Description
This Creamy Garlic Butter Salmon features perfectly seared salmon fillets smothered in a luscious garlic butter cream sauce with parmesan and a hint of Dijon mustard. It’s a quick and elegant stovetop recipe that combines rich flavors with simple ingredients, making it an ideal weeknight dinner or special occasion meal. Optional baby spinach adds a touch of freshness, while a splash of lemon juice brightens the dish.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin-on or off)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Sauce
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/2 cup chicken broth or dry white wine
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 cups baby spinach (optional)
Garnish
- Fresh parsley or lemon slices
Instructions
- Season the salmon: Pat the salmon fillets dry with paper towels. Season both sides evenly with salt, black pepper, and paprika to enhance flavor.
- Sear the salmon: Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down if using skin-on. Cook for about 4–5 minutes per side, depending on thickness, until the salmon is golden brown and cooked through. Remove the salmon from the skillet and set aside on a plate.
- Prepare the garlic butter sauce: Reduce heat to medium. Add unsalted butter to the same skillet and melt. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Deglaze the pan: Pour in the chicken broth or dry white wine, scraping the bottom of the skillet to loosen any browned bits. Let it simmer gently for 2–3 minutes to reduce slightly.
- Create the creamy sauce: Stir in the heavy cream, grated Parmesan cheese, and Dijon mustard. Continue simmering the sauce for another 2–3 minutes, stirring occasionally, until it thickens slightly. Add lemon juice and stir in baby spinach if using, cooking just until the spinach wilts.
- Reheat the salmon: Return the salmon fillets to the skillet, spooning the sauce over the top. Simmer for an additional 1–2 minutes to warm the salmon through and meld the flavors.
- Serve and garnish: Garnish with fresh parsley or lemon slices. Serve immediately alongside rice, pasta, or crusty bread to soak up the delicious sauce.
Notes
- Use skin-on salmon fillets for more flavor and easier handling during searing.
- If using wine for deglazing, choose a dry white variety such as Sauvignon Blanc to complement the flavors.
- For a lighter sauce, substitute heavy cream with half-and-half.
- Be careful not to overcook the salmon; it should be tender and moist.
- Baby spinach is optional but adds a nice touch of color and nutrition.
