Creamy Lemon Garlic Butter Salmon

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If you are craving a restaurant-quality seafood dinner that perfectly balances rich indulgence with bright, vibrant flavors, Creamy Lemon Garlic Butter Salmon is an absolute winner! Featuring tender, pan-seared salmon fillets bathed in a velvety garlic butter cream sauce infused with freshly squeezed lemon, this recipe delivers maximum flavor with minimal effort. It is rich, fresh, perfectly flaky, and ready in under 20 minutes!

Ingredients

For the Salmon:

  • Salmon Fillets: 4 skin-on or skinless salmon fillets (about 6 oz / 170g each).
  • Seasoning: ½ tsp salt, ¼ tsp freshly cracked black pepper, and ½ tsp garlic powder.
  • Olive Oil: 1 tbsp extra virgin olive oil (for searing).

For the Creamy Lemon Garlic Butter Sauce:

  • Unsalted Butter: 2 tbsp.
  • Garlic: 5 cloves minced.
  • Chicken or Vegetable Broth: ⅓ cup low-sodium broth (or dry white wine like Pinot Grigio).
  • Heavy Cream: 1 cup heavy whipping cream (or double cream).
  • Parmesan Cheese: ½ cup freshly grated Parmesan cheese.
  • Lemon Juice & Zest: 2 tbsp freshly squeezed lemon juice + 1 tsp lemon zest.
  • Fresh Herbs: 2 tbsp finely chopped fresh parsley or dill.
  • Garnish: Fresh lemon slices for serving.

Step-by-Step Instructions

  1. Prep and Season the Salmon:
    • Pat the salmon fillets completely dry on all sides using paper towels.
    • Season both sides evenly with salt, black pepper, and garlic powder.
  2. Pan-Sear to Golden Perfection:
    • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
    • Add the salmon fillets and sear for 3 to 4 minutes per side until a golden-brown crust forms and the fish is cooked through.
    • Transfer the seared salmon fillets to a warm plate and set aside.
  3. Make the Creamy Lemon Garlic Sauce:
    • Lower the skillet heat to medium and melt the butter.
    • Add the minced garlic and sauté for 1 minute until fragrant (be careful not to burn it!).
    • Pour in the broth (or white wine), using a wooden spoon to scrape up any delicious browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
    • Reduce heat to low, pour in the heavy cream, and bring to a gentle simmer.
    • Stir in the freshly grated Parmesan cheese until smooth and melted, then whisk in the fresh lemon juice and lemon zest.
  4. Combine and Serve:
    • Nestled the seared salmon fillets back into the skillet.
    • Spoon the silky lemon garlic butter sauce continuously over top until heated through.
    • Remove from heat, garnish with fresh chopped parsley or dill and lemon slices, and serve immediately!

Chef’s Tips for Success

  • Use Fresh Lemon Juice: Bottled lemon juice lacks the bright, clean acidity needed to lift the heavy cream sauce. Freshly squeezed lemon makes all the difference!
  • Grate Cheese Fresh: Pre-packaged shredded Parmesan contains anti-caking additives that can make your cream sauce grainy. Grate your own for a silky texture.
  • Serving Suggestions: Pair with garlic parmesan pasta, steamed green beans, roasted asparagus, or warm crusty bread to soak up the sauce.

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