Salmon with Lemon Garlic Cream Sauce

Salmon with Lemon Garlic Cream Sauce


  • 4 pcs salmon
  • salt and pepper
  • 1 cup broth
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • ⅓ cup finely diced shallots
  • 2 tablespoons salted butter
  • ¼ cup heavy cream
  • 2 tablespoons chopped parsley or basil (optional)


  1. Sprinkle a pinch of salt and pepper on both sides of the salmon.
  2. In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
  3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the salmon and cook for 6 mins. 
  4. Flip the salmon and cook for 3mins or more until cooked. Remove from the pan and set aside.
  5. Add the shallots to the pan along with the chicken broth mixture. 
  6. Mix and scrape the bottom of the pan so all the brown bits are loosened. 
  7. Kick the heat back up to medium high and let sauce come to a simmer. 
  8. Continue to cook the sauce until about ⅓ cup of the sauce remains. Add salt and pepper.
  9. When the sauce has thickened, add the butter and whisk until it melts completely. 
  10. Add the heavy cream, whisk to combine for like 30 secs.
  11. Remove from heat, add the salmon back into the pan and drizzle the sauce over the salmon. 
  12. Top with chopped parsley or basil and serve warm with additional lemon slices.
  13. Serve while hot.

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