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Creamy lemon garlic salmon with herbs in a skillet

Creamy Lemon Garlic Salmon

An elegant yet simple weeknight dish featuring tender, pan-seared salmon fillets in a luxurious, velvety sauce of lemon, garlic, and cream. Ready in about 30 minutes, it delivers restaurant-quality flavor with minimal effort and uses just one skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4-5 cloves garlic, minced
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 large lemon for zest and juice
  • 2 tablespoons fresh parsley or dill, chopped

Equipment

  • Large skillet (stainless steel or cast iron)
  • Paper towels
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Citrus zester or grater
  • Juicer or fork for lemon
  • Plate for holding seared salmon

Method
 

  1. Pat the salmon fillets completely dry with paper towels. Generously season both sides with kosher salt and black pepper. Zest the lemon and then juice it, keeping them separate. Mince the garlic and chop the herbs.
  2. Heat a large skillet over medium-high heat. Add the olive oil and butter. Once the butter has melted and the foam subsides, carefully add the salmon fillets, presentation-side down. Cook undisturbed for 4-5 minutes until a golden-brown crust forms. Flip and cook for 1 more minute, then transfer to a plate.
  3. Reduce the heat to medium. In the same skillet, add the minced garlic. Sauté for 30-60 seconds until fragrant, being careful not to burn it.
  4. Pour in the broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
  5. Reduce heat to low. Pour in the heavy cream and add most of the lemon zest (reserve some for garnish). Stir to combine and let the sauce warm through gently for 2 minutes until it begins to thicken.
  6. Stir in the fresh lemon juice. Taste the sauce and adjust seasoning with salt and pepper if needed.
  7. Return the salmon fillets to the skillet, nestling them into the sauce. Spoon sauce over the top. Let them warm through for 2-3 minutes until just cooked to your preferred doneness.
  8. Garnish with the fresh herbs and reserved lemon zest. Serve immediately.

Notes

For a perfect sear, ensure salmon is very dry. Do not overcook the garlic or add lemon juice while the cream is boiling to prevent curdling. Dairy-free option: use full-fat coconut milk. For a lighter sauce, use half-and-half but avoid boiling. Additions like a teaspoon of Dijon mustard, a pinch of red pepper flakes, or using brown butter are excellent variations. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.