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Pan Seared Salmon with Lemon Garlic Cream Sauce

Pan seared salmon with lemon garlic cream sauce pairs crisp skin and tender, flaky fillets with a lightly thickened cream sauce. The salmon cooks in a 12-inch skillet, and the sauce comes together in the same pan with browned bits, garlic, and fresh lemon.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon 5-ounce, skin-on fillets, about 1 inch thick
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the lemon garlic cream sauce
  • 2 tbsp unsalted butter
  • 3 cloves garlic finely minced
  • 0.5 cup low-sodium chicken broth
  • 0.75 cup heavy cream
  • 1 lemon medium, finely grated zest (use 1 teaspoon) and juice (use 1 tablespoon)

Equipment

  • 1 12-inch skillet

Method
 

Sear the salmon
  1. Pat the salmon dry with paper towels.
  2. Season both sides with the kosher salt and black pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat for about 1 minute, until shimmering.
  4. Place the salmon skin-side down in the skillet and cook without moving for 5–6 minutes, until the skin is crisp and the sides look opaque about halfway up.
  5. Flip the fillets and cook for 2–4 minutes, until the thickest part reaches 145°F on an instant-read thermometer.
  6. Transfer the salmon to a plate.
Make the sauce and serve
  1. Reduce the heat to medium and melt the butter in the skillet.
  2. Add the garlic and cook, stirring, for about 30 seconds, until fragrant.
  3. Pour in the chicken broth, scraping up browned bits.
  4. Simmer for 2–3 minutes, until reduced slightly.
  5. Stir in the heavy cream and lemon zest.
  6. Simmer for 2–4 minutes, until lightly thickened.
  7. Remove from the heat and stir in the lemon juice.
  8. Spoon the sauce over the salmon and serve.

Notes

For crisp skin, pat the salmon thoroughly dry before seasoning. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended because the cream sauce may separate. For a lactose-free option, use lactose-free butter and cream.