Creamy Salmon: 19 Saucy Skillet Dinners That Taste Better Than a Restaurant Plate

Creamy salmon is the dinner that makes people who say they do not like fish ask for seconds. A silky pan sauce takes the fish from plain to restaurant-worthy in about 15 minutes, and most of these recipes use one skillet. Creamy fish videos are some of the most loved food clips on MSN right now, with thousands of likes and comments from people who say they have made them again and again. Below you will find a sauce for every mood: garlic butter, lemon dill, Tuscan, Cajun, pesto, coconut curry and more, each with a simple recipe. One tip runs through all of them: sear the salmon first, take it out, then build the sauce in the same pan. Which one will you try first..

Tuscan Creamy Salmon With Spinach and Sun-Dried Tomatoes

Sear the salmon first, take it out, then build the sauce in the same pan. That one move is why the restaurant version tastes so much richer, and it is the heart of this Tuscan creamy salmon. Garlic, sun-dried tomatoes and spinach melt into a parmesan cream sauce that is so good you will want bread to mop up the pan. Is this the one you are making tonight..

You will need: 4 salmon fillets (6 oz each), salt and pepper, 1 tbsp olive oil, 1 tbsp butter, 4 garlic cloves (minced), 1/2 cup sun-dried tomatoes (chopped), 1 cup heavy cream, 1/2 cup chicken broth, 1/2 cup grated parmesan, 1 tsp Italian seasoning, 3 cups baby spinach.

How to make it: 1. Pat the salmon dry and season. 2. Sear in oil 4 minutes, flip and cook 2 minutes more, then set aside. 3. Melt the butter and cook the garlic and sun-dried tomatoes 1 minute. 4. Add the cream, broth, parmesan and Italian seasoning and simmer 3 minutes. 5. Stir in the spinach until wilted. 6. Return the salmon and simmer 2 minutes, spooning the sauce over.

Creamy Garlic Butter Salmon, the One to Make First

This is the creamy salmon recipe that starts it all, and the method is the secret. Sear the fillets in a hot pan until golden, take them out, then build a garlic butter cream sauce in the same pan so all those browned bits melt into it. Slide the salmon back in for two minutes and dinner is done. Would you serve it over rice, pasta or mashed potatoes?

You will need: 4 salmon fillets (6 oz each), salt and pepper, 1 tbsp olive oil, 3 tbsp butter, 5 garlic cloves (minced), 1 cup heavy cream, 1/2 cup chicken broth, 1/3 cup grated parmesan, chopped parsley.

How to make it: 1. Pat the salmon dry and season. 2. Sear in oil 4 minutes skin side up, flip, cook 2 minutes more, then set aside. 3. Melt the butter and cook the garlic 30 seconds. 4. Add the cream, broth and parmesan and simmer 3 minutes. 5. Return the salmon and spoon the sauce over. 6. Simmer 2 minutes and finish with parsley.

Lemon Dill Creamy Salmon, Bright and Fresh

Lemon and dill are salmon’s best friends, and together they turn a basic cream sauce into something that tastes like spring, even in November. The lemon keeps the sauce light, so it never feels heavy. Spoon the extra sauce over boiled baby potatoes or green beans and you have a full plate in about 20 minutes. Team dill or team parsley at your house?

You will need: 4 salmon fillets, salt and pepper, 1 tbsp butter, 1 small shallot (minced), 3/4 cup heavy cream, juice and zest of 1 lemon, 2 tbsp chopped fresh dill, 1 tsp Dijon mustard, cherry tomatoes to garnish.

How to make it: 1. Season and sear the salmon in butter about 3 to 4 minutes per side, then set aside. 2. Soften the shallot in the same pan for 2 minutes. 3. Stir in the cream, Dijon, lemon zest and juice. 4. Simmer 2 to 3 minutes until slightly thick. 5. Stir in the dill. 6. Return the salmon, spoon the sauce over and garnish with tomatoes.

