Creamy Garlic Salmon

5 from 3 votes

This creamy garlic salmon recipe is a 30-minute meal with pan seared salmon in a garlic cream sauce! It's simple to make for a special occasion or anytime you want a treat.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: creamy garlic salmon, creamy salmon recipe, salmon with garlic cream sauce

Servings:

Author: Natasha Bull

Ingredients

1 pound fresh salmon cut into 4 pieces
1/4 teaspoon garlic powder
Salt & pepper to taste
Flour for dredging
1 tablespoon olive oil
1 tablespoon butter
4-5 cloves garlic minced
1/2 cup chicken broth or dry white wine
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1 cup heavy/whipping cream
1-2 tablespoons fresh parsley chopped

Instructions

Cut the salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt & pepper. Coat each piece in flour on all sides.
Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon. Cook it for 3-4 minutes/side or until it's nicely browned (don't overcook - the salmon will finish cooking in the sauce). If using skin-on salmon, start with skin side down. If the salmon is a lot thicker than 1", sear it for slightly longer. Transfer the salmon to a plate.
Add the garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir/whisk until the mustard has dissolved, and let it bubble for 1-2 minutes.
Add the cream to the skillet.
Place the salmon back into the pan and let it cook for another 5 minutes or so until the sauce has thickened a bit and the fish has cooked through. Season with extra salt & pepper if needed and sprinkle with the chopped parsley.

Notes

I don't recommend subbing the cream for half-and-half or milk. There's lemon in the sauce and it's cooked at a fairly high heat so the sauce may break. It'll also end up thinner and less rich.
If you buy salmon with the skin on and don't want to eat it, simply peel it off after the searing step (it'll be deliciously crispy so you can eat it at that point or discard it if you prefer).

Nutrition