Pan-seared salmon with lemon garlic cream sauce brings restaurant elegance to your weeknight table in just 20 minutes. I’ve watched three generations of home cooks master this dish in my kitchen, and it never fails to impress, whether you’re feeding family on a Tuesday or hosting weekend guests.
Growing up in the Midwest, Sunday dinners at Grandma’s farm meant fried chicken and pot roast, but when I married and moved closer to the coast, I discovered salmon. The first time I seared a fillet, watching that beautiful golden crust form while the inside stayed tender and flaky, I was hooked. My daughter now makes this pan-seared salmon with lemon garlic cream sauce for her own family, and she tells me the kids actually ask for it by name. There’s something magical about that buttery, citrusy sauce pooling around perfectly cooked fish. It’s become our new tradition. Time to get your skillet heated!
What Makes This Pan-Seared Salmon So Special
After forty years of weeknight cooking, I’ve learned that the best recipes deliver maximum flavor with minimum fuss. This pan-seared salmon with lemon garlic cream sauce checks every box that matters in a busy home kitchen.
- Uses simple ingredients you likely have: butter, lemon, garlic, and quality salmon fillets are all you need
- Comes together in 20 minutes from start to finish, perfect for those evenings when time is tight
- Delivers restaurant-quality results with a technique so reliable that even my nervous-cook friends succeed every time
- Provides incredible nutrition with heart-healthy omega-3s and 34 grams of protein per serving
- Adapts beautifully to different sides and occasions, from casual family dinners to elegant entertaining
- Creates that perfect balance of crispy exterior and tender, flaky interior that makes salmon irresistible
I’ve made this recipe hundreds of times, and it’s never let me down. That’s the kind of reliability that earns a permanent spot in any cook’s rotation.
Ingredient Spotlight
Salmon fillets: I always choose skinless fillets about 1-inch thick because they cook evenly and give you that perfect sear without the fuss of dealing with skin. Look for bright, firm flesh with no fishy smell.
Olive oil: This creates the foundation for that gorgeous golden crust, and I prefer regular olive oil (not extra virgin) for searing since it handles high heat better without smoking.
Fresh garlic: Minced garlic sautéed in butter releases those aromatic oils that make this lemon garlic cream sauce absolutely intoxicating. I wouldn’t dream of using the jarred stuff here.
Low-sodium chicken broth: This builds the sauce base without overpowering the delicate salmon, and the low-sodium version lets you control the seasoning perfectly.
Fresh lemon juice: Bright acidity cuts through the richness of the butter and complements the salmon beautifully. I always use fresh-squeezed because bottled lemon juice tastes flat in comparison.
Unsalted butter: The star of this cream sauce, butter creates that silky, luxurious texture and rich flavor, and using unsalted lets you adjust the salt level to your family’s taste.
Honey: Just half a teaspoon balances the lemon’s tartness and adds subtle depth to the sauce without making it sweet.
Fresh parsley: This adds a pop of color and fresh, herbaceous flavor that brightens the whole dish at the end.
How to Make Pan-Seared Salmon with Lemon Garlic Cream Sauce
Step 1. I’ve learned that letting your salmon sit at room temperature for 10 minutes before cooking makes all the difference. It ensures the fish cooks evenly from edge to center without a cold spot in the middle.
Step 2. Betty always starts the sauce first by melting 1 teaspoon butter in a small saucepan over medium heat, then adding the minced garlic and sautéing until it turns lightly golden and fragrant, about 1 to 2 minutes.
Step 3. Pour in the chicken broth and fresh lemon juice, then let it simmer until the liquid reduces by half. This takes about 3 minutes and concentrates all those beautiful flavors.
Step 4. After years of making this, I learned to whisk in the remaining butter and honey off the heat so the sauce becomes silky smooth without breaking, then set it aside while you cook the salmon.
Step 5. The key I discovered is patting both sides of your salmon fillets completely dry with paper towels and seasoning generously with salt and pepper. Dry fish sears beautifully instead of steaming.
Step 6. Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers, which tells you the pan is hot enough to create that gorgeous crust.
Step 7. Betty’s tip: Place the salmon in the skillet and resist the urge to move it for a full 4 minutes. This patience rewards you with a perfect golden-brown crust that releases easily from the pan.
Step 8. Flip each fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through but still slightly translucent in the very center. It will finish cooking from residual heat.
Step 9. I’ve found that plating immediately and drizzling that warm lemon garlic cream sauce generously over each fillet, then sprinkling with fresh parsley and adding lemon slices, makes this dish look as stunning as it tastes.
Keeping This Salmon Fresh
I typically store leftover pan-seared salmon in an airtight container in the refrigerator for up to 2 days, though honestly, my family rarely leaves any behind. The lemon garlic cream sauce can be stored separately in a small jar and stays fresh for the same timeframe. When storing, I make sure the salmon has cooled to room temperature first to prevent excess moisture buildup, which can make the texture soggy.
Betty’s freezing method doesn’t work well for this particular dish. I’ve learned through trial and error that the delicate texture of cooked salmon and cream-based sauces just don’t hold up well in the freezer. The fish becomes mushy and the sauce separates, which is disappointing after you’ve made such a beautiful meal.
For the best texture when reheating, I gently warm the salmon in a 275°F oven for about 10 minutes, covering it loosely with foil to prevent drying out. The sauce reheats beautifully in a small saucepan over low heat with a splash of broth if it’s thickened too much. My family prefers when I reheat everything separately and then drizzle the warm sauce over the salmon just before serving. It tastes almost as good as fresh.
Perfect Partners for Pan-Seared Salmon
- Garlic butter asparagus: The garlicky notes echo the sauce while the crisp-tender asparagus provides a fresh, green contrast to the rich salmon. Try my lemon garlic butter chicken green beans technique with asparagus instead.
- Roasted baby potatoes: These little golden potatoes soak up that lemon garlic cream sauce beautifully and add comforting heartiness to the plate. My garlic steak bites and potatoes uses a similar roasting method.
- Wild rice pilaf: The nutty flavor and slightly chewy texture of wild rice complements the tender salmon without competing with it, plus it catches every drop of that gorgeous sauce.
- Crisp garden salad: A simple salad with vinaigrette cuts through the richness and adds brightness, making the meal feel balanced and complete.
- Steamed green beans with almonds: The crunch of almonds and the mild flavor of green beans let the salmon shine while adding another layer of texture.
- Creamy mashed cauliflower: For a lighter option that still feels indulgent, this low-carb side soaks up the sauce just like traditional mashed potatoes would.
Storage and Serving Tips
This pan-seared salmon with lemon garlic cream sauce is best enjoyed fresh, but leftovers keep well when stored properly. The sauce can be made up to 2 hours ahead and gently reheated, which makes weeknight timing much easier. For a complete meal, I often pair this with my street corn chicken rice bowls vegetables or serve it over creamy parmesan beef rigatoni pasta for a heartier dinner.
If you’re looking for more quick seafood recipes, my baked boursin salmon and crispy salmon bowls are equally simple and impressive.
Common Questions
I recommend thawing frozen salmon completely in the refrigerator overnight and patting it very dry before cooking. Excess moisture from freezing can prevent that beautiful golden crust from forming.
Many home cooks find success with vegetable broth or even dry white wine as a substitute, though I’d reduce the wine a bit more to cook off the alcohol.
Betty’s solution is to look for flesh that flakes easily with a fork and has turned opaque throughout, or use a thermometer to check for 145°F in the thickest part. Anything higher and you risk dry fish.
Pan-Seared Salmon with Lemon Garlic Cream Sauce
Ingredients
Equipment
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.
