Uploaded February 2026 | Updated September 2026, 2 weeks ago
Easy pan-fried salmon with a creamy white wine and garlic sauce. All cooked in one pan and ready in 15 minutes.
Ingredients
1 tbsp neutral oil (I use avocado oil)
2 salmon fillets boneless, skin-on
1 clove garlic peeled and minced
60 ml (1/4 cup) white wine
60 ml (1/4 cup) strong chicken stock (chicken broth) (I use 1 stock cube crumbled into 1/4 cup/60ml hot water)
180 ml (3/4 cup) double cream (heavy cream)
¼ tsp salt
¼ tsp pepper
3 tbsp grated parmesan cheese
zest of 1 lemon
Instructions
✅Heat the oil over a high heat in a frying pan (skillet).
✅Add the salmon, skin-side down and cook for 2 minutes.
✅Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
✅Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
✅Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
✅Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
✅Stir in the lemon zest.
✅Then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.
Easy pan-fried salmon with a creamy white wine and garlic sauce. All cooked in one pan and ready in 15 minutes.
Ingredients
1 tbsp neutral oil (I use avocado oil)
2 salmon fillets boneless, skin-on
1 clove garlic peeled and minced
60 ml (1/4 cup) white wine
60 ml (1/4 cup) strong chicken stock (chicken broth) (I use 1 stock cube crumbled into 1/4 cup/60ml hot water)
180 ml (3/4 cup) double cream (heavy cream)
¼ tsp salt
¼ tsp pepper
3 tbsp grated parmesan cheese
zest of 1 lemon
Instructions
✅Heat the oil over a high heat in a frying pan (skillet).
✅Add the salmon, skin-side down and cook for 2 minutes.
✅Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
✅Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
✅Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
✅Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
✅Stir in the lemon zest.
✅Then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.
