Go Back
Creamy Garlic Butter Salmon Recipe
Ben Carraoli

Creamy Garlic Butter Salmon Recipe

I absolutely love salmon, and whenever I make this creamy garlic butter salmon, it feels like a restaurant-quality dish at home. The moment the buttery garlic aroma fills my kitchen, I know dinner is going to be amazing. I’ve tried many salmon recipes, but this one is my go-to for a quick weeknight dinner or a fancy weekend meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • Salmon fillets 4 pieces, 6 oz each – Fresh, skin-on salmon works best for a crispy finish.
  • Salt 1 tsp – Enhances the natural flavor of the salmon.
  • Black pepper 1/2 tsp – Adds mild heat and balances the richness.
  • Garlic cloves 4 cloves, minced – Fresh garlic provides a strong, aromatic flavor.
  • Unsalted butter 4 tbsp – Butter creates the creamy, luxurious sauce.
  • Heavy cream 1 cup – Full-fat cream gives a smooth, silky texture.
  • Parmesan cheese 1/2 cup, grated – Freshly grated cheese melts better and adds depth.
  • Lemon juice 2 tbsp – Brightens the flavors and balances the richness.
  • Fresh parsley 2 tbsp, chopped – Adds freshness and a pop of color.
  • Olive oil 1 tbsp – Helps sear the salmon evenly without sticking.
  • Optional: Red pepper flakes 1/4 tsp – For a hint of spice.

Method
 

  1. I like to pat my salmon dry and season it generously with salt and pepper. This step ensures the fillets sear properly, giving a crispy outside while keeping the inside tender and juicy.
  2. Heat olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes until the salmon is just cooked through.
  3. In the same pan, melt butter and sauté minced garlic for about 1 minute. Add heavy cream, Parmesan cheese, and lemon juice, stirring until smooth. Let the sauce simmer for 2-3 minutes until it thickens slightly.
  4. Return the salmon to the pan and spoon the creamy sauce over the fillets. Simmer for another 1-2 minutes to allow the flavors to meld perfectly. Sprinkle with fresh parsley before serving.

Notes

  • I always use fresh garlic instead of pre-minced – it makes a huge flavor difference.
  • Patting the salmon dry is key; it helps achieve a crisp skin that I love.
  • I like to add the lemon juice at the end to preserve its bright, fresh taste.
  • Simmer the sauce gently to avoid separating the cream and butter.
  • Don’t overcook the salmon; it should flake easily but remain moist in the center.