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Emma

Creamy Garlic Salmon: Discover This Easy Recipe!

A delicious and easy recipe for creamy garlic salmon, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 6-ounce salmon fillets
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon dried parsley
  • 1/2 teaspoon red pepper flakes optional

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon skin-side down in the skillet and sear for about 4 minutes, until the skin is crispy.
  3. Carefully flip the salmon fillets and cook for an additional 2 minutes. Remove the salmon from the skillet and set aside.
  4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
  5. Pour in the heavy cream, stirring to combine, and bring to a gentle simmer.
  6. Add the grated Parmesan cheese, lemon juice, dried parsley, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth.
  7. Return the salmon to the skillet, spooning some of the sauce over the top.
  8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
  9. Serve the salmon warm, drizzled with the creamy garlic sauce.

Nutrition

Serving: 1fillet with sauceCalories: 550kcalCarbohydrates: 5gProtein: 40gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 15gCholesterol: 120mgSodium: 800mgSugar: 1g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of cheese.
  • Add sautéed spinach or asparagus to the sauce for extra vegetables and flavor.

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