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+ servings

Pan Roasted Salmon with Creamy Garlic Sauce

Print Recipe
CourseMain Course
CuisineAmerican
DietGluten Free
Keywordgluten-free, salmon
Prep Time5 minutes
Cook Time25 minutes
Bring salmon to room temp15 minutes
Total Time45 minutes
Servings3 servings

Equipment

  • cast iron pan or alternative that goes from stove top to oven

Ingredients

Salmon:

  • 1 Pound Salmon Filets, with skin on
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper

Sauce:

  • 2 Tablespoons Butter
  • 4 Cloves Garlic minced
  • 1 Cup Heavy Cream
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • ½ Cup Shredded Parmesan Cheese don't use pre-shredded, shred it yourself.
  • 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.