Creamy Garlic Salmon

Name: Creamy Garlic Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 pound fresh salmon; 1/4 teaspoon garlic powder; salt & pepper; flour; 1 tablespoon olive oil; 1 tablespoon butter; 4-5 cloves garlic; 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

User Reviews

4.6

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
430 kcal
Course
Main Course
Cuisine
American

Creamy Garlic Salmon

Nina Acevedo

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This creamy garlic salmon recipe is a 30-minute meal with pan seared salmon in a garlic cream sauce! It's simple to make for a special occasion or anytime you want a treat.

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Ingredients

Servings

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

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Instructions

Cut the salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt & pepper. Coat each piece in flour on all sides.
Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon. Cook it for 3-4 minutes/side or until it's nicely browned (don't overcook - the salmon will finish cooking in the sauce). If using skin-on salmon, start with skin side down. If the salmon is a lot thicker than 1", sear it for slightly longer. Transfer the salmon to a plate.
Add the garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir/whisk until the mustard has dissolved, and let it bubble for 1-2 minutes.
Add the cream to the skillet.
Place the salmon back into the pan and let it cook for another 5 minutes or so until the sauce has thickened a bit and the fish has cooked through. Season with extra salt & pepper if needed and sprinkle with the chopped parsley.

Notes

I don't recommend subbing the cream for half-and-half or milk. There's lemon in the sauce and it's cooked at a fairly high heat so the sauce may break. It'll also end up thinner and less rich.
If you buy salmon with the skin on and don't want to eat it, simply peel it off after the searing step (it'll be deliciously crispy so you can eat it at that point or discard it if you prefer).

Nutrition Information

Show Details

Calories 430kcal (22%) Carbohydrates 3g (1%) Protein 24g (48%) Fat 36g (55%) Saturated Fat 17g (85%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 151mg (50%) Sodium 213mg (9%) Potassium 646mg (18%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1093IU (22%) Vitamin C 5mg (6%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 430 kcal

% Daily Value*

Calories	430kcal	22%
Carbohydrates	3g	1%
Protein	24g	48%
Fat	36g	55%
Saturated Fat	17g	85%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	151mg	50%
Sodium	213mg	9%
Potassium	646mg	14%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1093IU	22%
Vitamin C	5mg	6%
Calcium	62mg	6%
Iron	1mg	6%