Salmon with Lemon Cream Sauce (Print Version)
Pan-seared salmon in a velvety lemon cream sauce with fresh dill; elegant and ready in 30 minutes.
# What You Need:
→ 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 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 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.
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, spooning the sauce generously over each piece. Cook for 1 to 2 minutes to reheat through. Serve immediately, garnished with extra fresh herbs and lemon wedges.
# Expert Tips:
01 -
- The sauce comes together in the same pan, so every golden bit of flavor gets folded right back in where it belongs.
- It feels like something you would order at a bistro but honestly takes about thirty minutes from fridge to plate.
02 -
- Do not move the salmon around while it sears because patience is what gives you that gorgeous golden crust.
- The sauce will look thin at first but it thickens as it simmers, so trust the process and resist the urge to crank up the heat.
03 -
- Take the salmon off the heat just before you think it is done because carryover cooking will finish the job perfectly.
- Use a microplane for the lemon zest because the finer grate releases more oils and blends seamlessly into the cream.