Garlic Lemon Salmon Recipe

This lemon salmon recipe is my go-to when I want something elegant, yet incredibly simple to make. It’s the perfect balance of special and effortless – ready in just 20 minutes. Let me show you how to pull this dish together for a satisfying dinner that feels a little gourmet, even on the busiest weeknights!

If you need a hug right now, make this salmon. One bite in and you’ll get exactly what I mean: warm, cozy, comforting vibes in dinner form. This is the kind of meal I could happily eat on repeat, mostly because that velvety lemon cream sauce is good enough to drink, especially when it’s spooned over mashed potatoes. Absolute heaven.

Gently poaching the salmon in the cream sauce keeps it tender, moist, and perfectly flaky every single time. My family devours this whenever I make it, and leftovers are basically nonexistent… unless I’m smart enough to quietly make extra and stash it for tomorrow’s lunch. (Highly recommend.)

While this recipe is undeniably cozy, it’s not heavy or one-note. The lemon adds just enough brightness to carry it through spring and even summer, and the creamy sauce makes it feel special enough to serve to guests without a second thought. Best of all, it’s made with familiar, everyday ingredients — the kind you probably already have waiting in your kitchen.

How to serve this salmon with lemon cream sauce

To turn this into a meal, I highly recommend making some mashed potatoes – my sour cream and chive mashed potatoes are fab. I most often serve it with roasted broccoli or some simple sauteed asparagus with garlic.

Storing leftovers

Once it’s cooled, transfer the salmon and sauce to a covered container and refrigerate for 2-3 days. Reheat it gently on the stovetop, adding a splash of water to loosen the sauce.

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Creamy Lemon Garlic Salmon Recipe

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

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This creamy lemon garlic salmon is so seriously indulgent! Seasoned to perfection, poached in the most luscious lemony creamy sauce, and whipped up in just 20 minutes.

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Ingredients

• ▢ 4 pieces salmon (see notes)
• ▢ ¾ teaspoon EACH: garlic powder and onion powder
• ▢ ½ teaspoon EACH: salt and pepper
• ▢ 1 tablespoon EACH: butter and olive oil
• ▢ 4 cloves garlic (finely minced)
• ▢ ½ cup EACH: white wine and chicken stock (see notes)
• ▢ ¾ cup whipping cream
• ▢ 2 tablespoons fresh lemon juice
• ▢ Minced parsley or chives (to serve)

Instructions 

• Dry the salmon with a paper towel and season them on both sides with garlic powder, onion powder, salt, and pepper.
  4 pieces salmon, ¾ teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper
  
• Heat the butter and olive oil in a large, non-stick frying pan over medium-high heat. Add the salmon, top side down, and sear until golden – about 3 minutes. Remove it from the pan.
  1 tablespoon EACH: butter and olive oil
  
• Lower the heat to medium, add the garlic, and cook for 30 seconds. Add the white wine and chicken stock and bring it to a boil, scraping the bottom of the pan to loosen any stuck-on bits. Stir in the whipping cream and bring to a rapid simmer. Continue to simmer for 5-6 minutes, until the sauce thickens to almost a gravy.
  4 cloves garlic, ½ cup EACH: white wine and chicken stock, ¾ cup whipping cream
  
• Add the salmon back to the pan, seared side facing up. Let it simmer until it is cooked through, about 2-3 minutes. Remove it from the heat and stir in the lemon juice. Serve with minced parsley or chives on top.
  2 tablespoons fresh lemon juice, Minced parsley or chives
  

Video

Notes

Salmon: I prefer to buy a side of salmon, remove the skin, and then cut it into 4 portions. You can also cook this with the skin on, then peel it off before serving if you don’t want to eat it. 

Wine: If you don’t want to use white wine, you can replace it with extra chicken or vegetable stock. 

Lemon juice: Fresh lemon juice is best here, as its flavor is much brighter. But if you don’t have a fresh lemon on hand, you can use bottled lemon juice. You may want to add a little extra, as the flavor isn’t as bright. If you want even more lemon flavor, you can add a teaspoon of lemon zest.

Garlic: I like to use a microplane to grate the garlic really fine. If you don’t have one, mince it as fine as you can so you don’t end up with chunks of garlic in the sauce. 

Nutrition

Serving: 1 piece of salmon + sauce, Calories: 421kcal (21%), Carbohydrates: 5g (2%), Protein: 30g (60%), Fat: 28g (43%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 137mg (46%), Sodium: 433mg (19%), Potassium: 815mg (23%), Fiber: 0.2g (1%), Sugar: 2g (2%), Vitamin A: 802IU (16%), Vitamin C: 5mg (6%), Calcium: 59mg (6%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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