If you’re looking for a dish that feels like a special treat but comes together in no time, this Creamy Garlic Butter Salmon Recipe is your new best friend. It’s packed with rich, buttery flavor and just the right touch of garlic—perfect for weeknight dinners or impressing guests. Stick with me, and I’ll walk you through making this fabulous, silky salmon that’s hard to resist.

Garlic Butter Salmon - A close-up view of two cooked salmon fillets with a crispy golden-brown surface, lying flat in a white creamy sauce inside a pan. The sauce is being poured over the fillet from a spoon above, showing a smooth, thick texture with green herbs scattered throughout. Small chopped green parsley leaves and black pepper bits are sprinkled over the salmon and the sauce, adding color contrast. The background shows the dark edge of the pan, and the base beneath the pan is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Garlic Butter Salmon Recipe
Top Tip
How to Serve Creamy Garlic Butter Salmon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Garlic Butter Salmon Recipe

Why You'll Love This Recipe

I always get excited about this Creamy Garlic Butter Salmon Recipe because it hits all the spots: simple to make, ridiculously tasty, and elegantly creamy without being too heavy. Plus, it doesn’t require a lot of fancy ingredients, so it’s totally doable with stuff you probably already have in your kitchen.

Quick and Easy: You can have a stunning dinner on the table in about 20 minutes—perfect for busy nights or last-minute plans.
Rich Creamy Sauce: The garlic butter sauce with Parmesan and cream is silky and luscious, making each bite melt-in-your-mouth amazing.
Customizable Flavor: Whether you like it with a little heat, a bit of zest, or fresh herbs, this recipe bends to your preferences.
Impressively Elegant: Salmon has a way of looking fancy, but this recipe is totally beginner-friendly—no stress, just flavor.

Garlic Butter Salmon - A white plate holds three sections of food arranged side by side: a mound of smooth, white mashed potatoes with black pepper sprinkled on top on the left, a cluster of bright green steamed broccolini with a slight shine and crisp texture at the top, and a golden-brown grilled salmon fillet on the right, topped with a creamy white herb sauce sprinkled with small green parsley pieces. A silver fork rests partly on the salmon and mashed potatoes. The plate is set on a white marbled surface, with a woman's hand holding the fork. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This combination of ingredients creates a balanced dish that’s hearty yet fresh. The olive oil helps with a crisp sear, the butter adds richness, and the cream with Parmesan brings that ultra-creamy texture. Using chicken broth keeps it lighter than using all cream, and the fresh parsley finishes it off with brightness.

Garlic Butter Salmon - Flat lay of fresh pink salmon fillets with their smooth, slightly shiny surface, scattered bright green chopped parsley leaves, whole garlic cloves with their papery white skins and creamy texture, rich golden butter blocks melting slightly at the edges, wedges of lemon with juicy yellow pulp and shiny rinds, a small pile of grated Parmesan cheese with its fine, crumbly texture, and a few sprigs of fresh thyme with tiny green leaves, all beautifully arranged with natural spacing and gentle overlapping, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Salmon fillets: Pick fresh, firm fillets with skin-on if possible to get a nice sear and juiciness.
Olive oil: Helps achieve a golden crust on the salmon without burning.
Butter: Crucial for that rich creamy sauce and wonderful mouthfeel.
Garlic: Freshly minced garlic adds aromatic depth and savory warmth.
Dry white wine (optional): Adds acidity and complexity; if you skip the wine, just add a touch more broth.
Chicken broth: Adds savory base flavor and balances the cream.
Heavy cream: Creates a luscious, velvety sauce that wraps around the salmon.
Parmesan cheese: Melts into the sauce adding nuttiness and richness without overpowering.
Fresh parsley: Brightens the dish with its fresh, herbal notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love giving this salmon a little tweak depending on my mood or what’s in the fridge — feel free to adjust it so it suits your tastes perfectly. The beauty of this dish is how flexible it is, so don’t be shy!

Variation: Sometimes I toss in a handful of baby spinach right before serving for extra greens and texture—it wilts beautifully in the warm sauce.
Spice it up: If you like heat, adding red pepper flakes while sautéing the garlic really wakes up the sauce.
Herb swap: Fresh dill or thyme are wonderful alternatives to parsley if you want to try something new.
Extra zing: I’ve marinated the salmon briefly in lemon juice before cooking or added lemon slices to the sauce for that lovely citrus touch.

