This Salmon Steak recipe is quick, simple, and loaded with flavor from the homemade compound butter. Ready in 15 minutes, great for a quick dinner or a fancy event.
Every time I make this garlic butter salmon steak recipe for my family, they always ask for more. The fish is tender, flaky, and crispy from the pan-sear, and the garlic butter adds SO much flavor.
Salmon is a regular favorite of ours. Here are some of our top salmon recipes: Maple Mustard Salmon, Baked Salmon Recipe and Blackened Salmon.
Butter — I prefer salted butter for this recipe. If you’re watching your sodium, feel free to use unsalted butter.
Garlic —Two fresh cloves, grated or finely minced.
Fresh herbs and seasonings — Freshly chopped chives and parsley are best. Dried herbs also work if that’s what you have on hand. Salt and freshly ground black pepper to taste.
Salmon steak — I use fresh, wild-caught salmon steaks. You can also use frozen salmon steaks fully thawed in the fridge overnight.
Olive oil — Extra virgin olive oil is always my go-to.
Seasonings for the salmon steak— Kosher salt and fresh ground black pepper to taste. Lemon is optional, but I always recommend serving with lemon wedges.
Prepare the compound butter:
- In a small bowl, combine the softened butter, minced garlic, fresh herbs, salt, and black pepper to taste. Mix well, then set it aside.
Season and cook the salmon steaks:
- First, pat the salmon steaks dry with a paper towel. Then, season both sides of each salmon steak with salt and black pepper.
- Heat the olive oil in a cast iron skillet over medium-high heat.
- Once the oil is hot, place the salmon steaks in your skillet and sear for 3-5 minutes on each side. You may need to adjust the cooking time based on the thickness of the salmon steaks you’re using.
- After flipping, add the compound butter (butter sauce) to the hot pan and spoon it over the fish as it cooks.
Serve and enjoy:
- The salmon is ready when the center turns opaque, and the fish easily flakes apart.
- Serve these garlic butter salmon steaks with lemon wedges (or squeeze fresh lemon juice on top of it) and your favorite side dishes!
It depends on where you get your fish, but typically, salmon steaks have more and bigger bones compared to fillets.
Salmon is cooked when it reaches 145°F inside. Use a meat thermometer in the thickest part of the fish to check the temperature. You can also tell it’s done when the center is opaque and easily flakes with a fork.
Yes, you can definitely use salmon fillets if you prefer. Just be mindful of the cooking time, as fillets can cook faster and dry out more easily than salmon steaks if not watched carefully.
Salmon Steaks: Cut across the bone, thicker, and include bones. You can make a delicious grill salmon steaks with that.
Salmon Fillets: Cut along the side, boneless, and usually thinner. Cooks faster and flakes easily.
Olive's Recipe Tips
- Bringing the butter to room temperature will make it much easier to mix in the garlic and herbs.
- I always try to buy salmon steaks that are similar in size and thickness, so they cook evenly.
- To get the best sear, make sure the oil is nice and hot (but not smoking) before adding in the salmon.
To Store: Store it in an airtight container in the refrigerator for up to 3 days. I also like to portion out the leftovers into meal prep containers for lunches throughout the week.
To Freeze: These garlic butter salmon steaks freeze well! Transfer the cooled leftovers to a freezer-safe container or bag and freeze for up to 4 months. Then, thaw it in the fridge overnight before reheating.
To Reheat: For the best texture, I prefer to reheat the leftovers in a skillet with a little olive oil until heated through.
Fluffy grains: My go-to side for garlic butter salmon steak is fluffy rice or quinoa. If you’re looking for a low-carb option, try this delicious golden cauliflower rice.
Lots of veggies: I like to round out the meal with nutritious veggies, like roasted cauliflower, air fryer asparagus, roasted green beans, mashed potatoes and roasted vegetables. In the summer, it’s fantastic with sautéed zucchini.
A side salad: When I want something on the lighter side, I’ll make my simple arugula salad, caprese salad or easy coleslaw recipe to serve with this pan-seared salmon steaks.
I love salmon and have many recipes for you to try. My favorites are Air Fryer Salmon and Pan Seared Salmon. I also love this How to bake salmon because it’s great for entertaining.
More Salmon Recipes
Garlic Butter Salmon Steak
Ingredients
For the compound butter
- 3 tablespoons salted butter softened
- 2 garlic cloves minced
- 2 tablespoons fresh herbs chives and parsley, chopped
- Salt and freshly ground black pepper to taste
For the salmon
- 3 1-inch thick salmon steaks
- 1 tablespoon olive oil
- Salt and fresh ground black pepper
- Lemon wedges for serving
Instructions
- In a small bowl, combine softened butter, minced garlic, fresh herbs, salt, and black pepper. Set aside.
- Pat the salmon steaks dry with paper towels.
- Season both sides of each salmon steak with salt and black pepper.
- Heat olive oil in a cast iron skillet over medium-high heat.
- Place the salmon steaks in the hot skillet and sear undisturbed for 3-5 minutes on each side without flipping or moving. Adjust cooking time based on thickness.
- After flipping the salmon, add the butter mixture to the pan and spoon it over the fish as it cooks.
- The salmon is ready when the center turns opaque and easily flakes apart. Serve with lemon wedges for squeezing over the fish when serving.
Notes
- Bringing the butter to room temperature will make it easier to mix in the garlic and herbs.
- Pat the salmon fillets very dry with a paper towel to absorb any excess moisture.
- Buy salmon steaks that are similar in size and thickness, so they cook evenly.
- For the best sear, make sure the oil is hot (but not smoking) before adding the salmon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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