Salmon With Lemon Cream Sauce (Print Page)

Tender salmon fillets seared to golden perfection and finished with a tangy, velvety lemon cream sauce.

# What You Need:

→ 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

# Directions:

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. Place the salmon fillets in the skillet and sear for 4 to 5 minutes per side, or until the fish reaches your preferred level of doneness. Transfer the fillets 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 approximately 1 minute, stirring frequently, until fragrant and lightly golden.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest, fresh lemon juice, and Dijon mustard. Continue to simmer for 3 to 4 minutes, stirring occasionally, until the sauce has slightly thickened and coats the back of a spoon.
05 - Fold in the chopped parsley and adjust the seasoning with salt and pepper to taste.
06 - Return the salmon fillets to the skillet, spooning the lemon cream sauce generously over the top. Allow to simmer together for 2 to 3 minutes so the flavors meld. Serve immediately, garnished with additional parsley or lemon slices if desired.

# Expert Tips:

01 -
  • The sauce takes literally five minutes and tastes like something from a restaurant with a linen tablecloth and a wine list.
  • It turns plain weeknight salmon into something that feels deliberate and special without any fuss.
02 -
  • Do not move the salmon around while it sears, let it sit undisturbed so a proper crust forms and it releases naturally from the pan.
  • The cream sauce will continue to thicken as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want.
03 -
  • Take the salmon out of the fridge about fifteen minutes before cooking so it comes closer to room temperature, which helps it cook more evenly throughout.
  • A splash of dry white wine added to the skillet right after you remove the salmon and before the butter deglazes the pan and adds a layer of complexity that people will notice but not be able to name.

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