Salmon With Lemon Cream Sauce (Printable)

Tender pan-seared salmon with a rich, zesty lemon cream sauce ready in 30 minutes.

# What You Need:

→ Seafood

01 - 4 skinless salmon fillets, approximately 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

# How-To:

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. Place the salmon fillets in the skillet and sear for 4 to 5 minutes per side, or until the fish reaches your preferred level of doneness. Transfer the fillets to a warm plate and set aside.
03 - Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for about 1 minute, stirring constantly, 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 has slightly thickened and coats the back of a spoon.
05 - Stir in the chopped parsley and season the sauce with additional salt and pepper to taste.
06 - Return the salmon fillets to the skillet, spooning the lemon cream sauce generously over the top. Let simmer together for 2 to 3 minutes, allowing the flavors to meld and the fish to heat through.
07 - Serve the salmon immediately, garnished with additional fresh parsley or thin lemon slices if desired. Pair with steamed vegetables, rice, or creamy mashed potatoes.

# Expert Tips:

01 -
  • The sauce comes together in the same pan, so you get incredible flavor with almost zero extra dishes.
  • It tastes like something from a fine dining restaurant but takes barely thirty minutes from fridge to table.
  • The lemon cream balances richness and brightness in a way that makes people close their eyes when they take the first bite.
02 -
  • If the cream boils too aggressively it will break and turn grainy, so keep the simmer gentle and patient.
  • Patting the salmon completely dry before searing is the single step that separates a soggy exterior from a beautiful golden crust.
03 -
  • Press the salmon gently in the center while searing to feel for doneness: it should spring back slightly for medium and feel firm for well done.
  • Use a zester rather than a grater for the lemon peel to avoid the bitter white pith that will make the sauce taste harsh.

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