Salmon With Garlic Lemon Butter Sauce Recipes

Steps:

• Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 3 minutes per side, until golden brown and cooked through. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately. Recipe source: Cooking Classy

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter in a microwave-safe bowl and melt in the microwave, about 30 seconds. Add crushed garlic to butter and stir. Season sauce with salt, pepper, and oregano.
• Place salmon fillets on a large sheet of aluminum foil and pour sauce on top. Wrap tightly to enclose; place on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
• Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
• Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Combine water and lemon juice in a bowl.
• Arrange the 16 smaller pieces of butter in 2 rows on a baking dish and top with garlic slices. Place salmon fillets over each row of butter and garlic.
• Melt remaining sliced butter in a bowl with minced garlic, about 40 seconds. Spoon about half the melted butter-garlic mixture over salmon and top with lemon slices. Pour about half the lemon juice mixture into the baking dish.
• Bake in the preheated oven for 10 minutes. Baste fillets with juices in the baking dish, then pour remaining butter and lemon juice over the fish. Continue baking until salmon is easily flaked with a fork, about 10 minutes more.

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

Steps:

• Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
• Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
• Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
• Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
• Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
• Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
• Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
• Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.