Creamy Garlic Butter Salmon (Printable Version)

Golden pan-seared salmon in a rich garlic butter cream sauce with fresh herbs

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skinless or skin-on, pin bones removed
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper

→ Sauce & Aromatics

04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 5 cloves garlic, minced
07 - 1 small shallot, finely chopped
08 - ½ cup dry white wine (or chicken broth)
09 - 1 cup heavy cream
10 - ⅓ cup grated Parmesan cheese
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon chopped fresh dill (optional)

# How to Make It:

01 - Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add salmon fillets, skin-side down if using skin-on, and sear for 4 minutes. Flip and cook 2–3 minutes more until golden and just cooked through. Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add remaining 1 tablespoon butter to the same skillet. Add garlic and shallot; sauté 1–2 minutes until fragrant but not browned.
04 - Pour in white wine (or chicken broth), scraping up any browned bits. Simmer 2 minutes to reduce slightly.
05 - Stir in heavy cream and Parmesan. Simmer 2–3 minutes, stirring, until sauce thickens.
06 - Add lemon juice, parsley, and dill. Season to taste with additional salt and pepper if needed.
07 - Return salmon fillets to the skillet, spooning sauce over the top. Simmer gently for 1–2 minutes to reheat. Serve immediately, garnished with extra herbs if desired.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something you would order at a nice restaurant
  • Even people who swear they do not like fish end up asking for seconds
  • The whole dish comes together in under 30 minutes but looks elegant enough for dinner guests
02 -
  • Overcooked salmon is dry and disappointing, so remove it from the heat while it still has a slight translucency in the center—it will continue cooking from residual heat
  • The sauce will continue thickening as it stands, so remove it from the heat slightly earlier than you think is needed
  • If your sauce breaks or looks grainy, whisk in a teaspoon of cold cream and it should come back together beautifully
03 -
  • Room temperature cream incorporates more smoothly than cold straight from the fridge
  • Grate your Parmesan from a wedge rather than using pre-grated cheese for the silkiest texture
  • Make a double batch of sauce and use the extra over pasta or chicken during the week

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