Healthy Lemon Garlic Butter Salmon: Rich Flavor Simple Prep!
Easy and more delicious than restaurant salmon may be made at home in thirty min! Lemon and garlic are infused into the butter, which gives SO MUCH FLAVOR! With these easy methods, you can prepare lemon garlic butter salmon of restaurant quality at home. For a quick gourmet meal, top it off with a simple lemon garlic butter sauce.
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This lemon garlic butter salmon has a ton of flavor, and the butter that’s been flavored with lemon garlic, & a little honey helps make it incredibly moist and tender. Garlic is used in this rendition because, well, why not? Salmon is a hardy fish that can withstand the garlic without becoming overwhelmed, plus my family loves garlic. And I adore meals that are quick to prepare, taste better than salmon from a hotel (which I typically find to be bland and tasteless) and require only the disposal of some foil for cleanup.
Which salmon to pick for Lemon Garlic Butter Salmon?
Although you can use any kind of salmon, I recommend Scottish or Atlantic. Since it takes longer for the middle to heat up, fillets that are at least an inch thick tend to make superior crusts. Moreover, they are high in fat and beneficial omega 3-fatty acids. In a hot pan, the fat renders and bastes the meat, keeping it moist and tasty.
Skin-On: Take the fillet’s scales off
Cooked scales can be eaten, but I prefer to scrape as much as I can. Try checking by moving a spoon or knife’s dull edge back and forth. This will contribute to determining the scales’ direction. Hold the sharp spine edge crosswise against the skin at a 45-degree angle. When the scales begin to fall off, scrape the skin with the blade.
Make pieces out of the fillet
Get a salmon fillet with the center cut if you can. The thickest pieces with uniform sizes and space for even cooking will result from this. Cut your salmon into equal-sized, 2-inch-wide fillets. Trim portion of the fish’s thinner side if it is very lengthy and discard it. But, that portion becomes quite crispy, so if you like, leave it attached.
Dry the surface
To ensure safety and crispiness, the fish’s surface must be thoroughly dried using paper towels. The speed at which flesh, or skin turns golden brown depends on how much moisture is removed. Water will steam, making the crisping process more time consuming. Moreover, water will explode and splatter if it falls into the heated oil. Thus, take caution when putting the fish in the pan.
Selecting the oil
Make use of frying oil that has a smoke point of at least 375F (191C) or higher. It’s wise to use a heat buffer because the fish will really be baked at a temperature of roughly 350°F (177°C). Good alternatives include canola, rapeseed, vegetable, avocado, normal, or mild olive oil (not extra-virgin). Because it has a neutral flavor and is used in the sauce, I prefer using avocado oil as it has a very high smoke point.
Tips for Preparing Lemon Garlic Butter Salmon
Lemon juice: With this baked salmon recipe, if at all feasible, use fresh lemon juice. You only need around one lemon’s worth of juice for buttery sauce, and the fresh version has a lot greater flavor than the pre-bottled variety.
Butter: Because I can regulate the quantity of salt in this dish by using unsalted butter, I choose to do so while making this lemon garlic butter salmon. If all you have is salted butter, by all means use that, but you might want to reduce the quantity of kosher salt that is used to season the salmon.
Broiling tip: Also, you should always keep a close eye on your food when broiling it as it may burn very quickly. Keep in mind that you don’t necessarily have to get to broiler on the top rack; you may also use the second rack, which will take a little longer but have a lower risk of burning.
Frequently Asked Questions:
- What degree of temperature should be used to cook salmon?
Fish must be cooked according to FDA guidelines until it achieves a temp of 145 F. By probing the salmon’s flesh with a fork, you can determine whether it is cooked through. That ought to fall off easily.
- Why does foil need to be covered while baking?
As a result, the salmon is adequately cooked and not dried out. To guarantee that all the liquids are preserved and that the salmon is cooked to perfection, cover the pan securely with aluminum foil.
- Does salmon need to be baked with its skin on?
The salmon will not dry out while cooking if you bake it with its skin on, which is something I highly recommend. The skin can be removed while serving, but it is totally safe to eat.
What to Pair with Lemon Garlic Butter Salmon
With a salad on the side, roasted vegetables, or another vegetable, this garlic butter salmon goes well.
Here are a few of my preferred side dishes to pair with salmon:
- Herb Roasted Potatoes
- Spinach & Apple Salad
- Broccoli Salad
- Mashed Potatoes
- Superfood Salad
Delicious, Lemon Garlic Butter Salmon
Course: Dinner4
servings5
minutes20
minutesIngredients
1 1/2 Lbs Salmon Fillet, Skin on
5 Cloves of Garlic
2 Tsp Dill Weed
2 Tsp Parsley
1 Lemon, Cut into Slices
3 Tbsp Fresh Lemon Juice
2 Tbsp Honey
1/2 Cup Unsalted Butter, Melted
1 Tsp Salt
1/2 Tsp Black Pepper
Directions
- Pre heat the oven to 350° F (175° C).
- Line the baking dish with foil and slightly indent the corners. This helps prevent the garlicky butter sauce from dripping out of the dish.
- Combine the melted butter, lemon juice, honey, and garlic in a small bowl. Most of it should go over the salmon, however some should be saved for serving.
- Put the lemon slices underneath the salmon as it is placed on the foil-lined tray.
- After seasoning the salmon with pepper and salt, wrap the fillets in foil and bake for 17 minutes.
- Open the foil pack so that the salmon is made visible. Broil the salmon until the top and edges are nice and crispy. Enjoy!