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Creamy Garlic Parmesan Salmon Skillet - Comforting, Fast, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets: 4 skin-on or skinless fillets, about 6 ounces each
  • Olive oil: 1–2 tablespoons for searing
  • Butter: 2 tablespoons for the sauce
  • Garlic: 4–5 cloves, finely minced
  • Shallot or onion: 1 small shallot (or 1/4 small onion), finely chopped
  • Chicken or vegetable broth: 1/2 cup
  • Heavy cream: 3/4 cup (or half-and-half for a lighter version)
  • Grated Parmesan: 1/2 cup, plus more for serving
  • Lemon: Zest and juice of 1/2 lemon
  • Baby spinach: 2 cups, loosely packed (optional but recommended)
  • Fresh herbs: 2 tablespoons chopped parsley, basil, or chives
  • Red pepper flakes: Pinch, to taste
  • Salt and black pepper: To season

Method
 

  1. Prep the salmon: Pat the fillets dry with paper towels. Season both sides with salt and pepper. Dry fish sears better and gives you a nicer crust.
  2. Sear the salmon: Heat a large skillet over medium-high. Add olive oil. Place salmon in the pan, presentation-side down. Sear 3–4 minutes until golden, then flip and cook 2–3 minutes more. Transfer to a plate. The fish will finish in the sauce.
  3. Sauté aromatics: Reduce heat to medium. Add butter. Once melted, add shallot and a pinch of salt. Cook 2–3 minutes until softened, then stir in garlic for 30–45 seconds, just until fragrant. Don’t let the garlic brown.
  4. Deglaze and simmer: Pour in the broth. Scrape up any browned bits with a wooden spoon. Let it simmer for 1–2 minutes to reduce slightly.
  5. Build the cream sauce: Stir in the heavy cream. Bring to a gentle simmer—small bubbles, not a rolling boil. Sprinkle in Parmesan gradually, stirring to melt and thicken. Add red pepper flakes, lemon zest, and a squeeze of lemon juice. Taste and season with salt and pepper. The sauce should be velvety and lightly tart from the lemon.
  6. Add greens and herbs: Fold in the spinach until just wilted, 30–60 seconds. Reserve a little chopped herb for garnish and stir the rest into the sauce.
  7. Finish the salmon: Nestle the fillets back into the skillet, spooning sauce over the tops. Simmer on low 2–3 minutes, until the salmon flakes easily with a fork and reaches your preferred doneness. Avoid boiling to keep the sauce smooth.
  8. Serve: Garnish with remaining herbs and extra Parmesan. Serve straight from the skillet over rice, mashed potatoes, or pasta, or with crusty bread to mop up the sauce.