Creamy Garlic Salmon

$- 4 salmon fillets - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream - ½ cup chicken broth - 1 teaspoon Dijon mustard - 1 teaspoon lemon zest - 1 tablespoon lemon juice - 2 tablespoons fresh parsley, chopped - Salt and pepper to taste - Lemon wedges for serving - Additional garnish ideas When I make creamy garlic salmon, I focus on fresh and simple ingredients. Salmon fillets are the star of the dish. They provide rich flavor and good fat. I like to use about four fillets for a family meal. Olive oil is essential for cooking. It helps give the salmon a nice crisp skin. I prefer using two tablespoons to ensure the salmon cooks evenly. Garlic adds a punch of flavor. I use four cloves, minced, because garlic and salmon pair perfectly. The sauce is where the magic happens. I use one cup of heavy cream for a rich taste. Half a cup of chicken broth helps balance the creaminess. To brighten the dish, I add flavor enhancements. Dijon mustard gives a slight tang. One teaspoon of lemon zest and a tablespoon of lemon juice adds freshness. I finish with fresh parsley, chopped, for color and taste. Don’t forget salt and pepper to taste! For serving, I always have lemon wedges on the side. They add a nice touch. You can also think about using fresh herbs as additional garnishes. This dish is not only tasty but also looks beautiful on the plate! {{ingredient_image_1}} Start by seasoning the salmon fillets. Sprinkle salt and pepper on both sides. This simple step adds a lot of flavor. You can also let the fillets sit for a few minutes to soak in the spices. For cooking, I recommend using a heavy skillet. A cast iron or non-stick skillet works best. This helps cook the salmon evenly and gives it a nice sear. Next, heat 2 tablespoons of olive oil in your skillet over medium-high heat. Once the oil shimmers, place the salmon fillets skin-side down. This is where the magic happens! Cook the salmon for 4-5 minutes. Watch for the skin to turn golden brown and crisp. After that, gently flip the fillets and cook for another 3-4 minutes. You want the inside to be slightly pink for the best taste. To check if your salmon is done, use a fork. It should flake easily. If you want crispy skin, avoid moving the fillets too much while they cook. Now, let's make the sauce! After removing the salmon, lower the heat to medium. Add the minced garlic to the skillet. Sauté the garlic for about 30 seconds until it smells great. Next, pour in ½ cup of chicken broth. This will add depth to your sauce. Use a wooden spoon to scrape up any bits stuck to the bottom. Let it simmer for 1-2 minutes. Now it’s time to add the cream. Stir in 1 cup of heavy cream, 1 teaspoon of Dijon mustard, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice. Mix well and let this simmer for 3-5 minutes. This will help the sauce thicken up nicely. Once the sauce reaches your desired thickness, gently place the cooked salmon back in the skillet. Spoon some sauce over the salmon and let it warm for about a minute. This step makes sure everything is hot and flavorful. To ensure perfectly cooked salmon, start with high-quality fillets. The fish should be bright in color and smell fresh. Cook the salmon skin-side down first. This helps keep the fish moist. Flip it gently after 4-5 minutes. Adjust cooking time based on fillet thickness. Thicker pieces may need an extra minute or two. When choosing salmon, look for wild-caught if possible. It's often fresher and tastier than farmed. If you can’t find heavy cream, try using half-and-half or coconut cream as a substitute. Both add creaminess without losing flavor. For a restaurant-style look, plate the salmon on a clean, white dish. Pour some creamy sauce over the top, then place the salmon slightly off-center. Add a sprinkle of fresh parsley on top for color. Serve with lemon wedges on the side for brightness. This makes your dish pop and looks appealing. Pro Tips Perfectly Cooked Salmon: Use a digital meat thermometer to ensure your salmon reaches an internal temperature of 145°F (63°C) for optimal tenderness. Adjusting the Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with Greek yogurt or sour cream for a tangy twist. Flavor Variations: Experiment with herbs like dill or thyme in the sauce for a different flavor profile that complements the salmon well. Serving Suggestions: Pair the salmon with steamed vegetables or a fresh salad to create a balanced meal that enhances the creamy sauce. {{image_2}} You can change the taste of creamy garlic salmon easily. Adding herbs like thyme or dill gives it a fresh twist. These herbs add a lovely aroma and flavor. You can