Creamy Lemon Garlic Salmon
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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.
For a different take on this recipe, make this salmon with lemon dill sauce next!
The creamy salmon recipe I can't get enough of
Guys. If you need a hug right now, go ahead and make this salmon. I promise you that one bite in and you'll be feeling all the warm and cozy hug vibes.
This is the kind of dinner I could eat again and again. Here's why:
- That velvety, just lemony enough sauce is good enough to drink.
- Pour it over mashed potatoes for a little bit of heaven here on earth.
- Poaching salmon in cream sauce ensures that it stays tender and moist and perfectly flaky.
- My family devours this dinner when I make it ā there are never leftovers! (Unless I secretly make extra for tomorrow's lunch and hide it from them <- done this!)
But honestly this is more than just a cozy recipe. The lemon flavor adds a brightness that sees this meal through spring and even summer dining. And the cream sauce elevates the whole dish enough that I would have no problem serving this to guests.
To turn this into a meal I HIGHLY recommend making some mashed potatoes ā my sour cream and chive mashed potatoes are fab. A side of roasted broccoli or sauteed asparagus is how I serve it most often.
Frequently asked questions
If you don't find the answer you're looking for here, you can ask it in the comments below and we'll get back to you as soon as possible!
What kind of salmon should I buy?
My personal preference is to use steelhead salmon ā which is actually a type of ocean-going trout that looks and tastes like salmon. The difference is that it is fattier and, therefore, doesn't dry out the way other salmon do. Chinook (king) salmon is another good choice as it has a high oil content. But if you don't have access to different types of salmon, use whatever is available to you.
Can I use milk instead of cream?
Milk won't thicken the same way that cream does, so you'll need to adjust the recipe a little. Once the salmon is cooked, add a little cornstarch mixed with cold water to thicken the sauce.
Why is it best to use a microplane for the garlic?
A Microplane is a long grater/zester used for zesting citrus or grating garlic or ginger super fine ā into a paste, like the picture below. I like to use it when I don't want chunks of garlic in a creamy sauce ā like this one.
Watch how to make this
Creamy Lemon Garlic Salmon Recipe
Ingredients
- 4 pieces salmon (see notes)
- Ā¾ teaspoon EACH: garlic powder and onion powder
- Ā½ teaspoon EACH: salt and pepper
- 1 tablespoon EACH: butter and olive oil
- 4 cloves garlic (finely minced)
- Ā½ cup EACH: white wine and chicken stock (see notes)
- Ā¾ 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, Ā¾ teaspoon EACH: garlic powder and onion powder, Ā½ 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 ā 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, Ā½ cup EACH: white wine and chicken stock, Ā¾ 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was very easy to make and well liked by my husband and daughter (I’m vegetarian). I cooked it a little longer, as they both like their salmon well done, but that’s just a matte of taste. Thanks for a good recipe!
I’m so happy to hear that the recipe was a hit!