Easy Salmon with Garlic Cream Sauce Recipe | Creamy & Flavorful Dinner
Rich, creamy, and full of flavor — this Salmon with Garlic Cream Sauce Recipe features tender, pan-seared salmon fillets smothered in a luscious garlic cream sauce. Elegant yet easy to make, it’s the perfect dish for weeknight dinners or special occasions.
Equipment
- Large skillet
- Tongs or spatula
- Mixing bowl
- Whisk
- Measuring cups & spoons
Ingredients
- 4 salmon fillets (skin-on, ~6 oz each)
- 2 tbsp olive oil
- Salt & pepper to taste
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 2 tbsp butter
- ½ cup white wine (or chicken stock + lemon juice)
- ½ cup chicken stock
- 1 cup heavy cream (or half-and-half)
- ½ cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley or dill, chopped
- Optional: 2 cups spinach, lemon zest, chili flakes
Instructions
- Season salmon: Pat fillets dry. Season with salt and pepper.
- Pan-sear: Heat olive oil in skillet over medium-high heat. Sear salmon skin-side down until golden and crisp, 4–5 minutes. Flip and cook until just opaque. Remove and set aside.
- Sauté aromatics: In the same skillet, melt butter. Add garlic and shallots, cooking gently until fragrant.
- Deglaze: Pour in wine, scraping up browned bits. Reduce slightly.
- Build sauce: Add chicken stock and cream. Simmer gently until thickened.
- Finish: Stir in Parmesan and herbs. Adjust seasoning.
- Return salmon: Place salmon back into skillet. Spoon sauce over fillets.
- Serve: Garnish with parsley, dill, or lemon zest.
Notes
- Make-ahead: Best cooked fresh; sauce can be made ahead and reheated gently.
- Storage: Refrigerate leftovers in airtight container for up to 2 days.
- Reheating: Warm gently on stovetop with splash of stock; avoid microwaving.
- Common mistakes: Overcooking salmon, using low-fat cream, burning garlic.
- Variations: Add spinach and dill, swap wine for lemon juice, or spice with chili flakes.
- Pairings: Serve with mashed potatoes, rice, pasta, or crusty bread. Complement with crisp white wine.