Play Video about Garlic Butter Salmon
Easy Garlic Butter Salmon Recipe
Looking for a delicious and easy way to make salmon? This recipe features our fresh salmon fillets in a rich, buttery garlic sauce for a delicious meal ready in only 15 minutes!
15
5
6
Minutes
Ingredients
Steps
Play Video about Garlic Butter Salmon
Easy Garlic Butter Salmon Recipe
Looking for a delicious and easy way to make salmon? This recipe features our fresh salmon fillets in a rich, buttery garlic sauce for a delicious meal ready in only 15 minutes!
15
5
6
Minutes
Ingredients
Steps
Ingredients
Directions
2 OceanBox Fresh Salmon fillets
Salt and pepper, to taste
2 tablespoons butter
3 cloves garlic, minced
Fresh parsley, chopped (for garnish, optional)
Lemon wedges (for serving, optional)
- Season the Salmon. Start by patting dry and seasoning both sides of the fresh ready to eat salmon fillets with salt and pepper. This will enhance the flavor of the fish and create a tasty crust when it’s seared.
- Heat the Butter: In a skillet, heat the butter over medium-high heat. Allow it to melt completely.
- Add Minced Garlic and olive oil
- Sear the Salmon. Gently place the seasoned salmon fillets into the skillet, skin-side down. Let them cook without moving them for 3-4 minutes. This will help the skin become crispy.
- Flip and Cook: After the skin is nice and crispy, use a spatula to carefully flip the salmon fillets over. Let them cook for an additional 2-3 minutes, or until they are golden brown on the outside and cooked through to your desired level on the inside. Cooking times may vary depending on the thickness of your salmon fillets.
- Serve: Once the salmon is cooked to perfection, remove it from the skillet. You can garnish it with fresh chopped parsley and serve it with lemon wedges for an extra burst of flavor.
- Enjoy. Your Garlic Butter Salmon is ready to enjoy! Serve it hot as the main course with your favorite side dishes.
Ingredients
2 OceanBox Fresh Salmon fillets
Salt and pepper, to taste
2 tablespoons butter
3 cloves garlic, minced
Fresh parsley, chopped (for garnish, optional)
Lemon wedges (for serving, optional)
Directions
- Season the Salmon. Start by patting dry and seasoning both sides of the fresh ready to eat salmon fillets with salt and pepper. This will enhance the flavor of the fish and create a tasty crust when it’s seared.
- Heat the Butter: In a skillet, heat the butter over medium-high heat. Allow it to melt completely.
- Add Minced Garlic and olive oil
- Sear the Salmon. Gently place the seasoned salmon fillets into the skillet, skin-side down. Let them cook without moving them for 3-4 minutes. This will help the skin become crispy.
- Flip and Cook: After the skin is nice and crispy, use a spatula to carefully flip the salmon fillets over. Let them cook for an additional 2-3 minutes, or until they are golden brown on the outside and cooked through to your desired level on the inside. Cooking times may vary depending on the thickness of your salmon fillets.
- Serve: Once the salmon is cooked to perfection, remove it from the skillet. You can garnish it with fresh chopped parsley and serve it with lemon wedges for an extra burst of flavor.
- Enjoy. Your Garlic Butter Salmon is ready to enjoy! Serve it hot as the main course with your favorite side dishes.
Serves 2
Our satisfied customers want to share with you
★★★★★ 5/5
I am so impressed with OceanBox! I have placed three orders with the company, and the salmon that I ordered was absolutely amazing. Nice thick portions that I like to grill, and the taste is primo! The shipping box is well insulated, and the fish was nice and cold when I received it.
Jim K.
★★★★★ 5/5
Love love love how fresh the fish is!
Christine B.
★★★★★ 5/5
I am so impressed with OceanBox! I have placed three orders with the company, and the salmon that I ordered was absolutely amazing. Nice thick portions that I like to grill, and the taste is primo! The shipping box is well insulated, and the fish was nice and cold when I received it.
Jim K.
★★★★★ 5/5
Love love love how fresh the fish is!
Christine B.
