Description
Delicious honey garlic butter salmon cooked to perfection with tender garlic confit, a buttery honey glaze, and a hint of lemon. This recipe yields a flavorful, moist salmon fillet that is quick to prepare and perfect for a healthy weeknight dinner.
Ingredients
Scale
Garlic Confit:
- 2 bulbs garlic
- 2 cups extra virgin olive oil
Honey Garlic Butter Salmon:
- 1 lb (500g) skinless salmon fillets
- 1 tbsp extra virgin olive oil
- 4 tbsp unsalted butter
- 20 garlic confit cloves or 6 raw garlic cloves, finely sliced
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp parsley, finely chopped
- Fine sea salt, to taste
- Black pepper, to taste
Instructions
- Prepare Garlic Confit: Preheat the oven to 120°C (250°F). Peel the garlic by breaking cloves apart, submerging in boiling water for 5 minutes, then draining to loosen skins for easy removal. Place garlic cloves in an ovenproof dish and cover completely with olive oil to prevent burning. Bake for 2 hours until cloves turn golden brown.
- Season the Salmon: Season both sides of the salmon fillets with fine sea salt and black pepper to enhance flavors before cooking.
- Cook Salmon Fillets: Heat olive oil in a large pan over medium-high heat. Place salmon fillets skinless side down and cook for 3 minutes until golden brown for medium rare. Flip and cook for an additional 1 minute. Remove salmon from pan and set aside.
- Make Garlic Butter Sauce: In the same pan, add butter and garlic confit cloves or raw garlic slices. Stir with a wooden spoon until the butter is melted and foaming, scraping browned bits from the pan base. Add honey and lemon juice, stir well, and cook for 1-2 minutes until sauce slightly thickens.
- Baste Salmon with Sauce: Reduce heat to low. Return salmon fillets to the pan, tilt pan slightly and use a spoon to baste salmon with garlic butter sauce continuously for 1 ½ minutes to infuse flavors. Aim for an internal temperature of 50°C (122°F) for medium rare.
- Garnish and Rest: Sprinkle finely chopped parsley over salmon. Let the salmon rest for 3 minutes before serving to allow juices to redistribute.
Notes
- Garlic confit can be stored in the refrigerator in olive oil for up to 2 weeks and used in other recipes.
- Use a food thermometer to check salmon’s internal temperature for desired doneness.
- Adjust honey quantity for more or less sweetness according to taste.
- This recipe works well with skin-on salmon; simply cook skin-side down first for a crispier texture.
- Ensure garlic cloves are fully submerged in olive oil during confit to prevent burning and bitterness.
Keywords: honey garlic butter salmon, garlic confit salmon, quick salmon recipe, stovetop salmon, healthy salmon dinner, easy salmon recipe