Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce Recipe

I made this dish last night and couldn’t stop licking the spoon—and I’m not even sorry! This creamy pan seared salmon with lemon garlic cream sauce is exactly what you want when you’re craving something indulgent yet balanced. 

The sauce is rich, velvety, and full of flavor, but it doesn’t feel too heavy thanks to the spinach, sun-dried tomatoes, and a squeeze of lemon. If you’ve ever loved a creamy chicken and rice soup recipe, this dish will be your new seafood version of comfort food.

Let me walk you through how I made it, some personal tips to make it even better, and how to serve it like a restaurant-style dinner. You’ll definitely want to save this one.

Additional Tips for Making This Recipe Better

Here are a few tricks I used (and learned the hard way) while making this salmon recipe. These tips made a huge difference in flavor and texture.

• Pat the salmon completely dry
  Before searing, I always use paper towels to absorb all the moisture. This helps the salmon brown perfectly.
• Don’t move the salmon around too much
  When I first started cooking salmon, I kept flipping it. Now I know: leave it for 4–5 minutes per side. It builds that golden crust beautifully.
• Use fresh Parmesan only
  I grated mine straight from a block. It melted smoothly into the sauce and added way more flavor than store-bought shredded cheese.
• Go easy on the lemon at first
  I added just half a lemon’s juice, tasted the sauce, and only added more if it needed a kick. You don’t want to overpower the creamy base.
• Use sun-dried tomatoes in oil
  These are more tender and flavorful. Just drain a bit of the oil, and they blend into the sauce better.

Simple Swaps and Creative Variations

You can absolutely tailor this recipe to your dietary preferences or pantry situation. I’ve experimented with a few changes that work just as well.

• Dairy-Free Version:
  I’ve tried using coconut cream instead of heavy cream—it adds a hint of sweetness but still gives you that creamy texture.
• Add a Spicy Kick:
  A pinch of red pepper flakes or cayenne adds nice heat if you’re like me and enjoy a little spice.
• Make it Keto-Friendly:
  This recipe is naturally low-carb, but skip the tomatoes if you’re counting every gram.
• Boost the Greens:
  Sometimes I toss in kale or arugula with the spinach for more nutrients and a slightly different texture.

You can also explore more creative dinner recipes using this sauce with shrimp, chicken, or even mushrooms.

Essential Kitchen Tools You’ll Need

Having the right tools makes cooking smoother and more fun. Here’s what I used:

• Non-stick skillet – For perfect salmon searing without sticking.
• Spatula or tongs – To flip the fillets gently without breaking them.
• Microplane or cheese grater – For freshly grated Parmesan.
• Knife and cutting board – To prep garlic, spinach, and tomatoes.
• Measuring cups/spoons – Ensures your sauce ratio stays just right.

How to Serve Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce?

Presentation can turn a great meal into a stunning one. Here’s how I like to plate this dish to impress even myself.

Place the salmon fillet slightly off-center on a large plate. Spoon the creamy sauce over it, making sure some of the sun-dried tomatoes and spinach are visible. Garnish with a lemon slice on top and a sprinkle of freshly chopped parsley.

For sides, I love pairing it with buttered rice, mashed potatoes, or roasted asparagus. It even works well alongside garlic bread if you’re in the mood to soak up every bit of that sauce. This combo also complements cozy meals like a chicken pot pie soup recipe, offering both richness and warmth.

How to Store This Delicious Dish

Here’s how I handled the leftovers—yes, I had some, and they were just as good the next day!

• Refrigeration: Store the salmon and sauce in an airtight container. It stays fresh for up to 3 days in the fridge.
• Freezing: I personally avoid freezing this dish, as the cream sauce may separate. But if you must, freeze without the cream and reheat gently.
• Reheating: Warm it up over low heat on the stove. Add a splash of cream or water to loosen the sauce as it heats.

Why You’ll Love This Recipe?

