If you’re craving a restaurant-style dinner that’s simple yet elegant, this Salmon with Herb recipe will be your new favorite. Juicy, golden salmon fillets are served with a creamy garlic and herb sauce that’s rich, fresh, and full of flavor. The best part? It all comes together in about 20 minutes using everyday ingredients. Whether you’re cooking for a weeknight treat or a special date night, this dish makes every bite feel luxurious and comforting.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes with minimal prep.
- Creamy & Flavorful: The garlic, Parmesan, and fresh herbs make every bite irresistible.
- Perfect for Any Occasion: Simple enough for a busy night, fancy enough to impress guests.
- Balanced & Comforting: The buttery salmon pairs perfectly with the smooth, herby sauce.
- Restaurant-Quality at Home: You’ll feel like a pro chef with very little effort!
Ingredients Needed
For the Salmon:
- 4 skinless salmon fillets (about 180g / 6oz each)
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 15g (1 tbsp) unsalted butter
For the Creamy Garlic Herb Sauce:
- 2 garlic cloves, finely minced
- ½ cup dry white wine (or replace with more chicken stock if preferred)
- ½ cup low-sodium chicken or vegetable broth
- 1 cup heavy (thickened) cream
- ½ cup freshly grated Parmesan cheese
- 2 tsp finely chopped tarragon leaves
- 2 tsp finely chopped chervil
- 2 tsp finely chopped parsley, plus extra for garnish
Tip: Fresh herbs add the best aroma, but dried herbs can work in a pinch—just use half the amount.
How to Make Salmon with Herb
1. Season the Salmon
Pat the salmon fillets dry with paper towels — this helps them sear beautifully. Sprinkle both sides evenly with salt and pepper for perfect seasoning.
2. Sear the Salmon
Heat olive oil in a large non-stick skillet over medium-high heat. Add the salmon, presentation side down, and cook for about 3 minutes until golden and crispy on the edges.
3. Flip and Butter-Baste
Flip the fillets carefully and cook for another 2 minutes, or until your preferred doneness (around 49°C / 120°F for medium-rare). Add the butter and spoon it over the salmon a few times for extra flavor and shine.
4. Rest the Salmon
Remove the fillets and set them on a plate. Cover loosely with foil to keep them warm while you make the sauce.
5. Start the Sauce
In the same skillet, add the minced garlic. Sauté for about 20 seconds, just until it turns fragrant and lightly golden — this builds a flavorful base.
6. Deglaze with Wine
Pour in the white wine and raise the heat to high. Stir to loosen any golden bits from the pan (they’re pure flavor!). Let it simmer for about a minute until most of the liquid has evaporated.
7. Add Cream and Stock
Pour in the cream and broth. Lower the heat to medium and simmer for 2–3 minutes, stirring often, until the sauce thickens slightly.
8. Stir in Parmesan and Herbs
Mix in the Parmesan cheese until melted and smooth. Stir through the tarragon, chervil, and parsley. Taste and adjust seasoning with a pinch more salt or pepper if needed.
9. Serve and Enjoy
Spoon the creamy herb sauce generously over the salmon. Garnish with extra parsley and serve immediately with mashed potatoes, rice, or steamed vegetables to soak up that delicious sauce.
Serving and Storage Tips
Serving:
Serve the salmon over mashed potatoes, rice, or even pasta. A crisp green salad or roasted vegetables make great sides. Add a slice of lemon for a touch of brightness.
Storage:
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat: Gently warm in a skillet over low heat. Add a splash of cream or broth to keep the sauce smooth.
- Freezer: Not recommended, as creamy sauces can separate after thawing.
Helpful Notes
- Don’t overcook the salmon: Remove it from heat just before it’s fully cooked—it will finish cooking from residual heat.
- Wine substitute: Use more chicken or vegetable stock for an alcohol-free version.
- Fresh herbs make a difference: Tarragon adds a soft licorice note, while parsley keeps the sauce bright and fresh.
- Want extra flavor? Add a squeeze of lemon juice or a pinch of chili flakes before serving.
Salmon with Creamy Garlic Herb Sauce
Ingredients
Method
- Step 1 – Season the Salmon: Pat the salmon fillets dry with paper towels. Sprinkle both sides evenly with salt and pepper.
- Step 2 – Sear the Salmon: Heat olive oil in a large non-stick skillet over medium-high heat. Place the salmon presentation side down and cook for about 3 minutes until golden and crisp on the edges.
- Step 3 – Flip and Butter-Baste: Flip the salmon carefully and cook for another 2 minutes. Add the butter and spoon it over the fillets for added richness and shine.
- Step 4 – Rest the Salmon: Remove the fillets from the pan and cover loosely with foil to keep warm.
- Step 5 – Start the Sauce: In the same pan, sauté the minced garlic for about 20 seconds until fragrant and lightly golden.
- Step 6 – Add Cream and Stock: Pour in the cream and broth. Lower the heat to medium and simmer for 2–3 minutes, stirring frequently, until the sauce thickens slightly.
- Step 7 – Stir in Parmesan and Herbs: Mix in the Parmesan until melted, then stir in tarragon, chervil, and parsley. Adjust seasoning with salt and pepper to taste.
- Step 8 – Serve and Enjoy: Spoon the creamy herb sauce over the salmon, garnish with parsley, and serve with mashed potatoes, rice, or vegetables.
Notes
Conclusion
This Salmon with Herb recipe is the perfect mix of creamy comfort and fresh, herby goodness. It’s quick, elegant, and sure to impress anyone you cook for. Every forkful delivers tender salmon and velvety sauce that feels straight out of a fine dining restaurant — made right in your kitchen!
If you try this recipe, leave a comment and star rating below — I’d love to hear what you think! ❤️
And don’t forget to share your beautiful creation on Pinterest or Facebook.
What herbs did you try in your version? Let’s swap ideas in the comments!
Frequently Asked Questions (FAQ)
Can I use frozen salmon?
Yes! Thaw it completely and pat it dry before cooking to ensure even searing.
Can I make this without wine?
Absolutely. Just replace the wine with chicken or vegetable stock. You’ll still get a delicious sauce.
Why did my sauce separate?
This can happen if the heat is too high after adding cream. Keep the sauce on low-medium heat and stir continuously until smooth.
Can I use dried herbs instead of fresh?
Yes, but use about half the amount since dried herbs are more concentrated in flavor.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free — just check that your stock and Parmesan are certified gluten-free.