Luscious Lemon Garlic Panseared Salmon with Creamy Dream Sauce
- Recipe Introduction
- Why This Garlic Cream Sauce Recipe Rocks
- Pan Seared Salmon Perfection
- The Secret Ingredient: Lemon Garlic Sauce
- Ingredients & Equipment for Your Luscious Creamy Pan-Seared Salmon with Lemon Garlic Sauce
- Cooking Like a Pro: Luscious Creamy Pan-Seared Salmon with Lemon Garlic Sauce
- Recipe Notes For Your Luscious Creamy Pan-Seared Salmon with Lemon Garlic Sauce
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Ever crave that fancy restaurant salmon without the fancy price tag? This Luscious Creamy Pan-Seared Salmon with Lemon Garlic Sauce delivers! Honestly, it's unbelievably easy and bursting with flavor.
Brief Overview
This Creamy Salmon Recipe draws inspo from classic French cuisine. It's surprisingly quick ( 25 mins tops) and easy, perfect for two hungry people! Plus, its origins have nothing with any culture, just a pure experimentation.
Main Benefits
This isn't just delicious, it's relatively healthy, too! The salmon is packed with Omega-3s. Serve it on a weeknight or impress your date.
This Restaurant Style Salmon Recipe is special because it's both impressive and totally achievable.
Why This Garlic Cream Sauce Recipe Rocks
Okay, so you might be thinking, "Cream sauce? Isn't that a bit much?" Trust me. This isn't some heavy, gloopy mess.
It's a light, bright, Garlic Cream Sauce that perfectly complements the richness of the salmon.
Pan Seared Salmon Perfection
Getting that perfect sear on your Pan Seared Salmon can seem intimidating, but it’s easier than you think. The trick? Pat the salmon fillets completely dry.
Seriously, get them bone dry! This helps create that beautiful golden crust we all love.
The Secret Ingredient: Lemon Garlic Sauce
This Lemon Garlic Sauce makes the dish. The acidity of the lemon cuts through the richness of the cream, while the garlic adds a savoury depth.
It's like a party in your mouth!. The recipe even provides a wine free version , just swap the dry white wine with chicken or vegetable broth.
This is the best Quick Salmon Dinner you'll ever make, and is adaptable so you can use it to make pan-fried Salmon with Cream Sauce.
Ingredients & Equipment for Your Luscious Creamy Pan-Seared Salmon with Lemon Garlic Sauce
Alright, let's gather what we need. Get ready for some Luscious Creamy Pan-Seared Salmon with a totally amazing Garlic Cream Sauce Recipe .
Main Ingredients
- Salmon Fillets: 2 fillets, each about 6 ounces (170g) . Skin on or off is up to you, but skin-on gets extra crispy. Look for vibrant color. Fresh salmon shouldn't smell too fishy.
- Olive Oil: 1 tablespoon (15ml) . Extra virgin is nice, but regular olive oil works fine.
- Unsalted Butter: 1 tablespoon (14g) . Good quality butter makes all the difference, honestly.
- Garlic: 2 cloves , minced. Fresh is best! I once used garlic powder in a pinch. Disaster.
- Dry White Wine: 1/4 cup (60ml) . Something like Sauvignon Blanc. It adds that je ne sais quoi . If you're avoiding booze, chicken or veg stock works too.
- Heavy Cream: 1/2 cup (120ml) . Don't skimp! This makes it Creamy Salmon Recipe .
- Lemon Juice: 2 tablespoons (30ml) , freshly squeezed. About one lemon's worth. Bottled lemon juice is just not the same.
- Fresh Parsley: 1 tablespoon (15ml) , chopped. Plus extra for garnish.
- Salt: 1/4 teaspoon (1.5g) , or to taste.
- Black Pepper: 1/8 teaspoon (0.75g) , or to taste.
- Lemon wedges : For serving
Seasoning Notes
We're making a Lemon Garlic Sauce that sings . The magic is the lemon and garlic combo. I sometimes add a pinch of red pepper flakes for a little kick.
Don't be afraid to experiment. For the perfect Garlic Cream Sauce , balance the garlic's pungency with the lemon's brightness and the cream's richness.
If you want a Salmon with Lemon Butter Sauce , just increase the amount of butter. Dill is also a fantastic herb to use in place of parsley.
