Perfectly tender pan roasted salmon is topped with a lucious, creamy, and flavorful sauce for an easy meal perfect for weeknight dinners and fancy enough for a special occasion.
- Love salmon recipes? Try my Cedar Plank Salmon on the grill for the ultimate in tender, flavorful salmon. So good!
- Love garlic sauces? Try my Garlic White Pizza Sauce …super fan favorite!
- This is a great recipe to serve with Perfect Mashed Cauliflower for a meal everyone will love!
Y’all, I can’t communicate LOUD enough or strong enough how utterly delicious this salmon recipe is. You will want to pick up your plate and lick all that sauce off without even caring how rude it looks.
And there are so many delicious ways you could use that sauce…on pasta, brown rice, veggies, or simply from the bowl ;).
So. Delish!
And this easy recipe couldn’t be more simple, straight-forward, and utterly lovely. You truly need to try this one.
Key Ingredients & Helpful Tips
- Salmon Filets (1 lb)
- Tip: Choose skin-on salmon for the best flavor and texture. The skin helps protect the fish from overcooking and creates a crisp, delicious crust.
- Swap: For a leaner option, you can use skinless salmon, but be extra careful not to overcook it.
- Fresh Garlic (4 cloves, minced)
- Tip: Fresh garlic gives the sauce its bold flavor. To save time, you can use pre-minced garlic, but the taste won’t be as intense.
- Parmesan Cheese (½ cup, freshly shredded)
- Tip: Shred your own parmesan for a smoother sauce. Pre-shredded cheese contains anti-caking agents that can prevent the sauce from becoming as creamy.
- Swap: For a sharper flavor, you could use Pecorino Romano. For a dairy-free version, omit the cheese and thicken the sauce with cornstarch or a dairy-free alternative.
- Butter (2 tablespoons)
- Tip: Butter adds richness and flavor. If you’re dairy-free, swap with olive oil or a plant-based butter.
- Heavy Cream (1 cup)
- Tip: Heavy cream ensures a rich, velvety sauce. For a lighter option, you can use half-and-half, but the sauce won’t be as thick.
- Swap: To make it dairy-free, try unsweetened cashew or coconut milk, but note that you’ll need to cook it down longer or use a thickener like cornstarch.
- Fresh Basil (½ bunch, chopped)
- Tip: Fresh basil keeps the dish light and fragrant. You can swap it with fresh parsley or even dill if you prefer different herbs.
Pro Tip: Use high-quality olive oil and freshly cracked pepper to elevate the flavor of your salmon. Small details make a big difference!
How to Pan-Roast the Salmon: Step-by-Step
- Prepare the Salmon:
- Let the salmon come to room temperature for about 15 minutes.
- Tip: Cold salmon will seize up in a hot pan, making it less tender and juicy.
- Pat the salmon filets dry with paper towels to ensure a crispy sear.
- Heat the Skillet:
- Season the salmon filets with salt and pepper.
- Heat oil in a cast-iron skillet (or large oven-proof skillet) over medium-high heat.
- Tip: Use a large enough skillet so the salmon filets aren’t crowded. Crowding will prevent a proper sear.
- Sear the Salmon:
- Place the salmon skin-side down in the hot pan.
- Sear for 4-5 minutes without moving the salmon.
- Tip: Resist the urge to move the salmon! Let it sear properly for crispy skin.
- Finish in the Oven:
- Transfer the pan from the stovetop to a preheated oven (425°F) with the salmon still skin-side down.
- Bake until the salmon is just opaque in the center (about 5-6 minutes for medium rare).
- Tip: Adjust cooking time based on your desired doneness and the thickness of the filets. The salmon will continue to cook slightly as it rests, so avoid overcooking.
- Rest the Salmon:
- Remove the salmon from the oven and transfer it to a platter.
- Cover it with a paper towel to keep warm while you prepare the sauce.
Why sear AND roast the salmon?
Searing salmon gives you that lovely crispy skin and starts the salmon cooking so that when it hits the hot oven it takes only a few minutes to finish cooking the fish. This method gives you the best results every. single. time. Just sayin’.
Note: The salmon could also be fully pan seared on the stovetop, if you prefer. Simply cook 4-5 min on either side for medium rare or add 1-2 min per side for medium well.
As with pan roasting in the oven, adjust the time according to the thickness of your salmon fillets and the desired doneness. The salmon should be opaque and flaky.
How do I know the salmon is done?
You can check in two different ways:
- Use a meat thermometer to check the thickest part of the fillet for an internal temperature of 145 degrees.
- Simply use a fork to see if that thickest part of the fillet is pink-red (not red), opaque on the edges and translucent in the middle, and the salmon flakes. If it is red, or fully translucent, or not flaky… it isn’t done. Remember, it will continue to cook as it rest.
