How To Cook Salmon with Creamy Garlic Sauce

Top view of Salmon with creamy garlic sauce

5 from 16 votes

How To Cook Salmon with Creamy Garlic Sauce

Creamy Garlic Salmon is a deliciously easy salmon recipe! Coated in a rustic and buttery sauce and 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.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Keyword: Creamy garlic butter salmon, how to cook salmon, Salmon Recipe

Servings: people

Author: Karina

Ingredients

1 tablespoon olive oil
21 ounces salmon fillets skin on or off
1/4 teaspoon salt to taste
1/4 teaspoon 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 parmesan cheese fresh grated
2 tablespoons fresh parsley chopped
1 tablespoons lemon juice 1/2 lemon

US - Metric

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

Tips:

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.

Nutrition