Creamy Garlic Butter Salmon has to be the most delicious combination of flavours you could ask for. This rich, pan-seared salmon in a creamy, garlic butter sauce will have you salivating.
Deliciously seasoned, pan seared salmon fillets – juicy and tender on the inside with perfect, crispy edges. Smothered in a gorgeous garlic butter sauce with a hint of white wine and lemon juice, you won’t believe how quick and easy it is to cook salmon this tasty!
Fresh salmon is full of healthy nutrients and takes only minutes to cook, making it the perfect weeknight meal. The entire family loves this creamy garlic butter salmon recipe – 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 the fresh salmon. Our creamy garlic butter salmon features a rich combination of flavours that only accentuate the fresh flavours of the fish. When buying salmon, look for fillets with a bright colour and fresh sea smell. Fresh salmon should be firm to touch with a shiny appearance.
For this recipe:
- 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 for your creamy garlic butter salmon.
HOW TO MAKE 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, Sauv Blanc or Sémillon. Simmer it down slightly while scraping any bits off 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 creamy garlic butter salmon, but you can also use dill, tarragon, oregano or cilantro.
WHAT TO SERVE WITH CREAMY GARLIC BUTTER SALMON
Pasta, rice or Creamy 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
How To Cook Salmon with Creamy Garlic Sauce
Ingredients
- 1 tablespoon olive oil
- 21 ounces salmon fillets skin on or off
- ¼ teaspoon salt to taste
- ¼ teaspoon pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 6 cloves garlic minced
- ½ cup dry white wine or chicken broth
- 1 ½ cups reduced fat cream
- ½ cup parmesan cheese fresh grated
- 2 tablespoons fresh parsley chopped
- 1 tablespoons lemon juice ½ lemon
Instructions
- 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.
- 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.
- 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.
- Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
- 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.
- Serve over pasta, rice or steamed veg.
Notes
- 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.
Sue says
Fabulous recipe!! Please make this a Pinterest pin.
Jordan says
Oh. My. Gosh. I made this recipe tonight and I will be making it again and again! I used Pino Grigio and heavy whipping cream. I decided to use Farfalle noodles as my man isn’t a big rice fan. Once it was all said and done I sprinkled red pepper flakes on top. Oh Man! SO good!!! Thank you for sharing this recipe! 🙂
Nebraska says
First time making this and WOW. I had to substitute sour cream and dried parsley, so not sure if mine tasted any different than had I had the proper ingredients but it was awesome!
Annie says
This is now one of my families go-to meals. I have two young boys age 5 and 7 and they LOVE it! It is delicious with rice and veggies. We can’t get enough of the sauce! We are making it tonight and I can’t wait!
Andra says
Fabulous sauce!! We even dressed our salad with it! Thanks!!
Robin F says
This was delicious! I think you could even add some lump crab to it.
Jenny says
Lovely recipe husband wanted more. What else can you say!!
Evelynmaria Arriaza says
Hola Karina!
Hope you’re staying safe during these crazy times. Your recipes are defiantly keeping my family together, so that’s why when my mom found a pack of frozen tilapia in the fridge I came straight here for some good ideas. You don’t have specific tilapia recipe, you mainly use salmon which the rest of my family loves but my mom finds too fishy, so I was wondering if there was any sauces/recipes on your blog that would pair well with the tilapia. I bet anything would be yummy and but I thought I would ask a pro!
Oh and by the way, your chocolate cake is TO DIE FOR, new favorite in our home!!
Thank You
Much Love and Virtual Hugs
Vickie Arney says
This is delicious. I just made it again because we loved it so much. It’s fairly easy but the taste is divine. My husband said it’s one of the best dishes I’ve ever made and better than anything he’s ever eaten in a restaurant. It’s definitely a keeper and one I will surely make again.
Alex Voucher says
I do like how easy dinner is with these. Just put your veggies of choice and chicken in a pan and pour over top! In 50 minutes everything was done and I only had one pan to wash. I do love garlic sauces but this one is not a favorite of mine.
Michele D says
I am a college student so I am working here with minimal ingredients. I subbed out the wine with veggie broth (didn’t have any chicken broth). I also had no heavy cream so I used milk and used the (1cup milk to 2tbs cornstarch). I also added spinach for my depleted iron. Had this with steamed veggies. With what I had to make it with, really really good dinner!