Flaky, golden-grilled salmon fillets meet a silky, restaurant-style garlic cream sauce in this easy weeknight recipe. Finished with a sprinkle of fresh green onions, it is rich, satisfying, and ready in under 30 minutes — perfect served over rice, mashed potatoes, or with a crisp green salad.
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Ingredients
- 4 salmon fillets
- 1 cup heavy cream
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 3 green onions, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the salmon: Pat the salmon fillets dry with paper towels. Rub them with olive oil, then season generously on both sides with salt, black pepper, and paprika.
- Sear the salmon: Heat a large skillet or grill pan over medium-high heat. Place the fillets skin-side down and cook for 4–5 minutes until the skin is crisp. Flip and cook 2–3 minutes more until just opaque through the center. Transfer to a plate and tent with foil.
- Make the creamy garlic sauce: In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, then whisk in the Dijon mustard and lemon juice. Simmer gently for 2–3 minutes, stirring, until the sauce thickens enough to coat a spoon.
- Combine and simmer: Return the salmon fillets to the pan, spooning the sauce over the top. Simmer together for 1–2 minutes so the flavors meld.
- Garnish and serve: Scatter the chopped green onions and fresh parsley over the salmon. Serve immediately with the creamy garlic sauce spooned over each fillet.