Creamy Salmon With Mushrooms for Cozy Nights

Mushrooms give a cream sauce a deep, earthy flavor that makes salmon feel like a cold weather dinner. Let the mushrooms brown properly before adding the cream, because that color is where the flavor lives. A splash of white wine or broth and a little thyme finish it off. This one is great for anyone who usually orders steak with mushroom sauce. Would you try it?

You will need: 4 salmon fillets, salt and pepper, 2 tbsp butter, 8 oz cremini mushrooms (sliced), 2 garlic cloves (minced), 1/2 tsp dried thyme, 1/3 cup white wine or chicken broth, 3/4 cup heavy cream, chopped parsley.

How to make it: 1. Season and sear the salmon, then set aside. 2. Brown the mushrooms in butter 5 to 6 minutes without stirring too often. 3. Add the garlic and thyme for 30 seconds. 4. Pour in the wine or broth and scrape the pan. 5. Add the cream and simmer 3 minutes. 6. Return the salmon to the pan and simmer 2 minutes.

Cajun Creamy Salmon With a Little Kick

If your family likes bold flavor, rub the salmon with Cajun seasoning before it hits the pan. The spices toast in the hot oil, then color the cream sauce a pretty orange. Add a few strips of red bell pepper for sweetness. It is spicy enough to be exciting but the cream keeps it gentle. Mild, medium or hot: how much Cajun seasoning would you use?

You will need: 4 salmon fillets, 2 tsp Cajun seasoning, 1 tbsp oil, 1 tbsp butter, 1 red bell pepper (sliced), 2 garlic cloves (minced), 1 cup heavy cream, 1/4 cup parmesan, 2 green onions (sliced).

How to make it: 1. Rub the salmon with half the Cajun seasoning. 2. Sear in oil 3 to 4 minutes per side, then set aside. 3. Cook the pepper strips in butter 3 minutes. 4. Add the garlic and the rest of the seasoning. 5. Stir in the cream and parmesan and simmer 3 minutes. 6. Return the salmon and top with green onions.

Honey Mustard Creamy Salmon, Sweet and Tangy

Honey mustard is a kid favorite, and it works beautifully with salmon. The honey caramelizes on the fillet while the mustard adds tang, and a splash of cream at the end turns the pan juices into a silky sauce. It is the dinner that converts people who say they do not like fish. Do you use Dijon or whole grain mustard?

You will need: 4 salmon fillets, salt and pepper, 1 tbsp oil, 2 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1 garlic clove (minced), 1/2 cup heavy cream, 1 tsp lemon juice, chopped chives.

How to make it: 1. Season the salmon and sear in oil 4 minutes, then flip. 2. Mix the honey, both mustards and garlic. 3. Brush half over the fillets and cook 2 minutes more, then remove. 4. Add the rest of the honey mustard and the cream to the pan. 5. Simmer 2 minutes and add the lemon juice. 6. Pour over the salmon and add chives.

Creamy Pesto Salmon in 15 Minutes

A jar of good basil pesto plus a splash of cream makes an instant sauce that tastes like summer in Italy. Stir it together off the heat so the basil stays bright green. Cherry tomatoes cooked in the same pan add pops of sweetness. This creamy salmon is fast enough for a Tuesday and pretty enough for guests. Store bought or homemade pesto?

You will need: 4 salmon fillets, salt and pepper, 1 tbsp olive oil, 1 cup cherry tomatoes, 1/3 cup basil pesto, 1/2 cup heavy cream, 2 tbsp grated parmesan, fresh basil leaves.

How to make it: 1. Season and sear the salmon 3 to 4 minutes per side, then set aside. 2. Blister the tomatoes in the same pan for 2 minutes. 3. Lower the heat and stir in the cream and parmesan. 4. Take the pan off the heat and stir in the pesto. 5. Return the salmon and spoon the sauce over. 6. Top with basil.

Salmon in Coconut Curry Cream

Coconut milk makes a dairy-free cream sauce that is rich, fragrant and full of flavor. A spoonful of curry paste or curry powder, a little ginger and garlic, and a squeeze of lime at the end are all you need. Cut the salmon into big chunks and let it gently poach in the sauce. It is a creamy salmon dinner with no dairy at all. Serve it with rice to soak up every drop. Have you ever cooked with coconut milk?

