Baste Your Salmon with Garlic Butter, Never Look Back
Basting, or pouring cooking liquid over something as it cooks, is mostly reserved for steak and turkey — but it doesn’t have to be! Here, you’ll start by cooking the salmon flesh-side down in hot olive oil. When you give your fillets a flip, you’ll also add butter and garlic to the pan. While the underside of the salmon continues to cook from the heat of the pan, you’ll spoon the melted garlic butter over the fillets to season and cook them from the top. Keep an eye on the cooking time — especially for thin fillets that can cook in under 10 minutes. The goal is opaque flesh that flakes easily.