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Garlic Butter Salmon, simplified. Pan-seared salmon meets garlic, lemon, and capers in one skillet—for a rich, zesty, fast, flavorful, and fuss-free dinner.
Type of Cuisine:
mediterranean
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 lbs salmon filets, preferably with skin | |
| salt and pepper to taste | |
| 2 teaspoons dry dill | |
| 1/2 teaspoon red pepper flakes | |
| 1 teaspoon smoked paprika | |
| 1 zest and juice of lemon | |
| 6 tablespoons high-quality olive oil, divided | |
| 1 tablespoon unsalted butter | |
| 1 medium onion, chopped | |
| 4 cloves garlic, minced | |
| 6 Roma tomatoes, chopped | |
| 6 oz fresh spinach | |
| 1/4 cup fresh basil leaves, chopped | |
| 2 tablespoons capers | |
| 1/2 cup dry white wine | |
| 1/2 cup vegetable or chicken stock | |
| Lemon zest to garnish |
Preparation
1
Prep & Season the Salmon
Always start by prepping and measuring your ingredients — it makes cooking smoother and more enjoyable (trust me, it’s worth it). Pat the salmon fillets dry, then season them with salt, black pepper, dried dill, red pepper flakes, smoked paprika, plus the zest and juice of one lemon. Let them rest for a few minutes to soak up all that bright, herby flavor — a quick marinade that makes a big difference.
Always start by prepping and measuring your ingredients — it makes cooking smoother and more enjoyable (trust me, it’s worth it). Pat the salmon fillets dry, then season them with salt, black pepper, dried dill, red pepper flakes, smoked paprika, plus the zest and juice of one lemon. Let them rest for a few minutes to soak up all that bright, herby flavor — a quick marinade that makes a big difference.
2
Sear the Salmon
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down. Let them sizzle undisturbed for 3–4 minutes, until the skin is crisp and golden. Flip the fillets and cook for another 2–3 minutes on the other side, just until the salmon is cooked through but still tender. Transfer to a plate and set aside while you build the sauce.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down. Let them sizzle undisturbed for 3–4 minutes, until the skin is crisp and golden. Flip the fillets and cook for another 2–3 minutes on the other side, just until the salmon is cooked through but still tender. Transfer to a plate and set aside while you build the sauce.
3
Build the Garlic Butter Base
In the same skillet, add the remaining olive oil along with a knob of unsalted butter. Once the butter melts and starts to sizzle, toss in the chopped onion and minced garlic. Sauté for a few minutes, until the onions turn soft and the garlic smells rich and aromatic. Next, stir in the Roma tomatoes and cook until they begin to soften and break down, releasing their juices into that garlicky, buttery base.
In the same skillet, add the remaining olive oil along with a knob of unsalted butter. Once the butter melts and starts to sizzle, toss in the chopped onion and minced garlic. Sauté for a few minutes, until the onions turn soft and the garlic smells rich and aromatic. Next, stir in the Roma tomatoes and cook until they begin to soften and break down, releasing their juices into that garlicky, buttery base.
4
Add Greens, Herbs & Liquid Gold
Add the fresh spinach to the skillet and cook for about 2 minutes, just until it wilts down and turns vibrant green. Then stir in the chopped basil, capers, white wine, and chicken or vegetable stock. Let everything simmer gently for 2–3 minutes, allowing the flavors to mingle into one irresistible, garlicky blend — bright, briny, and beautifully balanced.
Add the fresh spinach to the skillet and cook for about 2 minutes, just until it wilts down and turns vibrant green. Then stir in the chopped basil, capers, white wine, and chicken or vegetable stock. Let everything simmer gently for 2–3 minutes, allowing the flavors to mingle into one irresistible, garlicky blend — bright, briny, and beautifully balanced.
5
Finish & Serve
Gently return the salmon fillets to the skillet, nestling them into the garlicky, buttery sauce. Let them warm through for 1–2 minutes, spooning some of the sauce over the top as they reheat. Serve hot, topped with fresh lemon slices for that final zesty kick. Plate it straight from the skillet and enjoy every bold, buttery bite.
Gently return the salmon fillets to the skillet, nestling them into the garlicky, buttery sauce. Let them warm through for 1–2 minutes, spooning some of the sauce over the top as they reheat. Serve hot, topped with fresh lemon slices for that final zesty kick. Plate it straight from the skillet and enjoy every bold, buttery bite.
Recipe Tips & Suggestions
Reheating Instructions for Garlic Butter Salmon:
Storing Leftovers:
Place any remaining Garlic Butter Salmon in an airtight container, ensuring it's completely cooled first. Properly stored, it can be refrigerated for up to 3 days.
Reheating Instructions:
When reheating your delightful salmon dish, do so gently to retain its tenderness and flavor. An oven set to a low temperature or a stovetop on low heat is ideal. Cover the salmon with aluminum foil if using an oven to prevent it from drying out. On the stovetop, a covered pan with a bit of added broth or water will help keep the dish moist and delicious.