This Creamy Pan-Seared Salmon with Lemon Garlic Cream Sauce is a luxurious yet easy dish featuring crispy, tender salmon fillets smothered in a rich, velvety cream sauce infused with lemon, garlic, and fresh herbs. Perfect for a weeknight dinner or a special occasion, this recipe brings restaurant-quality flavor to your table in under 30 minutes.
Why You’ll Love This Recipe
- Crispy, golden sear on the outside with tender, flaky salmon inside
- Rich and creamy sauce with bright lemon and garlic flavors
- Quick and easy—ready in under 30 minutes
- Uses simple, pantry-friendly ingredients
- Low-carb and keto-friendly option
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon:
- Fresh salmon fillets (skin-on or skinless)
- Olive oil or butter
- Garlic powder
- Paprika (optional, for added color and flavor)
- Salt and black pepper to taste
For the lemon garlic cream sauce:
- Heavy cream
- Chicken broth (or vegetable broth)
- Garlic cloves, minced
- Fresh lemon juice
- Parmesan cheese, grated
- Fresh parsley or thyme, chopped (for garnish)
- Lemon zest (optional, for extra brightness)
Directions
- Season the salmon: Pat the salmon fillets dry and season with salt, pepper, garlic powder, and paprika.
- Sear the salmon: In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets, skin-side down (if applicable), and cook for 4-5 minutes on each side, until crispy and cooked through. Remove from the pan and set aside.
- Make the sauce: In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and let it simmer for 2 minutes.
- Add cream and cheese: Stir in the heavy cream, Parmesan cheese, and lemon juice. Simmer until the sauce thickens, about 3-5 minutes.
- Combine: Return the salmon to the pan, spoon the sauce over the fillets, and simmer for 1-2 minutes to meld the flavors.
- Garnish and serve: Top with fresh parsley, thyme, and lemon zest. Serve immediately with rice, mashed potatoes, or steamed vegetables.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Spicy Kick: Add red pepper flakes or a dash of cayenne pepper to the sauce for extra heat.
- Dairy-Free Option: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
- Herb Lovers: Add fresh dill or basil for an herbal twist.
- Low-Carb Option: Serve with cauliflower rice or zucchini noodles instead of traditional rice.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed.
- Freeze: Not recommended, as the creamy sauce may separate upon thawing.
FAQs
Can I use frozen salmon for this recipe?
Yes, just thaw it completely and pat dry before cooking to ensure a good sear.
Can I use skinless salmon fillets?
Yes, but leaving the skin on helps keep the salmon moist and adds extra crispiness when seared.
How do I know when the salmon is done?
The internal temperature should reach 145°F (63°C), or the flesh should easily flake with a fork.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner. Add extra Parmesan cheese to help thicken it.
What vegetables pair well with this dish?
Asparagus, green beans, broccoli, or spinach all pair beautifully with the creamy sauce.
How do I keep the salmon from sticking to the pan?
Use a non-stick or well-seasoned cast-iron skillet and ensure the pan is hot before adding the salmon.
Can I substitute another type of fish?
Yes, cod, halibut, or trout work well as substitutes for salmon.
What can I use instead of Parmesan cheese?
Grana Padano or Pecorino Romano are good alternatives for a similar flavor.
Can I make the sauce ahead of time?
Yes, but reheat it gently on the stove, adding a splash of broth or cream if it thickens too much.
Is this recipe keto-friendly?
Yes, this recipe is naturally low-carb and perfect for a keto-friendly meal.
Conclusion
This Creamy Pan-Seared Salmon with Lemon Garlic Cream Sauce is a restaurant-worthy dish that’s quick, easy, and loaded with bold flavors. The rich, velvety sauce combined with the perfectly seared salmon makes for a delicious, elegant meal that’s perfect for any occasion. Serve with your favorite sides, and enjoy a flavorful, satisfying dinner in under 30 minutes!
PrintCreamy Pan-Seared Salmon with Lemon Garlic Cream Sauce
This Creamy Pan-Seared Salmon with Lemon Garlic Cream Sauce is a quick, easy, and elegant dinner perfect for any occasion. Crispy on the outside and tender on the inside, the salmon is topped with a rich, velvety sauce infused with fresh garlic, lemon juice, and Parmesan cheese. Serve it with pasta, rice, or steamed vegetables for a restaurant-quality meal made at home!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-Seared, Simmered
- Cuisine: American, Italian-inspired
Ingredients
For the Salmon:
- 4 salmon fillets (170 g / 6 oz each), skin-on or skinless
- 2 tablespoons olive oil or unsalted butter
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice
For the Lemon Garlic Cream Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream (or half-and-half for a lighter version)
- ½ cup (50 g) grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional for extra depth)
- 1 tablespoon lemon juice (plus zest from 1 lemon)
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Salt and black pepper, to taste
Instructions
1. Pan-sear the salmon:
- Pat the salmon fillets dry with paper towels and season both sides with garlic powder, salt, and pepper.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Place the salmon fillets in the pan, skin-side down if applicable, and cook for 4-5 minutes until the edges become opaque.
- Flip the salmon and cook for another 3-4 minutes, or until cooked through (internal temperature should reach 63°C / 145°F).
- Remove from the skillet and set aside.
2. Prepare the lemon garlic cream sauce:
- In the same skillet, melt the butter over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the heavy cream, bring to a gentle simmer, and let cook for 2-3 minutes to slightly thicken.
- Add Parmesan cheese, lemon juice, lemon zest, Dijon mustard, and Italian seasoning, stirring until the sauce is creamy and smooth.
- Season with salt and pepper to taste, and stir in fresh parsley.
3. Combine and serve:
- Return the salmon fillets to the skillet and spoon the sauce over each piece.
- Simmer for another 1-2 minutes to let the flavors meld together.
- Garnish with fresh parsley and lemon slices, then serve hot over rice, pasta, or roasted vegetables.
Notes
- Dairy-Free Option: Substitute coconut cream for heavy cream and nutritional yeast for Parmesan.
- Add Veggies: Stir in spinach, mushrooms, or sun-dried tomatoes for extra flavor and nutrition.
- Pairings: Serve with garlic butter asparagus, mashed potatoes, or a light arugula salad.