Salmon With Lemon Cream Sauce (Printable)

Pan-seared salmon fillets with a 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, 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 warm plate and set aside.
03 - Reduce heat to medium. In the same skillet, melt the butter and sauté the minced garlic for about 1 minute 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 slightly thickens and coats the back of a spoon.
05 - Stir in the chopped parsley and adjust seasoning with salt and pepper to taste.
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 allowing the flavors to meld. Serve immediately, garnished with additional fresh parsley or lemon slices if desired.

# Expert Tips:

01 -
  • The sauce comes together in the same pan, so you get all those caramelized bits without a sink full of dishes.
  • It feels restaurant worthy but honestly comes together faster than delivery.
  • That lemon cream sauce is versatile enough to drizzle over anything from chicken to pasta.
02 -
  • Overcooking salmon is the easiest mistake to make, so pull it from the pan when the center still has a slight translucence since it will carryover cook.
  • The sauce will thicken as it sits off the heat, so aim for slightly thinner than you think it should be.
  • A splash of white wine added right after the garlic adds a layer of acidity that lifts the whole dish beautifully.
03 -
  • Zest the lemon before you juice it, because a hollowed lemon is frustrating to grate against.
  • Warming the cream slightly before adding it to the pan prevents the sauce from breaking or looking curdled.

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