Creamy Lemon Garlic Salmon: The Ultimate Weeknight Wonder
This tender, flaky salmon transforms into a restaurant-worthy entrée with just a few pantry staples and 20 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 fillets salmon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 cup whipping cream
- 1 fresh lemon, juiced
- 2 tablespoons fresh parsley or chives, minced
Instructions
- Pat the salmon fillets dry with paper towels, then season both sides with garlic powder, onion powder, salt, and pepper.
- Heat butter and olive oil in a large non-stick skillet over medium-high heat until the butter stops foaming. Place the salmon skin-side up and sear for about 3 minutes until a golden crust forms.
- Remove the salmon from the skillet and set aside. Reduce heat to medium and add the minced garlic, sautéing for just 30 seconds until fragrant but not browned.
- Pour in the white wine and chicken stock, then use a wooden spoon to scrape up all those flavorful browned bits from the pan. Bring to a gentle boil for 2 minutes to reduce slightly.
- Stir in the whipping cream and allow the sauce to simmer for 5-6 minutes until it thickens enough to coat the back of a spoon.
- Return the salmon to the skillet, skin-side down this time, and let it simmer in the sauce for another 2-3 minutes until the flesh flakes easily with a fork.
- Remove from heat and drizzle fresh lemon juice over the salmon.
- Serve immediately, garnished with minced parsley or chives, spooning the extra sauce over the salmon and any side dishes you’ve prepared.
Notes
- Dry fish completely: Thoroughly patting salmon dry with paper towels ensures that beautiful golden crust forms when searing.
- Watch your garlic timing: Sauté fresh garlic for just 30 seconds before adding liquids to avoid bitter notes.
- Master the spoon test: Your cream sauce is perfectly reduced when it coats the back of a spoon.
- Temperature matters: Let refrigerated salmon sit at room temperature for 15 minutes before cooking.
- Add lemon last: Stir in fresh lemon juice after removing the pan from heat to preserve its bright flavor.