How To Cook Salmon with Creamy Garlic Sauce

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Salmon(595g)
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  1/4 teaspoon salt (to taste)
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  1/4 teaspoon pepper (to taste )
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  Garlic powder(5g)
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  Unsalted Butter(30g)
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  Garlic(360g)
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  Wine, White, Dry(120g)
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  Cream, Heavy Whipping(360g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh(30g)
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  Lemon Juice, Fresh(15g)

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Season the salmon generously on both sides with salt, pepper, and garlic powder. Place flesh-side down in the hot pan and cook 5–6 minutes until the flesh is opaque and flakes easily with a fork. Flip and cook the skin side 3–4 minutes until the skin is crispy and the internal temperature reaches 145°F. Transfer the salmon to a clean plate.
2. 2In the same skillet over medium heat, melt the butter and add the minced fresh garlic. Sauté 30–45 seconds, stirring constantly, until fragrant and just beginning to turn golden.
3. 3Pour in the white wine while scraping the bottom of the pan with a wooden spoon to release any browned bits. Increase heat to medium-high and simmer 3–4 minutes until the liquid reduces by half.
4. 4Reduce heat to medium-low, add the heavy whipping cream, and stir constantly. Bring to a gentle simmer and cook 2–3 minutes, stirring occasionally, until the sauce slightly thickens. Add the grated Parmesan and stir 1 minute until the cheese melts completely and the sauce coats the back of a spoon.
5. 5Return the salmon to the skillet and spoon the sauce over each fillet. Taste the sauce and adjust salt and pepper as needed.
6. 6Divide the salmon and sauce evenly into 4 airtight containers while hot. Top each portion with fresh parsley and a squeeze of lemon juice. Cool to room temperature before sealing, then refrigerate up to 3 days.