Description
Cowboy Butter Salmon is a quick and flavorful dish featuring perfectly seared salmon fillets topped with a rich, garlicky cowboy butter sauce. This recipe combines crispy skin salmon with a luscious sauce made from butter, garlic, Dijon mustard, honey, lemon juice, chicken broth, and a blend of spices for a satisfying main course.
Ingredients
Scale
Salmon
- 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 low sodium chicken broth
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 2 tablespoons fresh parsley (chopped)
- 1 lemon (sliced)
Instructions
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides evenly with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika.
- Sear the Salmon: Heat 1 tablespoon olive oil in a large 12-inch cast iron skillet over medium-high heat. Place the salmon fillets skin side down and cook for 4 to 5 minutes until the skin is crispy and releases easily from the pan. Flip the fillets and cook for another 2 to 3 minutes until just cooked through. Remove the salmon to a plate and set aside to rest.
- Make the Cowboy Butter Sauce: Reduce the heat to medium. In the same skillet, melt 6 tablespoons unsalted butter. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add Flavorings: Stir in 1 teaspoon Dijon mustard, 2 teaspoons honey, 1 tablespoon fresh lemon juice, 2 tablespoons low sodium chicken broth, ½ teaspoon red pepper flakes, ½ teaspoon dried thyme, and ½ teaspoon paprika. Let the sauce simmer gently for 1 to 2 minutes until slightly thickened and glossy.
- Warm the Lemon Slices & Return Salmon: Add the lemon slices to the skillet and allow them to warm in the sauce. Return the salmon fillets to the skillet and spoon the cowboy butter sauce generously over them. Simmer gently for 1 to 2 minutes to combine flavors and warm the salmon through.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the salmon and sauce. Serve immediately with extra sauce spooned over the top, ideal for pairing with rice, potatoes, or vegetables.
Notes
- Patting the salmon dry before cooking ensures a better sear and crispy skin.
- Start cooking skin side down to protect the delicate flesh and achieve crispy skin.
- Allow the salmon to release naturally from the pan to avoid tearing; if it sticks, cook another minute.
- Cook the garlic briefly in butter (about 30 seconds) to prevent bitterness from burning.
- Keep the sauce at a gentle simmer so the butter remains emulsified and glossy.
- Do not overcook the salmon; it should flake easily while remaining moist inside.
- Use the extra cowboy butter sauce to drizzle over side dishes like rice, potatoes, or vegetables for added flavor.
