Jump to Recipe

This Garlic Cream Salmon recipe delivers restaurant-quality flavor in under 30 minutes. The rich, velvety garlic cream sauce clings to perfectly seared salmon for an elegant yet easy meal. It’s a versatile dish that feels indulgent but comes together simply.

Why You’ll Love This Garlic Cream Salmon

Quick & elegant: Ready in 25 minutes with minimal cleanup.
Creamy & flavorful: Velvety garlic sauce coats the salmon beautifully.
Versatile & forgiving: Easy to customize with herbs or spice.
Indulgent yet light: Balanced with lemon and fresh salmon.

Ingredients & Tools

4 salmon fillets (about 150-180 g each), skin on or off
2 tbsp olive oil
1 tbsp unsalted butter
6 garlic cloves, minced
1/2 cup chicken or vegetable broth
1 cup heavy cream (or half-and-half for a lighter option)
1/2 tsp dried thyme (or 1 tsp fresh)
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
Salt and black pepper to taste

Tools: A large skillet (non-stick or stainless steel), tongs or a fish spatula, a microplane or garlic press (optional but helpful), and a small whisk.

Notes: Use good-quality salmon and don’t skimp on the garlic—it mellows beautifully in the sauce.

Nutrition (per serving)

Calories:	485 kcal
Protein:	35 g
Fat:	37 g
Carbs:	4 g
Fiber:	0.5 g

Serves: 4 | Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon dry. This is the secret to a beautiful, crispy sear. Use paper towels to thoroughly dry the fillets on all sides before seasoning. Any moisture on the surface will steam the fish instead of letting it develop that golden crust.
Mince your garlic finely. You want it to melt into the sauce, not leave large, bitter chunks. A microplane or garlic press can help here, but a sharp knife and a little patience work just as well.
Have all your sauce ingredients measured and ready. The process moves quickly once the salmon is cooked. Having your broth, cream, and lemon juice within arm’s reach will prevent the garlic from burning and ensure a smooth, seamless sauce-making process.
Don’t overcook the salmon. It will continue to cook a little from residual heat even after you take it out of the pan. We’re aiming for a tender, flaky interior, not a dry one. A little translucency in the very center when you remove it is perfectly fine.

How to Make Garlic Cream Salmon

Step 1: Start by preparing your salmon. Pat the fillets completely dry with paper towels—this is non-negotiable for a good sear. Season both sides generously with salt and black pepper. Let them sit at room temperature for about 5 minutes while you mince the garlic and chop the parsley. You’ll notice that bringing the salmon to room temp helps it cook more evenly.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering—you can test it by flicking a tiny drop of water into the pan; if it sizzles, you’re good to go—carefully place the salmon fillets in the pan, presentation-side down. If they have skin, place them skin-side up. Don’t crowd the pan; cook in batches if necessary. Sear for 4-6 minutes, without moving them, until a beautiful golden-brown crust forms.

Step 3: Flip the salmon fillets using tongs or a fish spatula. Cook for another 2-4 minutes on the second side, depending on thickness. You’re looking for the salmon to be opaque around the edges but still slightly translucent in the very center. Remember, it will finish cooking in the sauce later. Transfer the salmon to a clean plate and set aside.

Step 4: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic. Sauté for about 60 seconds, stirring constantly, until it becomes very fragrant. You have to watch it closely—garlic can go from golden to burnt in a heartbeat. The aroma should be sweet and nutty, not acrid.

Step 5: Pour in the chicken or vegetable broth. Use your whisk or a wooden spoon to scrape up all the browned bits from the bottom of the pan—that’s pure flavor! Let the broth simmer for about 2 minutes, allowing it to reduce slightly. This step concentrates the flavor of your sauce base.

Step 6: Lower the heat to medium-low and pour in the heavy cream. Add the dried thyme, a pinch of salt, and a crack of black pepper. Stir everything together and let it simmer gently for 3-4 minutes. The sauce should thicken enough to coat the back of a spoon. You’ll notice it becoming glossy and rich.