This salmon dish checks all the boxes—flavor, ease, and elegance. Here’s why I keep coming back to it.

• Quick but impressive
  It takes under 30 minutes from start to finish but feels gourmet.
• Flexible and forgiving
  You can swap ingredients or adjust seasoning based on what you have—perfect for weeknights.
• Great for guests or solo dinners
  Whether it’s a family meal or dinner for one, it’s satisfying and show-stopping.
• Packed with healthy ingredients
  With spinach, tomatoes, and lean salmon, you get taste and nutrition in every bite.
• Pairs beautifully with many sides
  It fits in well with almost any dinner setup—making it one of my favorite go-to meals.

A Few More Things to Know Before You Cook

• Use room-temperature salmon
  It cooks more evenly and sears better than cold-from-the-fridge fish.
• Let the sauce simmer gently
  Don’t rush it—let it reduce until it’s slightly thickened and coats the back of a spoon.
• Adjust seasoning at the end
  Once all flavors are in, I always do a final taste and sometimes add a bit more Parmesan or lemon juice.

• Invest in quality salmon
  If it’s within budget, wild-caught salmon brings a deeper flavor and firmer texture.
  

Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce

If you’re craving something indulgent yet light, this creamy pan-seared salmon recipe hits the spot. Tender salmon fillets are crisped to golden perfection, then simmered in a luxurious garlic cream sauce filled with fresh spinach, tangy sun-dried tomatoes, and a splash of lemon.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Dinner

Calories: 520

Ingredients Method

Ingredients

  

• 2 salmon fillets skinless: Fresh fillets offer better texture; avoid frozen as they release extra water.
• Salt and freshly ground black pepper: Enhances the natural flavors—season both sides evenly.
• 1 tablespoon olive oil: Helps develop a golden crust during searing.
• 2 tablespoons butter: Adds richness to the sauce and helps soften the garlic.
• 2 garlic cloves finely minced: Use fresh garlic for the most aromatic results.
• 1/3 cup sun-dried tomatoes chopped: Packed with intense flavor and a sweet-tart bite.
• 1 cup fresh spinach: Use fresh not frozen, to avoid excess moisture and preserve color.
• 3/4 cup heavy cream: Creates the base of the sauce; for best texture do not substitute with milk.
• 1/4 cup grated Parmesan cheese: Freshly grated gives a creamier melt and stronger flavor than pre-packaged.
• Juice of half a lemon: Brightens and balances the richness of the sauce.
• Lemon slices and chopped fresh parsley optional, for garnish: Adds a fresh and vibrant finish.

Method

 

1. Begin by patting your salmon fillets dry with a paper towel. This helps them sear instead of steam. Season both sides generously with salt and pepper to bring out the natural flavor of the fish. Let the fillets rest for a few minutes while you heat the pan.
2. Heat the olive oil in a non-stick skillet over medium heat. When the oil shimmers, place the salmon fillets in the pan. Cook each side for 4–5 minutes without moving them too much. This allows a nice crust to form. Once done, gently remove them and set aside on a plate.
3. Using the same skillet, melt the butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Stir and cook for about 1–2 minutes until fragrant and lightly softened. This step deepens the flavor and sets up the sauce beautifully.
4. Stir in the fresh spinach and sauté just until it wilts. Then pour in the heavy cream, stirring constantly. Add the freshly grated Parmesan cheese and let everything simmer for 2–3 minutes. Stir in the lemon juice and continue simmering until the sauce thickens slightly.
5. Carefully return the seared salmon to the skillet, nestling it into the sauce. Spoon some sauce over the top of each fillet. Let the salmon simmer in the sauce for another 1–2 minutes so it absorbs the flavors. If desired, garnish with lemon slices and parsley.
6. Transfer the salmon to plates and spoon the creamy sauce generously over each piece. Pair with roasted vegetables, mashed potatoes, or rice for a complete meal. This dish also pairs well with a crisp white wine or sparkling water with lemon.