Equipment Needed
- Large Non-Stick Skillet: This is essential for Pan Seared Salmon . Cast iron works too but needs more attention to temp control.
- Small Bowl: For mixing.
- Measuring Cups and Spoons: Obvs.
- Tongs or Spatula: For flipping that delicate Seared Salmon .
- Lemon Zester: Optional . But it adds extra zing!
Cooking Like a Pro: Luscious Creamy Pan-Seared Salmon with Lemon Garlic Sauce
Okay, so you fancy making something a bit special, eh? Let's talk about salmon, but not just any salmon. We're talking about Luscious Creamy Pan-Seared Salmon with a Lemon Garlic Sauce Recipe that'll have your taste buds singing "God Save the Queen!" Seriously, this Creamy Salmon Recipe is proper easy, but tastes like you've spent hours slaving away in the kitchen.
I am going to teach you how to achieve Restaurant Style Salmon Recipe at home! So grab your apron, and let's get cracking.
Prep Steps: Getting Your Ducks in a Row
First things first, the mise en place . Sounds posh, right? It's just fancy for getting everything prepped before you start cooking.
Chop your garlic (I'm talking properly minced, not just bashed!), squeeze that lemon (fresh is best, always!), and measure out your cream.
I have to tell you that once, I forgot to prep my ingredients, and ended up with burnt garlic while I was still looking for the lemon squeezer.
Trust me, it's worth the extra few minutes! Safety first : remember to wash your hands before you start.
Pan-Searing Like a Boss: step-by-step
- Pat your salmon dry with kitchen roll. Honestly, this is crucial . Season well with salt and pepper.
- Heat 1 tablespoon of olive oil in a non-stick pan over medium high heat . You want it shimmering, not smoking.
- Sear the salmon, skin side down (if it has skin), for 4- 5 minutes . Resist the urge to peek too soon!
- Flip the salmon and cook for another 3- 4 minutes , or until it's cooked through. It should flake easily. The internal temperature should hit 145° F ( 63° C) .
- Remove the salmon from the pan and set aside. Don't wash the pan yet! We need those lovely salmon bits.
- Melt 1 tablespoon of butter in the same pan. Add 2 cloves minced garlic and cook for 30 seconds . We are working towards our Garlic Cream Sauce .
- Pour in 1/4 cup dry white wine and let it simmer for 1- 2 minutes. Scrape up any bits stuck to the pan.
- Stir in 1/2 cup heavy cream and 2 tablespoons lemon juice. Simmer for 2- 3 minutes, until the sauce thickens. Season with salt and pepper. Get ready to enjoy pan-fried Salmon with Cream Sauce .
Pro Tips: From Good to Great
Want to take your Seared Salmon game to the next level? Add a teaspoon of lemon zest to the sauce for extra zing.
And, another thing, don't overcook the salmon. It's better to undercook it slightly than to end up with dry, rubbery fish.
For Quick Salmon Dinner options, this Garlic Cream Sauce Recipe is also fantastic with pasta or even roasted vegetables. You'll get an out-of-this world, Salmon with Lemon Butter Sauce .
Enjoy.
Recipe Notes For Your Luscious Creamy Pan-Seared Salmon with Lemon Garlic Sauce
Ok, so you're about to make this amazing salmon. Here are a few extra bits and bobs to make it extra special.
These are some tips and tricks, I have learned during my journey to find the perfect Creamy Salmon Recipe.
Make It Look Pretty: Plating and Presentation
Honestly, presentation matters! Once you have finished the pan-fried Salmon with Cream Sauce , try placing the salmon on a bed of something green.
Think wilted spinach or steamed green beans. Then, artfully spoon that Garlic Cream Sauce over the top, letting it drizzle down the sides.
A sprinkle of extra parsley and a lemon wedge? Chef's kiss! I tried it with edible flowers once, which made the dish so much more elegant.
But trust me, even a simple setup looks fancy if you do it with a little love.
As for drinks, I recommend a crisp white wine like Sauvignon Blanc or Pinot Grigio. And if wine isn't your jam, a sparkling water with lemon will totally do the trick.
Keep It Fresh: Storage Tips
If you somehow have leftovers of this Restaurant Style Salmon Recipe (which I doubt you will!), you can store them in the fridge for up to 2 days.
Make sure it's in an airtight container.
