Creamy Garlic Butter Salmon Bites
These creamy garlic butter salmon bites are a restaurant-quality dish that comes together in just 15 minutes. Tender pieces of salmon are seared until golden, then finished in a luxurious garlic cream sauce that’s absolutely irresistible. Perfect for a weeknight dinner or when you want to impress guests with minimal effort.
Ingredients
- 1 pound salmon fillet, cut into bite-sized pieces
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 scallions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon juice
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season salmon pieces with salt and pepper, then cook for 2 to 3 minutes per side until golden. Remove and set aside.
- In the same skillet, melt butter over medium heat and add minced garlic. Cook for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Simmer for 2 minutes.
- Return salmon to the skillet and add lemon juice. Cook for another 2 minutes until the sauce thickens slightly.
- Remove from heat and stir in chopped scallions. Serve immediately.
Practical Tips
Avoid overcooking the salmon: Since the salmon continues cooking in the hot cream sauce, remove it from the skillet while it’s still slightly underdone. This ensures tender, moist bites rather than dry fish.
Serve with the right accompaniments: These salmon bites pair beautifully with fluffy rice, creamy pasta, or crusty bread. The bread is especially wonderful for soaking up every drop of the delicious garlic cream sauce.
Use fresh garlic: Freshly minced garlic provides a much better flavor than pre-minced versions. Mince it just before cooking to preserve its aromatic qualities and prevent it from becoming bitter.
Storage Instructions
Store leftover salmon bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of cream to restore the sauce’s creamy texture. The dish does not freeze well due to the cream sauce, so it’s best enjoyed fresh.
Common Questions
Can I use frozen salmon? Yes, but thaw it completely and pat it dry before cooking. Excess moisture will prevent proper browning and affect the final texture of the bites.
What if I don’t have heavy cream? You can substitute with sour cream or Greek yogurt, though the flavor will be slightly different. Add it at the end and stir gently to avoid curdling.
How do I know when the salmon is done? The salmon should flake easily with a fork and appear opaque throughout. The internal temperature should reach 145 degrees Fahrenheit for food safety.