Garlic Butter Salmon with Creamy Sauce

Name: Garlic Butter Salmon with Creamy Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 salmon fillets (about 6 oz/170 g each), skin removed or left on; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3–4 garlic cloves, minced; ½ cup dry white wine or chicken/vegetable stock; 1 cup heavy cream; Juice of ½ lemon; Zest of ½ lemon; 1–2 tablespoons fresh parsley, chopped; (Optional) ¼ cup finely grated Parmesan cheese

Isabella

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Juicy salmon fillets seared to golden perfection and bathed in a rich garlic-butter cream sauce — this Garlic Butter Salmon with Creamy Sauce recipe is a perfect marriage of simplicity and indulgence. Whether I’m whipping it up on a busy weeknight or serving it to guests, it never fails to impress.

Why You’ll Love This Recipe

I love how this recipe brings restaurant-quality flavor to my home kitchen with minimal fuss. The crispy-seared salmon delivers a satisfying texture, while the silky garlic cream sauce adds depth and richness without overwhelming the fish. With a bright touch of lemon and fresh parsley, every bite feels balanced and fresh. Plus, it comes together in under 30 minutes — ideal when time is tight but I still want something truly special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (about 6 oz/170 g each), skin removed or left on per preference

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

3–4 garlic cloves, minced

½ cup dry white wine or chicken/vegetable stock

1 cup heavy cream

Juice of ½ lemon

Zest of ½ lemon

1–2 tablespoons fresh parsley, chopped

(Optional) ¼ cup finely grated Parmesan cheese

Directions

I start by patting the salmon fillets dry and seasoning them generously on both sides with salt and pepper.

In a large skillet over medium-high heat, I add olive oil. Once it’s hot, I lay in the salmon and sear for 4–5 minutes until the first side is golden and crisp. Then I flip and cook the other side for another 3–4 minutes. I remove the fillets and set them aside.

In the same skillet, I melt the butter over medium heat and sauté the minced garlic for about 30 seconds — just until fragrant.

I pour in the wine or stock, letting it simmer for 1–2 minutes while I scrape up the browned bits from the pan.

Lowering the heat to medium-low, I stir in the heavy cream and let it gently simmer for 2–3 minutes to thicken slightly. If I’m using Parmesan, I add it here until it melts smoothly into the sauce.

I mix in the lemon juice and zest, then taste and adjust seasoning if needed.

I return the salmon to the pan, spooning the sauce over the top. Letting it simmer for another 1–2 minutes helps it soak up all that flavor.

Finally, I sprinkle it with fresh parsley and serve immediately with extra sauce spooned over.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 520 kcal per serving

Variations

Dairy-Free: I replace the butter with a dairy-free margarine and use coconut cream instead of heavy cream.

Low-Carb/Keto: I skip the wine and Parmesan and make sure to use a carb-friendly stock. I also serve it with cauliflower mash or sautéed greens.

Herb Swap: Sometimes I like to switch out parsley for fresh dill or chives for a twist in flavor.

Spicy Version: I add a pinch of red pepper flakes to the garlic for a subtle kick.

Citrusy Upgrade: I’ve added orange zest along with lemon for a sweeter, more aromatic variation.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I prefer using a skillet over low heat so the sauce doesn’t separate — adding a splash of cream or broth helps bring it back to life. I avoid microwaving if possible, as it can overcook the fish and affect the sauce’s texture.

Related Recipes:

Crispy Spicy Salmon Bites

FAQs

How do I know when the salmon is perfectly cooked?

I check for an internal temperature of 125–130°F (52–54°C) for medium doneness. The flesh should flake easily with a fork but still be moist inside.

Can I make this recipe ahead of time?

I recommend making it fresh for the best texture, but I sometimes prep the sauce ahead and reheat it just before adding freshly cooked salmon.

What can I use instead of white wine?

Chicken or vegetable stock works great as a substitute — it still gives body and depth to the sauce without the alcohol.

Can I use frozen salmon?

Yes, I just make sure to thaw it completely and pat it very dry before searing to get that nice crispy edge.

What sides go well with this dish?

I like serving it with mashed potatoes, steamed rice, or crusty bread to soak up the sauce. Roasted asparagus or green beans make great veggie pairings.

Conclusion

This garlic butter salmon with creamy sauce has quickly become one of my go-to meals when I want something fast, flavorful, and a little luxurious. It’s versatile enough to adapt to my dietary preferences and pairs beautifully with a range of sides. Whether I’m treating myself or hosting dinner, it never fails to satisfy.

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