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Keeping things super quick and very delicious with this Creamed Feta Garlic Herb Butter Salmon. This one skillet salmon is for those nights when you’re craving something fancy, but need to keep things quick and easy too. It’s all made in one skillet with heart healthy salmon, shallots, garlic, lots of herbs, creamy feta cheese, and summer zucchini. Not only is this salmon easy and delicious, but it comes together in less than 30 minutes.
I am very picky about seafood recipes. I’m sure you’ve all noticed, but I don’t share that many new recipes for fish. But it’s not because I don’t love seafood, I do! Here’s thing, I have my tried and true favorites. I’ve found that there are a lot of seafood recipes out there that just have too much going on. Too many complicated steps and simply not enough flavor.
Therefore, I haven’t forced myself to share any just OK fish recipes. Instead I wait until I have a really great dish that I not only love, but that I feel like you guys will love too.
I love a good fish taco, salmon in a skillet or on the grill, and quick shrimp dinners. And today? I’ve got a recipe highlighting salmon, summer zucchini, and herbs.
The funny thing about this recipe is that it started out completely different. But in the end, it wound up being so much more delicious. I love when that happens!
Seared salmon with garlic butter zucchini in a creamy feta sauce? It’s basically salmon in a Florentine style sauce, but instead of spinach and parmesan, we’re using zucchini and feta cheese. And it’s just as delicious as it sounds. What’s even better is that it takes just thirty minutes from start to finish to prepare.
Here are the steps
Start with the salmon. I love to use skin-on salmon filets for best flavor. But use what you feel most comfortable cooking or enjoy the most. I will say that the skin is where a lot of the healthy oils are, so there are also additional health benefits.
You’ll pan sear the salmon in a big skillet until it’s cooked to your liking. For me, that’s a very cripsy skin, with a nice browned top, but a slightly pink middle.
Once the salmon is cooked, pull it out of the skillet.
Now toss in some butter and zucchini. You can use zucchini or summer squash, either is really great!
Then add in shallots, garlic, thyme and chili flakes. Pour in a little cream (or coconut milk, whichever you prefer), then crumble in the feta cheese. Cook the sauce over medium-low heat until the cheese is melted and mostly smooth. It might not melt all the way, but the big chunks should become creamy…and delicious.
Now slide the salmon back into the sauce, squeeze over a touch of lemon, and you’re done.
Finish things up
You see? I told you, this is very simple.
To serve, I love to top with lots of fresh basil and thyme, a sprinkle of chives, and some flaky sea salt. It’s rich and creamy, but feels light and summery at the same time.
The sauce is a touch buttery, a little garlicky, and very creamy thanks to the feta, which I feel is the real secret to this dish. It’s the perfect pairing to a pan seared, crispy filet of salmon.
I’d recommend serving this with crusty bread for dipping and maybe a potato salad. Or simply just some pasta and a big summer salad. This makes for a great weeknight meal, but can easily be used as a main course for your next summer dinner party.
Looking for other quick summer dinners? Here are some favorites:
Browned Garlic Butter Creamed Corn Cheese Ravioli
Corn, Tomato, and Avocado Chickpea Salad
Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard
Lastly, if you make this Creamed Feta Garlic Herb Butter Salmon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamed Feta Garlic Herb Butter Salmon
Servings: 4
Calories Per Serving: 723 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 salmon filets, skin on or off (your preference)
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 medium zucchini, sliced
- 1 small shallot, thinly sliced
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme
- crushed red pepper flakes
- 1 cup canned full-fat coconut milk or heavy cream
- 3/4 cup crumbled feta cheese
- juice from 1 lemon
- fresh basil and thyme, for serving
Instructions
- 1. Season the salmon with salt and pepper.2. Heat the olive oil in a large skillet over medium heat. Add the salmon, skin side down, and cook for 2-3 minutes, until the salmon is crisp. Flip and continue cooking for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, zucchini, and shallots and cook until the shallot is fragrant, about 2 minutes. Add the garlic, thyme, and crushed red pepper flakes, cook another 1-2 minutes. Stir in the cream and feta. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy, about 5 minutes. Stir in the lemon juice. Remove from the heat and slide the salmon back into the sauce. 4. To serve, plate each piece of salmon, then spoon the sauce and zucchini over top. Serve topped with fresh basil.
