Pan-Seared Salmon with Creamy Lemon Garlic Butter Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a large skillet over medium-high heat until shimmering.

Season salmon fillets with salt and black pepper on both sides.

Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until skin is crispy.

Flip the salmon fillets and cook for an additional 3-4 minutes until cooked through and flaky.

Remove salmon from the skillet and set aside on a plate.

In the same skillet, reduce heat to medium and add butter, allowing it to melt.

Add minced garlic and sauté for 30 seconds until fragrant.

Pour in lemon juice and chicken broth, stirring to combine.

Simmer for 2-3 minutes to reduce slightly.

Stir in heavy cream and simmer for another 2-3 minutes until the sauce thickens.

Season sauce with salt and black pepper to taste.

Add chopped parsley to the sauce and stir to combine.

Return the salmon to the skillet, spooning sauce over the top to coat.

Serve immediately with extra lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens