How To Cook Salmon with Creamy Garlic Sauce
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How To Cook Salmon with Creamy Garlic Sauce
Description
This recipe features salmon fillets cooked in a skillet first, seasoned simply with salt, pepper, and garlic powder, then seared to develop a mild crust while keeping the interior tender. The cooking method preserves the fish’s natural flavors and texture.
The creamy garlic sauce is prepared in the same skillet, starting with butter and minced garlic sautéed briefly, then deglazed with white wine or chicken broth. Cream is added and gently simmered with fresh Parmesan cheese until it thickens slightly, creating a rich, velvety sauce infused with garlic aromas and a hint of acidity from the lemon juice and wine.
The salmon fillets return to the pan to warm and absorb some sauce flavor before serving. Fresh parsley adds color and a light herbal note. This combination works well plated over neutral bases like pasta or steamed vegetables to soak up the sauce.
Tips include choosing a good dry white wine for better sauce flavor and using reduced-fat cream to moderate richness. Substitutions like broth or evaporated milk are possible, and the sauce should be simmered gently to avoid curdling.
Ingredients
- 1 tablespoon olive oil
- 21 ounces salmon skin on or off, fillets
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons butter unsalted
- 6 cloves garlic minced
- ½ cup white wine or chicken broth, dry
- 1 ½ cups cream reduced fat
- ½ cup Parmesan Cheese fresh grated
- 2 tablespoons parsley chopped, fresh
- 1 tablespoons lemon juice ½ lemon
Instructions
- Heat oil a large skillet over medium-high heat. Season salmon with salt, pepper and garlic powder all over. Sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
- Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
- Add the salmon back into the pan, sprinkle with parsley and a squeeze of lemon juice. Taste test sauce and adjust salt and pepper, if needed.
- Serve over pasta, rice or steamed veg.
Notes
- Choose dry white wines like Pinot Grigio or Chardonnay for sauce depth.
- You may substitute white wine with chicken broth or omit it; this changes the flavor base.
- Reduced-fat cream is used here; half-and-half or evaporated milk can be substitutes but avoid boiling to prevent curdling.
- Heavy or thickened cream works without additional thickening; simmer gently to reduce sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 6g | 2% |
| Protein | 37g | 74% |
| Fat | 50g | 77% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 205mg | 68% |
| Sodium | 446mg | 19% |
| Potassium | 894mg | 19% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1.41IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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