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Marry Me Alaska Salmon

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Seared Alaska sockeye salmon with a garlic lemon cream sauce - the rich flavor of the wild salmon pairs so well with the creaminess of the sauce! Recipe from Hajar Larbah of @Moribyan
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Yield: 4 servings


  • Seared Salmon

  • 4 salmon fillets, skinless
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • Cream Sauce

  • 3 tablespoons unsalted butter
  • 1/2 tablespoon minced garlic
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon lemon juice
  • 2 tablespoons cream cheese, softened
  • 1/2 to 3/4 cup grated parmesan, to taste
  • salt, to taste
  • black pepper, to taste
  • 1 tablespoon fresh parsley, finely chopped
  • 2 tablespoons fresh basil, chopped
Recipe courtesy of Hajar Larbah.


  1. Step 1 Cook the Salmon

    • To a plate, lay the salmon fillets flat. Drizzle olive oil on top and season with Italian seasoning, salt, garlic powder, oregano, black pepper, and red pepper flakes.
    • Heat an oiled skillet or pan over medium-high heat.
    • Add the salmon filets to the pan and cook on each side until golden brown and crispy, about 3 minutes on each side. Then drop the heat to low and allow the salmon to cook through to the center. Remove the fillets from the pan.
  2. Step 2 Make the Cream Sauce

    • In the same saucepan over medium heat, add the butter and the garlic. If you’d like to add onions, feel free to do so at this step. Sauté for a minute or two.
    • Add the heavy cream, chicken broth, and lemon juice. Whisk together and bring to a simmer for 2 to 3 minutes.
    • Add the cream cheese and parmesan and whisk again until the sauce thickens. Once it thickens, add salt and black pepper to taste.
    • Mix in the basil and parsley.
    • Add the salmon back into the pan with the sauce. Let the salmon sit in the sauce for a minute or two to reheat in the sauce again before taking off the heat and enjoying!

Recipe courtesy of Hajar Larbah.