Creamy Garlic Salmon

Why make this recipe

Creamy Garlic Salmon is a delightful dish that combines the rich flavors of salmon with a smooth and creamy garlic sauce. It’s a meal that feels special but is simple enough for any night of the week. Whether you’re looking to impress guests or just want a satisfying family dinner, this recipe is a great choice. The combination of salmon, garlic, and cream creates a beautiful harmony of flavors that everyone will enjoy.

How to make Creamy Garlic Salmon

Ingredients:

• 4 fillets Salmon (skinless preferred)
• Salt to taste
• Pepper to taste
• 2 tablespoons Olive Oil
• 2 tablespoons Unsalted Butter
• 4 cloves Minced Garlic
• 1 cup Heavy Cream
• 1/2 cup Chicken Broth
• 1 tablespoon Dijon Mustard
• 2 tablespoons Lemon Juice (freshly squeezed preferred)
• 1/2 cup Grated Parmesan Cheese
• 1/4 cup Chopped Fresh Parsley
• 2 pieces Lemon Wedges

Directions:

1. Season the salmon fillets with salt and pepper to taste.
2. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets, cooking for about 4-5 minutes on each side or until cooked through and golden brown. Remove salmon and set aside.
3. In the same skillet, reduce heat to medium. Add unsalted butter and minced garlic, cooking for about 1 minute until fragrant.
4. Pour in heavy cream and chicken broth, stirring to combine. Allow mixture to simmer for a few minutes.
5. Add Dijon mustard, lemon juice, and grated Parmesan cheese to the skillet. Stir until cheese melts and sauce thickens slightly.
6. Return salmon to skillet, spooning creamy sauce over the top. Cook for another minute to heat salmon through.
7. Remove from heat and sprinkle with chopped parsley.
8. Serve the salmon with fresh lemon wedges on the side.

How to serve Creamy Garlic Salmon

Creamy Garlic Salmon is best served hot. You can serve it alongside steamed vegetables, rice, or even pasta. The creamy sauce pairs wonderfully with these sides. A fresh salad also makes a great addition to this meal. Don’t forget the lemon wedges to squeeze over the salmon for an extra burst of flavor!

How to store Creamy Garlic Salmon

To store leftover Creamy Garlic Salmon, let it cool to room temperature and then transfer it to an airtight container. It will last in the refrigerator for up to 2 days. When reheating, do so gently on the stove or in the microwave to avoid drying out the salmon.

Tips to make Creamy Garlic Salmon

• For more flavor, marinate the salmon in lemon juice and garlic for about 30 minutes before cooking.
• Use fresh garlic for the best flavor. Pre-minced garlic can lose some taste over time.
• If you want the sauce to be thicker, you can let it simmer a bit longer before adding the salmon back.

Variation

If you want to add some extra flavor, consider tossing in some spinach or sun-dried tomatoes to the sauce. Both add a nice texture and taste to the dish.

FAQs

1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.

2. What can I substitute for heavy cream?
You can use half-and-half or a dairy-free alternative like coconut cream if you want a lighter option.

3. Can I make this recipe in advance?
It’s best to cook it fresh for the best flavor, but you can prepare the sauce ahead of time and then add the salmon when you are ready to serve.

Creamy Garlic Salmon

Creamy Garlic Salmon is a delightful dish featuring salmon fillets cooked in a rich and creamy garlic sauce, perfect for impressing guests or enjoying a satisfying family dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 fillets Salmon (skinless preferred)
• Salt to taste
• Pepper to taste
• 2 tablespoons Olive Oil
• 2 tablespoons Unsalted Butter
• 4 cloves Minced Garlic Use fresh garlic for the best flavor.
• 1 cup Heavy Cream Can be substituted with half-and-half or a dairy-free alternative.
• 1/2 cup Chicken Broth
• 1 tablespoon Dijon Mustard
• 2 tablespoons Lemon Juice (freshly squeezed preferred)
• 1/2 cup Grated Parmesan Cheese
• 1/4 cup Chopped Fresh Parsley
• 2 pieces Lemon Wedges For serving.

Method

 

Cooking the Salmon

1. Season the salmon fillets with salt and pepper to taste.
2. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets, cooking for about 4-5 minutes on each side or until cooked through and golden brown. Remove salmon and set aside.

Making the Sauce

1. In the same skillet, reduce heat to medium. Add unsalted butter and minced garlic, cooking for about 1 minute until fragrant.
2. Pour in heavy cream and chicken broth, stirring to combine. Allow mixture to simmer for a few minutes.
3. Add Dijon mustard, lemon juice, and grated Parmesan cheese to the skillet. Stir until cheese melts and sauce thickens slightly.

Finishing Touches

1. Return salmon to skillet, spooning creamy sauce over the top. Cook for another minute to heat salmon through.
2. Remove from heat and sprinkle with chopped parsley.

Serving

1. Serve the salmon hot with fresh lemon wedges on the side.

Notes

To store leftovers, let it cool and transfer to an airtight container. It'll last in the fridge for up to 2 days. Reheat gently.