Creamy Garlic Butter Salmon (Printable)

Golden pan-seared salmon in a rich, creamy garlic butter sauce with fresh herbs and Parmesan. An elegant 25-minute meal perfect for any occasion.

# Ingredient List:

→ 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 Make:

01 - Pat the salmon fillets completely dry with paper towels. Generously season both sides with salt and black pepper, pressing gently to adhere.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down if using skin-on. Sear undisturbed for 4 minutes until golden crust forms. Carefully flip and cook 2–3 minutes more until just cooked through. Transfer to a plate and cover loosely with foil to rest.
03 - Reduce heat to medium. Add remaining 1 tablespoon butter to the same skillet. Add minced garlic and chopped shallot; sauté 1–2 minutes until fragrant and translucent, taking care not to brown or burn the garlic.
04 - Pour in white wine or chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes until slightly reduced and the raw alcohol smell dissipates.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer 2–3 minutes, stirring constantly, until sauce thickens enough to coat the back of a spoon. The sauce should have a velvety consistency.
06 - Add fresh lemon juice, chopped parsley, and dill. Stir to combine. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Return salmon fillets to the skillet, spooning the creamy sauce generously over the top. Simmer gently for 1–2 minutes just to reheat the fish. Serve immediately on warmed plates, garnished with extra fresh herbs if desired.

# Helpful Tips:

01 -
  • The creamy sauce comes together in minutes but tastes like it simmered for hours
  • It transforms ordinary salmon into something that feels like a treat at a fancy bistro
  • The whole dish disappears from plates faster than you can say seconds please
02 -
  • Dry salmon thoroughly before seasoning or you will never get that crispy skin
  • Do not overcook the salmon—it continues cooking after you remove it from the pan
  • The sauce thickens as it stands, so do not reduce it too much in the pan
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 20 minutes before cooking
  • Keep a splatter screen handy—creamy sauces can bubble enthusiastically

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