Creamy Garlic Butter Salmon
This salmon recipe is one of my favorite. Very few ingredients but it has such a wonderful flavor. I can have this salmon dish any time of the day. The garlic butter sauce is so smooth and silky that brings balance to the sun-dried tomatoes. For my greens, I added spinach but you can add whatever greens you like. It would be nice with basil also.
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Jump to RecipeVery few ingredients
what you need to make this recipe?
- 1 pound or 4 salmon fillets – skin on
- 3 cups spinach – or any green veggies you like
- 1/2 cup grated Parmesan cheese
- 4 garlic cloves – less if you’re not a big fan of garlic
- 2 tablespoons butter – use real unsalted butter
- 1/2 cup sun-dried tomatoes
- 1 1/2 cups heavy cream
- 1 onion – chopped
- juice of one lemon
- zest of one lemon
tips for cooking salmon in different ways
- When searing the salmon, place them in the pan skin side down first.
- When baking, take them out of the oven 1-2 minutes before they’re done. Cover with foil and let them sit for at least 5 minutes before serving.
- Another way to season your salmon is by rubbing them with herb butter.
- If you’re making teriyaki salmon, add a little maple syrup to balance the flavor.
- When you zest the lemon, make sure not to get to the white part of the lemon peel, because they’re bitter. Use a Microplane and gently grate the skin.
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Creamy Garlic Butter Salmon
Equipment
- Cast iron skillet or non-stick skillet
- Tongs
- Cooking spatula
- Bowls
Ingredients
- 4 salmon fillets, with skin
- 3 cups baby spinach
- 1 1/2 cups heavy cream
- 1/2 cup sun-dried tomatoes in oil, drained
- 1/2 cup grated Parmesan cheese
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons butter
- juice of one lemon
- zest of one lemon
- parsley for garnish
- salt and pepper to taste
Instructions
- Season the salmon fillets with salt and pepper. Heat a skillet with oil. Add the salmon skin side down, cook for 2-3 minutes on each side or cook to desired doneness. Remove from the pan and set aside.
- In the same pan, add butter and let them melt. Add the onion, saute for a minute or until tender. Add the garlic, saute until fragrant.
- Add the sun-dried tomatoes, stir to combine. Add the heavy cream and Parmesan cheese, simmer for 2 minutes, season the sauce with salt, and pepper. Add the spinach, stir until wilted.
- Add the cooked salmon back into the pan. Spoon some of the sauce on top, garnish with parsley. Serve immediately with steamed rice or pasta.
Notes
- When frying, make sure the oil is hot enough, and don’t move the fish around until they’re ready, to avoid it from breaking.
- If you can, find sun-dried tomatoes that don’t have sulfur or any type of preservatives. You can also substitute them with cherry tomatoes.
- You can use heavy cream or whole milk.
- Use fresh grated Parmesan cheese.
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ABOUT JEN
Welcome to my virtual home. I’m a mom of two wonderful girls and a Community Education Culinary Instructor. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking and prepping meals will save you money, time, and you know what goes into your food. Definitely worth the effort. Read more…
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