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 luscious 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… can I get an AMEN?! This dish is 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. There’s just something magical about salmon paired with a lemony cream sauce! Pan-searing the fillets gives them that perfect crispy texture, and it’s my favorite method, especially when I’m short on time.

This creamy salmon recipe comes together fast, making it a go-to for easy, flavorful weeknight dinners. With a rich cream sauce for salmon like this, you’ll never want to cook it any other way!

What You’ll Need

To make this creamy salmon, you only need a handful of pantry ingredients that bring big flavors. From fresh salmon fillets to a zesty cream sauce, everything comes together for a dish that tastes like you’ve spent hours on it.

For the Salmon Fillets

• Olive oil: Perfect for searing the salmon to get a crispy skin. You can also substitute with 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.
• Salt and fresh ground black pepper: Simple seasoning to enhance the flavor of the salmon. Adjust to your taste preference.

For The Lemon Garlic Cream Sauce

• Butter: Adds richness and depth to the sauce. You can use ghee or even olive oil if you want a lighter option.
• Half & Half: Gives the sauce its creamy texture without being too heavy. You can substitute with 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 (minced): Fresh garlic is best, but garlic powder can work in a pinch.
• Dried dill: You can swap it with fresh dill.
• Dried thyme: Dried rosemary or Italian seasoning is a good alternative. You can also use fresh thyme if you have it on hand.
• Salt and black pepper: Season the sauce to taste.
• Lemon slices: A fresh pop of citrus brightens up the final dish.
• Fresh chopped parsley: Adds color and freshness. You could also garnish with 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 size fillets, seasoning well, and letting them cook undisturbed for that 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: Sprinkle the salmon fillets with salt and pepper on both sides to enhance their flavor.
• Cook the salmon: 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!

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.

ENJOY!

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