Creamy Lemon Garlic Salmon Recipe
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.
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
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.
Serving: 1 piece of salmon + sauce, Calories: 421kcal, Carbohydrates: 5g, Protein: 30g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 137mg, Sodium: 433mg, Potassium: 815mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 802IU, Vitamin C: 5mg, Calcium: 59mg, Iron: 1mg