Description
Seared Salmon with Creamy Garlic Herb Sauce
A restaurant-quality dish that’s easy to make at home—rich, flavorful, and nutritious!
Ingredients
For the Salmon:
2 salmon fillets (6 oz each)
1 tablespoon olive oil
Salt and pepper to taste
For the Creamy Sauce:
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley
1 teaspoon fresh lemon juice
For the Spinach:
2 cups fresh spinach
1 teaspoon olive oil
Salt and pepper to taste
Instructions
Sear the Salmon:
Heat olive oil in a skillet over medium-high heat. Season salmon fillets with salt and pepper. Place them skin-side down and sear for 3-4 minutes per side until golden and cooked through. Remove and set aside.
Make the Creamy Sauce:
In the same skillet, melt butter and sauté minced garlic until fragrant. Stir in heavy cream, Parmesan cheese, and parsley. Simmer until the sauce thickens slightly. Add lemon juice and mix well.
Sauté the Spinach:
In a separate pan, heat olive oil and sauté spinach until wilted. Season with salt and pepper.
Assemble the Dish:
Arrange the spinach on a plate, place the seared salmon on top, and drizzle generously with the creamy garlic herb sauce. Garnish with lemon wedges.
Enjoy this elegant and delicious dish with a side of rice or roasted potatoes for a complete meal!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, pat the salmon fillets completely dry with a paper towel; this is crucial for a good sear. Heat the olive oil in your skillet until it shimmers. Carefully place the salmon skin-side down, pressing gently for the first 10 seconds to prevent curling. Do not move it for the full 3-4 minutes to develop a golden crust. Flip only once. For the sauce, ensure the heat is reduced to medium after removing the salmon to prevent the garlic from burning in the butter. When adding the cream, scrape up any browned bits from the salmon—this adds immense flavor. Let the sauce simmer gently until it coats the back of a spoon.
Serving Suggestions
This dish is versatile. For a classic pairing, serve it over a bed of lemon-herb rice, mashed potatoes, or roasted asparagus. To make it a low-carb meal, pair it with zucchini noodles or cauliflower rice. A crisp green salad with a light vinaigrette balances the richness of the sauce beautifully. For presentation, spoon the sauce onto the plate first, place the spinach and salmon on top, and finish with a final drizzle and a fresh herb garnish like dill or chives.
How-to Summary
Dry and season salmon. Sear skin-side down for 3-4 minutes until crispy, then flip and cook through. Set aside. In the same pan, make the sauce by sautéing garlic in butter, then adding cream, Parmesan, and parsley. Simmer to thicken, finish with lemon juice. Quickly sauté spinach in a separate pan with oil until wilted. Assemble by plating spinach, topping with salmon, and drizzling with sauce.
Frequently Asked Questions
Can I use a different type of fish? Yes, this sauce pairs wonderfully with firm white fish like cod, halibut, or sea bass. Adjust searing time based on thickness.
How do I know when the salmon is cooked? The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The center should be opaque.
Can I make the sauce ahead of time? You can prepare the sauce base (garlic, butter, cream, cheese) ahead, but add the lemon juice just before serving to maintain its bright flavor.
What can I substitute for heavy cream? For a lighter version, half-and-half or full-fat coconut milk can work, but the sauce will be less thick and rich.
My sauce broke or became grainy. What happened? This usually occurs if the heat is too high, causing the cream to separate or the cheese to clump. Use medium-low heat and add cheese off the direct heat, stirring constantly.
Common Mistakes to Avoid
- Not drying the salmon before searing, which leads to steaming instead of a crispy crust.
- Overcrowding the pan, which lowers the temperature and prevents proper searing.
- Burning the garlic when making the sauce, which creates a bitter taste. Sauté just until fragrant.
- Adding lemon juice to the sauce while it’s boiling, which can cause the cream to curdle. Remove from heat first.
- Overcooking the salmon, making it dry. Remember it will continue to cook slightly after being removed from the pan.
Conclusion
This Seared Salmon with Creamy Garlic Herb Sauce is a testament to how simple ingredients can create an extraordinary meal. By mastering the sear and the emulsified sauce, you unlock a restaurant-quality dish that is both impressive and surprisingly straightforward to prepare. It’s a perfect recipe for a nutritious weeknight dinner or an elegant occasion. With the detailed steps, tips, and common pitfalls now at your disposal, you are fully equipped to execute this flavorful dish with confidence. Enjoy the process and the delicious results!