Garlic Butter Parmesan Salmon Recipe

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This Garlic Butter Parmesan Salmon is a decadent, restaurant-style dish that brings bold flavor with every bite. Featuring perfectly pan-seared salmon fillets nestled in a rich, creamy garlic butter sauce infused with parmesan cheese, this dish is the ultimate indulgence for seafood lovers. The velvety sauce is elevated with wilted spinach, herbs, and crispy hints of bacon for added depth and texture.

Whether you’re planning a cozy dinner or impressing guests, this easy yet luxurious salmon recipe delivers gourmet flavor without fuss. It’s a one-pan wonder that pairs beautifully with pasta, mashed potatoes, or roasted veggies. Rich, creamy, and ready in under 30 minutes—it’s everything you want in a comforting, satisfying meal.

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Ingredients for this Garlic Butter Parmesan Salmon Recipe

• 4 salmon fillets (skinless, about 6 oz each)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 small yellow onion, finely chopped
• ½ cup sun-dried tomatoes, chopped
• 2 cups baby spinach
• 1 cup heavy cream
• ½ cup freshly grated parmesan cheese
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional, for a kick)
• 1 tablespoon chopped fresh parsley (for garnish)
• Lemon wedges (for serving)

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Step 1: Prepare the Salmon

Begin by patting the salmon fillets dry with a paper towel. Season both sides generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if using skin-on, and sear for 4–5 minutes on each side or until golden and cooked to your preferred doneness. Remove the salmon from the pan and set aside.

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Step 2: Make the Garlic Butter Base

In the same skillet, reduce heat to medium. Add the butter and let it melt. Stir in the minced garlic and chopped onions, sautéing until fragrant and translucent—about 2 minutes. This is the aromatic base that sets the tone for the whole dish.

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Step 3: Build the Creamy Sauce

Add the chopped sun-dried tomatoes to the pan, stirring for another minute. Then pour in the heavy cream and stir in the parmesan cheese. Continue to cook over low heat, stirring constantly, until the cheese melts and the sauce thickens slightly. Season with Italian seasoning and a pinch of red pepper flakes if desired.

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Step 4: Add Spinach and Simmer

Toss in the baby spinach and stir until wilted—this takes just a minute or two. Let the sauce simmer gently so all the flavors blend beautifully.

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Step 5: Return the Salmon to the Pan

Nestle the salmon fillets back into the creamy sauce. Spoon the sauce over the top of the fillets and let everything cook together for another 2–3 minutes to reheat the salmon and allow it to absorb some of the sauce’s flavor.

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Step 6: Serve and Garnish

Finish by sprinkling chopped fresh parsley over the dish. Serve hot with lemon wedges on the side for a burst of brightness. Garlic Butter Parmesan Salmon is best enjoyed warm, straight from the pan!

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Estimated Nutrition

These values are approximate and based on one serving (1 fillet with sauce):

• Calories: 510 kcal
• Protein: 36g
• Fat: 38g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g
• Cholesterol: 130mg
• Sodium: 380mg

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Frequently Asked Questions

1. Can I use frozen salmon for this recipe?

Yes, just make sure to fully thaw the salmon before cooking and pat it dry to ensure proper searing.

2. What can I substitute for heavy cream?

You can use half-and-half or a mix of milk and Greek yogurt, but the sauce will be slightly less rich.

3. Is this dish keto-friendly?

Yes! With its low carb count and high healthy fat content, this recipe fits well into a keto diet.

4. Can I make this dairy-free?

You can try using full-fat coconut milk instead of cream and omit the parmesan, but the flavor and texture will change.

5. What side dishes pair well with this salmon?

Great options include garlic mashed potatoes, steamed rice, roasted vegetables, or a crisp green salad.

6. Can I make the sauce in advance?

Yes, you can prepare the sauce ahead and store it in the fridge. Reheat it gently and add fresh spinach before serving.

7. What’s the best way to get a golden crust on the salmon?

Pat the salmon dry, season it well, and sear it in a hot, lightly oiled skillet without moving it around too much.

8. Can I use other types of fish?

Absolutely. This sauce pairs well with cod, trout, or even shrimp. Just adjust cooking times accordingly.

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