Can I use salmon with the skin on?

Yes! Cook it skin-side down first until crispy, then flip. The skin adds flavor and helps keep the salmon moist. You can easily remove it before serving if preferred.

What can I substitute for heavy cream to make it lighter?

Half-and-half can work, though the sauce won't be as rich. For a dairy-free option, full-fat coconut milk creates a different but delicious flavor profile. Avoid low-fat substitutes as they may curdle when heated.

Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw it completely and pat it very dry before cooking. Frozen salmon tends to release more moisture, which can prevent proper browning and make the sauce watery.

How do I know when salmon is perfectly cooked?

Perfectly cooked salmon should flake easily with a fork but still maintain a slight translucence in the center. The internal temperature should be about 125°F (52°C) for medium-rare or 130°F (54°C) for medium. Remember it will continue cooking slightly after removing from heat.

Creamy Garlic Salmon Recipe

Name: Creamy Garlic Salmon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound fresh salmon, cut into 4 pieces; 1/4 teaspoon garlic powder; Salt & pepper, to taste; Flour, for dredging; 1 tablespoon olive oil; 1 tablespoon butter; 4-5 cloves garlic, minced; 1/2 cup chicken broth or dry white wine; 1/2 teaspoon lemon juice; 1/2 teaspoon Dijon mustard; 1 cup heavy/whipping cream; 1-2 tablespoons fresh parsley, chopped (for garnish)

This Creamy Garlic Salmon is a true weeknight wonder – tender salmon fillets nestled in a velvety garlic cream sauce that tastes like it came from a high-end restaurant. Ready in just 30 minutes, it’s the perfect balance of elegant and effortless. The salmon stays moist and flaky while the sauce brings a luxurious richness that transforms an ordinary dinner into something truly special without hours in the kitchen.

Why You’ll Love This Recipe

Restaurant-Quality at Home: This dish looks and tastes like something you’d pay $30 for at a nice restaurant, but you can make it in your pajamas.
Quick Cooking Time: From start to finish in 30 minutes – perfect for those evenings when you want something impressive without spending all night in the kitchen.
One-Pan Wonder: Everything cooks in a single skillet, which means maximum flavor and minimal cleanup.
Crowd-Pleasing: Even people who claim they “don’t like fish” tend to love this recipe because the creamy sauce complements the salmon so beautifully.

Ingredients You’ll Need

Fresh Salmon: The star of the show! Look for bright, firm fillets without a fishy smell. The fat content in salmon stands up perfectly to the rich sauce.
Garlic Powder: For pre-seasoning the salmon, giving it a foundation of flavor before cooking.
Salt & Pepper: Essential seasonings that enhance all the other flavors in the dish.
Flour: Creates a light coating that helps the salmon brown beautifully and thickens the sauce slightly.
Olive Oil & Butter: This dynamic duo creates the perfect medium for searing the salmon – the oil prevents the butter from burning while the butter adds incredible flavor.
Fresh Garlic: Don’t skimp here! Fresh minced garlic creates the aromatic base for the sauce and infuses the entire dish with warmth.
Chicken Broth or White Wine: Deglazes the pan and forms the base of the sauce. Wine adds a subtle acidity and complexity.
Lemon Juice: Just a splash brightens the entire dish and cuts through the richness of the cream.
Dijon Mustard: Adds a tangy depth to the sauce without overwhelming the delicate salmon.
Heavy Cream: Creates that luxurious, velvety sauce that makes this dish so special.
Fresh Parsley: Adds a pop of color and fresh herbaceous notes that balance the rich sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herb Lovers’ Version

Add a handful of fresh dill or tarragon along with the parsley. These herbs have natural affinities with both salmon and cream sauces.

Spicy Kick

Sprinkle a pinch of red pepper flakes into the sauce for a gentle heat that builds with each bite.

Veggie Boost

Add spinach or asparagus to the sauce during the final few minutes of cooking for a complete one-pan meal.

Citrus Bright

Replace the lemon juice with orange juice and add some orange zest for a subtle citrus twist that pairs beautifully with salmon.

How to Make Creamy Garlic Salmon

Step 1: Prepare and Season the Salmon

Cut the salmon into 4 portions. Season each piece with garlic powder, salt, and pepper, then lightly coat all sides in flour. This creates a delicate crust that will help thicken the sauce later.

