Why We Love This Garlic Butter Salmon Recipe
Salmon is so easy to make, which is just one of the reasons I love it so much! This garlic butter salmon only needs a few minutes of prep, and then a few minutes on the grill. A healthy meal in just 35 minutes! Serve it with grilled asparagus or your favorite side dish to finish it off.
Easy. This recipe takes just 35 minutes total, and only 10 minutes on the grill. Healthy. Salmon is packed with omega-3s and lean protein! Flavorful. The lemon garlic butter adds so much flavor to this simple grilled fish.
Variations on Garlic Lemon Butter Salmon
This recipe works great with Arctic Char, pollack, halibut, or cod. Feel free to swap out the butter spray for an olive oil spray, or brush on olive oil or melted butter instead. Just be sure to be liberal with the fat so the fish doesn’t stick!
How to Store and Reheat
Store leftover garlic butter salmon in an airtight container in the refrigerator for up to 3 days. Enjoy cold on salads or in wraps, or reheat in a 275°F oven for about 15 minutes, or until warmed through.
How to Freeze
Freeze garlic butter salmon in an airtight container or Ziplock bag for up to 4 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Since you’ve already got the grill out, serve this delicious garlic butter salmon with grilled asparagus, grilled potato wedges, or our favorite mind blowing grilled corn salad!
More Salmon Recipes To Try
Grilled Salmon with Avocado Salsa Bourbon Brown Sugar Salmon Lemon Butter Salmon in Parchment Air Fryer Salmon
Notes from the Test Kitchen
Salmon should be cooked to an internal temperature of 145°F before consuming. Use an instant-read thermometer to check the internal temperature at the thickest part of the filet. Salmon cooks quickly, so keep an eye on it.
How to Make Garlic Butter Salmon Step by Step
Make the Seasoning: Preheat the grill and spray a grill pan liberally with butter spray (or nonstick spray). In a small bowl or mortar and pestle, combine 2 minced cloves of garlic, 1 tablespoon of lemon juice, 1 tablespoon of minced rosemary, 1 teaspoon of coarse sea salt, and ½ teaspoon of ground black pepper. Use the pestle or the end of a small glass to crush the garlic and rosemary into the lemon juice, creating a paste. Season and Chill the Salmon: Spread the garlic paste over 4 (6-ounce) salmon filets, using it all. Allow to chill in the fridge for 20 minutes with the paste over the salmon. Grill the Salmon: Remove salmon from the fridge and spray each piece of salmon 4 times with butter spray. Flip the salmon over so it’s skin side up on the grill pan and spray the bottom of each piece with more butter spray. Grill, covered, for 4-5 minutes, then flip each salmon filet. Spray again with butter spray (about 2 sprays per filet) and cover again, cooking for an additional 6-8 minutes. Once salmon is fully cooked through (it will be flakey and have an internal temp of at least 145°F), remove it from the grill and serve.
