15-Minute Garlic Butter Salmon Recipe

I once butchered a salmon trying way TOO hard to impress my friends. It was dry, overcooked, and honestly, kinda tragic.

This garlic butter salmon is how I made a comeback, and it’s been my go-to ever since.

It’s SUPER simple, juicy, and packed with so much flavor from the buttery, garlicky sauce.

Every time I make it, it feels a little fancy without being stressful. Just real good food makes you feel proud when you set it on the table.

If I can turn my biggest kitchen fail into something this good, you’re about to feel unstoppable too.

This one’s staying in my recipe book forever.

What You Need for This Garlic Butter Salmon

• Salmon (skin on): I always go for salmon fillets with the skin on. They crisp up so nice when you pan-fry them and help keep the fish super juicy.
  
  
• Garlic: You’re gonna want a good spoonful of minced garlic.
  
  
• Butter: A small piece of butter goes a long way.
  
  
• Sweet chili sauce: It really brings the whole sauce together and makes it taste like you spent WAY more time on it than you actually did.
  
  
• Soy sauce: A little soy sauce gives the sauce that deep, savory vibe.
  
  
• Green onion and cilantro: I love topping mine with chopped green onions and cilantro because they add a little crunch and a fresh pop of flavor right at the end.

How to Make Garlic Butter Salmon

Step 1: Season the salmon

• Pat the salmon fillets dry with paper towels.
• Sprinkle both sides with salt and black pepper.

Step 2: Cook the salmon

• Heat 1 tablespoon of oil in a pan over medium heat.
• Place the salmon skin-side down in the pan.
• Cook for about 4-5 minutes, until the skin is crispy and the sides look golden.
• Flip the salmon and cook for another 2-3 minutes, until the salmon is cooked through but still juicy.
• Remove the salmon from the pan and set it aside.

Step 3: Make the garlic butter sauce

• Add 1 tablespoon of butter to the same pan and let it melt over medium heat.
• Add minced garlic and stir for 30 seconds, just until the garlic smells fragrant.
• Pour in soy sauce, sweet chili sauce, and water. Stir together.
• Let the sauce simmer for about 1 minute, until it slightly thickens and turns glossy.

Step 4: Assemble and garnish

• Pour the sauce all over the cooked salmon.
• Sprinkle chopped green onion and cilantro on top before serving.

How to Store Leftovers

• If you end up with leftovers, just let the salmon cool down first. Then pop it into an airtight container and stick it in the fridge. It’ll stay good for about 2 to 3 days.
  
• When you’re ready to eat it again, you can reheat it in a pan over low heat or microwave it for about 30 seconds to 1 minute.
  
• Just be careful not to overheat it, or it might dry out a little. Adding a splash of water or extra sauce before reheating helps keep it nice and juicy.

FAQs About This Recipe

1. Can I use salmon without skin?

Totally. Skin-on salmon helps it stay juicy and get crispy on the outside, but if you only have skinless, it still works. Just be a little more careful when flipping it so it doesn’t break apart.

2. What if I don’t have sweet chili sauce?

You can swap it with a little honey and a pinch of red pepper flakes.

3. How do I know when my salmon’s done?

The easiest way is to gently press it with fork. If it flakes easily and the middle is just a little but translucent, you’re good. Overcooked salmon gets dry fast, so it’s better to pull it off the heat a tiny bit early.

4. Can I bake the salmon instead of pan-frying?

Yep. Just season it and bake at 400F for about 12-15 minutes, depending on how thick your fillets are. You can still pour the garlic butter sauce on top after.

5. Can I make the sauce ahead of time?

For sure. You can make the sauce a few hours ahead and just warm it up when you’re ready to eat.