Creamy garlic butter salmon takes 20 minutes to cook and is a delicious easy recipe for dinner. The creamy sauce is perfect for serving with steamed rice.
Perfectly flaky, juicy salmon fillets cooked in a luscious, creamy garlic butter sauce has become a firm favourite in our household. I love it because yes, it is totally delicious but it’s also so easy to make. It takes me no more then 20 minutes to knock dinner together when this is on the menu. Especially when I’m only serving the creamy salmon with steamed vegetables, as I’ve been doing for the last few weeks. Some nights I’ll cook some fragrant jasmine rice to soak up the sauce but most nights I just opt for some steamed mixed greens, et voila.
The great thing about this recipe is that you can make it quite healthy and low calorie or amp up the indulgence. If you want to keep this low-cal, sub the cream with milk and thicken the sauce with a cornstarch mixture/slurry. If you want to keep it low carb, use only cream and allow the sauce to reduce a little before adding the salmon back in. It will result in a much more decadent dish but one that works pretty well with most low carb/banting diets.
I like to use a combo of the two and use a cup of cream with a little milk and cornstarch to thicken. You could also use stock instead of the wine or leave it out completely. I just love the depth of flavour the wine adds. Finish with lots of lemon (because helloooo lemon garlic butter sauce for salmon) and a sprinkling of parsley and dinner is sorted.
Creamy garlic butter salmon
Ingredients
- 4 salmon fillets, skin removed
- 2 tbsp butter
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 1 cup white wine/stock
- 1 cup cream
- 1/2 cup milk mixed with 1 tablespoon cornflour/starch
- 2 tbsp lemon juice
- zest of 1/2 lemon
- salt, to taste
- pepper, to taste
- parsley, chopped
Instructions
- Heat a large non-stick frying pan then brown the salmon fillets on both sides in a splash of oil until golden brown. Remove from the pan and set aside.
- Add the butter to the pan and add the red onion. Saute until soft and fragrant then add the garlic and fry for another 30 seconds.
- Pour in the wine/stock and allow to reduce then pour in the cream and milk mixture. Bring to a simmer then allow to cook for 5 minutes before adding the lemon juice and zest. Season to taste then add the salmon back in.
- Allow to salmon to cook in the sauce for 3-5 minutes then sprinkle with the parsley and serve.
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Have you tried this recipe? Please leave a comment and rate the recipe below.
Made this recipe but the sauce turned pink. Should it be red or white onions?
You can definitely use white onions if the sauce’s color bothered you.
My kids (9-10 years) loved it, delicious, thank you.
So good to hear that. 🙂
Is this the right wine?
White wine vinegar, 6%??
No, you need white wine, not vinegar. Chardonnay is a good option.
I added a little Parmesan and loved it!!
That sounds delicious! Thanks for your comment!
Made this last night and it is really good. I served it with rice and salad and my boyfriend had two portions. Really great recipe.
I’m so glad to hear that Colleen. 🙂
My husband and I loved it. We are currently trying a low carb eating plan so the version with only cream worked perfectly. The leftovers are packed for lunch! Great recipe, thank you!
That’s great to hear Estee! Enjoy the leftovers. 🙂
I think I’d put that sauce on everything Alida! This looks amazing!
THanks Mary Ann! That sauce is drinkable, it’s so good!
Would you suggest using a different kind of milk, like coconut or almond? I’m trying to cut down on dairy and just wondering if this would as delicious without it.
You definitely could. I would probably go for coconut milk/cream because it has that same lusciousness and the flavour would work better with the garlic and salmon. 🙂
Made this for dinner and I’m already adding it to my meal plan for next week. Perfect in every way. Great recipe!
Oh yay! I’m so pleased to hear that.