You will need: 1 1/2 lb salmon (cut in large chunks), 1 tbsp oil, 1 small onion (diced), 2 garlic cloves, 1 tbsp grated ginger, 2 tbsp mild curry paste or 1 tbsp curry powder, 1 can (13.5 oz) coconut milk, 1 tsp brown sugar, juice of 1 lime, cilantro, cooked rice.

How to make it: 1. Soften the onion in oil 4 minutes. 2. Add the garlic, ginger and curry paste and stir 1 minute. 3. Pour in the coconut milk and sugar and simmer 5 minutes. 4. Add the salmon chunks and gently simmer 6 to 8 minutes. 5. Stir in the lime juice. 6. Top with cilantro and serve over rice.

Creamy Salmon Penne, Pasta Night Made Easy

When you want pasta and fish in one bowl, this is it. Flake cooked salmon into a garlicky parmesan cream sauce, toss it with penne and finish with lemon and a handful of fresh herbs. It is a great way to use leftover salmon, and one pound of fish feeds the whole family. A few toasted almonds on top add crunch. Penne or bow ties?

You will need: 12 oz penne, 1 lb salmon (cooked and flaked), 2 tbsp butter, 3 garlic cloves (minced), 1 1/4 cups heavy cream, 1/2 cup parmesan, zest of 1 lemon, 1/2 cup reserved pasta water, salt and pepper, microgreens or parsley, sliced almonds (optional).

How to make it: 1. Cook the penne and save 1/2 cup of the water. 2. Melt the butter and cook the garlic 30 seconds. 3. Add the cream and simmer 3 minutes. 4. Stir in the parmesan and lemon zest. 5. Toss in the pasta and salmon, loosening with pasta water. 6. Season and top with herbs and almonds.

Salmon and Asparagus in Lemon Cream

Salmon and asparagus cook in about the same time, so they make a perfect pair for a one-pan dinner. Roast or pan sear them together, then drizzle with a quick lemon cream sauce made in a small pot, for the lightest creamy salmon plate here. The bright green spears make the plate look like something from a restaurant. Do you snap off the woody ends of asparagus or peel them?

You will need: 4 salmon fillets, 1 bunch asparagus (trimmed), 2 tbsp olive oil, salt and pepper, 1 tsp paprika. Lemon cream: 1/2 cup heavy cream, 1 tbsp butter, zest and juice of 1/2 lemon, 1 garlic clove (grated).

How to make it: 1. Heat the oven to 400 F. 2. Toss the asparagus with oil, salt and pepper on a sheet pan. 3. Add the salmon, season with paprika, salt and pepper. 4. Roast 12 to 14 minutes. 5. Meanwhile, warm the butter, garlic, cream, zest and juice and simmer 3 minutes. 6. Drizzle over the salmon and asparagus.

Parmesan Herb Crusted Salmon on Creamed Spinach

Creamed spinach is the cozy steakhouse side, and it makes a lovely creamy bed for salmon. Top the fillets with a crunchy parmesan, panko and herb crust and bake them while the spinach simmers on the stove. Every bite has crunch, cream and flaky fish. It looks fancy, but it is all done in about 25 minutes. Would your family eat their spinach this way?

You will need: 4 salmon fillets, 1/3 cup panko, 1/4 cup grated parmesan, 2 tbsp chopped parsley, 2 tbsp melted butter, salt and pepper. Creamed spinach: 1 tbsp butter, 1 garlic clove, 10 oz fresh spinach, 1/2 cup cream, 2 oz cream cheese, pinch of nutmeg.

How to make it: 1. Heat the oven to 400 F. 2. Mix the panko, parmesan, parsley and butter. 3. Press onto the seasoned salmon and bake 12 to 14 minutes. 4. Melt the butter and cook the garlic, then add the spinach until wilted. 5. Stir in the cream, cream cheese and nutmeg and simmer 3 minutes. 6. Serve the salmon on the spinach.

