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How to Cook Salmon | cafedelites.com
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5 from 8 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 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 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: American
Keyword: how to cook salmon
Servings: 4 people
Calories: 688kcal
Author: Karina

Ingredients

  • 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

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.

Nutrition

Calories: 688kcal | Carbohydrates: 5g | Protein: 36g | Fat: 55g | Saturated Fat: 28g | Cholesterol: 230mg | Sodium: 295mg | Potassium: 871mg | Vitamin A: 1825IU | Vitamin C: 4.6mg | Calcium: 228mg | Iron: 1.6mg