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Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce

Indulgent Creamy Pan Seared Salmon with Lemon Garlic Sauce

Experience the elegance of Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce, a gourmet dish prepared in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon, skinless Can substitute with skin-on fillets.
  • 1 teaspoon Salt Use kosher or sea salt for best flavor.
  • 1 teaspoon Black pepper Adjust according to spice preference.
  • 2 tablespoons Olive oil Can be replaced with avocado oil.
  • 1 tablespoon Unsalted butter Use salted butter if necessary.
For the Cream Sauce
  • 2 cloves Garlic, finely minced Fresh garlic is best.
  • 0.25 cup Dry white wine or chicken stock For non-alcoholic option, use lemon juice and broth.
  • 0.75 cup Low sodium chicken or vegetable broth
  • 0.5 cup Heavy cream For lighter version, mix with milk.
  • 0.5 cup Parmesan cheese, finely grated Freshly grated recommended.
For the Herbs
  • 1 tablespoon Tarragon leaves, finely chopped Can substitute with dill or thyme.
  • 1 tablespoon Chervil, finely chopped Can be omitted or replaced with parsley.
  • 2 tablespoons Parsley, finely chopped Plus more for garnish.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Pat dry the salmon fillets with paper towels and season both sides with salt and black pepper. Let sit at room temperature for about 10 minutes.
  2. Heat a large skillet over medium-high heat and add olive oil and butter. Once melted, add salmon fillets skin-side down and sear for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes until salmon flakes easily.
  3. Remove salmon from the skillet and keep warm. Lower heat and add minced garlic, sautéing for 30 seconds until fragrant. Deglaze the pan with white wine/chicken stock and let simmer for 2 minutes.
  4. Add chicken broth and simmer for 2-3 minutes. Gradually stir in heavy cream and parmesan cheese, cooking for 3-5 minutes until sauce thickens.
  5. Mix in chopped tarragon, chervil, and parsley. Return salmon to skillet, spooning sauce over, and let simmer gently for 1-2 minutes.
  6. Transfer salmon to plates and garnish with fresh parsley. Serve with sides like mashed potatoes or sautéed vegetables.

Nutrition

Serving: 1filletCalories: 450kcalCarbohydrates: 5gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 750mgPotassium: 700mgSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months.

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