Step 7: Stir in the fresh lemon juice. This is the magic touch—it cuts through the richness of the cream and brightens the entire dish. Taste the sauce and adjust the seasoning if needed. Maybe it needs another pinch of salt? Trust your palate.

Step 8: Return the salmon fillets to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of each fillet. Let them warm through in the simmering sauce for 1-2 minutes, just until the salmon is cooked to your desired doneness and is flaky when tested with a fork.

Step 9: Turn off the heat. Sprinkle the freshly chopped parsley over the top. Serve immediately, making sure to spoon plenty of that glorious garlic cream sauce over each portion. Honestly, the sauce is the star here, so don’t be shy with it.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freezing not recommended; cream sauce may separate.
Reviving: Reheat gently on low heat to prevent curdling.

Serving Suggestions

Complementary Dishes

Buttery Mashed Potatoes — The ultimate comfort food pairing. The creamy, fluffy potatoes are a perfect vehicle for soaking up every last drop of that garlic cream sauce.
Simple Steamed Asparagus — Its fresh, green flavor and slight crunch provide a lovely textural and visual contrast to the rich, soft salmon and sauce.
Lemon Herb Rice Pilaf — The light, citrusy notes in the rice complement the sauce beautifully without competing for attention, making for a well-rounded plate.

Drinks

A Crisp Chardonnay — A lightly oaked Chardonnay has just the right body and buttery notes to stand up to the creamy sauce without overwhelming the delicate salmon.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between each rich, flavorful bite.

Something Sweet

Lemon Sorbet — Its bright, clean, and tart finish is the perfect palate-cleanser after a rich meal, leaving you feeling refreshed and satisfied.

Top Mistakes to Avoid

Mistake: Adding cold cream straight from the fridge. This can cause the sauce to break or take much longer to thicken. Let your cream sit out for 10-15 minutes to take the chill off before you start cooking.
Mistake: Burning the garlic. Burnt garlic turns bitter and will ruin the entire sauce. Keep the heat at medium after searing the salmon and stir the garlic constantly—it should be fragrant and golden, not brown.
Mistake: Overcooking the salmon before adding the sauce. I’ve messed this up before too… if you cook the salmon until it’s completely done in the pan, it will become dry and tough once it sits in the hot sauce. Take it out when it’s still a little underdone in the center.
Mistake: Skipping the deglazing step. Those browned bits left in the pan after searing the salmon are packed with flavor. Not scraping them up with the broth means you’re leaving a ton of deliciousness behind.

Expert Tips

Tip: Use full-fat heavy cream for the best texture. Lower-fat alternatives like milk or half-and-half can work in a pinch, but they are more prone to curdling and won’t give you that luxuriously thick, velvety sauce that makes this dish so special.
Tip: Let the salmon come to room temperature. This small step ensures the fish cooks evenly from edge to center. If you put cold salmon in a hot pan, the outside can overcook before the inside is done.
Tip: Finish with fresh herbs. Adding the parsley at the very end, after the heat is off, preserves its vibrant color and fresh flavor, giving the dish a beautiful final touch and a burst of freshness.
Tip: Don’t stir the salmon once it’s in the pan. For a perfect sear, you need to leave it alone! Let a crust form before you even think about flipping it. Moving it around will steam it and prevent that beautiful browning.

FAQs

Can I use frozen salmon for this recipe?
Absolutely, but you need to thaw it properly first. The best method is to move it from the freezer to the refrigerator the night before. Never try to cook salmon from frozen for a recipe like this, as it will release too much water and won’t sear properly. Once thawed, be extra diligent about patting it completely dry with paper towels to remove any excess moisture.

My sauce is too thin. How can I thicken it?
If your sauce hasn’t thickened to your liking, let it simmer for a few more minutes to reduce further. If you’re in a real hurry, you can make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Whisk this into the simmering sauce and it should thicken up within a minute. Be careful not to add too much, or it can become gloppy.

