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To make this dish, gather the following items: - 4 salmon fillets - 2 tablespoons olive oil - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup heavy cream - 1/2 cup chicken broth (or vegetable broth) - 1 teaspoon Dijon mustard - 1 teaspoon lemon juice - Salt and pepper to taste - 1/4 cup freshly chopped parsley - 1 cup cherry tomatoes, halved - 1 teaspoon lemon zest These ingredients mix together to create a lovely meal. Each element adds a unique flavor to your dish. You can adjust the recipe to fit your taste. Here are some options: - Add capers for a briny touch. - Use spinach for extra greens. - Swap in fresh herbs like dill or basil. - Try different vegetables, like zucchini or asparagus. These extras can make your dish more exciting and colorful. If you need alternatives, here are some ideas: - Use coconut cream instead of heavy cream for a dairy-free option. - Swap chicken broth for vegetable broth to make it vegetarian. - Use garlic powder if you don't have fresh garlic. - Replace Dijon mustard with whole grain mustard for more texture. These swaps ensure you keep the dish tasty, even with changes. Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. While the oil heats, season 4 salmon fillets with salt and pepper on both sides. When the oil is hot, carefully place the salmon in the skillet, skin-side down. Cook for about 4 to 5 minutes until the skin is crispy. Then, flip the fillets and cook for another 3 to 4 minutes. Once done, remove the salmon from the skillet and set it aside on a plate. In the same skillet, reduce the heat to medium. Add 4 tablespoons of unsalted butter and let it melt. Once melted, add 4 minced garlic cloves and sauté for about 1 minute until the garlic is fragrant. Next, stir in 1 cup of heavy cream, 1/2 cup of chicken broth (or vegetable broth), 1 teaspoon of Dijon mustard, and 1 teaspoon of lemon juice. Allow this mixture to simmer for about 2 to 3 minutes until it thickens slightly. Now, add 1 cup of halved cherry tomatoes and 1 teaspoon of lemon zest into the sauce. Stir gently to combine and let it cook for an additional 2 minutes. Return the cooked salmon fillets to the skillet. Spoon the creamy garlic sauce over each fillet. Let it simmer for another 2 to 3 minutes so the salmon warms up and absorbs the sauce's flavors. Finally, remove the skillet from heat and stir in 1/4 cup of freshly chopped parsley. For a nice presentation, serve the salmon with the creamy garlic sauce drizzled on top. You can also pair it with steamed vegetables or fluffy rice to complete your meal. Enjoy your delicious creation! To make your salmon crispy, start with a hot skillet. Heat the olive oil until it's shimmering. Then, place the salmon skin-side down. This helps the skin turn crispy and golden. Cook it for 4 to 5 minutes without moving it. This allows a nice crust to form. Next, flip the salmon and cook for another 3 to 4 minutes. This will keep the inside moist and soft. You can add fun twists to this dish. Try using fresh herbs like dill or thyme for extra flavor. A pinch of red pepper flakes brings a nice heat. For a zesty kick, add capers or olives to the creamy sauce. If you like a smoky taste, add smoked paprika. You can also swap in veggies. Spinach or asparagus work great with salmon. Presentation is key to a great meal. When serving, drizzle the creamy sauce over each salmon fillet. Sprinkle more fresh parsley on top for color. Place the cherry tomatoes around for a vibrant look. Serve with a side of fresh steamed veggies or fluffy rice. This adds color and makes the plate pop. Remember, we eat with our eyes first! {{image_2}} You can change the cream sauce to fit your taste. Instead of heavy cream, try using half-and-half for a lighter sauce. You can also swap in coconut milk for a dairy-free option. If you want a tangy twist, add some cream cheese or sour cream. For a spicy kick, mix in a dash of red pepper flakes. While I love making this dish in a skillet, you can also bake the salmon. Preheat your oven to 400°F. Place the salmon in a baking dish with the sauce poured on top. Bake for about 15-20 minutes. You can also grill the salmon. Brush the fillets with olive oil and grill for 4-5 minutes per side. The smoky flavor adds a nice touch. Seasonal veggies can brighten up this dish. In spring, add asparagus or peas for a fresh taste. In summer, mix in zucchini or bell peppers. In the fall, try butternut squash or kale. In winter, roasted Brussels sprouts work well. These additions not only enhance flavor but also make the dish colorful and fun. You can store leftover salmon in an airtight container. Make sure to let it cool first. Place it in the fridge if you plan to eat it within two days. If you won’t eat it soon, freeze it. This way, you keep the flavors fresh. To reheat, take the salmon out of the fridge. Warm it in a skillet over low heat. Add a splash of broth or cream to keep it moist. You can also microwave it for about a minute. Just be careful not to overheat, or it can dry out. If you freeze the salmon, wrap each piece tightly in plastic wrap. Then place them in a freezer bag. Label the bag with the date. The salmon can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use frozen salmon. Just be sure to thaw it first. I recommend doing this overnight in the fridge. If you're in a hurry, you can thaw it in cold water for about an hour. After thawing, make sure to pat the salmon dry. This helps achieve a nice sear when cooking. You can serve creamy garlic butter salmon with several tasty sides. Here are some great options: - Steamed vegetables like broccoli or asparagus - Fluffy rice or quinoa - Mashed potatoes for a comforting touch - A fresh garden salad to add crunch Each of these sides pairs well with the rich sauce and salmon flavor. To check if salmon is cooked, look for a few signs. First, the flesh should be opaque and flake easily with a fork. You can also use a meat thermometer. The internal temperature should reach 145°F (63°C). If you see a light pink color in the middle, it may need a little more time. Cook it longer, but be careful not to overcook. Enjoy your perfectly cooked salmon! This blog post covered key ingredients, step-by-step instructions, and helpful tips for making creamy garlic butter salmon. You learned how to prepare salmon, make the sauce, and serve it nicely. We explored ingredient swaps and variations to keep things fresh. Plus, I shared storage tips for leftovers and answered common questions. Remember, cooking should be fun and creative. You can try your own twists and make this dish your own. Enjoy every bite!

One Pan Creamy Garlic Butter Salmon

Elevate your dinner with this One Pan Creamy Garlic Butter Salmon recipe! This delightful dish combines tender salmon fillets with a rich, creamy garlic sauce that's bursting with flavor. In just 25 minutes, you can savor a gourmet meal that’s perfect for any occasion. Follow our easy step-by-step instructions and impress your family or guests tonight. Click to discover the full recipe and enjoy a taste of elegance at home!
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Ingredients
  

4 salmon fillets

2 tablespoons olive oil

4 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth (or vegetable broth)

1 teaspoon Dijon mustard

1 teaspoon lemon juice

Salt and pepper to taste

1/4 cup freshly chopped parsley

1 cup cherry tomatoes, halved

1 teaspoon lemon zest

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and pepper.

    Once the oil is hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes, then remove them from the skillet and set aside on a plate.

      In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

        Stir in the heavy cream, chicken broth, Dijon mustard, and lemon juice. Allow the mixture to simmer for about 2-3 minutes until slightly thickened.

          Add the cherry tomatoes and lemon zest into the sauce, stirring gently to combine. Let it cook for an additional 2 minutes.

            Return the salmon to the skillet, spooning the creamy sauce over the fillets. Let simmer for another 2-3 minutes so the salmon warms back up and absorbs the flavors.

              Remove from heat and stir in the freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the salmon fillets drizzled with the creamy garlic sauce and topped with additional parsley. Pair with a side of steamed vegetables or fluffy rice for a complete meal.