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Make a beautiful, easy meal of salmon with creamy sauce in just 15 minutes! Rich, velvety, and full of flavor, this foolproof recipe is great for quick and easy weeknight dinners.
This smooth and creamy savory sauce comes together in minutes and adds a luscious touch to pan-seared salmon. (Or swap out the salmon for another protein; you can use whatever kind of fish you like, or go for pan-seared or grilled steak or chicken.) This creamy garlic parmesan sauce effortlessly elevates any meal.
And did I mention it comes together in just 15 minutes?! Make it for you and your sweetie for date night (or for you for tonight and tomorrow!), or double the recipe and it becomes a quick, simple weeknight dinner for your family.
Why You’ll Want This Creamy Sauce Recipe on Repeat
- Quick and easy – The sauce itself takes about 5 minutes to make, and the whole dish (salmon included) whips up in just 15!
- Versatile – Pairs beautifully with grilled, baked, or pan-seared salmon. Or switch it up and serve this rich sauce with steak, chicken, or pasta.
- Rich and flavorful – A perfect balance of creamy, tangy, and savory flavors.
- Customizable – Easily tweak the ingredients to suit your taste preference or what you have on hand.
- Special diet friendly – This dish is gluten free, low carb, and keto friendly.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Pan-Seared Salmon:
- Salmon – You’ll need two fillets, each about 6 ounces (with or without the skin is fine). If possible, go for wild caught salmon for the most health benefits.
- Salt and black pepper – To season the fish.
- Extra-virgin olive oil – To cook the salmon in.
Garlic Parmesan Cream Sauce with White Wine:
- Unsalted butter – To cook the aromatics.
- Onion and garlic – Yellow or milder white onion will work well here. Garlic adds a ton of savory flavor.
- Thyme – For fresh herby brightness.
- Dry white wine – Such as Sauvignon Blanc or Pinot Grigio. See the Notes in the recipe card below for a substitute if you don’t want to use wine.
- Chicken stock – Chicken stock adds richness and depth of flavor, but vegetable stock swill also work.
- Heavy whipping cream – For rich flavor and creamy texture.
- Parmesan cheese – Use freshly-grated parmesan for the best flavor and creamiest texture. It adds savory, nutty, cheesy richness.
Other:
- Fresh lemon wedges – To squeeze on top when serving if desired.
How to Make Salmon with Garlic Parmesan Cream Sauce: Step-by-Step Instructions
- Pan-sear the salmon. Season the salmon fillets on both sides with the salt and black pepper. Heat a medium nonstick skillet over medium to medium-high heat. Once hot, add the olive oil, and then the salmon (if your fillets have skin, add them skin-side-up at first). Let the salmon cook until golden, about 2 to 3 minutes on the first side, and then flip and cook until golden on the second side, about 1 to 2 minutes more. Transfer the salmon to a plate and tent with foil (make sure to tent with foil, this helps steam the salmon and make sure it’s cooked in the middle).
- Cook the aromatics and deglaze. Turn the heat down to medium-low. To the skillet you cooked the salmon in (why dirty another dish, right?!), add the butter. Once melted, add the onion and cook until softened, about 1 to 2 minutes, stirring constantly. Stir in the garlic and thyme, and cook 30 seconds more, stirring constantly. Add the white wine and cook until it’s mostly evaporated, about 1 minute, stirring constantly.
- Add the liquids. Stir in the chicken stock and heavy cream, and bring to a simmer. Whisk in the parmesan cheese until smooth and fully incorporated.
- Add the salmon to the sauce. Add the salmon back to the skillet and spoon the cream sauce on top. Cook until the salmon is fully cooked (it should flake easily with a fork), which should only take about 1 minute. Enjoy!
Variation Idea: Make Creamy Dill Sauce For Salmon
Omit the thyme and parmesan cheese. Use sour cream instead of heavy whipping cream (or a 50/50 mix). Stir in 1 tablespoon of fresh minced dill and 1 teaspoon of fresh lemon juice at the end of cooking.
Storage & Reheating
This dish is best enjoyed fresh, but you can store leftovers in an airtight container for up to 3 days. Reheat over medium-low on the stovetop, adding a splash more chicken stock or cream to the sauce if needed.
Pro Tips for the Best Easy Creamy Sauce For Salmon
- Instead of white wine, use 1 1/2 tablespoons water + 1/2 tablespoon fresh lemon juice.
