Salmon With Lemon Cream Sauce (Printable)

Tender pan-seared salmon with a smooth, zesty lemon cream sauce ready in 30 minutes.

# What You'll 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

→ Pantry Staples

10 - 1 tablespoon olive oil

# How To Make It:

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 nonstick skillet over medium-high heat until shimmering. 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 tent loosely with foil.
03 - Reduce the heat to medium and melt the butter in the same skillet. Sauté the minced garlic for approximately 1 minute, stirring constantly, 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 simmering for 3 to 4 minutes, stirring occasionally, until the sauce coats the back of a spoon.
05 - Fold in the chopped parsley and season with salt and pepper to taste, adjusting as needed.
06 - Return the salmon fillets to the skillet and spoon the lemon cream sauce generously over each portion. Simmer together for 2 to 3 minutes to allow the flavors to meld. Serve immediately, garnished with additional parsley or lemon slices if desired.

# Tips from dashanddishes:

01 -
  • The lemon cream sauce tastes like something from a French bistro but comes together in one pan with zero fuss.
  • It transforms a simple weeknight protein into something that feels celebrations worthy without any extra effort.
02 -
  • If the salmon releases a lot of moisture when it hits the pan, your heat is too low, so do not be shy about turning it up to get that gorgeous sear.
  • The 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 it.
03 -
  • Press your finger gently on the salmon fillet in the pan: if it feels like the fleshy part of your palm below your thumb, it is medium and ready to rest.
  • A splash of dry white wine deglazed into the pan before adding the cream adds a layer of complexity that will have everyone asking for your secret ingredient.

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