Creamy Garlic Butter Salmon (Printer-friendly)

Tender salmon fillets pan-seared and coated in a velvety garlic butter cream sauce with fresh herbs for an elegant dinner.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skinless or skin-on, pin bones removed
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper

→ Sauce & Aromatics

04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 5 cloves garlic, minced
07 - 1 small shallot, finely chopped
08 - ½ cup dry white wine or chicken broth
09 - 1 cup heavy cream
10 - ⅓ cup grated Parmesan cheese
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon chopped fresh dill

# How-To Guide:

01 - Pat salmon fillets dry with paper towels and season both sides evenly with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams.
03 - Place salmon fillets in skillet skin-side down if using skin-on. Sear for 4 minutes, then flip and cook 2–3 minutes more until golden and just cooked through. Transfer to plate and cover loosely with foil.
04 - Reduce heat to medium. Add remaining 1 tablespoon butter to skillet. Add garlic and shallot, sautéing 1–2 minutes until fragrant but not browned.
05 - Pour in white wine or chicken broth, scraping up browned bits from bottom. Simmer 2 minutes to reduce slightly.
06 - Stir in heavy cream and Parmesan cheese. Simmer 2–3 minutes while stirring constantly until sauce thickens and coats back of spoon.
07 - Add lemon juice, parsley, and dill. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Return salmon fillets to skillet, spooning sauce generously over top. Simmer gently 1–2 minutes to reheat. Serve immediately with extra herb garnish if desired.

# Expert Advice:

01 -
  • Restaurant quality results in under 30 minutes with minimal cleanup
  • The sauce transforms simple salmon into something dinner party worthy
  • Lemon cuts through the richness so every bite feels perfectly balanced
02 -
  • Overcooking salmon is the biggest mistake, so remove it from the pan while it still looks slightly underdone in the center
  • The sauce will continue thickening off the heat, so pull it a minute before you think its perfect
03 -
  • Room temperature salmon sears more evenly, so let it sit out for 15 minutes before cooking
  • Pre grate your Parmesan from a wedge instead of using pre shredded cheese for smoother melting

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