Garlic Butter Salmon in Lemon Cream Sauce

Garlic Butter Salmon in Lemon Cream Sauce is a restaurant-style dish made in the comfort of your kitchen. Fresh salmon fillets are seared to golden perfection in a buttery garlic sauce, then simmered in a luxurious lemon-infused cream.

The tang of lemon brightens the rich creaminess, while garlic adds a savory depth of flavor. This is the kind of meal that makes weeknights feel special or date nights unforgettable.

Why I Love This Recipe

We love this recipe because it takes the natural richness of salmon and elevates it with layers of indulgent yet balanced flavor. The buttery, flaky salmon pairs perfectly with the velvety lemon cream sauce that’s both bright and comforting at the same time.

The garlic adds a savory depth, while the lemon brings a refreshing zing that cuts through the richness, making every bite feel luxurious but not heavy. What makes this dish truly special is how restaurant-worthy it tastes while being surprisingly easy to make at home.

Why It’s a Must-Try Dish

Garlic Butter Salmon in Lemon Cream Sauce is a must-try dish because it’s the perfect balance of elegance, flavor, and ease. The salmon is seared to golden perfection, locking in its natural tenderness, while the luscious cream sauce infused with garlic and lemon transforms it into a show-stopping meal.

It’s the kind of recipe that feels indulgent but is surprisingly simple, requiring only a few ingredients and minimal time. What makes it unmissable is its versatility—you can serve it with pasta, rice, mashed potatoes, or even a light salad, and it always tastes extraordinary.

Time & Serving Info:

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: ~520 kcal per serving (approximate)

Ingredients:

For the Salmon:

• 4 salmon fillets (about 170g / 6 oz each), skin on or off
• Salt & pepper to taste
• 1 tbsp olive oil
• 2 tbsp unsalted butter

For the Lemon Cream Sauce:

• 3 tbsp unsalted butter
• 4–5 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth (or vegetable broth)
• Juice of 1 large lemon (~3 tbsp)
• 1 tsp lemon zest
• ½ cup grated Parmesan cheese
• ¼ tsp chili flakes (optional, for mild heat)
• Salt & pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

1. Prepare the Salmon

1. Pat salmon fillets dry with paper towels.
2. Season both sides generously with salt and pepper.
3. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
4. Place salmon fillets (skin-side down if skin is on) and sear for 3–4 minutes per side until golden brown and cooked through.
5. Remove salmon from skillet and set aside on a plate.

2. Make the Lemon Cream Sauce

1. In the same skillet, melt 3 tbsp butter over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Pour in chicken broth and stir, scraping up any browned bits from the pan.
4. Add heavy cream, lemon juice, and lemon zest.
5. Stir in Parmesan cheese until melted and sauce thickens slightly (about 2–3 minutes).
6. Season with salt, pepper, and optional chili flakes.

3. Combine & Finish

1. Return salmon fillets to the skillet, spooning sauce over the top.
2. Let simmer for 2 minutes so flavors meld.
3. Garnish with chopped parsley before serving.

How to Serve

Serve the salmon hot, drizzled generously with the creamy lemon sauce. Pair with:

• Buttered pasta or linguine
• Steamed vegetables
• Mashed potatoes
• Garlic bread
• White wine (Chardonnay or Sauvignon Blanc)

Recipe Tips & Variations:

• Lighter version: Use half-and-half or evaporated milk instead of heavy cream.
• Extra tang: Add a splash of white wine before the cream for depth.
• Veggie addition: Spinach, asparagus, or cherry tomatoes work beautifully in the sauce.
• Cheese swap: Try Pecorino Romano for a sharper flavor.
• For crispy skin: Pat the salmon dry very well and don’t move it during searing.

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not recommended as the cream sauce can split upon thawing.
• Reheating Tip: Warm gently on the stove over low heat, adding a splash of cream or broth to restore the sauce.

Special Equipment Needed

• Large non-stick or stainless-steel skillet
• Spatula or fish turner
• Lemon zester or fine grater
• Sharp knife & cutting board

FAQ:

Q1: Can I use frozen salmon?
Yes! Thaw completely and pat dry before cooking.

Q2: Can I make the sauce without cream?
You can substitute coconut cream or cashew cream for a dairy-free version.

Q3: Can I bake the salmon instead of pan-searing?
Yes, bake at 200°C (400°F) for 12–15 minutes, then add to the sauce.

Q4: Can I use milk instead of cream?
Yes, but the sauce will be thinner — you may need to thicken it with 1 tsp cornstarch mixed with 2 tsp water.

Conclusion

Garlic Butter Salmon in Lemon Cream Sauce is the perfect example of a dish that feels luxurious without requiring hours in the kitchen. The buttery garlic base, bright lemon notes, and creamy texture make it unforgettable. Whether for a cozy weeknight dinner or a special occasion, this dish delivers restaurant-worthy flavor every time.