- For a thicker sauce, simmer the sauce a little longer, or before adding the salmon to the sauce, whisk in 1 teaspoon of cornstarch dissolved in 2 teaspoons of cold water and let it come up to a simmer.
- If you want a touch of heat, add a pinch of crushed red pepper flakes or a dash of hot sauce.
FAQs
Instead of thyme, chives or tarragon also work well.
Yes! However, the sauce will be thinner. If you want it thicker, whisk in a cornstarch slurry at the end of cooking.
A cornstarch slurry is a 2:1 mix of cornstarch:cold water. Using milk instead of cream, you’ll probably need 1 to 2 teaspoons of cornstarch for this recipe, so I’d go with 2 teaspoons cornstarch dissolved in 4 teaspoons cold water. Whisk it into the sauce a little at a time until it reaches your desired thickness. Take the sauce off the heat as soon as it thickens and bubbles because cornstarch can break down if it’s overheated.
The word “filet” comes from the French word meaning “thread”. Filet (with one “l”) is the French spelling. Here in the U.S., “fillet” is more commonly used in reference to fish, and when spelled with one “l” it typically refers to a cut of meat (such as filet mignon).
What to Serve with This Simple Cream Sauce For Salmon
- On a bed of pasta along with a green salad – Pasta soaks up all this glorious sauce and a side salad lightens the meal up.
- Garlicky mashed potatoes – Live on the edge and add a handful of freshly-grated parmesan cheese too.
- Homemade Rice a Roni – It pairs well and is easy to make, but fair warning, you’ll be ruined for the boxed stuff!
- Roasted Duck Fat Potatoes – A savory, hearty side dish.
- Garlic Parmesan Asparagus – It keeps this meal light, and echos the flavors in this sauce.
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Easy Creamy Sauce For Salmon Recipe
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Ingredients
Salmon:
- 12 ounces salmon fillets 2 6-ounce fillets, patted dry (with or without skin is fine)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons extra-virgin olive oil
Cream Sauce:
- 1 tablespoon unsalted butter
- 1/4 cup minced yellow onion
- 1 large clove garlic crushed
- 2 sprigs fresh thyme plus more for garnish
- 2 tablespoons dry white white such as Sauvignon Blanc (see Notes)
- 1/2 cup chicken stock or vegetable stock
- 1/4 cup heavy whipping cream at room temperature
- 1/4 cup freshly-grated parmesan cheese
Other:
- Fresh lemon wedges for serving
Instructions
- Pan-sear the salmon. Season the salmon fillets on both sides with the salt and black pepper. Heat a medium nonstick skillet over medium to medium-high heat. Once hot, add the olive oil, and then the salmon (if your fillets have skin, add them skin-side-up at first). Let the salmon cook until golden, about 2 to 3 minutes on the first side, and then flip and cook until golden on the second side, about 1 to 2 minutes more. Transfer the salmon to a plate and tent with foil (make sure to tent with foil, this helps steam the salmon and make sure it’s cooked in the middle).
- Cook the aromatics. Turn the heat down to medium-low. To the skillet you cooked the salmon in (why dirty another dish, right?!), add the butter. Once melted, add the onion and cook until softened, about 1 to 2 minutes, stirring constantly. Stir in the garlic and thyme, and cook 30 seconds more, stirring constantly.
- Deglaze the pan. Add the white wine and cook until it’s mostly evaporated, about 1 minute, stirring constantly.
- Add the liquids. Stir in the chicken stock and heavy cream, and bring to a simmer. Whisk in the parmesan cheese until smooth and fully incorporated.
- Add the salmon to the sauce. Add the salmon back to the skillet and spoon the cream sauce on top. Cook until the salmon is fully cooked (it should flake easily with a fork), which should only take about 1 minute.
- Enjoy. Serve the salmon with the lemon wedges to squeeze on top.
Notes
- White Wine Substitute: Use 1 1/2 tablespoons water + 1/2 tablespoon fresh lemon juice instead.
- For a Thicker Sauce: Simmer the sauce a little longer, or before adding the salmon to the sauce, whisk in 1 teaspoon of cornstarch dissolved in 2 teaspoons of cold water and let it come up to a simmer.
- Storage and Reheating: This dish is best enjoyed fresh, but you can store leftovers in an airtight container for up to 3 days. Reheat over medium-low on the stovetop, adding a splash more chicken stock or cream to the sauce if needed.
- Net Carbs: 6g per serving (1/2 of recipe)
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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