Salmon with Lemon Cream Sauce (Printable)
Pan-seared salmon in a silky lemon cream sauce with garlic and dill; 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
# How-To:
01 - Pat salmon fillets dry with paper towels and 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. Melt butter in the same skillet and sauté minced garlic for about 1 minute until fragrant.
04 - Pour in 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 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 chopped dill or parsley and season with salt and pepper to taste. Stir to combine.
07 - Return salmon fillets to the pan and spoon sauce over each piece. Cook for 1 to 2 minutes to reheat through.
08 - Serve immediately, garnished with extra fresh herbs and lemon wedges if desired. Pairs beautifully with steamed vegetables, roasted potatoes, or rice.
# Expert Tips:
01 -
- The sauce comes together in the same pan, so every golden bit of flavor gets swept right into something luxurious.
- It feels fancy enough for company but honest enough for a solo dinner eaten standing at the counter.
02 -
- Overcooking salmon is the easiest mistake to make, so pull it from the pan when the center is still slightly translucent because carryover heat will finish the job.
- Letting the sauce boil instead of simmer causes the cream to break, so keep the heat gentle and patient.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it cooks evenly instead of being cold in the center.
- The sauce thickens as it sits, so if you need to wait before serving, add a splash of warm water or stock to loosen it back up.