Garlic Butter Ghee Salmon (Printable Version)
Salmon fillets brushed with garlic-infused butter and ghee, baked until flaky and garnished with lemon and herbs.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Garlic Butter Ghee Sauce
02 - 2 tbsp ghee
03 - 2 tbsp unsalted butter, softened
04 - 4 cloves garlic, finely minced
05 - 1 tbsp fresh lemon juice
06 - 1 tsp lemon zest
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp fresh dill, chopped (optional)
09 - 1/2 tsp sea salt
10 - 1/4 tsp black pepper
→ Garnish
11 - Lemon wedges
12 - Extra fresh parsley or dill
# How To Make:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels and arrange them in the baking dish, leaving a little space between each fillet.
03 - In a small bowl, combine ghee, softened butter, minced garlic, lemon juice, lemon zest, parsley, dill (if using), sea salt, and black pepper. Mix until well blended.
04 - Spoon and spread the garlic butter ghee mixture evenly over the tops of each salmon fillet.
05 - Bake in the preheated oven for 12 to 16 minutes, or until the salmon flakes easily with a fork. Baking time will vary based on fillet thickness.
06 - For a golden finish, broil for 1 to 2 minutes until the top is lightly browned.
07 - Serve hot, garnished with fresh herbs and lemon wedges.
# Expert Tips:
01 -
- The garlic butter ghee melts into the salmon as it bakes, creating its own rich sauce with zero extra effort.
- It goes from fridge to table in thirty minutes, which means you can pull it off even on your most exhausted evenings.
02 -
- Overcooking salmon is the fastest way to ruin this dish, so pull it from the oven when the center still has a slight translucence because carryover heat finishes the job.
- Mixing ghee with butter gives you the nutty depth of clarified butter alongside the creamy richness of whole butter, and skipping one changes the entire personality of the sauce.
03 -
- Take your salmon out of the fridge fifteen minutes before baking so it cooks evenly instead of being cold in the center by the time the edges are done.
- Use a microplane to zest the lemon directly into the butter mixture so the aromatic oils spray straight in rather than drying out on a cutting board.