Creamy Garlic Butter Salmon

This creamy garlic butter salmon comes together in just twenty minutes and tastes like something you’d order at a high-end restaurant. The pan-seared salmon is perfectly golden and tender while swimming in a luscious, rich cream sauce that’s bursting with garlic and Parmesan goodness. It’s straightforward enough for a weeknight but impressive enough for guests.

When I first made this, the silky sauce and crisp salmon combo surprised everyone at the table. Now it’s a favorite whenever I want to treat myself or friends.

Ingredients

• Salmon fillets: Four fillets weighing five to eight ounces each. Fresh and firm fillets give the best flavor and texture
• Salt and pepper: To season and bring out the natural taste of the salmon
• Olive oil: One tablespoon for pan-frying, providing a nice sear without burning
• Butter: Two tablespoons to add richness and help build the garlic flavor in the sauce
• Garlic: Three to four cloves, minced, for that signature aromatic punch
• Dry white wine: Half a cup, optional but it adds subtle depth and brightness to the sauce
• Chicken broth: Half a cup to thin the cream sauce and add savory notes
• Heavy cream: One cup for creamy, luscious texture
• Parmesan cheese: Half a cup grated to melt into the sauce, offering salty complexity
• Fresh parsley: Two tablespoons, chopped, for a fresh pop of color and flavor

Step-by-Step Instructions

Sear the salmon fillets:

Season both sides of the salmon with salt and pepper. Heat olive oil in a pan over medium-high heat. Cook the fillets about four minutes per side until they develop a golden brown crust. The timing depends on thickness but aim for a nicely seared outside while keeping the inside tender. Remove excess oil from the pan but leave enough to sauté garlic.

Make the garlic butter base:

Melt butter in the pan. Tilt the pan slightly toward you and spoon butter repeatedly over each salmon fillet. This technique, called basting, infuses flavor and keeps the surface moist.

Prepare the cream sauce:

Remove the salmon and set aside briefly. Sauté minced garlic in the same pan over medium heat until fragrant, which should take about thirty seconds. If using, pour in white wine and let it simmer gently for two minutes until the alcohol evaporates and the liquid reduces.

Build the creamy sauce:

Lower heat to medium-low and add chicken broth and heavy cream to the pan. Stir in grated Parmesan cheese slowly to allow it to melt smoothly, creating a silky sauce. Add chopped parsley and season to taste with salt and pepper. Let the sauce simmer for two to three minutes as it thickens slightly.

Finish and serve:

Place the salmon back into the pan to warm through in the sauce for two to three minutes. Spoon plenty of sauce over the fillets, sprinkle with more parsley for garnish, and serve immediately while hot.

Save

One of my favorite touches is spooning melted butter over the fish during cooking—it makes the salmon incredibly tender and flavorful. This recipe often takes me back to cozy dinners with friends where it never fails to impress.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove over low heat to avoid overcooking the salmon and to keep the sauce creamy. Avoid microwaving if possible as it can dry out the fish.

Ingredient Substitutions

If you do not have Parmesan cheese, Pecorino Romano works nicely, or you can leave it out and add a splash more chicken broth for liquid. Use vegetable broth instead of chicken broth for a pescatarian-friendly version. If you skip the wine, a squeeze of fresh lemon juice can brighten the sauce at the end.

Serving Suggestions

This salmon pairs beautifully with steamed broccoli or asparagus, which you can toss in a little butter or olive oil. Creamy mashed potatoes or a simple risotto make a comforting base to soak up the extra sauce. A crisp green salad balances the richness with fresh, bright flavors.

Recipe FAQs

→ What is the best type of salmon to use?

Choose fresh fillets weighing between 5 to 8 ounces for even cooking and optimal flavor. Wild-caught varieties provide a rich taste but farmed salmon works well too.

→ Can I skip the white wine in the sauce?

Yes, the white wine is optional. You can substitute with a bit more chicken broth or skip it entirely without greatly affecting the overall flavor.

→ How do I get a crispy skin on the salmon?

Pat the salmon dry before seasoning, and cook skin-side down in hot olive oil without moving it for several minutes until crispy and golden.

→ What can I use instead of heavy cream?

For a lighter option, you can use half-and-half or full-fat coconut milk, but expect a difference in richness and texture.

→ Can I prepare this dish ahead of time?

It's best served fresh to enjoy the cream sauce's texture and salmon's crispness, but you can prepare the sauce in advance and reheat gently before combining.

→ What sides pair well with this salmon dish?

Steamed vegetables, roasted potatoes, or a simple green salad complement the creamy garlic butter salmon nicely.