Creamy Garlic Butter Salmon - Tasty With Annie

There’s something irresistible about a pan of golden-seared salmon swimming in a velvety garlic cream sauce. This recipe is pure indulgence—a restaurant-worthy dish that comes together in just 20 minutes, right in your own kitchen.

Imagine tender salmon fillets with a crisp crust, draped in a rich Parmesan cream sauce that’s kissed with garlic, butter, and a splash of white wine. It’s simple enough for weeknights but elegant enough for date night at home.

When I first started making this dish, it was meant as a little “treat” dinner—something cozy and decadent for nights when I wanted more than just grilled fish and salad. But after seeing how quickly it came together (and how fast my family devoured it), it’s become a regular in my kitchen.

The beauty is in the sauce: buttery, garlicky, and smooth, with plenty to spoon over mashed potatoes, rice, or even a loaf of warm crusty bread.

If you’re ready to fall in love with salmon all over again, this creamy garlic butter version is it.

Why You’ll Love This Recipe

Quick & easy: Ready in about 20 minutes from start to finish.
One-pan magic: Fewer dishes, less cleanup, maximum flavor.
Restaurant-worthy flavor: Garlic, butter, and Parmesan transform simple salmon into something extraordinary.
Flexible: Works with salmon fillets or other fish like trout, halibut, or even chicken cutlets.
Perfect for soaking: The sauce is so good, you’ll want mashed potatoes, rice, or bread to mop it all up.
Crowd-pleaser: Elegant enough for guests, easy enough for family dinners.

Ingredients & Substitutions

Every ingredient in this dish plays a role in making the sauce and salmon shine. Here’s a closer look:

Salmon fillets: Fresh, skin-on fillets work best for pan-searing. The skin helps keep the fish moist and adds extra crispiness. If you only have skinless fillets, that works too—just handle them carefully so they don’t break apart.
- Tip: Pat salmon dry before cooking so it sears properly.
Butter: The foundation of the sauce, butter adds richness and depth. Unsalted butter is best so you can control the salt levels.
Garlic: Fresh garlic cloves give the best flavor. If you only have garlic powder, use ½ teaspoon as a backup.
Salt & black pepper: Simple seasonings that let the other flavors shine. Sea salt or kosher salt is recommended over table salt for a more balanced flavor.
White wine (optional): A dry white wine like Sauvignon Blanc or Pinot Grigio adds acidity that balances the cream. If you prefer not to use wine, simply skip it—no substitution required.
Chicken broth: Adds savory depth to the sauce. Use homemade or high-quality broth for best results. Bouillon dissolved in hot water works too if you don’t want to open a whole carton.
Heavy cream: The key to a luxurious, thick sauce. For a lighter version, use half-and-half (but keep the heat low to prevent curdling). Evaporated milk can also work in a pinch.
Parmesan cheese: Freshly grated Parmesan melts smoothly into the sauce, giving it that nutty, salty finish. Pre-grated cheese may clump, so use fresh if possible.
Fresh parsley: Adds color and freshness at the end. Curly or flat-leaf parsley both work, or substitute with fresh basil for a slightly different twist.

Step-by-Step Instructions

Prep the salmon.
Pat the salmon fillets dry with paper towels, then season generously with salt and pepper. Drying is key—it helps you get that golden crust when searing.
Sear the salmon.
Heat a large skillet (cast iron or stainless steel works best) over medium-high heat. Add a drizzle of oil and 1 tablespoon of butter. Once hot, place the salmon fillets skin-side down. Cook for 4–5 minutes until the skin is crispy and the bottom is golden brown. Flip and cook another 2–3 minutes until just cooked through. Remove salmon and set aside.
Build the sauce base.
Lower the heat to medium. Add the remaining butter to the pan, then stir in the garlic. Cook for 30–60 seconds until fragrant—don’t let it burn.
Deglaze with wine.
Pour in the white wine (if using), scraping up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.
Add broth and cream.
Stir in chicken broth and heavy cream. Simmer gently (don’t boil) until the sauce thickens slightly, about 3–4 minutes.
Melt in the cheese.
Add Parmesan cheese, stirring until melted and smooth. Taste and adjust seasoning with more salt and pepper if needed.
Return the salmon.
Nestle the salmon fillets back into the sauce, spooning some over the top. Simmer gently for 1–2 minutes so the flavors meld.
Garnish and serve.
Sprinkle with fresh parsley and serve immediately with your favorite sides. Don’t forget to spoon plenty of sauce over each piece!

Pro Tips for Success

Pat salmon dry before searing for the best crust.
Don’t overcrowd the pan. Work in batches if necessary to keep the heat high.
Simmer, don’t boil. High heat can cause the cream to separate.
Fresh Parmesan melts best. Pre-grated varieties often contain fillers that prevent smooth melting.
Serve immediately. The sauce is creamiest when hot out of the pan.

What to Serve with Creamy Garlic Butter Salmon

This dish is all about the sauce, so pair it with sides that soak it up:

Mashed potatoes – creamy and classic.
Rice – white, jasmine, or basmati are all perfect.
Pasta – linguine or fettuccine turns this into a salmon pasta dish.
Crusty bread – for mopping up every last drop.
Vegetables – roasted asparagus, sautéed green beans, or broccolini balance the richness.

Wine pairing tip: A crisp white like Chardonnay or Sauvignon Blanc pairs beautifully with the buttery sauce.

Variations to Try

Spinach salmon: Add a handful of fresh spinach to the sauce for extra greens.
Mushroom cream sauce: Sauté sliced mushrooms with the garlic before adding cream.
Lemon twist: Add zest and juice of one lemon for a lighter, citrusy flavor.
Spicy kick: Stir in a pinch of red pepper flakes to balance the richness with heat.

FAQs

Do I need to use skin-on salmon?
No, but skin-on fillets hold together better while searing and add extra crispiness.

Can I use frozen salmon?
Yes—just thaw it completely and pat dry before cooking.

How do I store leftovers?
Store cooled salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce.

Can I make this without wine?
Absolutely. The broth and cream provide plenty of flavor—just skip the wine.

Can I use another fish?
Yes! Trout, halibut, or even cod work well with this creamy sauce.

Final Thoughts

This Creamy Garlic Butter Salmon is the definition of comfort food meets elegance. It takes simple salmon fillets and elevates them into something extraordinary with the help of garlic, cream, butter, and Parmesan. Whether you’re making it for a cozy weeknight meal or a special dinner at home, it’s guaranteed to impress.

Serve it with your favorite sides, pour yourself a glass of wine, and enjoy the kind of dish you’d expect from a fine restaurant—without ever leaving your kitchen.