Step-by-Step: How I Make Creamy Garlic Butter Salmon Recipe

Step 1: Season and Sear the Salmon

First things first, give your salmon fillets a good sprinkle of salt and pepper on both sides—simple seasoning here is key. Heat olive oil in a skillet over medium-high heat until shimmering, then carefully place the salmon skin-side down if your fillets have skin. Cook for about 4 minutes on each side, depending on thickness. You want a beautiful golden crust, but don’t overcook—it should still be tender inside. When done, remove salmon and set aside, but leave a little of the oil in the pan for the next step.

Step 2: Make That Garlic Butter Goodness

Add butter to the pan and let it melt, then tilt the pan and spoon the butter over the salmon a few times—trust me, this adds so much flavor. Remove the salmon and set aside for a moment. Throw in the minced garlic and sauté it just until fragrant—about 30 seconds. Don’t walk away here because garlic can go from perfect to burnt really fast!

Step 3: Build the Creamy Sauce

If you’re using white wine, pour it in now and let it simmer for about 2 minutes until it evaporates. This step amps up the sauce but can be skipped if you prefer. Next, pour in chicken broth and heavy cream, stirring to combine. Toss in the Parmesan cheese and stir until it melts perfectly into a smooth sauce. Season with chopped parsley, and adjust salt and pepper to your taste.

Step 4: Finish and Serve

Let the sauce simmer gently for 2-3 minutes until it thickens nicely. Then nestle your salmon back into the pan, spoon some sauce over it, and warm it through for another few minutes. Plate it up with extra parsley sprinkled on top, and you’re ready to impress!

Top Tip

From my own kitchen experiments, I’ve learned a few key things that really elevate this Creamy Garlic Butter Salmon Recipe. These tips helped me avoid dry salmon and overly thick sauce, and I think they’ll help you too.

Don't Overcook: Salmon cooks quickly, so watch closely and pull it off the heat as soon as it's opaque and flakes easily.
Fresh Garlic: Use fresh minced garlic instead of powder; its aroma and flavor are unbeatable when sautéed just right.
Spoon the Butter: Basting the salmon with melted butter during cooking adds rich flavor and keeps it juicy.
Low and Slow for Sauce: Keep the cream sauce on a gentle simmer to prevent curdling and ensure a smooth finish.

How to Serve Creamy Garlic Butter Salmon Recipe

Garlic Butter Salmon - Serving Suggestion

Garnishes

I personally love topping the finished salmon with extra freshly chopped parsley and sometimes a sprinkle of lemon zest or a few lemon wedges on the side. The brightness cuts through the richness and makes every bite fresh and inviting.

Side Dishes

This salmon shines alongside simple sides like roasted asparagus, garlic mashed potatoes, or even a light arugula salad. I’ve also had success pairing it with buttery risotto or some steamed baby green beans for a well-rounded meal.

Creative Ways to Present

For a special occasion, I like plating the salmon over a bed of creamy polenta with a drizzle of sauce around the edge for an elegant touch. Garnishing with edible flowers or fresh herb sprigs makes it look restaurant-worthy and impressive to guests.

Make Ahead and Storage

Storing Leftovers

I store any leftover salmon with the sauce in an airtight container in the refrigerator. It keeps well for up to 2 days, though I usually find it so good that there’s rarely anything left!

Freezing

Freezing cooked salmon with creamy sauce isn’t my favorite option because the texture of cream can change. But if you must, freeze it separately from the sauce or in small portions and use within a month for best results.

Reheating

Reheat leftovers gently on the stove over low heat, stirring occasionally to keep the sauce smooth. Avoid microwaving if possible, as it can cause the cream sauce to split or dry out the salmon.

Frequently Asked Questions:

Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw it fully and pat it dry before cooking to get a nice sear and avoid watery sauce.

What if I don't have dry white wine?

No worries—just skip the wine and add a bit more chicken broth or a squeeze of lemon juice for acidity instead. The sauce will still be delicious.

Can I make this dairy-free?

To make it dairy-free, try swapping butter for olive oil and heavy cream for coconut cream or a plant-based cream substitute. Grated Parmesan can be omitted or replaced with a nutritional yeast option.

How do I know when the salmon is perfectly cooked?

Look for firm flesh that flakes easily with a fork but still retains some moisture. Overcooking can make salmon dry, so keep an eye on the timing and texture.

Final Thoughts

This Creamy Garlic Butter Salmon Recipe quickly became one of my favorite weeknight dinners because it’s as comforting as it is impressive. It’s perfect for when you want a meal that feels special without spending hours in the kitchen. Honestly, once you try this, I think you’ll be making it again and again — like I do!