Garlic Butter Salmon

There are some nights when you want dinner to feel a little fancy without actually doing anything fancy. This Garlic Butter Salmon was born for those nights. Crispy, golden salmon with a creamy garlic butter sauce that tastes like you tried harder than you did, all made in one pan and ready in under 30 minutes.

This is the kind of dish that makes you stand at the stove “just tasting the sauce” with a spoon and suddenly realise half of it is gone. The balance here is what makes it special. Rich butter, real garlic, a splash of cream, and just enough acidity to keep everything bright. It is comfort food that still feels fresh, not heavy or flat.

• What Makes This Recipe So Good (And Why You’ll Come Back To It)
• What Goes Into This Garlic Butter Salmon
• Optional Add-Ins And Smart Substitutions
• How To Make This Recipe
• Tips That Will Save You From Sad Salmon
• Recipe FAQ’s
• How To Cook Salmon with Creamy Garlic Sauce Recipe

What Makes This Recipe So Good (And Why You’ll Come Back To It)

• The salmon is pan seared first, not drowned in sauce. This gives you crisp edges and juicy flesh before the sauce ever touches the pan. That step alone separates this from soggy, pale salmon recipes.
• The garlic is gently cooked, not blasted. Slow sautéed garlic in butter builds flavour without bitterness, which keeps the sauce smooth and mellow.
• The sauce is creamy but balanced. A simple sauce for salmon should enhance the fish, not overpower it. The cream and butter are lifted with acidity so the dish stays rich but not heavy.
• Everything happens in one pan. The salmon juices, butter, and garlic all become part of the sauce, which means deeper flavour with less cleanup.
• It works for weeknights and guests. This pan seared garlic butter salmon looks restaurant-worthy but is completely doable after work.

What Goes Into This Garlic Butter Salmon

This recipe uses simple ingredients that come together to create a rich and flavorful salmon dish with minimal effort. The creamy garlic butter sauce adds depth and elegance to the tender, pan seared fillets.

Here are a few standout ingredients that bring everything together:

• Salmon fillets – These are the star of the dish, cooked until golden and crisp on the outside, while remaining juicy and tender inside.
• Dry white wine – Just half a cup enhances the sauce with a subtle acidity that balances the richness of the cream and butter.
• Parmesan cheese – Freshly grated for maximum flavor, parmesan melts into the sauce to create a salty, nutty layer of depth.
• Lemon juice – A final squeeze of fresh lemon brightens the entire dish, cutting through the creaminess with a burst of citrus.

Note: Please see recipe card at the bottom for the full list of ingredients with measurements.

Optional Add-Ins And Smart Substitutions

These are extras you can play with depending on mood, pantry, or who you are cooking for. None of these are in the base recipe, but all work beautifully with it.

• Capers: For a briny pop that cuts through the butter and cream without overpowering the salmon.
• Chilli Flakes: If you like a gentle heat, a pinch adds warmth without making the dish spicy.
• Spinach Or Baby Kale: Stir it in at the end and let it wilt into the sauce for an easy veg boost.
• Coconut Cream: Swap for dairy cream if needed. It changes the flavour slightly but still works well with garlic and salmon.

How To Make This Recipe

1. Sear the Salmon: Heat oil in a large skillet over medium-high heat. Season the salmon with salt, pepper, and garlic powder, then sear flesh-side down for 5 minutes per side until golden.

1. Melt the Butter: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant and slightly golden.

1. Deglaze the Pan: Pour in the white wine or chicken broth. Let it simmer and reduce by half, scraping up any browned bits from the bottom to build flavor into the sauce.

1. Simmer the Cream: Lower the heat to medium-low. Stir in the cream and bring to a gentle simmer, letting it bubble for a minute while stirring occasionally. Season with salt and pepper.

1. Add the Cheese: Mix in the parmesan cheese and let the sauce simmer for another minute or two until the cheese melts completely and the sauce thickens slightly.

1. Finish and Serve: Return the salmon to the pan and spoon the sauce over the fillets. Add a squeeze of lemon juice and sprinkle with chopped parsley before serving.

Give your Garlic Butter Salmon a fresh twist with Avocado Tomato Corn Salad , Crispy Sweet Potato Wedges with Garlic Avocado Aioli , and Black Beans & Rice . The salad brings zesty lime and creamy avocado, while the sweet potatoes add spice and crunch. The beans and rice round it out with cozy, garlicky flavor.

These bold, vibrant sides cut through the richness of the creamy garlic butter salmon and balance every bite of the pan seared garlic butter salmon and its simple sauce for salmon.

Tips That Will Save You From Sad Salmon

• Dry the salmon really well. Moisture is the enemy of crisp edges. Pat it dry with paper towels before seasoning.
• Do not rush the sear. Let the salmon cook undisturbed so it releases naturally from the pan.
• Lower the heat before adding garlic. High heat burns garlic fast and ruins the sauce.
• Simmer, do not boil, the sauce. Gentle heat keeps the cream smooth and glossy.
• Taste at the end. Salmon, butter, and cream all vary, so adjust salt and lemon before serving.

Watch the color along the sides of the fillet as it cooks. When it turns pale halfway up from the bottom, it’s ready to flip. This helps you get a tender, juicy, and crispy fillet for your creamy garlic butter salmon.

Low sodium chicken stock is a great substitute. It adds depth without overpowering the creamy garlic butter sauce.

A heavy-bottomed skillet like cast iron or stainless steel works best. It holds heat well and gives your pan seared garlic butter salmon a perfect crust.

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IngredientsUSMetric1x2x3x

• ▢ 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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

How To Cook Salmon with Creamy Garlic Sauce

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

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

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