Salmon With Lemon Cream Sauce (Print Page)

Tender salmon fillets with velvety lemon cream sauce. Fresh, zesty, and elegant French-inspired dish ready in 30 minutes.

# What You Need:

→ Salmon

01 - 4 skinless salmon fillets, 6 oz each
02 - 1/2 teaspoon kosher 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 stock
08 - 1/2 cup heavy cream
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 2 tablespoons chopped fresh dill, plus extra for garnish
12 - Salt and freshly ground black pepper to taste

# Directions:

01 - Pat the salmon fillets thoroughly dry with paper towels. 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 brown and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
03 - Reduce heat to medium. In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant and softened.
04 - Pour in the white wine or stock and simmer for 2 to 3 minutes, using a wooden spoon to scrape 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 - Stir in the chopped fresh dill 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 just to reheat through. Serve immediately, garnished with additional fresh dill and lemon wedges.

# Expert Tips:

01 -
  • The lemon cream sauce comes together right in the same pan, so every golden bit of flavor gets swept up into something luxurious.
  • It feels fancy enough for a date night but honestly works any night of the week without fuss.
02 -
  • Overcooking salmon is the fastest way to turn luxury into disappointment, pull it from the pan when the center still has a slight translucence.
  • The sauce will continue to thicken off the heat, so take it off just before it looks perfect to you.
03 -
  • Take the salmon out of the fridge fifteen minutes before cooking so it comes closer to room temperature and cooks evenly throughout.
  • Use the zest of a full lemon but only half the juice at first, taste the sauce, and add more until it sings.

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