mix them in the sauce or sprinkle them on top. A splash of white wine can also lift the dish. As you cook the garlic, pour in a bit of wine. Let it simmer to reduce. This adds depth and richness. The wine pairs well with the creamy sauce and salmon. If you want to make this dish gluten-free, just check your chicken broth. Some brands add gluten, so pick one that is safe. The rest of the recipe is already gluten-free. You can enjoy it worry-free! For dairy-free options, swap heavy cream for coconut cream or cashew cream. Both options give creaminess without dairy. They also add a subtle flavor that works well with the garlic. You’ll still get a rich and tasty meal. This salmon dish pairs well with many sides. Rice or steamed vegetables add a nice touch. They soak up the creamy sauce and balance the richness. You can also serve creamy garlic salmon over pasta or salad. For pasta, cook it al dente and toss it with the sauce. For salad, use fresh greens and drizzle the creamy sauce on top. Each option creates a new way to enjoy this delicious meal. To keep leftover creamy garlic salmon fresh, store it in an airtight container. This helps prevent moisture loss and keeps the flavors intact. You can refrigerate it for up to three days. If you notice any off smells or changes in texture, it’s best to discard it. Freezing creamy garlic salmon is a great way to save leftovers. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. This method helps avoid freezer burn. The salmon can last up to three months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the fridge. To reheat without drying out the salmon, use low heat on the stove or in the oven. If using the stove, add a splash of chicken broth to the skillet. Cover it to trap steam and keep the salmon moist. If using the oven, set it to 275°F and cover the dish with foil. This keeps the salmon tender and flavorful. Cooking time for salmon depends on thickness. For fillets about 1 inch thick, cook for 4-5 minutes on one side. Then flip and cook for an additional 3-4 minutes. For thicker fillets, add a minute or two. Always check that the salmon is opaque and flakes easily with a fork. Yes, you can use frozen salmon! Just make sure to thaw it first. Place the salmon in the fridge overnight or use the cold water method. To do this, seal it in a bag and submerge it in cold water for about an hour. After thawing, cook it as you would fresh salmon. Pair this dish with simple sides. Here are some great options: - Steamed asparagus - Garlic mashed potatoes - Roasted broccoli - Quinoa salad - A fresh green salad These sides balance the rich flavors of the salmon and sauce. Look for these signs: - The salmon should be opaque in color. - It should flake easily with a fork. - The internal temperature should reach 145°F (63°C). If you see these signs, your salmon is ready to enjoy! In this post, you learned how to make creamy garlic salmon. We covered the main ingredients, cooking steps, and tips to perfect the dish. You can add flavors, adjust for dietary needs, and present it like a pro. Remember, cooking should be fun and tasty. Enjoy your delicious salmon, and don’t hesitate to experiment with variations. With practice, you’ll create meals everyone loves.$

A delicious and creamy salmon dish infused with garlic and lemon.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Seafood

Servings 4

Calories 400 kcal

Ingredients

4 fillets salmon
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
0.5 cup chicken broth
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
to taste salt and pepper
for serving lemon wedges

Instructions

Prepare the Salmon: Season the salmon fillets with salt and pepper on both sides.
Sear the Salmon: In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until the salmon is cooked through. Remove the salmon from the skillet and set aside.
Make the Creamy Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds.
Add Liquid Ingredients: Pour in the chicken broth, stirring to scrape up any bits from the bottom of the skillet. Let it simmer for 1-2 minutes. Then, stir in the heavy cream, Dijon mustard, lemon zest, and lemon juice. Allow the mixture to simmer for about 3-5 minutes until it slightly thickens.
Combine: Gently place the cooked salmon back into the skillet with the creamy sauce. Spoon some of the sauce over the salmon and let it simmer for another minute to heat through.
Finish and Serve: Remove from heat and sprinkle with fresh parsley. Serve the salmon with lemon wedges on the side and drizzle with extra creamy sauce.

Notes

Serve with lemon wedges for added flavor.

Keyword creamy, garlic, lemon, salmon