Description
This Creamy Garlic Salmon recipe features perfectly seared salmon fillets in a luscious garlic cream sauce with hints of lemon and Dijon mustard, garnished with fresh parsley for a rich and flavorful dinner that’s easy to prepare.
Ingredients
Scale
Salmon and Seasoning
- 1 pound fresh salmon cut into 4 pieces
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
Sauce
- 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
Instructions
- Prepare salmon: Cut the salmon into 4 pieces. Sprinkle each piece evenly with garlic powder, then season with salt and pepper. Dredge each salmon piece in flour on all sides, coating thoroughly.
- Sear salmon: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the salmon pieces. Cook for 4 minutes on each side until nicely browned and crispy. If using skin-on salmon, start skin side down. For thicker pieces over 1 inch, sear slightly longer. Remove salmon and transfer to a plate.
- Make sauce base: Add minced garlic, chicken broth (or dry white wine), lemon juice, and Dijon mustard to the hot skillet. Stir or whisk until mustard dissolves. Let the mixture bubble for 2 minutes to reduce slightly.
- Add cream: Pour heavy cream into the skillet, stirring to combine with the sauce base and bring to a simmer.
- Finish cooking salmon: Return the seared salmon pieces to the skillet. Simmer in the sauce for about 5 minutes until the sauce thickens slightly and salmon is cooked through. Taste and adjust salt and pepper as needed.
- Garnish and serve: Sprinkle fresh chopped parsley over the salmon and sauce. Serve immediately for a creamy, flavorful dish.
Notes
- Do not substitute heavy cream with half-and-half or milk to prevent the sauce from breaking and becoming thin due to the lemon and high cooking heat.
- If using salmon with skin, it can be peeled off after searing while still crispy if you prefer not to eat the skin.
- Cook salmon carefully to avoid overcooking; it will finish cooking in the cream sauce.
