Salmon With Lemon Cream Sauce (Printable)

Tender salmon fillets with a zesty lemon cream sauce ready in 30 minutes

# What You Need:

→ Seafood

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

→ Pantry Staples

10 - 1 tablespoon olive oil

# How To Make It:

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 nonstick skillet over medium-high heat until the oil shimmers. Carefully 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 tent loosely with foil.
03 - Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for approximately 1 minute, stirring frequently, until fragrant and lightly golden.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest, 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 - Fold in the chopped parsley and season with additional salt and pepper to taste. Stir to combine evenly.
06 - Return the salmon fillets to the skillet and spoon the sauce generously over each portion. Simmer together for 2 to 3 minutes, allowing the flavors to meld. Serve immediately, garnished with additional parsley or lemon slices if desired.

# Expert Advice:

01 -
  • The sauce comes together in the same pan so every crispy bit of salmon flavor gets folded right into it.
  • It feels fancy enough for date night but honest enough for a Tuesday.
  • You probably have most of these ingredients in your kitchen right now.
02 -
  • If the cream boils too aggressively it can break so keep the heat at a gentle and steady simmer.
  • Patting the salmon completely dry before searing is the single step that separates a soggy fillet from a gorgeous crispy one.
03 -
  • Take the salmon out of the fridge 15 minutes before cooking so it comes closer to room temperature and sears more evenly.
  • Taste the lemon juice before adding it because a really sour lemon might need a tiny pinch of sugar to round things out.

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