Buttery flaky salmon, coated in a creamy garlic herb sauce… yea it is as good as it sounds. This creamy garlic herb salmon is rich, indulgent, and remarkably simple to make. With just a handful of ingredients and 30 minutes this dish is a great weeknight / anytime dinner. Serve over pasta, rice, roasted vegetables, or straight out of the pan.
*This post is sponsored by Kvaroy Arctic, as always, all thoughts and opinions are my own. Thank you for your support!
Salmon, Fresh or Frozen?
You have 2 options when it comes to buying salmon. The first being drive to your local seafood counter and buy fresh salmon, in hopes that it is actually “fresh”. This option does require you to make it the same day (you know that salmon won’t sit well in the fridge). Or go with convenience and buy pre-cut, pre-portioned frozen fillets. Considering that this is a great 30-minute weeknight dish you are going to want to go with the latter. If you’ve had a bad experience in the past with frozen salmon, chances are you haven’t tried Kvaroy Arctic.
Kvaroy Arctic is a 3rd generation family-owned and operated salmon farm on Kvaroy Island in the Arctic Circle, imagine a postcard-pretty island with about 90 residents. Kvaroy’s mission is to leave the environment in the same shape or better than they began. They are evolving open water salmon farming into a sustainable practice that protects the environment and promotes animal welfare. Everything from the sustainable feed they use, to the advanced technology that tracks and cares for each fish takes the environment into account. Kvaroy Arctic are innovators in aqua agriculture and it shows in their product.
Defrost a piece and you will see the texture and taste is that of a fresh fillet. Kvaroy rapidly freezes their fish fillets at extremely low temperatures, which maintains the integrity, texture, and taste you would expect if it were fresh. This Fair Trade Certified salmon contains double the amount of omega-3’s than other farmed salmon, and contain no hormones and no antibiotics. In addition, they are convenient and delicious. A great staple to keep in the freezer.
TTo learn more about Kvaroy, and their other product offerings such as their smoked salmon, salmon hot dogs (you read that right they are delicious), and salmon burgers check them out HERE!
What You’ll Need for Creamy Garlic Herb Salmon
- Salmon – 4 oz fillets, hence why frozen is your friend since it comes pre-cut and ready to cook. Fillets should be defrosted in the fridge and patted dry before pan searing.
- Garlic– Fresh only!
- Heavy Cream– It wouldn’t be creamy salmon without it. Optional to substitute for half and half, but I wouldn’t remove the cream and sub with milk completely.
- Broth – Chicken or vegetable. Even though this is seafood dish do not use seafood stock. The flavor will overpower the herbs and garlic.
- Dill – Fresh.
- Parsley – Fresh.
- Flour – We don’t make a thick roux here, about 1 tbsp of flour to 3 tbsp of butter. The flour thickens the sauce in addition to the heavy cream.
- Olive Oil – Used to sear the salmon.
To Skin, or Not to Skin?
I know what some of you are thinking, if this salmon is simmering in a cream sauce why leave the skin on. These salmon fillets are pan seared before the sauce comes together, and truth be told they will hold up better in the pan with the skin attached. My suggestion is to leave it on the entire time, or if it really bothers you remove it after you pan sear it. Once cooked the skin will be much easier to remove.
Looking for other cream sauce recipes? Check out the below.
Creamy Garlic Herb Salmon
- 1-2 tbsp olive oil
- 5-6 salmon fillets
- 3 tbsp butter
- 7 cloves garlic minced
- 1 tbsp flour
- 1 cup broth chicken or vegtable
- 1 cup heavy cream
- 1 tbsp dill minced
- 1 tbsp parsley minced
- Pat salmon fillets dry and season with a pinch of salt and a few cracks of fresh black pepper.
- In a non-stick pan over medium heat add the oil. Once hot enough add the salmon fillets skin side down (there should be an audible sizzle when it hits the pan). Cook for 3-4 minutes then flip. Cook for another 2 minutes then remove from the pan. *don't worry if it is not completely cooked though, the salmon will finish in the sauce at the end.
- Lower the heat to low-medium and add the butter. Once melted add the garlic and cook until soft and fragrant 2-3 minutes. Add the flour and cook for another 2-3 minutes.
- Add the broth and vigorously mix until the flour and broth have combined. Cook for 1 minute, until the broth has begun to thicken up and add the heavy cream. Cook the sauce until it begins to thicken 3-4 minutes. Once it can coat the back of a spoon add the herbs, mix and simmer for 2 minutes.
- Add the salmon back in and cook to desired doneness (no more than 5-7 minutes). Serve immediately.