How To Cook Salmon In A Mouthwatering Garlic Butter Cream Sauce!
Deliciously seasoned, pan seared salmon filets — juicy and tender on the inside with perfect crisp edges. Smothered in a gorgeous garlic butter sauce with a hint of white wine and lemon juice, you won’t believe how easy, fast and simple it is to cook salmon this way!
Fresh salmon is full of healthy nutrients and takes only minutes to cook, making it the perfect weeknight meal. The entire family loves this — the sauce alone is to die for!
HOW TO COOK SALMON
A good salmon recipe should be easy to make, using ingredients that compliment and enhance the natural flavours of fresh salmon. When buying salmon, look for filets with a bright colour and fresh sea smell. Fresh salmon should be firm to touch with a shiny appearance.
For this recipe, the best way to cook salmon:
- You can use either skin on or skinless fillets.
- Remove salmon from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
- Pat dry with paper towel to allow the edges to crisp evenly while cooking.
- Heat oil in a large skillet before adding your fillets and make sure your pan is nice and hot.
- Season just before cooking to prevent drawing out moisture and drying out your fish.
- Sear your fillets flesh-side down first (skin-side up) for 4-5 minutes each side, depending on thickness.
HOW LONG TO COOK SALMON
When cooking salmon, notice the colour along the sides of the fillets slowly begin to change to a paler colour, from the bottom where the fish is touching the pan up to the centre.
Once the colour has moved up to the centre, it’s time to flip! What you’ll get is a tender, juicy and crispy fillet.
HOW TO COOK GARLIC BUTTER SAUCE FOR SALMON
Leave the juices in the pan after searing your fillets…that’s where all of the flavour is! Melt the butter, cook your garlic until fragrant — about one minute to prevent burning while allowing the garlic to release flavour.
If using wine, use a dry white wine to cook with. Something like a Pinot Gris or Sauv Blanc or Sémillon. Simmer it down slightly while scraping any bits off of the bottom of the pan.
For a non-wine version, substitute with a low sodium, good quality chicken broth (or stock).
Once the wine (or stock) has been reduced to half, reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally.
After adding your parmesan cheese, taste test and season with salt and pepper, if needed. We use fresh chopped parsley to garnish our fish, but you can also use dill, tarragon, oregano or cilantro.
WHAT TO SERVE WITH SALMON
Pasta, rice or mashed potatoes are some favourite sides. Don’t forget a slice of Garlic bread to mop up that creamy sauce!
To keep it low in carbs (or Keto), serve with buttery cauliflower mash, steamed or roasted veggies, zucchini noodles or cauliflower rice.
Adapted from our Creamy Garlic Shrimp.
MORE SALMON RECIPES
Firecracker Salmon Recipe
Creamy Salmon Piccata
Seared Salmon with Avocado Tomato Salsa
Creamy Garlic Butter Tuscan Salmon
Creamed Spinach Stuffed Salmon
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Creamy Garlic Salmon is a deliciously easy Salmon Recipe! Coated in a rustic and buttery sauce ready in less than 10 minutes, people will think there is a hidden chef in your kitchen! Transform ingredients you most likely already have in your refrigerator into an incredible dinner.
- 1 tablespoon olive oil
- 21 oz (600 g) salmon filets skin on or off
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 6 cloves garlic minced
- 1/2 cup dry white wine* or chicken broth
- 1 1/2 cups reduced fat cream**
- 1/2 cup fresh grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- Juice of 1/2 a lemon
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Heat oil a large skillet over medium-high heat. Season salmon with salt, pepper and garlic powder all over. Sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
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Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
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Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
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Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
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Add the salmon back into the pan, sprinkle with parsley and a squeeze of lemon juice. Taste test sauce and adjust salt and pepper, if needed.
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Serve over pasta, rice or steamed veg.
*Use a good quality dry white wine such as a pinot griot or chardonnay.
White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.
**I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.
Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.
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