Salmon With Lemon Cream Sauce (Print Version)
Tender pan-seared salmon with a vibrant, creamy lemon sauce that comes together in just 30 minutes.
# 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. 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 plate and keep warm.
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 salt and pepper to taste.
06 - Return the salmon fillets to the skillet and spoon the sauce over the top. 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 comes together in the same pan so you get all those caramelized bits folded into something velvety and bright.
- It tastes like something from a waterfront restaurant but comes together in under thirty minutes on a Tuesday.
- The lemon and mustard balance the richness of the cream so nothing feels heavy despite how indulgent it sounds.
02 -
- If the cream boils too aggressively it can break so keep the simmer gentle and patient.
- Cold salmon straight from the fridge will cook unevenly so let it sit at room temperature for about fifteen minutes before searing.
03 -
- Press the salmon down gently with a spatula right after placing it in the pan to ensure even contact and a uniform golden crust.
- Taste the lemon before adding the juice because an unusually sour lemon can throw off the balance and you may need slightly less than the recipe calls for.