Juicy Tender Salmon And Creamy Garlic Herb Sauce

Juicy, tender salmon seasoned to perfection and topped with a creamy, finger-licking white sauce made from heavy cream, cooking wine, and Parmesan cheese. This dish is the ultimate comfort meal for any seafood lover.

Hey yo I’m happy to finally post this recipe not only because it’s delicious but it’s only my second salmon recipe on this site. My last salmon recipe I made with a lemon butter garlic sauce, this one with a delicious garlic and herb sauce made with Parmesan cheese, white wine, and more….

I’m not the biggest fan of salmon but my mother is and has been forcing me to get into eating it more lately lol. It’s growing on me, but I found myself becoming bored with it because I was eating it so much, mainly for my healthy lifestyle change and weight loss Journey.

So, I’ve been looking for different ways to make it, more specifically, different things to top it with, and I was lucky enough to come across an Instagram video of someone making it with a white, creamy herb sauce.

So I looked it up and found out they were using Parmesan cheese, heavy cream, white wine, and some herbs, and so I decided to give it a shot. And you all know I always switch things up and customize recipes to my liking to make them mine, and that’s what I did.

Let me get into the recipe, how I switch the sauce up, among other things, such as the ingredients you need and all the dos and don’ts and whys. Haha!

Ingredients You’ll Need:

• Meat: Buy a whole 2 lb Atlantic Salmon
• Fat: Use unsalted butter and healthy extra virgin Olive Oil
• Seasonings: Adobo is my favorite all-purpose seasoning to use for Salmon, Paprika is for color, which is very necessary. Nothing more unappealing than peach-looking cooked salmon. Garlic Powder, and Black Pepper are just basic essential seasonings for Salmon and any meat, as far I’m concerned. Lol!

The creamy garlic & herb sauce:

• Liquids: The heavy cream is the base ingredient. Cant make the sauce without the heavy cream which gives it it’s color and creaminess, and we’ll be using more heavy cream than anything else. The white cooking wine adds an acidic flavor and the chicken broth adds depth of flavor and thins the sauce for the right consistency.
• Cheese: Use block Parmesan cheese and grate it; it melts better than pre-shredded cheese. Use Philadelphia cream cheese, it’s the gold standard. Cream cheese is an emulsifier for the Parmesan cheese because it helps it melt. It also adds flavor and gives the sauce a nice consistency.
• Fat: Butter is for flavor and it’s used to sautee the minced garlic. Use unsalted butter and a good brand of butter like Land O Lakes. There’s only a few ingredients so make every ingredient count.
• Seasonings: Salt enhances the flavor and is for taste, minced garlic is the main flavor of this sauce, it is creamy garlic herb sauce after all. I prefer to use garlic paste and that’s what Ive been using for a while now.
• Herbs: So it’s called garlic and herb sauce right? So we add a few herbs, that being Italian seasoning and Parsley flakes. I use Italian seasoning because it’s made of every herb you can think of. 

Make sure to print this recipe and save it to your Pinterest!

The olive oil and butter

About the oil and butter… I like to use a combination of both! Most people just use one or the other, with olive oil being the common choice. Olive oil helps to open up the pores of the salmon.

• Why use olive oil? Olive oil prevents sticking, keeps the salmon moist, adds flavor, and help the seasoning stick. Olive oil is also good if you decide to marinate it overnight or for 4 -8 hours before baking. It allows the seasonings to get into the meat by opening the pores of the salmon.
• Why use butter? I mainly use butter for the rich buttery flavor it adds. It also helps keep the salmon moist and contributes to a nice, colorful exterior by helping to brown it.
• Why unsalted butter and extra virgin olive oil? Use unsalted butter because we’re already using a lot of seasonings and ingredients with sodium in it and you dont want the salmon salty. Extra virgin olive oil is the healthiest olive oil on the market.

Cooking time, temperature, and cooking tips:

Ok so first off, the best salmon is juicy tender salmon and I’ve found a few ways to achieve just that. Cooking the salmon for a short period of time is key. Now let’s talk about the two common ways it’s prepared.

