Description
Enjoy a quick and delicious creamy garlic butter salmon, featuring seared salmon fillets topped with a rich garlic butter sauce, fresh herbs, and a splash of lemon. Perfect for weeknight dinners or special occasions!
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat until hot but not smoking.
- Place the salmon fillets in the skillet, skin-side down if applicable. Cook undisturbed for 4-5 minutes until golden brown and easily released from the pan.
- Gently flip the salmon and cook for an additional 3-4 minutes until cooked through and flaky. Remove from the skillet and cover loosely with foil.
- In the same skillet, reduce heat to medium and add the butter, scraping up any brown bits.
- Add minced garlic and sauté for about 30 seconds until fragrant and slightly golden.
- Stir in dried thyme and parsley, cooking for another 30 seconds.
- Slowly add heavy cream while stirring, bringing the mixture to a gentle simmer.
- Stir in grated Parmesan until melted and smooth. Adjust thickness with chicken broth or more cream if necessary.
- Squeeze in lemon juice, stirring to combine. Taste and adjust seasoning with salt and pepper.
- Place the salmon back in the skillet, spooning sauce over the top. Simmer for 1-2 minutes to heat through.
- Transfer salmon to serving plates, spooning extra sauce over the top and garnishing with chopped parsley.
- Serve with steamed asparagus, broccoli, rice, or mashed potatoes to soak up the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream if needed.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 10 minutes
- Cook Time: 15 minutes