Salmon with Lemon Cream Sauce (Print version)
Tender salmon in a silky lemon cream sauce with fresh dill and bright lemon zest—elegant, quick, and flavorful.
# What goes in:
→ Fish
01 - 4 skinless salmon fillets, 6 oz each
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Lemon Cream Sauce
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, finely minced
07 - 1/2 cup dry white wine or fish/vegetable stock
08 - 1/2 cup heavy cream
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 2 tablespoons chopped fresh dill or parsley, plus more for garnish
12 - Salt and freshly ground black pepper to taste
# Cooking steps:
01 - Pat the salmon fillets dry with paper towels and season both sides evenly with salt and freshly ground black pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets flesh side down and cook for 3 to 4 minutes per side until golden and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
03 - Reduce the heat to medium. In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
04 - Pour in the white wine or stock and simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan.
05 - Stir in the heavy cream, fresh lemon juice, and lemon zest. Simmer gently for 3 to 4 minutes until the sauce slightly thickens and coats the back of a spoon.
06 - Add the chopped fresh dill or parsley and season with salt and pepper to taste.
07 - Return the salmon fillets to the pan and spoon the sauce over each piece. Cook for 1 to 2 minutes to gently reheat the fish.
08 - Serve immediately, garnished with extra fresh herbs and lemon wedges if desired.
# Tips from flavorandfeast:
01 -
- The sauce comes together in the same pan, so every caramelized bit of flavor gets folded right back in where it belongs.
- It tastes like something you would order at a bistro but honestly comes together in about half an hour with barely any fuss.
02 -
- Do not move the salmon while it is searing because patience is what gives you that gorgeous golden crust instead of a torn and ragged surface.
- The sauce will look thin at first but trust the process and let it reduce gently because rushing it with high heat will cause the cream to break.
03 -
- Swirl a teaspoon of Dijon mustard into the sauce right at the end for an unexpected layer of richness that makes people ask what your secret is.
- A glass of Sauvignon Blanc or Pinot Grigio in your hand while you cook is not required but it does make the whole experience considerably better.