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Two salmon fillets served with lemon slices and spooned cowboy butter sauce on white dinner plate.
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4.50 from 2 votes

Cowboy Butter Salmon

Cowboy Butter Salmon is a quick skillet salmon recipe where crispy pan seared salmon fillets are finished in a bold garlic butter sauce with lemon, herbs, Dijon mustard, and a little heat. Ready in about 20 minutes, it’s a simple dinner with big flavor.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: cowboy butter, cowboy butter salmon, salmon recipe
Servings: 4
Calories: 453kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 4 salmon fillets skin on, about 6 ounces each
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil

Cowboy Butter Sauce

  • 6 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chicken broth low sodium low sodium
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • 2 tablespoons fresh parsley chopped
  • 1 lemon sliced
US Customary - Metric

Instructions

  • Pat the 4 salmon fillets dry and season both sides with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika.
    process shots showing how to make cowboy butter salmon.
  • Heat 1 tablespoon olive oil in a large skillet over medium high heat. Place the salmon skin side down and cook for 4 to 5 minutes until the skin is crispy and releases easily. Flip and cook for another 2 to 3 minutes until just cooked through. Remove to a plate and rest.
    process shots showing how to make cowboy butter salmon.
  • Reduce heat to medium. In the same skillet, melt 6 tablespoons butter. Add 4 cloves minced garlic and cook for 30 seconds until fragrant.
    process shots showing how to make cowboy butter salmon.
  • Stir in 1 teaspoon Dijon mustard, 2 teaspoons honey, 1 tablespoon lemon juice, 2 tablespoons chicken broth, ½ teaspoon red pepper flakes, ½ teaspoon dried thyme, and ½ teaspoon paprika. Simmer for 1 to 2 minutes until slightly thickened and glossy.
    process shots showing how to make cowboy butter salmon.
  • Add the lemon slices to the skillet and let them warm in the sauce. Return the salmon to the skillet, spooning the cowboy butter sauce generously over the top. Simmer gently for 1 to 2 minutes.
    process shots showing how to make cowboy butter salmon.
  • Sprinkle with 2 tablespoons chopped fresh parsley and serve immediately with extra sauce spooned over.

Notes

  1. Pat the salmon dry first: Dry salmon sears much better. If the surface is wet it will steam instead of developing that golden crust.
  2. Start skin side down: Cooking the salmon skin side down first helps the skin crisp and protects the delicate flesh from overcooking.
  3. Let the salmon release naturally: When the skin becomes crisp the salmon will release easily from the pan. If it sticks, give it another minute.
  4. Cook the garlic briefly: Garlic only needs about 30 seconds in the butter. Longer cooking can cause it to burn and turn bitter.
  5. Keep the sauce at a gentle simmer: Cowboy butter should simmer lightly so the butter stays glossy and emulsified.
  6. Don’t overcook the salmon: Salmon cooks quickly. It should flake easily while still slightly moist in the center.
  7. Use the extra sauce: Spoon that cowboy butter over the salmon and anything else on the plate. Rice, potatoes, and vegetables love it.

Nutrition

Serving: 1serving | Calories: 453kcal | Carbohydrates: 8g | Protein: 35g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 682mg | Potassium: 939mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1218IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 2mg
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