Creamy Salmon Recipe
Jul 13, 2018, 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.
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. It’s 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 Recipe Works
- Weeknight easy: This creamy salmon recipe is quick to make, making it perfect for nights when you want a good dinner without a lot of work.
- That creamy sauce: The rich cream sauce coats the fish and adds so much flavor. Once you try salmon this way, it’s hard to go back.
- One to keep on repeat: It’s easy, delicious, and the kind of salmon dinner that ends up in your regular rotation.
What You’ll Need
For the Salmon Fillets
- 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.
- Salt and black pepper: Simple seasoning to enhance the flavor of the salmon. Adjust to your taste preference.
For The Lemon Garlic Cream Sauce
- 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.
- 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.
- 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.
- Salt and black pepper: Season the sauce to taste.
- Lemon slices: A fresh pop of citrus brightens up the final dish.
- Fresh chopped parsley: You could also use fresh dill.
How To Make Creamy Salmon
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 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.
- Melt the butter: Add butter to the same skillet over medium heat and let it melt completely.
- Add the sauce: Pour the prepared lemon garlic cream sauce into the skillet, bring it to a boil, then reduce the heat to a simmer.
- Return the salmon: Place the cooked salmon fillets back into the skillet with the simmering sauce. Let them cook for another 2-3 minutes to warm through.
- Serve: Spoon the creamy sauce over the salmon fillets and garnish with lemon slices and fresh parsley. Serve immediately and enjoy!
Recipe Tips
- Choosing the 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 garlic salmon, 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.
- Searing: 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.
- Sauce: The real magic in this dish is the lemon garlic cream sauce. Be sure to taste the sauce before adding the salmon back in, and adjust the seasonings to your liking.
- Doneness: 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.
Serving Suggestions
This creamy pan-seared salmon is incredible on its own, but to make it a full meal, try pairing it with sides like my skillet zucchini and mushrooms, roasted mushrooms, lemon rice, or even a rich Alfredo pasta. And don’t forget to drizzle that extra sauce over everything for an added burst of flavor!
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.
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.
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Creamy Salmon Recipe
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
- Heat the olive oil in a large skillet over medium-high heat.
- 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.
- 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
- 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.
- 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.
- 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.
- Spoon the sauce over the salmon. Garnish with lemon slices and parsley, and serve.
Video
Nutrition
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.
Salmon Dinner Ideas
- Brown Sugar Glazed Salmon Recipe
- Creamy Garlic Dijon Salmon
- Panko-Crusted Salmon with Tuscan Tomato Sauce
- Salmon Tacos with Mango Avocado Salsa
- Ginger Glazed Salmon with Asparagus and Brussels Sprouts
It never says to cook on flesh side, yet the salmon in the picture definitely looks like the top has also been seared. I’m in the process of making it now. I may try to sear the top.
The directions do say to start skin side down:
Instructions
FOR THE SALMON
Heat olive oil in a large skillet over medium-high heat.
Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down, cooking 3 fillets at a time.
Just made this tonight and I absolutely love it. I used regular full fat half and half but otherwise followed the sauce recipe exactly as written. I think a good sauce makes a recipe and it was absolutely perfect. Thank you!!
I couldn’t agree with you more! The sauce definitely brings it all together. So glad you enjoyed it! 🙂
Delicious recipe! One thing I would add for terrible Cooks like me is to either use a new pan when adding the sauce or clean your pan because I dumped my sauce in the pan I had just cook my salmon in and it turned all Brown from the bits of fish and oil that were still in it. It still tasted delicious but I know it could have been better and it doesn’t look nearly as pretty as your pictures being Brown LOL
THANK YOU FOR THIS! Probably would’ve done the same lol… Making this now
I too was worried about this but If u have a nice clean new-ish pan this shouldn’t happen, I cooked my sauce in the same pan right after I cooked the salmon as instructed (with oil and crispy bits still in the pan) and it turned out exactly as in the photos.
However, If I had used one of my more “seasoned” pans, I may have had the same issue with the sauce getting ruddied. So just be careful in ur choice of pan and then u should be able to cook the sauce after the salmon with the oil and crispy bits included without it going brown on ya!
I love easy meals like this for busy weeknights!
Yummy! This made me drool. Cannot wait to try this. This recipe looks incredible! Thank you.
I want to try it immediately. I really like this recipe. It really impresses! An interesting mix of ingredients. Thank you!
Oh wow! Looks like a fabulous weeknight dinner, so creamy and yummy!
Yum!!! Can I have this for dinner tonight!
This salmon is absolutely amazing! Swooning over the sauce!
This salmon looks perfect with that cream sauce!