Ingredients
Scale
- 1 tbsp olive oil
- 4 salmon filets 5-6 oz. each
- Salt and pepper to taste
- 1 tsp garlic powder
- 2 tbsp unsalted butter
- 6 cloves garlic minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese (non-animal rennet, divided)
- 2 tbsp parsley freshly chopped
- Juice of 1/2 a lemon
Instructions
- Prepare the salmon: Start by patting the fillets dry with a paper towel. This helps them sear beautifully. Season with salt, pepper, and garlic powder. (I once skipped the garlic powder, thinking the minced garlic would be enough—big mistake! It adds an extra layer of flavor that’s essential.)
- Sear the salmon: Heat olive oil in your pan over medium-high heat. Place the salmon skin-side up and cook for 4-5 minutes. You’ll know it’s ready to flip when it easily releases from the pan. Cook the other side for another 4-5 minutes. Remove the salmon and keep it warm.
- Make the sauce: In the same pan, melt butter and sauté the garlic until fragrant. This step always makes my kitchen smell incredible! Deglaze with chicken broth, scraping up those golden bits of flavor stuck to the pan. Reduce the heat and stir in heavy cream, salt, and pepper.
- Thicken the sauce: Add Parmesan cheese and let the sauce simmer until it thickens slightly. If your sauce looks too thin, let it simmer a little longer—but don’t rush it by cranking up the heat, or the cream might curdle.
- Combine and finish: Nestle the salmon fillets back into the pan, spooning the sauce over them. Garnish with parsley and finish with a squeeze of lemon juice.
Notes
Whether you’re cooking for two or a crowd, this recipe adapts beautifully. For smaller portions, simply halve the ingredients. If doubling or tripling, use a larger pan or cook the salmon in batches to avoid overcrowding. Just keep in mind that the sauce may take a bit longer to thicken when scaled up.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner