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)

Description

This creamy garlic salmon is a quick and flavorful main-course recipe featuring tender, pan-seared salmon fillets simmered in a rich and velvety garlic cream sauce. Perfect for a weeknight dinner, it’s ready in just 30 minutes and pairs well with potatoes, rice, or vegetables.

Ingredients

Units Scale

For the Salmon

1 pound fresh salmon, cut into 4 pieces
1/4 teaspoon garlic powder
Salt & pepper, to taste
Flour, for dredging

For Cooking

1 tablespoon olive oil
1 tablespoon butter

For the Creamy Garlic Sauce

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)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Salmon: Cut the salmon into 4 portions. Sprinkle each piece with garlic powder, salt, and pepper. Lightly dredge each piece in flour, ensuring all sides are coated.
Sear the Salmon: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the salmon fillets (skin side down if skin-on). Cook each side for 3-4 minutes until golden brown, being careful not to overcook. Thicker pieces (>1 inch) may need a bit longer. Remove salmon from the pan and set aside.
Make the Garlic Sauce: Add minced garlic, chicken broth or wine, lemon juice, and Dijon mustard to the same skillet. Stir or whisk well to dissolve the mustard and incorporate the flavors. Bring to a simmer for 1-2 minutes.
Add Cream: Pour in the heavy cream, stirring to create a smooth, creamy sauce.
Finish Cooking: Return the salmon fillets to the skillet, spooning sauce over. Let salmon cook for another 5 minutes, or until the sauce slightly thickens and the fish is cooked through. Taste and add extra salt or pepper if desired. Garnish with fresh parsley before serving.

Notes

Use dry white wine for a more intense flavor, or chicken broth for a lighter taste.
Do not overcook the salmon — it will finish cooking in the sauce.
Heavy cream creates the creamiest sauce, but half-and-half can be used for a lighter version.
This dish pairs well with rice, mashed potatoes, or steamed vegetables.
Fresh parsley adds brightness, but you can substitute with dill or basil if preferred.

Nutrition

Serving Size: 1 salmon fillet with sauce
Calories: 480
Sugar: 1g
Sodium: 420mg
Fat: 33g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 36g
Cholesterol: 130mg