Salmon With Lemon Cream Sauce (Printable Version)
Tender pan-seared salmon with tangy lemon cream sauce. Ready in 30 minutes for an elegant fresh meal.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 5–6 oz each), skinless or skin-on
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Lemon Cream Sauce
04 - 2 tablespoons unsalted butter
05 - 2 garlic cloves, minced
06 - 1 cup heavy cream
07 - 1 teaspoon Dijon mustard
08 - 1 tablespoon freshly squeezed lemon juice (plus more, to taste)
09 - 1 teaspoon lemon zest
10 - 2 tablespoons freshly chopped parsley
11 - Salt and pepper, to taste
# How To Make:
01 - Pat the salmon fillets thoroughly dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Place the salmon skin side down (if using skin-on fillets) and cook for 4–5 minutes per side until a golden crust forms and the fish is just cooked through. Transfer to a plate and loosely tent with foil to keep warm.
03 - Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
04 - Pour in the heavy cream and stir in the Dijon mustard. Bring to a gentle simmer and cook for 3–4 minutes, stirring frequently to prevent scorching.
05 - Stir in the lemon juice and lemon zest. Season with salt and freshly ground black pepper to taste. Continue simmering for about 2 minutes until the sauce slightly thickens.
06 - Fold in the freshly chopped parsley. Taste and adjust the lemon juice, salt, and pepper as needed to balance the flavors.
07 - Return the salmon fillets to the skillet and spoon the sauce generously over the top. Simmer for 1–2 minutes just until the fish is warmed through and coated.
08 - Serve immediately, garnished with additional chopped parsley and lemon wedges alongside if desired.
# Expert Advice:
01 -
- The lemon cream sauce comes together in the same pan so every golden bit of flavor gets used and nothing is wasted.
- It feels fancy enough for a dinner party but honestly comes together in thirty minutes on a random Tuesday.
02 -
- If the cream boils too aggressively it can break so keep the heat at a gentle simmer and stir frequently.
- Overcooked salmon turns dry and chalky so pull it from the pan when the center is just barely translucent.
03 -
- Press the salmon gently in the pan when you first lay it down to ensure full contact and an even golden sear.
- A tiny splash more lemon juice at the very end wakes up the whole dish if it tastes too rich.