Salmon With Lemon Cream Sauce (Printer-friendly)
Tender salmon fillets with a rich, tangy lemon cream sauce
# 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 pepper, to taste
# How To Make It:
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 skillet over medium-high heat. Place the salmon skin side down (if using skin-on) and cook for 4–5 minutes per side until golden and just cooked through. Transfer to a plate and loosely tent with foil to keep warm.
03 - In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
04 - Stir in the heavy cream and Dijon mustard. Simmer gently for 3–4 minutes, stirring frequently to prevent scorching.
05 - Add the lemon juice and lemon zest. Season with salt and freshly ground black pepper to taste. Simmer for 2 more minutes until the sauce slightly thickens.
06 - Stir in the chopped parsley. Taste and adjust the lemon juice, salt, and pepper as desired.
07 - Return the salmon fillets to the skillet and spoon the sauce over the top. Simmer for 1–2 minutes to gently reheat. Serve immediately, garnished with extra parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The sauce comes together in the same pan, so every bit of golden flavor gets folded right into the cream.
- It feels fancy enough for a date night but honest enough for a random Tuesday.
02 -
- If the cream boils too hard it can break, so keep the heat at a gentle simmer and stir frequently.
- Overcooked salmon turns dry and chalky inside, so pull it from the pan when the center still has a hint of translucence.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it sears evenly instead of steaming from cold.
- A Microplane zester gives you the finest, most fragrant zest without any bitter white pith attached.