Freezing isn't ideal with the sauce, but if you must , freeze the salmon separately from the sauce. I accidentally left a container with salmon and sauce in my freezer for a week.
When I thawed it, the sauce was grainy, and the salmon was a bit mushy. Not the best experience. To reheat, gently warm the salmon in a pan with a little butter or oil.
You can also microwave it, but I prefer the pan method for better results. For the sauce, reheat it gently on the stovetop or in the microwave, adding a splash of cream if it looks too thick.
Variations to suit your taste: Adaptations and Swaps
Want to mix things up? For a dairy-free version, use full fat coconut cream instead of heavy cream. It’ll add a subtle sweetness.
I actually tried it once because my sister is lactose intolerant. I was impressed with the result. The Garlic Cream Sauce Recipe tasted great with coconut cream.
Alternatively, for a lighter dish, skip the cream altogether and just use more lemon juice and white wine. Also, want to try something different during winter? Swap the parsley for chopped dill, and you will get a cozy feeling.
These tweaks will make this Quick Salmon Dinner a little bit different.
Good For You: Nutrition Basics
This dish is packed with protein from the salmon and healthy fats from the olive oil and cream. Salmon is also a fantastic source of Omega-3 fatty acids, which are amazing for your heart and brain.
Win-win! The Lemon Garlic Sauce adds a boost of Vitamin C and antioxidants. Each serving is about 450 calories, with 40g of protein, 30g of fat, and 5g of carbs.
But remember, these are just estimates. I love that it is easy to get some Seared Salmon with nutritional benefit.
Honestly, this Pan Seared Salmon is a dish that’s good for your body and soul. You've got this! Get in the kitchen and enjoy making this Luscious Creamy Pan-Seared Salmon with delight.
Frequently Asked Questions
Help! My salmon stuck to the pan. What did I do wrong?
Ah, the dreaded sticking salmon! The most common culprit is a pan that isn't hot enough or not enough oil. Make sure your skillet is properly preheated over medium high heat and the oil is shimmering before adding the salmon. Also, patting the salmon really dry with paper towels before searing is absolutely crucial.
Moisture is the enemy of a good sear!
Can I make this "Luscious Creamy Pan-Seared Salmon with" Lemon Garlic Sauce ahead of time?
While the salmon is best served immediately for optimal texture, you can prep some elements ahead. The lemon garlic sauce can be made a few hours in advance and gently reheated over low heat, but be careful not to let it boil, or it might split!
I'd recommend holding off on adding the parsley until just before serving to keep it fresh. The prepped salmon fillets can also be stored in the fridge until they're ready to pan-sear.
What's the best way to tell if my salmon is cooked properly? I don't want it to be dry like the Sahara.
Nobody wants dry salmon that's a culinary crime! The best way to check for doneness is with a meat thermometer. Insert it into the thickest part of the fillet; it should read 145°F (63°C). If you don't have a thermometer, gently flake the salmon with a fork.
If it flakes easily and is opaque throughout (not translucent), it's ready! Remember, it'll continue to cook a bit after you take it off the heat, so err on the side of slightly undercooked rather than overcooked.
I'm not a big wine drinker. Can I substitute something else for the white wine in the sauce?
Absolutely! If you're avoiding alcohol or just don't have any white wine on hand, chicken broth or vegetable broth work perfectly well as a substitute. They'll still add moisture and help deglaze the pan, picking up all those flavorful browned bits.
You could even add a splash of lemon juice to the broth for a little extra zing, emulating the wine's acidity.
I'm trying to eat healthier. Are there any ways to lighten up this Luscious Creamy Pan-Seared Salmon with Lemon Garlic Sauce recipe?
You bet! To lighten things up, you could swap the heavy cream for half and-half or even Greek yogurt (add it off the heat to prevent curdling!). Using a smaller knob of butter or spraying the pan with cooking spray can also help cut down on fat.
Serve the salmon with a big portion of steamed greens and quinoa instead of creamy mashed potatoes and you'll have a delicious and nutritious meal.
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Be sure to thaw it completely before cooking. Place it in the refrigerator overnight, or use the cold water thawing method for a quicker thaw. Pat it very dry with paper towels before searing and remove any bones that remain!
Luscious Lemon Garlic Panseared Salmon With Crea
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 30g |
| Fiber | 5g |