White Wine Cream Salmon With Clams

This is the special occasion creamy salmon, perfect for a date night or Christmas Eve. Salmon and a handful of clams cook in a garlicky white wine cream sauce, and the clams add a lovely briny flavor to every spoonful. Serve crusty bread for dipping. Not a clam fan? Leave them out and it is still delicious. Would you order this at a restaurant?

You will need: 4 salmon fillets, 1 lb small clams (scrubbed, optional), 1 tbsp olive oil, 2 tbsp butter, 2 shallots (minced), 3 garlic cloves, 1/2 cup dry white wine or broth, 3/4 cup heavy cream, chopped parsley, crusty bread.

How to make it: 1. Season and sear the salmon, then set aside. 2. Soften the shallots and garlic in butter 2 minutes. 3. Add the wine and clams, cover and cook 5 to 6 minutes until the clams open (discard any that stay closed). 4. Stir in the cream and simmer 2 minutes. 5. Return the salmon to warm through. 6. Add parsley and serve with bread.

Crusted Salmon Over Creamy Garlic Mashed Potatoes

Mashed potatoes and salmon might be the coziest combination on this list. Whip the potatoes with butter, garlic and warm cream until silky, then top them with a crispy crusted fillet. Chopped pistachios or walnuts make a crunchy, colorful crust. It is the kind of dinner you could serve at a holiday table. Lumpy or smooth mashed potatoes?

You will need: 4 salmon fillets, 1/3 cup chopped pistachios, 2 tbsp panko, 1 tbsp Dijon mustard, 2 lb Yukon gold potatoes (peeled and cubed), 4 tbsp butter, 2 garlic cloves, 1/2 cup warm cream, salt and pepper, lemon wedges.

How to make it: 1. Boil the potatoes until tender, about 15 minutes. 2. Mash with butter, garlic and warm cream and season. 3. Heat the oven to 400 F. 4. Brush the salmon with Dijon and press on the pistachios and panko. 5. Bake 12 to 14 minutes. 6. Serve each fillet on a mound of potatoes with lemon.

Salmon Rice Bowls With a Creamy Spicy Drizzle

Rice bowls are the easy weeknight dinner everyone can customize. Bake or pan sear salmon, set it over warm rice and add whatever toppings you love. The magic is the drizzle: mayonnaise, a little sriracha and a squeeze of lime stirred together into a creamy sauce. Fresh cilantro, cucumber and avocado make it a full meal. How spicy do you like yours?

You will need: 4 salmon fillets, 2 tsp soy sauce, 1 tsp sesame oil, 4 cups cooked rice, 1 cucumber (sliced), 1 avocado, cilantro. Creamy drizzle: 1/3 cup mayonnaise, 1 to 2 tsp sriracha, 1 tsp lime juice, 1 tsp honey.

How to make it: 1. Brush the salmon with soy sauce and sesame oil. 2. Bake at 400 F for 12 to 14 minutes or pan sear. 3. Whisk the drizzle ingredients together. 4. Divide the rice into bowls. 5. Add the salmon, cucumber and avocado. 6. Drizzle with the sauce and top with cilantro.

Creamy Herb Salmon With Broccoli

A silky green herb cream sauce over salmon and broccoli looks like a restaurant plate but uses simple ingredients. Blend the herbs right into the cream for a pretty color. This is one of the best creamy salmon dinners for sneaking in vegetables, because the sauce coats every floret. Spoon it over mashed potatoes or rice. Does your family like broccoli more with a sauce?

You will need: 4 salmon fillets, 3 cups broccoli florets, 1 tbsp butter, 1 garlic clove, 3/4 cup heavy cream, 1/2 cup mixed fresh herbs (parsley, chives, dill), 1 tsp lemon juice, salt and pepper.

How to make it: 1. Steam the broccoli 4 minutes. 2. Season and sear the salmon, then set aside. 3. Melt the butter with the garlic. 4. Blend the cream and herbs until green, then add to the pan. 5. Simmer 3 minutes and add the lemon juice. 6. Add the salmon and broccoli and spoon the sauce over.

