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Garlic Butter Salmon with Creamy Lemon Sauce

A perfectly cooked fillet of Garlic Butter Salmon with Creamy Lemon Sauce resting in a pool of sauce on a white plate.
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Prepare flaky, moist salmon coated in garlic butter, served with a rich and tangy lemon cream sauce.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine or chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Heat the olive oil and 2 tablespoons of butter in a large oven-safe skillet over medium-high heat until the butter melts and foams.
  3. Place the salmon fillets skin-side down (if using skin-on) in the hot skillet. Sear for 3 to 4 minutes until the skin is crisp.
  4. Flip the salmon. Add the remaining 2 tablespoons of butter and the minced garlic to the pan around the fish. Baste the salmon with the melted garlic butter for 1 minute.
  5. Transfer the skillet to a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius). Bake for 6 to 10 minutes, depending on thickness, until the salmon flakes easily with a fork. Remove the salmon from the skillet and set aside on a plate, keeping warm.
  6. Place the skillet back on the stovetop over medium heat. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
  7. Reduce the heat to low. Stir in the heavy cream, lemon juice, and lemon zest. Simmer gently for 3 to 5 minutes, stirring constantly, until the sauce thickens slightly. Do not boil the sauce once the cream is added.
  8. Stir in the chopped parsley. Taste the sauce and add more salt or pepper if needed.
  9. Spoon the creamy lemon sauce generously over the cooked salmon fillets before serving.

Notes

  • To prevent overcooking, check the internal temperature of the salmon; it should read 145 degrees Fahrenheit.
  • For a thicker sauce, simmer for an extra minute or two, or add 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water during step 6.
  • Use fresh lemon juice for the best flavor balance against the butter.

Nutrition

Find it online: https://spoonswirl.com/garlic-butter-salmon-creamy-lemon-sauce-recipe/