Troubleshooting & Tips:
- Is your salmon dry? You might be overcooking it. Remember, the fish continues to cook after it’s removed from heat.
- Not getting crispy skin? Make sure the filets are dry before searing and the pan is hot before adding the salmon.
How to make the sauce:
- Melt the butter, on medium heat, in the same skillet you to took the salmon out of to give it all of those yummy great flavors. Add the garlic and saute to release the flavor.
- Slowly whisk in the heavy cream to the pan.
- When the cream warms up, add the cheese and whisk- baby – whisk! Keep whisking until it’s warm, melty, and thick.
- Get it off the heat and stir in the fresh basil. Taste it to see if you need to add more salt or black pepper and you are done, girl!
- Plate the salmon and top with the sauce. If the salmon needs to be warmed, you can add it to the pan with the sauce then plate and top with additional sauce.
- Serve up with lemon wedges and additional fresh basil.
How to Store & Reheat Leftovers:
Storage Tips:
- Store salmon and sauce separately to prevent the fish from getting soggy.
- Use an airtight container to keep both fresh for up to 2 days in the fridge.
Reheating Salmon:
- Preheat your oven to 250°F.
- Place the salmon on a sheet pan and drizzle with a little olive oil to prevent drying out.
- Reheat for about 15 minutes until warmed through.
Tip: Avoid using the microwave, as it can dry out the salmon and make it rubbery.
Reheating Sauce:
- Reheat the sauce on low heat in a small saucepan on the stovetop.
- Stir continuously to prevent the sauce from separating or becoming too thick.
Tip: Add a splash of milk or cream while reheating to keep the sauce smooth and creamy.
Did you make this recipe? Be sure to let me know! I’m looking forward to hearing how you all are loving this sauce and salmon combo as much as I am. It has become a new fave and I just keep making it. So good!
Lucky for me, my fam loves salmon recipes.
Pan Roasted Salmon with Creamy Garlic Sauce
| 3 servings
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Equipment
cast iron pan or alternative that goes from stove top to oven
Ingredients
Salmon:
- 1 Pound Salmon Filets, with skin on Choose filets about 2-3 inches wide for even cooking. Let them come to room temperature for 15 minutes before cooking.
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
Sauce:
- 2 Tablespoons Butter
- 4 Cloves minced Garlic Fresh garlic gives the best flavor, but you can substitute with 1 teaspoon of garlic powder if needed.
- 1 Cup Heavy Cream
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Cup Shredded Parmesan Cheese Freshly shred your parmesan to ensure a smooth sauce; pre-shredded cheese doesn’t melt as well.
- ½ Bunch Fresh Basil chopped
Instructions
Salmon
- Remove the salmon from the fridge and let it rest for 15 minutes before cooking. This will allow the salmon to come to room temperature. If you add cold salmon to a hot pan, it will seize up and will not be as tender and juicy. Also make sure the salmon filets are patted dry.
- Preheat the oven to 425 degrees
- Preheat the cast iron skillet on medium high and add olive oil. Season the salmon filets with the salt and pepper while the oil heats. The oil should be hot (shimmery) when you add the salmon, but not smoky.
- Add the salmon to the pan and sear skin, side down, for 4-5 minutes without moving the salmon so that it properly sears.
- Remove the pan from the burner and put in the oven for 5-6 minutes (for medium rare) until the salmon is just opaque in the center. Time in the oven will depend on the desired doneness (medium rare, medium well, etc) and the thickness of the filet. The salmon should be opaque and flaky.
- Transfer the salmon to a plate and cover with foil to keep warm.
Sauce
- To make the sauce, turn the cast iron pan (use the same pan!) to medium low and melt the butter in the skillet. Add the garlic and saute for 1-2 minutes to release the flavor.
- Slowly add the heavy cream to the pan while stirring with a whisk. Add the salt and pepper to the heavy cream to season.
- When the cream is warm, add the shredded parmesan and continue to whisk until the cheese is melted and the sauce thickens a bit.
- Take the sauce off the burner, add the fresh basil and stir.
- Plate the salmon and top with the sauce. If the salmon needs to be heated, you can add it to the pan with the hot sauce, then plate and top with additional sauce.
Notes
An oven proof, non-stick pan could also be used if you do not have a cast iron skillet, however, cast iron is the go to for great searing and pan roasting.
The salmon could also be fully pan seared on the stovetop. Simply cook 4-5 min on either side for medium rare or add 1-2 min per side for medium well. As with pan roasting in the oven, adjust the time according to the thickness of the filets and the desired doneness. The salmon should be opaque and flaky.
Some serving suggestions include plating the salmon on a bed of peppery arugula and then top with sauce. It is also great served on a bed of rice with a little extra sauce to flavor the rice.