I followed the recipe as written and it was great! I served it with a side of rice to help get the sauce to my mouth! My husband ate what would have been leftovers, so he’s in agreement that it was amazing and said I can make it again anytime!
Hey Robin,
Thanks a lot for giving this recipe a try, I am delighted to hear that it was enjoyed! xTieghan
What would I do without your recipes?? My husband and son are not fans of salmon, but my daughters and I love it. Everyone raved about this dish. Everyone! (Including my husband and son) It was so flavorful and delicious, I could seriously eat it everyday. It was super quick and easy too. Needless to say, this will go in our heavy rotation. Thank you!
Hey Sarah,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) Thanks so much for your kind message. xTieghan
I never leave comments on recipes but this recipe is actually outrageous. Creamy, fresh, but with a kick… I can’t take it. I subbed tilapia instead of salmon and milk instead of heavy cream (do spent longer cooking the sauce down) and added mushrooms and oh man. I also, heeding some of the comments, just squeezed lemon over the top without really measuring (and letting each person kind of adjust to taste). Served over rice and want to eat this every single day.
Hey Emily,
Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan
I made this last night and OMG – big fan! I love salmon but can find it to get boring after awhile, so I was really excited to see a fresh way to serve it up. The herbs and lemon really balance the “stinky-cheesiness” of the feta, without overpowering the flavor. So simple, and I served over brown rice. This is a new addition to the rotation in my house for sure!
Hey Caitlin,
Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan
THIS WAS PHENOMENAL!!!! Next time I will use less lemon though because my boyfriend thought it was too much but otherwise obsessed and can’t wait to make it again!
Hey Kayla,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
So good! My husband said it was one of the best salmon recipes I’ve ever made.
Hey Lorna,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan
I made the salmon with feta cream sauce. It was a hit………I used the entire filet so i had about 8 individual filets and there was plenty of sauce. everybody loved it….it is a keeper! Thank you T!
Hey Norma,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan
This dish was sooo good! Made it with rice and the family loved it! Will definitely make it again!
Hey Jackie,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan
I added mushrooms and roasted red peppers per other commenters’ suggestions and YUM! The sauce! The sauce!!! I ramped up the garlic and pulled back on the lemon juice, but THE SAUCE!!
Hey Jill,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
Delicious! One of my top five favorites from HBH.
I added an extra zucchini (total of 2) and served it over rice. The sauce quantity I kept the same and it was plenty.
Hey Anna,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
Well what can I say…. today is our 26 wedding anniversary, we just spent a few days in whistler so we decided not to go out to dinner tonight, so I wanted to make something special. I had everything for the salmon with feta cream sauce and decided to serve it with nugget (new potatoes ) and a romaine salad.
My husband is picky ( pickeee lol ) to the point I stopped asking how he liked a meal as no matter what I made there was always something he didn’t like:(
People change, we both have. Anyway…. I was floored when he looked up and said ‘it’s tasty’ and there was no but!!! I was smiling from ear to ear!:) and my 19 year old son said it was delicious!!:) sorry to go on but thank you so much for creating this easy wonderful recipe !
Hey Tina,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! Happy Anniversary! xTieghan
If you omit the zucchini and do not sub another vegetable, do you keep the 2 tablespoons of butter or cut/omit? Thanks!
Hey Charlotte,
I would keep the butter:) I hope you love this recipe, please let me know if you give it a try! xTieghan
Delicious! I would recommend waiting until the feta has melted into the sauce before adding salt to the mixture.
Hey Ana,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan
We loved this. So delicious. We substituted a few items that we had on hand such as coconut milk instead of full fat canned coconut milk. And we used one zuccini, 1 cup of maitake mushrooms and 3 cups of dino kale. So so delicious. Can wait to make it again.
Hey Christie,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
Can you cook this in a cast iron skillet?
Hey Joy,
Yes, that is what I cooked this dish in. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan