Garlic Butter Ghee Salmon (Printable)

Flaky salmon brushed with garlic-infused butter and ghee, finished with lemon and fresh herbs.

# What You Need:

→ Salmon

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

# Directions:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it to prevent sticking.
02 - Pat the salmon fillets dry with paper towels and arrange them in the prepared baking dish, leaving a small gap between each fillet for even cooking.
03 - In a small mixing bowl, combine the ghee, softened butter, minced garlic, lemon juice, lemon zest, chopped parsley, dill (if using), sea salt, and black pepper. Stir until well blended into a smooth, fragrant paste.
04 - Spoon the garlic butter ghee mixture evenly over the top of each salmon fillet, spreading it into a uniform layer using a spatula or the back of a spoon.
05 - Place the baking dish in the preheated oven and bake for 12 to 16 minutes, or until the salmon flakes easily when tested with a fork. Adjust baking time based on the thickness of the fillets.
06 - For a lightly browned, caramelized top, switch the oven to broil for 1 to 2 minutes, watching carefully to avoid burning.
07 - Remove from the oven and serve immediately, garnished with fresh herbs and lemon wedges alongside your choice of sides.

# Expert Tips:

01 -
  • The garlic butter ghee sauce melts into the salmon as it bakes, creating its own rich pan sauce with zero extra effort.
  • It goes from fridge to table in thirty minutes, which makes it practical enough for weeknights but elegant enough for guests.
02 -
  • Take the salmon out of the fridge about 15 minutes before baking so it cooks more evenly, because cold fish straight from the fridge will have an overcooked exterior before the center is done.
  • The sauce can be made up to two days ahead and kept covered in the fridge, which turns a thirty minute dinner into something closer to fifteen.
03 -
  • Use a fork rather than a thermometer to test for doneness, because the moment the thickest part flakes apart with gentle pressure is the exact moment you should pull it from the oven.
  • Let the baked salmon rest for two minutes before serving so the juices redistribute through the fillet instead of running out onto the plate.

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