Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce

Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce is the perfect blend of rich, comforting flavors and restaurant-quality presentation. This dish features perfectly seared salmon fillets with golden, crispy edges and tender, flaky interiors, all brought to life with a decadent garlic-infused cream sauce. The sauce is layered with flavors from white wine, fresh herbs, and parmesan cheese, giving it depth and richness that pairs beautifully with the buttery salmon.

What sets this recipe apart is its balance of indulgence and freshness. The sauce is creamy but not heavy, thanks to the brightness of lemon and the aromatic lift from tarragon, parsley, and chervil. The use of both chicken broth and wine enhances the savory complexity, making this meal feel sophisticated yet achievable. It’s an excellent choice for an impressive weeknight dinner or a special occasion. Whether served over rice, mashed potatoes, or vegetables, this salmon dish delivers a memorable meal that feels luxurious without requiring hours in the kitchen.

Why You’ll Love This Recipe

• Crispy pan-seared salmon with tender, juicy centers
• A rich, flavorful garlic cream sauce with fresh herbs and parmesan
• Quick and easy—ready in under 30 minutes
• Versatile enough for both weeknight meals and dinner parties
• Pairs well with a variety of sides like pasta, potatoes, or vegetables

this …

Ingredients

For the Salmon

• Salmon fillets, skinless
• Black pepper
• Salt
• Olive oil
• Unsalted butter

For the Creamy Garlic Sauce

• Garlic, finely minced
• Dry white wine (or chicken stock)
• Chicken or vegetable broth, low sodium
• Heavy cream (thickened cream)
• Parmesan cheese, finely grated
• Tarragon leaves, finely chopped
• Chervil, finely chopped
• Parsley, finely chopped, plus more for garnish

Variations

Use skin-on salmon fillets for added texture and flavor. Swap white wine with lemon juice and extra broth for a non-alcoholic version. Add a pinch of red pepper flakes for a slight kick. If chervil or tarragon isn’t available, substitute with fresh dill or thyme. For a lower-fat option, replace half the cream with milk or a light cream substitute.

How to Make the Recipe

Step 1: Season and Sear the Salmon

Pat salmon fillets dry and season both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add salmon and sear for about 3-4 minutes on each side until golden and just cooked through. Remove from skillet and set aside.

Step 2: Make the Garlic Sauce

In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant. Pour in white wine (or extra broth) and let it simmer for 2 minutes to reduce slightly.

Step 3: Add Broth and Cream

Add chicken or vegetable broth and bring to a gentle simmer. Stir in the heavy cream and allow it to heat through, about 2-3 minutes.

Step 4: Add Cheese and Herbs

Stir in grated parmesan and mix until melted and the sauce thickens slightly. Add chopped tarragon, chervil, and parsley. Season to taste with salt and pepper.

Step 5: Combine and Serve

Return salmon to the skillet and spoon sauce over the top. Let simmer gently for 1-2 minutes to warm through. Garnish with extra parsley before serving.

Tips for Making the Recipe

• Dry the salmon well before searing to ensure a crisp exterior
• Don’t overcrowd the skillet to maintain even browning
• Use freshly grated parmesan for the smoothest sauce texture
• Let the sauce simmer gently to prevent curdling
• Taste and adjust seasoning before serving for best flavor

How to Serve

Serve the salmon over mashed potatoes, pasta, or steamed rice to soak up the rich sauce. It also pairs wonderfully with roasted or sautéed vegetables such as green beans, asparagus, or zucchini. For a lighter option, serve it over a bed of sautéed spinach or cauliflower rice.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

Not recommended due to the cream sauce, which may separate upon thawing.

Reheating

Reheat gently in a skillet over low heat. Add a splash of broth or cream to refresh the sauce. Avoid microwaving to prevent the cream sauce from breaking.

FAQs

1. Can I use frozen salmon?
   Yes, but thaw it completely and pat dry before cooking.
2. What can I substitute for white wine?
   Use additional broth with a splash of lemon juice for acidity.
3. Can I make this dish dairy-free?
   Use plant-based butter and cream alternatives, though flavor will vary.
4. How do I know when salmon is done?
   The flesh should flake easily and reach an internal temperature of 145°F (63°C).
5. Can I use other fish?
   Yes, trout or cod also work well with this sauce.
6. Is fresh parmesan necessary?
   Freshly grated parmesan melts better and gives the best flavor and texture.
7. How do I keep the sauce from curdling?
   Avoid high heat and don’t let the cream boil vigorously.
8. Can I double the sauce?
   Yes, easily double all sauce ingredients if serving with pasta or extra sides.
9. What herbs can replace tarragon and chervil?
   Try dill, thyme, or a touch of basil for similar aromatic depth.
10. Can I add vegetables directly to the dish?
    Yes, sauté mushrooms, spinach, or zucchini in the pan before adding cream.

Conclusion

Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce is a beautifully balanced, elegant dish that’s surprisingly easy to make. With its buttery seared salmon and rich, herb-infused cream sauce, it transforms a simple meal into something truly special. Whether for a quiet dinner at home or a celebration with friends, this recipe brings bold flavors and comforting textures to the table with minimal effort and maximum reward.

Print