Indulgent Creamy Pan Seared Salmon with Lemon Garlic Sauce

why make this recipe

This salmon recipe gives you a rich, creamy sauce with bright lemon and garlic. It cooks fast and looks fancy. It works for weeknights or guests. If you like creamy sauces for dinner, try our chicken parmesan with alfredo sauce recipe for another rich meal idea.

introduction

This dish is pan seared salmon with a lemon garlic cream sauce. The salmon gets a brown crust and the sauce is smooth with parmesan and herbs. The steps are easy and the taste is cozy and bright.

how to make Indulgent Creamy Pan Seared Salmon with Lemon Garlic Sauce

Cook the salmon first, make the sauce in the same pan, then put it together. Work in this order:

• Season and sear the salmon until golden.
• Remove salmon, add garlic and deglaze with wine or stock.
• Stir in broth, cream, and parmesan to make the sauce.
• Add herbs and return salmon to the pan to warm through.

Ingredients :

• 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.)
• 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.)
• 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.)

Directions :

Step-by-Step Instructions

1. Pat salmon dry and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add salmon fillets and sear 3-4 minutes per side until golden and just cooked. Remove salmon to a plate.
4. Lower heat to medium and add butter to the same pan.
5. Add minced garlic and cook 30 seconds until fragrant. Do not burn.
6. Pour in dry white wine or chicken stock to deglaze the pan. Scrape browned bits from bottom.
7. Add chicken or vegetable broth and bring to a simmer.
8. Pour in heavy cream and stir to combine. Let simmer 2-3 minutes to thicken slightly.
9. Stir in grated parmesan until melted and smooth.
10. Add tarragon, chervil, and parsley. Taste and adjust salt and pepper.
11. Return salmon to the pan and spoon sauce over each fillet. Warm for 1-2 minutes to finish cooking.
12. Serve immediately with extra parsley on top.

how to serve Indulgent Creamy Pan Seared Salmon with Lemon Garlic Sauce

Serve this salmon over rice, mashed potatoes, or pasta. Add steamed vegetables or a green salad on the side. Spoon extra sauce over the fish and plate for a pretty finish.

how to store Indulgent Creamy Pan Seared Salmon with Lemon Garlic Sauce

Cool the salmon and sauce to room temperature within two hours. Store in an airtight container in the fridge for up to 2 days. Reheat gently on low heat or in the microwave in short bursts so the cream does not separate.

tips to make Indulgent Creamy Pan Seared Salmon with Lemon Garlic Sauce

• Dry the salmon well before searing to get a good crust.
• Do not overcook the salmon; remove when it flakes easily.
• Use fresh garlic and freshly grated parmesan for best flavor.
• If the sauce gets too thick, add a splash of broth or water to loosen it.
• Keep heat moderate when adding cream to avoid curdling.

variation (if any)

• Lighter version: use half heavy cream and half milk.
• Herb swap: use dill or thyme instead of tarragon and chervil.
• Make it dairy-free: use coconut cream and nutritional yeast instead of parmesan.
• Add capers or a squeeze of extra lemon for more tang.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw fully in the fridge and pat dry before cooking.

Q: Can I skip the wine?
A: Yes. Use extra chicken stock or a splash of lemon juice instead.

Q: Will the sauce thicken more as it cools?
A: Yes. The sauce will set a bit when it cools. Thin with hot broth if needed when reheating.

Q: Can I make the sauce ahead?
A: You can make the sauce a few hours ahead and keep it refrigerated. Reheat gently before adding salmon.

Indulgent Creamy Pan Seared Salmon with Lemon Garlic Sauce

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pan searing
• Cuisine: American
• Diet: Pescatarian

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Description

A rich and creamy salmon dish with a bright lemon garlic sauce, perfect for weeknight dinners or entertaining guests.

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Ingredients

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• 4 fillets Salmon, skinless
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 2 cloves Garlic, finely minced
• 0.25 cup Dry white wine or chicken stock
• 0.75 cup Low sodium chicken or vegetable broth
• 0.5 cup Heavy cream
• 0.5 cup Parmesan cheese, finely grated
• 1 tablespoon Tarragon leaves, finely chopped
• 1 tablespoon Chervil, finely chopped
• 2 tablespoons Parsley, finely chopped

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Instructions

1. Pat salmon dry and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add salmon fillets and sear 3-4 minutes per side until golden and just cooked. Remove salmon to a plate.
4. Lower heat to medium and add butter to the same pan.
5. Add minced garlic and cook 30 seconds until fragrant. Do not burn.
6. Pour in dry white wine or chicken stock to deglaze the pan. Scrape browned bits from bottom.
7. Add chicken or vegetable broth and bring to a simmer.
8. Pour in heavy cream and stir to combine. Let simmer 2-3 minutes to thicken slightly.
9. Stir in grated parmesan until melted and smooth.
10. Add tarragon, chervil, and parsley. Taste and adjust salt and pepper.
11. Return salmon to the pan and spoon sauce over each fillet. Warm for 1-2 minutes to finish cooking.
12. Serve immediately with extra parsley on top.

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Notes

Serve this salmon over rice, mashed potatoes, or pasta. Add steamed vegetables or a green salad on the side.

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Nutrition

• Serving Size: 1 fillet
• Calories: 400
• Sugar: 2g
• Sodium: 600mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 75mg