Garlic Butter Grilled Salmon
“Salmon is one of the most forgiving fish to cook, which is why I come back to it constantly. Skin-side down in a hot pan, leave it almost entirely alone, flip once, done. The garlic butter is what makes it restaurant-quality.”
What You’ll Need
- 2 salmon fillets, skin on
- 3 tbsp butter
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- Fresh dill or parsley, chopped
- Salt and black pepper
- Capers — optional but delicious
Let’s Cook — Step by Step
- Step 1 — Take the salmon out of the fridge 10 minutes before cooking. Pat both sides completely dry with kitchen paper — moisture is the enemy of a good crust.
- Step 2 — Season the flesh side (not the skin side) with salt and pepper.
- Step 3 — Heat an oven-safe pan until very hot. Add a tiny splash of oil.
- Step 4 — Lay the salmon in skin-side down. Press gently with a spatula for the first 30 seconds to ensure full skin contact.
- Step 5 — Cook skin-side down without touching for 4–5 minutes. The salmon will turn opaque from the bottom up — once it’s about 3/4 of the way opaque, it’s time to flip.
- Step 6 — Flip. Add butter to the pan. It will foam immediately. Add minced garlic.
- Step 7 — Baste continuously with the foaming butter for 90 seconds. Add lemon juice and capers if using.
- Step 8 — Remove and rest 2 minutes. Scatter dill or parsley. Serve over wilted spinach, roasted potatoes, or a simple salad.
Kitchen Tip: Dry skin = crispy skin. Always, always pat the fish dry before it goes near heat.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
