Cooked - Garlic Butter Salmon - New Recipe

Garlic Butter Salmon

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4 salmon fillets (180g/6oz each), skinless and boneless

½ tsp salt, cooking / kosher

¼ tsp black pepper

1 ½ tbsp olive oil

1 tbsp garlic (~2 cloves), finely minced by hand (don't use a garlic press)

90g / 6 tbsp salted butter, cut into cubes (or unsalted + ¼ tsp salt)

1 tsp lemon juice, plus more to taste

2 tsp parsley, finely chopped

Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
Turn salmon and cook the other side for 1 minute. THEN put the butter in.
Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 ½ minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes – it will rise to 53°C/127°F.
Put pan back on unlit stove to keep butter hot. Add lemon juice.
Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley.

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