Pan-Seared Salmon with Lemon Garlic Cream Sauce

Pan-Seared Salmon with Lemon Garlic Cream Sauce

Perfectly seared salmon fillets with a rich, velvety lemon garlic cream sauce. This elegant 20-minute dish delivers restaurant-quality flavor with simple ingredients.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 347

Ingredients Equipment Method Notes

Ingredients

4 salmon fillets 6 oz each, skinless, about 1-inch thick
Salt and freshly ground black pepper to taste
2 teaspoons olive oil
2 cloves garlic minced
1/4 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter plus 1 teaspoon, diced into 1 tablespoon pieces
1/2 teaspoon honey
2 tablespoons fresh parsley minced
Lemon slices for garnish, optional

Equipment

Large non-stick skillet
small saucepan
whisk
Paper towels

Method

Remove salmon fillets from the refrigerator and let them rest at room temperature for 10 minutes to ensure even cooking.
In a small saucepan, melt 1 teaspoon butter over medium heat. Add minced garlic and sauté until lightly golden and fragrant, about 1 to 2 minutes.
Pour in chicken broth and lemon juice, then simmer until the liquid reduces by half, about 3 minutes.
Remove from heat and whisk in the remaining butter and honey until the sauce is silky and fully combined. Set aside.
Pat both sides of salmon fillets completely dry with paper towels and season generously with salt and freshly ground black pepper.
Heat olive oil in a large non-stick skillet over medium-high heat until the oil shimmers.
Place salmon fillets in the skillet and cook for about 4 minutes without moving to develop a golden-brown crust.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until just cooked through (145°F internal temperature).
Plate the salmon immediately, drizzle generously with the warm lemon garlic cream sauce, sprinkle with fresh parsley, and garnish with lemon slices if desired.

Notes

For best results, pat salmon completely dry before searing. Don't overcrowd the pan, cook in batches if needed. The sauce can be made up to 2 hours ahead and gently reheated. Store leftovers in an airtight container for up to 2 days; freezing is not recommended.