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Pan Seared Salmon with Lemon Garlic Cream Sauce - Quick, delicious, bright and creamy salmon dinner prepared in just one skillet and served with an incredible lemon garlic cream sauce! All you need is about 20 minutes and a handful of ingredients.

Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce

Katerina | Diethood
Quick, delicious, bright, and creamy salmon dinner prepared in just one skillet and served with an incredible lemon garlic cream sauce.
Servings : 6 Serves
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


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 fresh 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
  • cup grated Parmesan cheese
  • zest and juice from 1 whole lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried dill
  • ¾ teaspoon dried thyme
  • salt and fresh ground black pepper, to taste
  • lemon slices, for garnish
  • fresh chopped parsley, for garnish


For The Salmon Fillets
  • 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.
  • 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; lower 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 skillet from heat.
  • Spoon the sauce over the salmon.
  • Garnish with lemon slices and parsley.
  • Serve.



  • Select Quality Salmon: Use fresh, wild-caught salmon for optimal taste and texture. Each fillet should be 4 to 5 ounces.
  • Perfect Sear: Let salmon sear untouched for a beautiful golden crust.
  • Sauce: Adjust seasonings in your lemon garlic cream sauce to taste before adding it to the salmon. You can also use Heavy Whipping Cream or Evaporated Milk instead of Half & Half.
  • Check Doneness: If the fillet flakes easily, it's done. Alternatively, check for an internal temperature of 145°F.
  • Storing Leftovers: Leftover salmon fillets can be stored in an airtight container and kept in the refrigerator for up to 3 days. Reheat in a pan set over medium heat or microwave until just warmed through.


Serving: 1 fillet + sauce | Calories: 271 kcal | Carbohydrates: 4 g | Protein: 25 g | Fat: 15 g | Saturated Fat: 4 g | Cholesterol: 74 mg | Sodium: 191 mg | Potassium: 649 mg | Fiber: 0 g | Sugar: 2 g | Vitamin A: 180 IU | Vitamin C: 0.7 mg | Calcium: 121 mg | Iron: 1.2 mg

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.

Course: Dinner
Cuisine: Italian, Mediterranean
Keyword: creamy sauce, pan seared salmon recipe, salmon fillets, salmon recipes, salmon skillet dinner, salmon skillet recipe, skillet dinners