Creamy Salmon Bake With Cheese and Tomatoes

If you would rather not stand at the stove, let the oven do the work. Lay the salmon in a baking dish, pour over a quick mix of cream, garlic and shredded cheese, add a few cherry tomatoes and bake. The sauce bubbles and turns golden around the edges while the fish stays tender. It is perfect for a busy night. Cheddar, mozzarella or Gruyere?

You will need: 4 salmon fillets, salt and pepper, 3/4 cup heavy cream, 2 garlic cloves (minced), 1 cup shredded mozzarella or Gruyere, 1/4 cup parmesan, 1 tsp Italian seasoning, cherry tomatoes, fresh dill.

How to make it: 1. Heat the oven to 400 F. 2. Season the salmon and place in a baking dish. 3. Whisk the cream, garlic and Italian seasoning and pour around the fish. 4. Top with both cheeses and the tomatoes. 5. Bake 15 to 18 minutes until bubbly. 6. Garnish with dill.

Creamy Salmon Gnocchi Skillet

Store bought potato gnocchi turn into a hearty, cozy one-pan dinner in about 20 minutes. Pan fry them until golden, then toss with a parmesan cream sauce, baby spinach and big flakes of seared salmon. They are soft inside and a little crisp outside. Everyone will want seconds, so you might want to double it. Have you ever pan fried gnocchi?

You will need: 1 lb shelf-stable potato gnocchi, 1 lb salmon (skin removed), 2 tbsp butter, 2 garlic cloves, 1 cup heavy cream, 1/2 cup parmesan, 3 cups baby spinach, black pepper, pinch of red pepper flakes.

How to make it: 1. Sear the salmon until just cooked, then flake it. 2. Brown the gnocchi in butter 5 to 6 minutes. 3. Add the garlic for 30 seconds. 4. Pour in the cream and parmesan and simmer 2 minutes. 5. Stir in the spinach until wilted. 6. Fold in the salmon and season with pepper.

Smoked Salmon Fettuccine for Holiday Brunch or Dinner

Smoked salmon needs no cooking at all, which makes this fettuccine one of the fastest creamy salmon dishes you can make. Toss hot pasta with a light cream sauce, peas and lemon, then fold in ribbons of smoked salmon right before serving. It feels elegant enough for New Year’s Eve. Looking for more ideas? See our easy salmon dinners for busy nights. Would you serve it for brunch or dinner?

You will need: 12 oz fettuccine, 1 cup frozen peas, 2 tbsp butter, 1 cup heavy cream, zest of 1 lemon, 1/4 cup parmesan, 6 oz smoked salmon (cut in strips), chopped chives, black pepper.

How to make it: 1. Cook the fettuccine, adding the peas for the last 2 minutes. 2. Drain, saving 1/2 cup water. 3. Warm the butter and cream with the lemon zest. 4. Stir in the parmesan. 5. Toss with the pasta and peas, loosening with pasta water. 6. Fold in the smoked salmon and top with chives and pepper.

A Lighter Creamy Salmon With Yogurt Dill Sauce

Want the creamy feeling with less heavy cream? Thick Greek yogurt mixed with cucumber, dill, garlic and lemon makes a cool, tangy sauce for warm baked salmon. Salmon is also one of the fish on the FDA list of best choices, and the agency notes that most adults should aim for at least 8 ounces of seafood a week. Cook the fish until it reaches 145 F or flakes easily with a fork. Which sauce on this list is your favorite?

You will need: 4 salmon fillets, 1 tbsp olive oil, salt and pepper, lemon slices. Sauce: 1 cup plain Greek yogurt, 1/2 cucumber (grated and squeezed dry), 1 tbsp chopped dill, 1 small garlic clove (grated), 1 tbsp lemon juice, pinch of salt.

How to make it: 1. Heat the oven to 400 F. 2. Brush the salmon with oil, season and top with lemon slices. 3. Bake 12 to 15 minutes, until it reaches 145 F. 4. Stir the yogurt, cucumber, dill, garlic, lemon juice and salt together. 5. Chill the sauce while the fish bakes. 6. Serve the salmon with a big spoonful of sauce and a salad.