Salmon With Lemon Cream Sauce (Print version)
Golden pan-seared salmon with a rich, tangy lemon cream sauce—ready in 30 minutes for an elegant meal.
# What you'll need:
→ Fish
01 - 4 salmon fillets (about 5–6 oz each), skinless or skin-on
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Lemon Cream Sauce
04 - 2 tablespoons unsalted butter
05 - 2 garlic cloves, minced
06 - 1 cup heavy cream
07 - 1 teaspoon Dijon mustard
08 - 1 tablespoon freshly squeezed lemon juice, plus more to taste
09 - 1 teaspoon lemon zest
10 - 2 tablespoons freshly chopped parsley
11 - Salt and freshly ground black pepper, to taste
# Method:
01 - Pat the salmon fillets thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place the salmon fillets skin side down (if using skin-on) and cook for 4–5 minutes per side until golden brown and just cooked through. Transfer to a plate and loosely tent with foil to keep warm.
03 - Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
04 - Pour in the heavy cream and stir in the Dijon mustard. Bring to a gentle simmer and cook for 3–4 minutes, stirring frequently, until the sauce begins to coat the back of a spoon.
05 - Stir in the freshly squeezed lemon juice and lemon zest. Season with salt and freshly ground black pepper to taste. Continue simmering for 2 more minutes until the sauce is slightly thickened.
06 - Fold in the chopped parsley. Taste and adjust the lemon juice, salt, and pepper as needed to balance the flavors.
07 - Return the salmon fillets to the skillet and spoon the sauce generously over the top. Simmer gently for 1–2 minutes to reheat the fish through. Serve immediately, garnished with extra parsley and lemon wedges if desired.
# Expert advice:
01 -
- The lemon cream sauce comes together in the same pan, so every bit of golden flavor gets soaked up by the fish.
- It looks like something from a restaurant menu but comes together in thirty minutes with zero fuss.
02 -
- Skipping the step of drying the salmon completely will cause the oil to splatter and prevent a proper crust from forming.
- Simmering the cream too vigorously can cause it to break, so keep the heat at a gentle bubble.
03 -
- Start checking the salmon at 4 minutes per side because overcooked fish dries out fast and there is no fixing it once it goes too far.
- Letting the sauce rest for a minute off the heat before serving allows it to thicken into the perfect silky texture.