How can I tell when the salmon is perfectly cooked?
The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the fillet; you’re aiming for 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Without a thermometer, look for the flesh to be opaque and flake easily with a fork, but still look a little glossy in the very center.

Can I make this sauce ahead of time?
You can prepare the base of the sauce ahead of time, but I’d recommend holding off on adding the cream until you’re ready to serve. Sauté the garlic and make the broth reduction, then store it in the fridge. When ready to eat, reheat the base, add the cream, and proceed with the recipe. Reheating a fully assembled cream sauce can sometimes cause it to separate.

What can I use instead of heavy cream?
For a slightly lighter version, half-and-half will work, though the sauce will be a bit less rich. For a dairy-free alternative, full-fat canned coconut cream is a fantastic substitute—it provides a similar richness and a subtle, sweet flavor that pairs surprisingly well with the garlic and salmon.

Garlic Cream Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 25 minutes

Dark Mode

Keep Screen On

Make this easy Garlic Cream Salmon with a rich, velvety sauce in just 25 minutes. A restaurant-quality meal perfect for any night. Get the recipe now!

Ingredients

For the Ingredients

4 salmon fillets (about 150-180 g each, skin on or off)
2 tbsp olive oil
1 tbsp unsalted butter
6 garlic cloves (minced)
1/2 cup chicken or vegetable broth
1 cup heavy cream (or half-and-half for a lighter option)
1/2 tsp dried thyme (or 1 tsp fresh)
1 tbsp fresh lemon juice
2 tbsp fresh parsley (chopped)
Salt and black pepper (to taste)

Instructions

01
Start by preparing your salmon. Pat the fillets completely dry with paper towels—this is non-negotiable for a good sear. Season both sides generously with salt and black pepper. Let them sit at room temperature for about 5 minutes while you mince the garlic and chop the parsley. You’ll notice that bringing the salmon to room temp helps it cook more evenly.
02
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering—you can test it by flicking a tiny drop of water into the pan; if it sizzles, you’re good to go—carefully place the salmon fillets in the pan, presentation-side down. If they have skin, place them skin-side up. Don’t crowd the pan; cook in batches if necessary. Sear for 4-6 minutes, without moving them, until a beautiful golden-brown crust forms.
03
Flip the salmon fillets using tongs or a fish spatula. Cook for another 2-4 minutes on the second side, depending on thickness. You’re looking for the salmon to be opaque around the edges but still slightly translucent in the very center. Remember, it will finish cooking in the sauce later. Transfer the salmon to a clean plate and set aside.
04
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic. Sauté for about 60 seconds, stirring constantly, until it becomes very fragrant. You have to watch it closely—garlic can go from golden to burnt in a heartbeat. The aroma should be sweet and nutty, not acrid.
05
Pour in the chicken or vegetable broth. Use your whisk or a wooden spoon to scrape up all the browned bits from the bottom of the pan—that’s pure flavor! Let the broth simmer for about 2 minutes, allowing it to reduce slightly. This step concentrates the flavor of your sauce base.
06
Lower the heat to medium-low and pour in the heavy cream. Add the dried thyme, a pinch of salt, and a crack of black pepper. Stir everything together and let it simmer gently for 3-4 minutes. The sauce should thicken enough to coat the back of a spoon. You’ll notice it becoming glossy and rich.
07
Stir in the fresh lemon juice. This is the magic touch—it cuts through the richness of the cream and brightens the entire dish. Taste the sauce and adjust the seasoning if needed. Maybe it needs another pinch of salt? Trust your palate.
08
Return the salmon fillets to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of each fillet. Let them warm through in the simmering sauce for 1-2 minutes, just until the salmon is cooked to your desired doneness and is flaky when tested with a fork.
09
Turn off the heat. Sprinkle the freshly chopped parsley over the top. Serve immediately, making sure to spoon plenty of that glorious garlic cream sauce over each portion. Honestly, the sauce is the star here, so don’t be shy with it.