Grilled Salmon With Garlic-Butter Sauce
There are some meals that just feel special without needing hours in the kitchen, and for me, this Grilled Salmon with Garlic-Butter Sauce is at the very top of that list. The moment the salmon hits the hot grill and you hear that satisfying sizzle, you know you’re in for a treat. This isn’t just another fish recipe; it’s a method that guarantees succulent, flaky salmon with gorgeously charred edges, all drenched in a rich, savoury sauce that you’ll want to mop up with a piece of bread. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so delighted to share it.
What really makes this dish stand out is the balance. The smoky flavour from the grill cuts through the richness of the butter, while the garlic adds a deep, aromatic warmth that’s impossible to resist. A squeeze of fresh lemon juice and a scattering of parsley at the end lifts everything, making the flavours bright and vibrant. It’s a sophisticated meal that works beautifully for a quiet weeknight dinner when you want something a bit more elevated, but it’s also robust enough to be the star of a weekend barbecue with friends and family.
Recipe Overview
This recipe focuses on creating perfectly grilled salmon that is tender and moist on the inside with a slightly crisp, flavourful exterior. The garlic-butter sauce is made separately and spooned over at the end, ensuring the garlic doesn’t burn on the grill. I’ve tested this on both a gas barbecue and an indoor grill pan, and it works wonderfully either way. The key is to get the grill nice and hot before the fish even touches it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Grilled Salmon With Garlic-Butter Sauce
- Genuine Flavour: The salmon gets a beautiful smoky char from the grill, which is balanced by the rich, savoury garlic butter sauce. The fresh parsley and lemon add a bright, clean finish that cuts through the richness perfectly.
- Ready in Under 30 Minutes: The entire dish comes together in about 25 minutes, making it an excellent choice for a refined yet speedy weeknight meal.
- Flexible Recipe: This garlic butter salmon is very adaptable. You can add a pinch of chilli flakes to the butter for a little warmth, or swap the parsley for fresh dill or chives for a different herbaceous note.
- Great for Summer Dining: It works beautifully for a summer barbecue served with a light salad, or as an elegant main course for an evening dinner party.
- Family Tested: My kids absolutely devour this every time I make it. They say the golden “magic sauce” is the best part, and they always ask for extra to dip their potatoes in!
Ingredients You’ll Need
For the best results, I always recommend using thick, centre-cut salmon fillets with the skin on, as the skin helps protect the fish from drying out and gets wonderfully crispy. When it comes to the butter, a good quality British unsalted butter makes a real difference to the final flavour of the sauce.
- 4 salmon fillets, about 170g each, skin-on
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- For the Garlic-Butter Sauce:
- 115g unsalted butter
- 4-5 cloves of garlic, finely minced
- 2 tbsp fresh lemon juice
- 3 tbsp fresh parsley, finely chopped
- A pinch of red pepper flakes (optional)
Kira’s Tip: Don’t be tempted to use pre-minced garlic from a jar for the sauce. Taking a minute to mince fresh cloves yourself provides a much sweeter, more aromatic garlic flavour that really is the heart of this dish.
How to Make Grilled Salmon With Garlic-Butter Sauce
The process is straightforward. We’ll prepare the salmon first, then make the simple butter sauce while the grill preheats. The key is to have everything ready to go so you can focus on grilling the salmon perfectly.
- Prepare the Salmon: Pat the salmon fillets completely dry with a paper towel. This is crucial for getting a good sear and crispy skin. Rub both sides of each fillet with olive oil and season generously with sea salt and black pepper.
- Preheat the Grill: Preheat your outdoor grill or indoor grill pan to a medium-high heat, around 200°C (400°F). Make sure the grates are clean and well-oiled to prevent sticking.
- Make the Garlic-Butter Sauce: While the grill heats up, melt the butter in a small saucepan over a medium-low heat. Add the minced garlic and cook for about 1-2 minutes, stirring constantly, until it’s fragrant. Be careful not to let it brown or it will taste bitter. Remove the pan from the heat and stir in the lemon juice, chopped parsley, and optional red pepper flakes. Set aside.
- Grill the Salmon Skin-Side Down: Place the salmon fillets on the grill, skin-side down. Let them cook undisturbed for 5-7 minutes. The skin should be crispy and release easily from the grill when it’s ready to be flipped. You can check by gently lifting a corner with a fish slice.
- Flip and Baste: Carefully flip the salmon fillets. What works best for me is using a wide, flexible fish slice to get right under the fillet. Once flipped, generously brush the tops with some of the prepared garlic-butter sauce.
- Finish Cooking: Grill for another 3-5 minutes on the second side, or until the salmon is cooked to your liking. The internal temperature should reach 63°C for it to be safely cooked, according to the Food Standards Agency. It should flake easily with a fork.
