Description

Perfectly pan-seared salmon fillets are smothered in a creamy garlic butter sauce with sun-dried tomatoes and herbs. It’s elegant enough for date night, yet simple enough for a weeknight dinner.

Ingredients

Scale

For the salmon:

4 salmon fillets (skin-on or skinless, about 6 oz each)
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp butter

For the sauce:

2 tbsp unsalted butter
4 garlic cloves, minced
½ cup sun-dried tomatoes (oil-packed, drained and chopped)
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp red pepper flakes (optional)
1 tsp dried oregano or Italian seasoning
Salt and black pepper to taste
1 tbsp chopped fresh basil or parsley (optional for garnish)

Instructions

1️⃣ Season the salmon: Pat salmon dry and season both sides with salt and pepper.

2️⃣ Sear the salmon: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear salmon for 4–5 minutes per side, or until golden and cooked to your liking. Remove and set aside.

3️⃣ Start the sauce: In the same skillet, lower heat to medium. Add 2 tbsp butter and sauté garlic for about 1 minute, until fragrant.

4️⃣ Add sun-dried tomatoes and herbs: Stir in the sun-dried tomatoes, oregano, and red pepper flakes (if using). Cook for 1 minute more.

5️⃣ Make it creamy: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and simmer until slightly thickened, about 3–5 minutes. Season with salt and pepper to taste.

6️⃣ Return the salmon: Nestle the salmon back into the skillet and spoon sauce over the top. Simmer for 2 more minutes until heated through.

7️⃣ Garnish and serve: Sprinkle with fresh basil or parsley if desired. Serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.

Notes

For a dairy-free option, use coconut cream and a dairy-free cheese substitute.
You can swap salmon for shrimp or chicken if preferred.

Leftovers? This sauce reheats beautifully for lunch the next day!

Prep Time: 10 min
Cook Time: 20 min