Try this creamy, buttery salmon worthy of the restaurant, 20 minutes with pan-fried salmon, stuffed with a rich and smooth cream sauce. Combine it with mashed potatoes, white rice or crispy bread to soak up all this creamy garlic butter sauce.

Today we make salmon butter and garlic cream that is suitable for dating nights or when you just feel like indulging a bit. The salmon is seared in a pan to obtain a pleasant golden crust and then generously pounded with melted butter to insert it into each crack and groove for maximum butter flavor. We then make the garlic white wine cream sauce soaked in Parmesan cheese and topped with fresh parsley.

Since there is a lot of good sauce to go around, your sides should be something that can absorb everything like mashed potatoes, white rice or crispy bread. This is a nice change from light and lemony salmon recipes like light lemon garlic pasta with salmon, lemon and parmesan in the dough or salmon picta. If you fancy more ceramic salmon recipes instead, try this ceramic salmon pasta with the next spinach! Let’s start cooking.

A close-up of a drizzle of sauce over salmon garlic butter and cream.

Salmon Butter Garlic Cream Cream Tips

Salt – I like to use coarse sea salt for my cooking, because it is more forgiving than regular table salt.

wine – The white wine is optional. If you skip it, you should not replace the liquid with anything else.

Chicken stock – Because you only need half a cup of soup, it feels like a waste to buy canned soup or soup in a carton, unless you plan to use it soon. I like to use Better than chicken bovine And mix it with water as needed. One teaspoon is about one cube of broth which is about one cup of soup.

sweet cream – You can replace heavy cream with half and half instead, but you will need to cook it over low heat so that the sauce does not curl. Some people have reported success in replacing heavy cream with steaming milk.

Parmesan cheese – Try using freshly grated Parmesan cheese so that it melts smoothly into the sauce. If you are short on time or do not like to grate, the shredded Parmesan brand I use that melts quite well is BelGioioso Fresh Parmesan Fresh Grated Natural.

Salmon Garlic butter Cream in a cast iron skillet planted in sauce and topped with fresh parsley.

Herbs – Feel free to replace the parsley with a little thyme or dill.

Add more flavor – Fry some shallots or onion cubes with the garlic for extra flavor, or season the salmon fillet with garlic and onion powder before burning.

Annoy it – Add a few capers for a little scraping or you can add lemon slices directly to the cream sauce while boiling. You can also soak the salmon in lemon juice for 15-30 minutes, or just drizzle lemon juice over the salmon before serving.

Add some heat – Add a few beams of red pepper flakes or some cayenne to the heat.

Spinach – You can also add some baby spinach to the cream sauce for more substance.

Black plate with salmon and broccoli garlic butter cream and mashed potatoes on the side.

Serve with Serve with something that will soak up all this creamy sauce, like mashed potatoes, rice, pasta or even crispy bread. Add some vegetables like green beans, broccoli or asparagus to a balanced meal.

And that’s about it! Enjoy your ceramic salmon and happy food 🙂

More salmon recipes to try

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Try this creamy garlic butter salmon, worthy of the restaurant, 20 minutes long with pan-roasted salmon, stuffed with a rich and smooth cream sauce.

  • 4 salmon Fillets (58 courage. Each)
  • salt and pepper
  • 1 tbsp Olive oil
  • 2 spoons butter
  • 34 cloves garlic, Ground
  • 1/2 Goblet White wine (Optional)
  • 1/2 Goblet Chicken stock
  • 1 Goblet sweet cream
  • 1/2 Goblet Parmesan cheese, Shredded
  • 2 spoons fresh parsley, Chopped

  1. Season both sides of the salmon fillet with salt and pepper.
  2. On medium-high fire at a pan, Fry the salmon in a pan in olive oil until golden, about 4 minutes on each side, depending on the thickness of the salmon. Drain a little of the excess oil from the pan and leave a little to fry the garlic.
  3. Melt butter in a pan, tilt the pan towards you and spoon the butter generously over the salmon fillet.
  4. Remove the salmon from the pan. Fry the garlic until fragrant, about 30 seconds.
  5. [Optional step] Add wine and cook for 2 minutes or until the wine evaporates.
  6. Lower the heat to medium-low and pour in the chicken stock and heavy cream.
  7. Add Parmesan cheese and stir to melt the cheese into the sauce. Season with parsley and salt and pepper to taste.
  8. Cook for 2-3 minutes until the sauce thickens. Add the salmon back to the pan and top with more parsley.
  9. Spread the sauce over the salmon and then serve and serve hot.
  10. have fun!


Scroll up for useful tips for recipes, suggestions and substitutes.

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes

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