Garlic Butter Sockeye Salmon

This is the recipe for when you want restaurant-quality salmon at home with minimal effort. The technique is straightforward: sear the salmon skin-side down until crispy, flip, then add butter, garlic, and herbs to the pan. As the butter browns, you baste the salmon with it — the result is a nutty, aromatic, golden crust. It is keto-friendly, gluten-free, and genuinely takes 15 minutes. Explore the health benefits of wild sockeye salmon.

Ingredients

• 4 wild sockeye salmon portions (5–6 oz each), thawed
• 1 tablespoon olive oil or avocado oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, smashed and roughly chopped
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Juice of ½ lemon
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Fresh parsley, chopped (garnish)
• Lemon wedges, for serving

Instructions

1. Season Salmon: Pat salmon dry with paper towels (critical for a good sear). Season both sides generously with salt and pepper.
2. Sear Skin-Side: Heat oil in a stainless steel or cast iron skillet over medium-high heat. Place salmon skin-side down and press gently to ensure full contact. Cook 4 minutes without moving until skin is deeply crispy.
3. Flip & Add Butter: Flip salmon. Reduce heat to medium. Add butter, garlic, thyme, and rosemary to the skillet.
4. Baste: Once the butter melts and begins to foam and brown (about 1 minute), tilt the pan and use a spoon to baste the salmon with the brown butter repeatedly for 2–3 minutes until cooked to your preferred doneness (125–130°F for medium).
5. Finish: Remove from heat. Squeeze lemon juice over the salmon. Spoon the pan butter and garlic over each portion.
6. Serve: Garnish with fresh parsley and lemon wedges. Serve with mashed potatoes, asparagus, or a crisp salad.