Olive Garden Salmon
This Olive Garden-inspired salmon recipe brings the beloved restaurant dish straight to your kitchen. With perfectly cooked salmon fillets drizzled with a creamy lemon butter sauce, it’s a dish that’s both indulgent and healthy. The salmon is pan-seared or oven-baked for a tender, flaky texture, while the buttery sauce adds a bright, zesty flavor.Ideal for weeknight dinners or special occasions, this recipe offers a flavorful way to enjoy nutrient-packed salmon.
Equipment
- Large Skillet (1 unit) – for searing the salmon
- Small Saucepan (1 unit) – for making the lemon butter sauce
- Baking Sheet (1 unit) – optional, for baking the salmon
- Tongs or Fish Spatula (1 unit) – for flipping the salmon fillets
- Knife (1 unit) – for chopping garlic and zesting lemon
- Cutting Board (1 unit) – for prepping ingredients
- Citrus Juicer (1 unit) – optional, for extracting lemon juice
Ingredients
- Salmon Fillets – 4 fillets 6 oz each
- Olive Oil – 2 tablespoons
- Unsalted Butter – 1/2 cup 8 tablespoons
- Fresh Garlic – 2 cloves minced
- Lemon – 1 large juiced and zested
- Fresh Parsley – 1 tablespoon chopped
- Fresh Thyme – 1 teaspoon chopped
- Salt – 1/2 teaspoon to taste
- Black Pepper – 1/4 teaspoon to taste
Instructions
Prepare the Salmon:
- Pat the salmon fillets dry with a paper towel to remove any excess moisture.
- Season both sides of the fillets with salt and black pepper.
Pan-Seared Method (Preferred for Crispy Skin):
- Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
- Once the oil is hot, carefully add the salmon fillets, skin-side down.
- Sear the salmon for about 4-5 minutes until the skin is golden and crispy. Then, flip the fillets over and cook for an additional 3-4 minutes, until the salmon is cooked through and flakes easily with a fork.
Oven-Baked Method (For Even Cooking):
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper and drizzle olive oil on the sheet.
- Place the salmon fillets on the sheet and bake for 12-15 minutes or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily.
Make the Lemon Butter Sauce:
- While the salmon is cooking, melt 1/2 cup of unsalted butter in a small saucepan over medium heat.
- Add the minced garlic to the butter and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Stir in the lemon juice and zest, cooking for another minute to combine the flavors.
- Add the fresh thyme and parsley, then remove the sauce from the heat.
Serve:
- Place the cooked salmon fillets on plates and drizzle the lemon butter sauce generously over the top.
- Garnish with extra parsley or lemon wedges if desired.
- Serve with your favorite side dishes, such as roasted vegetables or a fresh salad.
Notes
- Salmon Alternatives: You can substitute salmon with other fish like trout or cod, but keep in mind that cooking times may vary based on the type of fish used.
- Leftovers: If you have leftover salmon, it can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in the oven or on the stovetop to avoid drying it out.
- Sauce Variations: Feel free to experiment by adding a splash of white wine or heavy cream to the lemon butter sauce for a richer, more indulgent flavor.
- Serving Ideas: Pair the salmon with roasted vegetables, mashed potatoes, or a light pasta for a complete meal. A simple green salad with a tangy vinaigrette also complements the dish beautifully.
- Cooking Tip: If you prefer crispy skin, make sure the pan is hot before adding the salmon. This helps achieve that perfect, golden crust.