Creamy Salmon Recipe
Updated Sep 20, 2024
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This creamy salmon recipe is a quick and delicious weeknight winner! Pan-seared salmon, cooked in one skillet, ready in just 20 minutes, and smothered in a lemon garlic cream sauce. It’s the perfect go-to for an easy, restaurant-worthy salmon dinner!
Serve it alongside my refreshing salad with orzo and feta for a light and tasty pairing.
Pan-Seared Salmon With Cream Sauce
Crispy salmon fillets in a creamy, garlicky, lemon sauce! It’s like the perfect blend of my Tuscan salmon with tomatoes and spinach, and my creamy lemon chicken with asparagus. This creamy salmon recipe is one of those salmon dinner ideas we keep coming back to thrice a month. Pan-searing the fillets gives them that perfect crispy texture, and it’s my favorite method, especially when I’m short on time.
Why This Creamy Salmon Recipe Works
- This salmon recipe is ready to eat in 20 minutes, making it perfect for weeknight dinners when you want a good dinner without a lot of work.
- The rich lemon cream sauce coats the fish and adds so much flavor. Once you try salmon this way, it’s hard to go back. I use it on chicken, salmon, and my steelhead trout recipe.
- It’s family-friendly, delicious, and the kind of easy salmon dinner to keep on repeat.
What You’ll Need
Here’s a look at the easy ingredients you’ll need to make this salmon and creamy lemon garlic sauce. See the recipe card below for the printable recipe with exact measurements.
- Olive oil – Perfect for getting that crispy skin. You can also substitute avocado oil for a higher smoke point.
- Salmon fillets – Use skin-on fillets for extra flavor and crispy texture. Feel free to use skinless if you prefer. I’ve even swapped in shrimp and riffed off my creamy Tuscan shrimp recipe. Zero regrets.
- Butter – You can use ghee or even olive oil if you want a lighter option.
- Half & Half – Adds creamy texture to the sauce without being too heavy. You can substitute heavy cream for extra richness or use low-fat evaporated milk for a lighter version.
- All-purpose Flour – A bit of flour thickens the sauce slightly. You could also use cornstarch (half of the amount in this case).
- Grated Parmesan Cheese – Adds a salty punch to the sauce. Pecorino Romano or Asiago cheese would be good substitutes.
- Lemon Zest and Juice – The zest and juice bring brightness and balance to the rich cream sauce. Zest the lemon first, then juice it. Way easier!
- Garlic – Freshly minced garlic is best, but garlic powder can work.
- Dried Dill and Dried Thyme – You can use fresh dill or fresh thyme, too. Dried rosemary or Italian seasoning is a good alternative.
- Lemon Slices and Fresh Parsley – Optional, but a fresh pop of citrus and herbs brightens up the final dish. I’ll often swap dill for parsley, too.
Tips for Perfectly Cooked Salmon
- Choosing the right salmon. Opt for wild-caught salmon for the best taste and texture in this creamy salmon recipe. It offers a firmer texture and richer flavor compared to farmed.
- Skin-on fillets. For this creamy salmon recipe, skin-on fillets are recommended. The skin acts as a barrier between the salmon and the pan, keeping the fish tender and moist while it sears.
- Don’t touch while the salmon sears. When making pan-seared salmon, resist the urge to move the fillets around. Let them sear undisturbed to achieve that perfect golden crust, just like in a restaurant.
- Adjust the sauce to taste. The real magic in this dish is the lemon cream sauce. Be sure to taste the sauce before adding the salmon back in, and adjust the seasonings to your liking. For a little spice, feel free to add a pinch of chili flakes.
- How to tell when salmon is done: To check for doneness, gently press the top of the fillet. If it flakes easily, it’s ready. An internal temperature of 145°F is your best indicator that your salmon is perfectly cooked.
What to Serve With Creamy Salmon
This creamy pan-seared salmon is incredible on its own, but to make it a full meal, try pairing it with easy sides. These are some favorites.
- Veggies: Try my skillet zucchini and mushrooms or roasted mushrooms.
- Pasta and rice: I love this zesty lemon rice with the creamy lemon sauce in this recipe, or even a rich Alfredo pasta.
- Don’t forget dessert: For a sweet finish, serve it alongside my puff pastry pinwheels or a slice of marble cake, and a refreshing Campari spritz would be a perfect match.
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Creamy Salmon Recipe
This quick, delicious, and creamy salmon recipe is prepared in just one skillet and served with an incredible lemon garlic cream sauce, and it's done in under 30 minutes.