- Rest and Serve: Remove the salmon from the grill and let it rest for a couple of minutes. This allows the juices to redistribute. Serve immediately, spooning the remaining warm garlic-butter sauce over each fillet.
Tips From My Kitchen
- Temperature Control: Avoid the temptation to use the highest heat setting. A steady medium-high heat allows the skin to get crispy and the fish to cook through evenly without burning the exterior.
- The Secret Step: I learned that basting the salmon with the sauce *after* flipping is the secret. If you baste it too early, the direct heat can burn the delicate garlic, creating a bitter taste. This method keeps the flavour pure and delicious.
- Make-Ahead: The garlic-butter sauce can be prepared up to two days in advance and kept in an airtight container in the fridge. Simply reheat it gently in a saucepan before you’re ready to grill the salmon.
- Storage: Store any leftover grilled salmon in an airtight container in the fridge for up to 2 days. It’s wonderful flaked into a salad or pasta the next day.
Equipment You’ll Need
- Outdoor grill or indoor grill pan
- Instant-read meat thermometer
- Tongs or a fish slice
- Basting brush
Common Mistakes to Avoid
- Not Preheating the Grill: Placing salmon on a cold grill is a guaranteed way to make it stick. Ensure your grill is fully preheated to medium-high before you start cooking.
- Flipping Too Soon: If the salmon skin is sticking, it’s not ready to be flipped. Give it another minute or two to cook. The crispy skin will release from the grates when it’s properly seared.
- Skipping the Rest Time: Just like with steak, letting the salmon rest for a few minutes after cooking is important. It allows the juices to settle back into the fish, resulting in a more tender and flavourful fillet.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment with different flavours. The garlic butter sauce is a wonderful base for customisation.
- Spicy Garlic-Butter Salmon: Add 1/2 teaspoon of red chilli flakes or a dash of your favourite hot sauce to the butter for a welcome kick of heat.
- Add More Herbs: While parsley is classic, this sauce is also beautiful with fresh dill, chives, or even a little tarragon. Add them along with or instead of the parsley.
- Different Protein: This glorious garlic-butter sauce isn’t just for seafood! It works wonderfully drizzled over grilled chicken breasts, pork chops, or even some Steak Bites With Garlic Butter.
What to Serve With Grilled Salmon With Garlic-Butter Sauce
This dish pairs beautifully with a wide range of sides that complement its rich yet fresh flavours.
- Roasted Potatoes: A side of Crispy Oven Roasted Potatoes Side is a fantastic choice to soak up any extra garlic-butter sauce.
- Steamed Green Vegetables: Simple steamed asparagus, green beans, or tenderstem broccoli with a squeeze of lemon provides a fresh, healthy contrast.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay cuts through the richness of the butter sauce beautifully.
Frequently Asked Questions
Grilled Salmon With Garlic-Butter Sauce
Ingredients
Method
- Prepare the Salmon: Pat the salmon fillets completely dry with a paper towel. This is crucial for getting a good sear and crispy skin. Rub both sides of each fillet with olive oil and season generously with sea salt and black pepper.
- Preheat the Grill: Preheat your outdoor grill or indoor grill pan to a medium-high heat, around 200°C (400°F). Make sure the grates are clean and well-oiled to prevent sticking.
- Make the Garlic-Butter Sauce: While the grill heats up, melt the butter in a small saucepan over a medium-low heat. Add the minced garlic and cook for about 1-2 minutes, stirring constantly, until it's fragrant. Be careful not to let it brown or it will taste bitter. Remove the pan from the heat and stir in the lemon juice, chopped parsley, and optional red pepper flakes. Set aside.
- Grill the Salmon Skin-Side Down: Place the salmon fillets on the grill, skin-side down. Let them cook undisturbed for 5-7 minutes. The skin should be crispy and release easily from the grill when it's ready to be flipped. You can check by gently lifting a corner with a fish slice.
- Flip and Baste: Carefully flip the salmon fillets. What works best for me is using a wide, flexible fish slice to get right under the fillet. Once flipped, generously brush the tops with some of the prepared garlic-butter sauce.
- Finish Cooking: Grill for another 3-5 minutes on the second side, or until the salmon is cooked to your liking. The internal temperature should reach 63°C for it to be safely cooked, according to the Food Standards Agency. It should flake easily with a fork.
- Rest and Serve: Remove the salmon from the grill and let it rest for a couple of minutes. This allows the juices to redistribute. Serve immediately, spooning the remaining warm garlic-butter sauce over each fillet.
Notes
This Grilled Salmon with Garlic-Butter Sauce has become a true staple in my home for its fantastic flavour and how straightforward it is to prepare. I hope it brings as much joy to your table as it does to mine. If you give it a try, please let me know how it turned out in the comments below – I love hearing from you!
Happy cooking,
Kira
