Seared Salmon and Garlic Cream Sauce

5 from 1 vote

This quick and easy Seared Salmon and Garlic Cream Sauce comes together in about 20-minutes and is perfect for a quick weeknight dinner!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings: People

Calories: 735kcal

3 Tablespoons Unsalted Butter
3 Garlic Cloves Minced
1 Cup Dry White Wine Pinot Grigio, Chardonnay, etc. - Substitute vegetable, chicken or seafood stock if avoiding alcohol.
1½ Cup Heavy Cream
1 Oz. Fresh Lemon Juice Juice from ½ of a lemon or 2 tablespoons
¼ Cup Parmesan Grated
1 Tablespoon Flat Leaf or Italian Parsley Finely Minced

Melt the butter in a medium sized sauce pan over medium-high heat, add the minced garlic and sauté for 30-seconds until fragrant and some color starts to form. Take care to not brown the garlic too much.
Add the white wine, stirring to deglaze the pan. Bring to a boil and simmer without lowering heat for approximately 5 to 8-minutes until reduced by one third.
Add the heavy cream, lemon juice, parmesan and simmer for an additional 10-minutes until thickened and sauce coats the back of a spoon. (Start cooking the salmon here).
Season to taste with salt and pepper and garnish with finely minced parsley.

While the sauce is simmering, heat a large, heavy bottom skillet over medium-high heat. Add several tablespoons of a neutral oil and allow to heat up for a minute or two. The oil should lightly shimmer, but not smoke.
While the pan and oil is heating up, pat your salmon filets dry and coat with a neutral oil of your choosing. Season both sides generously with kosher salt and fresh cracked black pepper.
Add the filets to the pan, skin side down and lower the heat to medium. Cover the pan and cook until the internal temperature reads 120 - 130°F (for medium to medium-well) on an instant read thermometer. This should take approximately 6 to 8-minutes for medium sized filets.
Carefully flip and cook the top side of the salmon for an additional 20 to 30-seconds.
Remove from the pan, add a squeeze of fresh lemon juice, and let rest for several minutes.
Top with garlic cream sauce and serve.