Salmon With Lemon Cream Sauce (Printable Version)
Pan-seared salmon topped with a zesty lemon cream sauce. Ready in 30 minutes.
# What You'll Need:
→ Salmon
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
# 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. Add the salmon fillets and sear for 4 to 5 minutes per side, or until cooked to your desired doneness. Remove from the skillet and set aside, keeping 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.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest, lemon juice, and Dijon mustard. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce has slightly thickened.
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 for 2 to 3 minutes to allow the flavors to meld together. Serve immediately, garnished with extra parsley or lemon slices if desired.
# Expert Hints:
01 -
- The lemon cream sauce comes together in the same pan, so you get maximum flavor with almost zero extra cleanup.
- It feels fancy enough for date night but honest enough for a Tuesday in sweatpants.
02 -
- Dry your salmon thoroughly before searing, because any moisture left on the surface will steam the fish instead of giving you that gorgeous golden crust.
- The sauce will continue to thicken off the heat, so pull it from the stove when it looks slightly thinner than you want.
03 -
- Take the salmon out of the fridge about 15 minutes before cooking so it comes closer to room temperature, which helps it cook more evenly throughout.
- Use a fish spatula if you have one, because its thin flexible edge slides under delicate fillets without breaking them apart.