Video
Ingredients
For The Salmon Fillets
- 2 tablespoons olive oil
- 6 skin-on salmon fillets, room temperature, each fillet should be about 4 to 5 ounces
- salt and freshly ground black pepper, to taste
For The Lemon Garlic Cream Sauce
- 1 tablespoon butter
- 1 cup half & half, you can also use heavy cream or low-fat evaporated milk
- ½ tablespoon all purpose flour
- ⅓ cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 1 teaspoon dried dill
- ¾ teaspoon dried thyme
- salt and freshly ground black pepper, to taste
- lemon slices, for garnish
- fresh chopped parsley, for garnish
Instructions
For the Salmon Fillets
- Prep. Heat the olive oil in a large skillet over medium-high heat.
- Cook the salmon. Season the salmon fillets with salt and pepper. Transfer them to the skillet, skin-side down, and cook two to three fillets at a time. Don't crowd the skillet. Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around; just let it cook.
- Flip and repeat. Using a spatula, flip the salmon fillets over and cook for 2 more minutes; remove from skillet and set aside. Repeat with the rest of the fillets and set all aside.
For the Lemon Garlic Cream Sauce
- Mix the sauce ingredients. In the meantime, combine the half & half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt, and pepper in a mixing bowl; whisk until thoroughly incorporated.
- Heat the sauce. Add butter to the skillet and melt it over medium heat. Add the prepared sauce to the skillet and bring to a boil, then lower the heat to a simmer.
- Return the salmon to the pan. Place previously prepared salmon fillets back in the skillet. Cook for 2 to 3 minutes or until salmon is heated through. Remove the skillet from the heat.
- Enjoy! Spoon the sauce over the salmon. Garnish with lemon slices and parsley, and serve.
Nutrition
Serving: 1fillet + sauce | Calories: 271kcal | Carbohydrates: 4g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 191mg | Potassium: 649mg | Fiber: 0g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 0.7mg | Calcium: 121mg | Iron: 1.2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make This Salmon in Creamy Sauce
Searing salmon fillets in a skillet gives them a crispy skin and a perfectly golden exterior. The key is choosing the right-sized fillets, seasoning them well, and letting them cook undisturbed for a restaurant-quality result.
- Heat the olive oil. In a large skillet over medium-high heat, warm the olive oil to prepare for searing the salmon.
- Season the salmon and cook. Sprinkle the salmon fillets with salt and pepper on both sides to enhance their flavor. Place the fillets skin-side down in the hot skillet, cooking three fillets at a time. Let them sear undisturbed for about 6 minutes, until they are mostly cooked through.
- Flip the fillets. Gently flip the fillets with a spatula and cook for another 2 minutes to finish. Once done, remove the fillets from the skillet and set aside.
- Prepare the creamy sauce. In a bowl, whisk together the half & half, flour, Parmesan cheese, lemon juice, lemon zest, minced garlic, dill, thyme, salt, and pepper until fully combined.
- Heat the sauce. Next, add butter to the same skillet over medium heat and let it melt completely. Pour the prepared lemon garlic cream sauce into the skillet, bring it to a boil, then reduce the heat to a simmer.
- Put it all together. Place the cooked salmon fillets back into the skillet with the simmering sauce. Let them cook for another 2-3 minutes to warm through. Spoon the creamy sauce over the salmon fillets and garnish with lemon slices and fresh parsley. Serve immediately and enjoy!
How to Store Leftovers
- To store any leftover creamy salmon, let it cool completely before placing it in an airtight container. Refrigerate for up to 3 days.
- When reheating, warm it gently in a skillet over low heat until warm. You can also store the sauce separately and reheat it in a small pan, adding a splash of water or broth to keep it smooth.
How many salmon filets is this recipe for?
Hi! You can use up to six (4-ounce each) fillets. You’ll find that information in the recipe card, along with the full ingredient list and step-by-step instructions.
Great recipe, thank you. I liked being able to just add the flour right into the sauce before cooking. It turned out delicious 😋
Thank you! I’m so glad you liked it, and yes—adding the flour straight in makes it super easy. Happy you enjoyed the result! 😊
I can’t wait to try this one, Katerina!
It looks and sounds so delicious!
Thank you!
Thank you so much! I hope you enjoy it! 🙂
So easy. My husband and son both thought this was better than any restaurant. Ha! Took me no time at all. Appreciated the step by step on cooking the salmon, sometimes I forget not to fuss with it while cooking. A refresher on timing was grea as well. So tasty. I did not have any FRESH Parmesan and it was still awesome.
Thank you! So glad it was a hit and easy to make. Happy to hear the step-by-step helped, even without fresh Parmesan! 😊
Fabulous meal. This salmon recipe is added to my list. I try to change it up and this did the trick!
That’s wonderful to hear! It’s great that the salmon recipe added some variety to your meals and made it onto your list. Thank YOU! 🙂
This recipe is incredible and I shared it with my bestie who agrees. We follow it to a tee!