Step 2: Sear the Salmon

Heat olive oil and butter in a skillet over medium-high heat until the butter melts and begins to foam. Add the salmon (skin-side down if using skin-on fillets) and sear for 3-4 minutes per side until beautifully golden brown. The salmon doesn’t need to be fully cooked yet – it will finish in the sauce. Transfer the salmon to a plate.

Step 3: Create the Sauce Base

Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Pour in chicken broth or white wine along with lemon juice and Dijon mustard. Whisk until the mustard dissolves completely, then let the mixture bubble for 1-2 minutes to reduce slightly.

Step 4: Add the Cream

Pour in the heavy cream and stir to combine. Let the sauce come to a gentle simmer – don’t boil it or the cream might separate.

Step 5: Return Salmon to Finish Cooking

Nestle the salmon back into the sauce and let it simmer gently for about 5 minutes until the sauce thickens slightly and the salmon is cooked through but still moist and tender. Spoon the sauce over the salmon occasionally as it cooks.

Step 6: Garnish and Serve

Taste the sauce and adjust seasoning if needed. Sprinkle freshly chopped parsley over the top just before serving.

Pro Tips for Making the Recipe

Don’t Overcook the Salmon: It should be just barely cooked through to stay moist and tender – slightly translucent in the center is perfect as it will continue cooking a bit after removal from heat.
Pat Salmon Dry: Before seasoning, pat the salmon fillets dry with paper towels to ensure proper browning.
Room Temperature Salmon: Take the salmon out of the refrigerator about 15 minutes before cooking to help it cook more evenly.
Sauce Consistency: If your sauce gets too thick, thin it with a splash of broth. If it’s too thin, let it simmer a bit longer before adding the salmon back in.
Non-Stick Pan: A good non-stick or well-seasoned cast iron skillet works best for this recipe to prevent the salmon from sticking.

How to Serve

Perfect Pairings

This creamy salmon begs for something to soak up that incredible sauce! Serve it over:

Fluffy white rice or wild rice
Mashed potatoes or cauliflower mash
Al dente pasta like linguine or fettuccine

Vegetable Sides

Balance the richness with:

Roasted asparagus or broccoli
Simple green salad with a light vinaigrette
Sautéed green beans with garlic

Wine Pairing

A crisp Chardonnay or Pinot Grigio complements this dish beautifully, cutting through the richness of the cream while enhancing the delicate flavor of the salmon.

Make Ahead and Storage

Storing Leftovers

Store any leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. The flavor actually develops nicely overnight, though the salmon won’t be quite as moist as when freshly made.

Freezing

This dish isn’t ideal for freezing as cream sauces can separate and the texture of the salmon changes when frozen and thawed.

Reheating

Gently reheat leftovers in a skillet over low heat, adding a splash of cream if the sauce needs thinning. Alternatively, microwave at 50% power in short intervals to prevent the sauce from separating and the salmon from overcooking.

FAQs

Can I use salmon with the skin on?

Yes! Cook it skin-side down first until crispy, then flip. The skin adds flavor and helps keep the salmon moist. You can easily remove it before serving if preferred.
What can I substitute for heavy cream to make it lighter?

Half-and-half can work, though the sauce won’t be as rich. For a dairy-free option, full-fat coconut milk creates a different but delicious flavor profile. Avoid low-fat substitutes as they may curdle when heated.
Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw it completely and pat it very dry before cooking. Frozen salmon tends to release more moisture, which can prevent proper browning and make the sauce watery.
How do I know when salmon is perfectly cooked?

Perfectly cooked salmon should flake easily with a fork but still maintain a slight translucence in the center. The internal temperature should be about 125°F (52°C) for medium-rare or 130°F (54°C) for medium. Remember it will continue cooking slightly after removing from heat.

Final Thoughts

This Creamy Garlic Salmon is truly one of those magical recipes that delivers enormous flavor with minimal effort. There’s something incredibly satisfying about creating a dish that feels special enough for company but simple enough for a Tuesday night. The way the garlic-infused cream sauce coats each bite of tender salmon creates a dining experience that’s both comforting and elegant. Give it a try the next time you’re craving something a little special – your taste buds (and dinner guests) will thank you!