• Doneness: If the portions are really thick, it may take longer to cook all the way through. To check for doneness, you can use an instant thermometer. Stick it into the thickest part of the center, and an internal temperature reading of 135°F (which is medium well) will determine it’s done.
• How to keep it juicy and medium well: Baking salmon in the oven is the most common way it’s cooked. However, baking them for a few minutes at a relatively low temperature like at 350°F for 17 minutes will ensure it stays moist and juicy and not dry out.
• Well done Salmon a no no: Doing the opposite of that, like baking it at a high temperature, 400°F for a long time will dry it out. Don’t make that mistake. Another thing, it’s important not to cook it well done because it cant be reheated. I always tell people if you cook your salmon well done, its going to be even drier when you reheat it.
• For crispy skin: The olive oil and butter should help the skin get pretty crispy. For a crispy skin, bake it skin side down which seems obvious but some folks dont know this. You can also sear it in a skillet for a few minutes after baking it if you want a real crispy skin.

How to make Salmon with Creamy Garlic & Herb Sauce

1. Place the salmon on a baking sheet and preheat the oven to 350°F.
2. Brush both sides of the salmon with olive oil and melted butter.
3. Season both sides of the salmon.
4. Bake for 17 minutes, skin side down.
5. Creamy garlic herb sauce: Meanwhile, place a small skillet over medium heat.
6. Add in the butter and minced garlic, then stir.
7. Once the butter melts, pour in the white cooking wine and simmer for 2 minutes.
8. Pour in the heavy cream and broth, then add in the Parmesan and cream cheese, and stir well.
9. Simmer for 6-7 minutes, whisk periodically.
10. Once done, stir in the herbs of your choice.

Salmon With Creamy Garlic Herb Sauce Video

Tips for best results:

• Shake the broth and cream before use: Make sure to shake the heavy cream and broth before use. Because heavy cream forms lumps in the cartoon, especially if you’ve had it a while, and all the good flavor of broth seeps down to the bottom.
• Use fresh salmon: Salmon is like ground beef in that it taste best made right after you buy it. I’ve found that cooking it after sitting in the freezer for 2 weeks diminishes its goodness. So yea… go new and fresh!
• To ensure doneness: Use an instant food thermometer if you’re new to cooking and want to check for doneness without making a mess. This will guarantee your salmon is cooked all way through.
• Whisk sauce as it simmers: Whisk the sauce periodically after adding in all the ingredients to break up the parmesan and cream cheese so that the sauce is as smooth as possible.

Storage and reheating

• How to store the salmon? Cover it fully in aluminum foil or place it in a glass Tupperware and cover it tightly with a lid, then put it in the refrigerator. If it’s covered and sealed well, it’ll stay fresh for a while.
• How to reheat salmon in the oven: Place it in the oven at 350°F until it’s warm all the way through to the center. Wrapping it in aluminum foil will keep it from drying out.
• How to reheat salmon in the microwave: Place it in a microwave-proof dish, make sure it’s covered with a lid, and heat it up for 3-2 minutes, or until warm throughout.
• How to reheat the sauce in a saucepan: The Sauce tends to harden when left in the refrigerator’s cool air. The best way to soften it and return it to a nice smooth consistency is to add it to a small skillet with a splash of water or milk over low heat and whisk periodically until it returns to its original form.
• How to reheat the sauce in a microwave: Place it in a microwave-proof bowl or dish with a little water and reheat for 2-3 minutes. Give it a nice stir with a spoon midway through.

Frequently asked questions

• Can you cover the salmon with aluminum foil? The cooking time is very short, it only takes 17-18 minutes, so you don’t have to worry about it drying out. Plus, salmon, if you didn’t know, is a very tender meat, so you don’t need to cover it with aluminum foil to get it tender

Cookware and utensils

Ok so let me tell ya what cookware and utensils you’re gonna need. You’re going to need a Baking Sheet to cook the salmon on and an Instant Food Thermometer to check for doneness, especially if you’re new to cooking.

You also need a Small Skillet or Saucepan to make the creamy garlic herb sauce and a Whisk to stir the sauce. A whisk helps break up lumps from the Parmesan and cream cheese, resulting in a smooth sauce.

Alright yall I’m all wrapped out and ready to grub! I’m sure yall are ready to cook now that you have all the information you need. Please like the recipe and give it a 5 star rating if you enjoy it as much as I do.

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Enjoy, later

PBJ~

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