Creamy Garlic Butter Salmon (Printable version)
Pan-seared salmon in a rich garlic butter cream sauce with herbs and parmesan. Ready in 25 minutes.
# What you need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skinless or skin-on, pin bones removed
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
→ Sauce & Aromatics
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 5 cloves garlic, minced
07 - 1 small shallot, finely chopped
08 - ½ cup dry white wine (or chicken broth)
09 - 1 cup heavy cream
10 - ⅓ cup grated Parmesan cheese
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon chopped fresh dill (optional)
# How to make it:
01 - Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
03 - Add salmon fillets, skin-side down if using skin-on, and sear for 4 minutes. Flip and cook 2–3 minutes more until golden and just cooked through. Transfer to a plate and cover loosely with foil.
04 - Reduce heat to medium. Add remaining 1 tablespoon butter to the same skillet. Add garlic and shallot; sauté 1–2 minutes until fragrant but not browned.
05 - Pour in white wine (or chicken broth), scraping up any browned bits. Simmer 2 minutes to reduce slightly.
06 - Stir in heavy cream and Parmesan. Simmer 2–3 minutes, stirring, until sauce thickens.
07 - Add lemon juice, parsley, and dill. Season to taste with additional salt and pepper if needed.
08 - Return salmon fillets to the skillet, spooning sauce over the top. Simmer gently for 1–2 minutes to reheat. Serve immediately, garnished with extra herbs if desired.
# Expert tips:
01 -
- The sauce creates itself in the same pan, meaning minimal cleanup and maximum flavor absorption from those gorgeous browned bits
- It transforms an ordinary weeknight into something that feels like a treat, without demanding hours of prep or obscure ingredients
02 -
- Overcooking salmon is the number one mistake home cooks make, and once those proteins seize up, there's no going back to tender and flaky
- Letting the sauce reduce long enough is crucial because that concentrated cream and wine mixture is what creates restaurant-quality texture
03 -
- Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before starting
- Pre-mince your garlic and chop your herbs beforehand because once that skillet is hot, you'll need to move quickly