter will melt into a sauce. Spoon the sauce over the salmon filets as they finish cooking (5-7 minutes per side will do it). Measure the internal temperature to make sure each filet reaches 62 degrees Celsius (145 Fahrenheit).
• Serve with a salad, rice, potatoes, pasta, or your favourite side dish.

SALMON IN GARLIC HERB BUTTER

Steps:

• For butter, mix all ingredients in a food processor or by hand with a rubber spatula and store covered in the refrigerator until ready to use.
• Salt and pepper both sides of salmon.
• Melt butter in non-stick pan. Saute onion and garlic until soft, approximately 3-4 minutes.
• Add salmon steaks to the pan, pushing onions and garlic to the side and around the salmon. Cook salmon approximately 4-5 minutes and then flip.
• Add the lemon juice, squeezing over the salmon as it cooks.
• Cook salmon an additional 4-5 minutes or until it flakes easily. Remove salmon from the pan and keep warm.
• Add another 2-3 Tablespoons of butter to the pan. Allow to melt before adding cream or milk.
• Bring butter/onion/milk mixture to a simmer. Simmer 1 - 2 minutes until slightly thickened. Pour over salmon steaks and serve. Garnish with parsley if desired.

SALMON IN HERB BUTTER

Steps:

• Melt the butter and squeeze in lemon juice and add crushed garlic, cilantro and green onions and mix well. Place salmon fillet on a piece of aluminum foil that is large enough to completely wrap and seal the fillet. After placing the salmon on the foil, brush or pour the butter mixture on the salmon. Seal the salmon in foil. Place on the barbecue grill and cook for 10 to 12 minutes per side. Any longer will dry out the salmon. Cut in portions and serve immediately.
• Fish can also be cooked in a preheated 350-degree F oven for 35 to 40 minutes.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.