Garlic Butter Salmon

"Salmon cooked in garlic butter? It's so easy. It's so simple."

For example, finely chop the garlic using a knife. Don't employ a garlic crusher or press. Garlic crushers cut the garlic pieces so small that they ignite and push into the garlic's juice, which spills all over the place when it comes into contact with the butter.

Don't sauté it in butter. Nooo! If you want to have excellent sauerkraut-infused garlic salmon, you need the ability to baste and baste!

Also, my preferred sear-then is basting timings. This method will give you the most butter-baste basting, with perfect cooked salmon every time, instead of cooked salmon that isn't as good because you were too involved in panic-inducing basting excitement.

Well, well, well. You know what you do, right? There is a chance that I do have a recipe I want to bring to you!

What are you looking for in the garlic butter salmon recipe?

Here's how to prepare this recipe for salmon:

Salmon fillets: Opt for skinless if you can. More exposed flesh means more garlic butter is absorbed! If you've got skin on, it's not an issue, and I've provided directions in the recipe.

• Garlic—I believe I've said this was garlic butter salmon. Chop the garlic into fine pieces with the knife. To prevent the garlic from burning too quickly, avoid crushing it. The garlic crushers also force the garlic juice out, which causes it to spill everywhere once it gets into the hot butter.
• Butter: Most of the time, when I cook, I use butter that is not salted. In this particular recipe, I chose salted butter because I had it. The salted butter helps with the seasoning. If you only use unsalted butter, add one teaspoon of salt.
• Lemon: Just a tiny squeeze toward the end for the slightest hint of tang to make the butter. Contrary to popular belief, this is not a lemon-based butter sauce. Many people wouldn't even recognize lemons in this!
• Parsley—for some color to garnish.

 Here's the recipe for making garlic butter salmon.

This is an intense exercise; you'll feel like a professional cook when you spread that buttery, smoky sauce onto the salmon!

Salt and pepper.

1. Sear the curved part of the salmon (i.e., place it upside-down), then cook it for three minutes until it's golden and nicely cooked.
2. Garlic and butter: Turn the salmon, cook it for another minute, and then add the butter. When the butter has melted, add the garlic. After that, add the garlic.
3. Baste, baste, and baste Once you've added the garlic, but before it turns golden, start basting. Turn the pan so that the butter pools on one side. After that, scoop the butter with a large spoon and serve it on top of your salmon. The garlic starts to cook as you baste, turning golden as the salmon cooks.
4. Baste for 1 1/2 minutes. Continue basting for 1 and 1/2 minutes, resulting in a total cooking time of approximately 3 minutes for the second portion. This includes a 1-minute cooking time after turning, a 30-second butter melting period, and an additional 1 1/2 minutes of basting. Aim for an interior temperature that is 122°F/50°C for medium-rare (optimum juice). Insert the thermometer into the fish's most significant portion. Below, we provide more information on the internal temperature of cooked salmon.
5. Rest it for 3 minutes, then serve with the pan's garlic butter!
6. I promised to prepare perfectly cooked salmon for you. Here's a close-up view to confirm that I did not lie. Not a single bit of woolly, dry flesh is visible! This is what the flesh of 50C appears like.

“So much butter!” 

1. This salmon recipe calls for 90 grams or six tablespoons of butter to make four servings, which is much more than I usually make for one recipe. This is necessary to ensure an effective basting process. Reducing the butter will make it more difficult to scrape the pan before basting.
2. Butter can also have a tempering effect that regulates temperatures. This results in more evenly cooked salmon and less burning of meat and fats within the skillet.
3. The total of 6 tablespoons equals 1.5 tablespoons of butter per serving, which is reasonable. However, it's an indulgence, given that salmon is a vibrant and oily fish, and the butter sauce adds a delightful flavor. Not serving the salmon with the pan's butter is an option. I'm sure I wouldn't.
4. In this scenario, you can save the remaining butter for the next day. Spread the hardened butter on bread and fry it until crisp and lightly golden, like in the picture below. In my picture, I didn't use the butter from yesterday; instead, I dipped the bread into the remaining butter in the pan and baked it until it turned golden. It's amazing!
5. We cook bread pans with leftover garlic butter.
6. The recipe features garlic butter salmon with cauliflower purée. It's a refreshing change from the usual mashed potatoes in my meals. Add a handful of greens coated in a French dressing, and your meal is ready. Dinner is at the table within less than 20 minutes. And what a delicious dinner!