Creamy Lemon Garlic Salmon Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
421 kcal
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Course
Dinner
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Cuisine
North American
Creamy Lemon Garlic Salmon Recipe
Description
This recipe begins by seasoning salmon fillets evenly and searing them over medium-high heat to develop a golden crust on the top side. The cooking fats used are butter and olive oil, which provide richness and help form the crust. After removing the salmon, the pan is used to gently cook minced garlic before deglazing with white wine and chicken stock, lifting the browned bits for flavor.
Whipping cream is added next and simmered until thickened to a gravy-like consistency. The salmon is returned to the pan to finish cooking in this creamy lemon garlic sauce, which infuses the fish with lush flavor and moisture. The final touch is stirring in fresh lemon juice to brighten the sauce and sprinkling minced parsley or chives for contrast.
This dish works well as an elegant main course served with simple sides like steamed vegetables or rice. The sauce and sear provide a balance of creamy and savory with tangy accents.
The recipe provides optional substitutions for ingredients such as white wine, chicken stock, and lemon juice to fit preferences and availability. Grating garlic finely or mincing it as small as possible helps achieve a smooth sauce without chunks.
Ingredients
- 4 pieces salmon see notes
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic finely minced
- ½ cup white wine see notes
- ½ cup chicken stock see notes
- ¾ cup whipping cream
- 2 tablespoons lemon juice fresh
- parsley to serve, or chives, minced
Instructions
- Dry the salmon with a paper towel and season them on both sides with garlic powder, onion powder, salt, and pepper.
- Heat the butter and olive oil in a large, non-stick frying pan over medium-high heat. Add the salmon, top side down, and sear until golden - about 3 minutes. Remove it from the pan.
- Lower the heat to medium, add the garlic, and cook for 30 seconds. Add the white wine and chicken stock and bring it to a boil, scraping the bottom of the pan to loosen any stuck-on bits. Stir in the whipping cream and bring to a rapid simmer. Continue to simmer for 5-6 minutes, until the sauce thickens to almost a gravy.
- Add the salmon back to the pan, seared side facing up. Let it simmer until it is cooked through, about 2-3 minutes. Remove it from the heat and stir in the lemon juice. Serve with minced parsley or chives on top.
Notes
- Using a side of salmon, skin removed, cut into four portions works well, or cook with skin on and peel it off before serving if preferred.
- If avoiding white wine, substitute with extra chicken stock; vegetable stock can also be used instead of chicken.
- Fresh lemon juice is recommended for brighter flavor; bottled juice may be used with a bit extra added.
- For more lemon flavor, add a teaspoon of lemon zest.
- Grate garlic finely with a microplane or mince as finely as possible to prevent chunks in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1 piece of salmon + sauce | |
| Calories | 421kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 137mg | 46% |
| Sodium | 433mg | 18% |
| Potassium | 815mg | 17% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 802IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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