Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce

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Few dishes strike the perfect balance between rich indulgence and light, fresh flavor like this Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce. Golden, crisp-edged salmon fillets are gently pan-seared until perfectly flaky, then coated in a luscious, velvety cream sauce infused with zesty lemon, aromatic garlic, and a sprinkle of herbs. Each bite delivers that irresistible mix of buttery tenderness and bright citrusy tang.

Whether you’re planning a romantic dinner, hosting friends, or simply craving a satisfying weeknight meal, this salmon dish fits any occasion. The preparation is straightforward yet impressive, bringing restaurant-quality flavor right to your home kitchen. Served with roasted veggies, mashed potatoes, or steamed rice, it’s a plate that turns an ordinary evening into something memorable.

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Ingredients for this Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce

• 4 salmon fillets (about 6 oz each, skinless or skin-on)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 3 tablespoons butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• 1 teaspoon Dijon mustard (optional, for extra tang)
• 1/2 cup chicken or vegetable broth
• Juice of 1 lemon
• Zest of 1 lemon
• 1 teaspoon Italian seasoning or chopped fresh herbs (parsley, thyme, or dill)
• 2 tablespoons freshly grated Parmesan cheese (optional, for depth of flavor)
• Chopped fresh parsley or chives for garnish
• Lemon slices for serving

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Step 1: Season and Sear the Salmon

Pat the salmon fillets dry with paper towels to help achieve a golden crust. Season both sides generously with salt and freshly ground black pepper.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Cook for about 4–5 minutes per side, or until the salmon is browned and cooked to your desired doneness. Remove the fillets from the pan and set them aside on a plate.

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Step 2: Sauté the Garlic

In the same pan, reduce the heat to medium. Add the butter and let it melt, scraping up any browned bits from the bottom for extra flavor. Add the minced garlic and sauté for about 30 seconds to 1 minute, just until fragrant—be careful not to burn it.

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Step 3: Make the Cream Sauce

Pour in the chicken or vegetable broth, lemon juice, and lemon zest. Let the mixture simmer for 2 minutes to reduce slightly.

Lower the heat and stir in the heavy cream and Dijon mustard (if using). Let it gently bubble for 3–4 minutes, allowing the sauce to thicken slightly. Stir in Parmesan cheese if you’d like to deepen the flavor.

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Step 4: Add Herbs and Return Salmon to the Pan

Sprinkle in the Italian seasoning or fresh herbs of your choice. Give the sauce a final taste and adjust seasoning with salt and pepper.

Carefully return the salmon fillets to the skillet, spooning some of the creamy sauce over the top. Let everything simmer together for another 2–3 minutes so the flavors meld and the salmon warms through.

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Step 5: Garnish and Serve

Finish by garnishing with fresh parsley or chives and adding a few lemon slices for brightness. Serve immediately with your favorite sides like garlic mashed potatoes, sautéed spinach, or fluffy rice.

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Storage Instructions

To store leftover Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce, allow the dish to cool completely before transferring to an airtight container. Store it in the refrigerator for up to 3 days.

When reheating, do so gently on the stovetop over low heat, adding a splash of broth or cream to help rehydrate the sauce and prevent separation. Avoid microwaving on high, as it can overcook the salmon and break the sauce. This dish does not freeze well due to the cream base, which may separate upon thawing.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: 520
• Protein: 35g
• Fat: 38g
• Saturated Fat: 16g
• Carbohydrates: 4g
• Fiber: 0.5g
• Sugar: 1g
• Cholesterol: 130mg
• Sodium: 320mg

Note: Nutrition may vary depending on exact ingredients used.

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Frequently Asked Questions

What can I use instead of heavy cream?

You can substitute with half-and-half or a mix of milk and a teaspoon of flour or cornstarch, but the sauce won’t be as rich.

Can I use frozen salmon?

Yes, just make sure it’s completely thawed and patted dry before cooking to achieve a nice sear.

Is this dish gluten-free?

Yes, as long as your broth and mustard are certified gluten-free.

What herbs pair best with this sauce?

Fresh parsley, thyme, dill, or chives are fantastic choices that complement both the salmon and lemon.

Can I make the sauce ahead of time?

You can prep the sauce ahead, but it’s best served fresh. Reheat gently and stir continuously to maintain the creamy texture.

How do I know when salmon is cooked?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).

What sides go well with this recipe?

Try garlic mashed potatoes, roasted asparagus, sautéed spinach, or a light couscous salad.

Can I use other types of fish?

Absolutely! This sauce works wonderfully with cod, halibut, or trout as well.

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