Garlic Butter Salmon

[The Butter Carries Remix]

Crispy-edged, buttery-tender, and impossibly rich. Wild-caught salmon seared until the skin shatters, then basted with garlic-infused grass-fed butter that pools around every flake. This is the fish that makes people who don’t like fish change their minds—because when the butter carries, everything else just follows.

Ingredients

4 wild-caught salmon fillets (6 ounces/170g each), skin-on
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons (30ml) avocado oil
4 tablespoons (60g) grass-fed butter
6 cloves garlic, minced
Juice of 1 lemon
2 tablespoons fresh parsley, chopped
Lemon wedges for serving

Steps

Prep:

Pat salmon fillets completely dry with paper towels—this is crucial for crispy skin. Season both sides with salt and pepper.

Sear Skin-Side:

Heat avocado oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently with a spatula for 30 seconds to ensure even contact with the pan. Cook undisturbed for 4-5 minutes until the skin is deeply golden and crispy. Resist the urge to move them—crispy skin requires patience.

Flip & Butter Baste:

Carefully flip salmon fillets. Reduce heat to medium and add butter and minced garlic to the pan around the salmon. As the butter melts and foams, tilt the pan and use a spoon to continuously baste the salmon with the garlic butter for 2-3 minutes. The butter should smell nutty and the garlic should be fragrant but not burned. The salmon is done when it reaches 125°F (52°C) internal temperature for medium-rare or 135°F (57°C) for medium.

Finish:

Remove from heat and squeeze fresh lemon juice over the salmon. Spoon the garlic butter from the pan over each fillet one final time.

Serve:

Transfer salmon to plates skin-side up to keep it crispy. Garnish with fresh parsley and serve with lemon wedges and extra garlic butter from the pan for drizzling.

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Make it Good For The Gut

Wild-caught salmon delivers omega-3s: Each serving provides over 2g of anti-inflammatory omega-3 fatty acids that support gut lining health and reduce inflammation. Grass-fed butter contains butyrate: This short-chain fatty acid nourishes gut lining cells and supports beneficial bacteria growth. Garlic adds prebiotic power: Raw and lightly cooked garlic contains inulin that feeds your microbiome.

Remix Options

Herb Butter: Add 1 tablespoon each of fresh dill, thyme, and tarragon to the butter while basting. Spicy Garlic Butter: Add 1/2 teaspoon red pepper flakes to the butter for heat. Lemon Caper: Stir 2 tablespoons capers into the butter during the final baste for briny tang. Asian-Inspired: Replace butter with ghee and add 1 tablespoon coconut aminos and 1 teaspoon grated ginger to the pan. Skinless Option: Use skinless fillets and sear flesh-side first for 3 minutes, flip, then butter baste for 2-3 minutes. Budget-Friendly: Use farmed salmon instead of wild-caught—costs about $8/lb vs. $20/lb, still delivers rich flavor when butter-basted properly. Oven Finish: After searing skin-side, transfer the whole skillet to a 400°F (200°C) oven for 5-7 minutes instead of flipping.

Good To Know

Your Swaps Executed: This recipe swaps farm-raised salmon for wild-caught (richer flavor, better omega-3 ratio) and regular butter for grass-fed butter (higher in anti-inflammatory omega-3s and CLA). The butter truly carries this dish. Wild vs Farmed: Wild-caught salmon has firmer texture, deeper color, and a cleaner flavor with a better omega-3 to omega-6 ratio. It’s more expensive but worth it for special occasions. Farmed salmon works fine and is more budget-friendly—the butter basting technique elevates either option. Dry Skin is Everything: Moisture is the enemy of crispy skin. Pat the salmon completely dry and let it sit at room temperature for 15 minutes before cooking if possible. This dries the surface even more. Don’t Move It: The biggest mistake people make is moving the salmon too soon. Let it sit undisturbed for the full 4-5 minutes on the skin side. You’ll know it’s ready to flip when the skin releases easily from the pan. Butter Basting Technique: Tilting the pan pools the butter on one side, making it easier to scoop and pour over the salmon repeatedly. This creates incredibly rich, evenly cooked fish with a glossy finish. Temperature Matters: Salmon is best served medium-rare to medium (125-135°F). Overcooking makes it dry and chalky—pull it off the heat slightly before your target temp as carryover cooking will bring it up. Serving Suggestions: Serve with roasted asparagus, sautéed spinach, or cauliflower rice to soak up that incredible garlic butter. The sauce is too good to waste.