Salmon With Lemon Cream Sauce (Print version)

Tender pan-seared salmon with a rich, zesty lemon cream sauce. An elegant 30-minute dish perfect for any occasion.

# What goes in:

→ Seafood

01 - 4 skinless salmon fillets, about 6 ounces each

→ Lemon Cream Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1 cup heavy cream
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 1 teaspoon Dijon mustard
08 - 2 tablespoons fresh parsley, chopped
09 - Salt and freshly ground black pepper, to taste

→ Other

10 - 1 tablespoon olive oil, for searing

# Cooking steps:

01 - Pat the salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the salmon fillets and sear for 4 to 5 minutes per side until golden and cooked to your preferred doneness. Transfer to a warm plate and set aside.
03 - Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest, fresh lemon juice, and Dijon mustard. Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it slightly thickens and coats the back of a spoon.
05 - Stir in the chopped parsley and adjust the seasoning with additional salt and pepper to taste.
06 - Return the salmon fillets to the skillet and spoon the sauce over the top. Simmer gently for 2 to 3 minutes to allow the flavors to meld. Serve immediately, garnished with extra parsley or lemon slices if desired.

# Tips from flavorandfeast:

01 -
  • The lemon cream sauce tastes like something from a restaurant but comes together with pantry staples in minutes.
  • Pan searing gives you that gorgeous golden crust without needing any fancy equipment or technique.
02 -
  • If the salmon releases easily from the pan it is ready to flip, and if it sticks give it another minute rather than forcing it.
  • The sauce will continue to thicken off the heat, so pull it from the stove when it is just slightly thinner than you want.
03 -
  • Take the salmon out of the fridge 15 minutes before cooking so it sears evenly instead of steaming.
  • Use a fish spatula or the thinnest spatula you own for flipping, because it slides under delicate fillets without breaking them.

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