{"id":398,"date":"2023-08-14T17:09:30","date_gmt":"2023-08-14T17:09:30","guid":{"rendered":"http:\/\/ultra-bronze.com\/?p=398"},"modified":"2023-09-07T15:37:53","modified_gmt":"2023-09-07T15:37:53","slug":"garlic-butter-salmon","status":"publish","type":"post","link":"http:\/\/ultra-bronze.com\/index.php\/2023\/08\/14\/garlic-butter-salmon\/","title":{"rendered":"Garlic Butter Salmon"},"content":{"rendered":"
Salmon fillets drenched in the easiest and most irresistible garlic butter sauce!<\/span><\/strong><\/span><\/p>\n If you were ever on the fence about salmon, this will be the recipe to get you off (and land on the good side, of course). Also, when I say \u2018easy\u2019 I truly mean it! Follow me\u2026<\/p>\n <\/p>\n For this recipe, we\u2019re going to be using\u00a0skinless salmon fillets<\/strong>. I tend to head to the fresh fish section at the shops because you can usually get it skinned and sliced to size. However, you\u2019ll find fillets pre-packaged too. Just make sure they\u2019re\u00a0not smoked<\/strong>!<\/p>\n Dredging the fillets through seasoned flour is important for a couple of different reasons:<\/p>\n The main goal with frying the salmon is to build up a golden crust on both sides<\/strong>. Don\u2019t worry too much about getting it perfectly cooked through, because you\u2019ll be adding it back into the pan with the sauce to heat it back through. Another thing to focus on when frying is basting the fillets in butter<\/strong>, just to wrap them in some gorgeous buttery goodness. This butter will also lightly brown<\/strong>, which adds a nice nutty flavour to the sauce.<\/p>\n Process shots: mix seasoning and flour (photo 1), dredge salmon (photo 2), fry in oil (photo 3), flip then baste in butter (photo 4).<\/em><\/span><\/p>\n <\/p>\n The sauce is really simple and only requires 4 main ingredients:<\/p>\n The sauce starts off quite thin, but as the stock evaporates and reduces, the sauce will thicken. It also thickens a little more when you add the salmon back in due to the flour.<\/p>\n Process shots: fry garlic (photo 1), pour in stock (photo 2), whisk in butter (photo 3), add parsley (photo 4), simmer (photo 5), baste salmon in sauce (photo 6).<\/em><\/span><\/p>\n <\/p>\n It does end up fairly garlicky, which may be surprising as you\u2019re only using 2 garlic cloves and some garlic powder in the batter. Even if you absolutely love garlic, I\u2019d stick with the measurements provided, at least for the first time.<\/p>\n The sister recipe to this is my Garlic Butter Chicken<\/a> so do give that a go if you fancy!<\/p>\n Vegetable stock works best here. I originally gave it a go with chicken stock, which came out well, but I know some people can be off put by the chicken\/salmon combo (although the chicken flavour is very subtle!).<\/p>\n <\/p>\n When it comes to serving the salmon, you\u2019ll want to add a lemon wedge<\/strong> to each plate. A squeeze of lemon juice will cut through the richness of the sauce and finish everything off nicely.<\/p>\n Here I\u2019ve served with some Parmesan Smashed Potatoes<\/a>\u00a0and asparagus that I threw in towards the end of cooking. You could serve with regular\u00a0Roasted Baby Potatoes<\/a>, or even\u00a0Mashed Potatoes<\/a>\u00a0or Rice! Anything to mop up that yummy sauce.<\/p>\n Alrighty, let\u2019s tuck into the full recipe for this garlic butter salmon shall we?!<\/strong><\/p>\n <\/p>\nPreparing Garlic Butter Salmon<\/strong><\/span><\/h2>\n
What kind of salmon should I use?<\/em><\/h3>\n
Dredging through flour<\/h3>\n
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Pan frying the salmon<\/h3>\n
Garlic Butter Sauce for Salmon<\/strong><\/span><\/h2>\n
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Sauce consistency<\/h3>\n
Garlic Butter Salmon FAQ<\/strong><\/span><\/h2>\n
How garlicky is the sauce?<\/em><\/h3>\n
Can I use chicken instead?<\/em><\/h3>\n
What kind of stock should I use?<\/em><\/h3>\n
Serving Garlic Butter Salmon<\/strong><\/span><\/h2>\n
How to make Garlic Butter Salmon<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n