Salmon With Lemon Cream Sauce (Printable Version)
Golden pan-seared salmon in a rich, tangy 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
→ Other
10 - 1 tablespoon olive oil, for searing
# 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. Once the oil shimmers, add the salmon fillets and sear for 4 to 5 minutes per side, or until the fish reaches your preferred doneness. Transfer the fillets to a warm plate and set aside.
03 - Reduce the heat to medium. Melt the butter in the same skillet and sauté the minced garlic 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, lemon juice, and Dijon mustard. Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
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 lemon cream sauce over the top. Simmer together for 2 to 3 minutes so the flavors meld. Serve immediately, garnished with additional parsley or lemon slices if desired.
# Expert Tips:
01 -
- The sauce comes together in the same pan, so cleanup is almost embarrassingly easy.
- It tastes like something you would order at a bistro but takes barely half an hour from fridge to plate.
- The lemon cream works on practically any fish, so you can swap salmon for whatever looks freshest at the counter.
02 -
- If the cream boils too aggressively it can break, so keep the heat at a gentle and steady simmer.
- Overcooked salmon turns chalky and dry, so pull the fillets when they still have a hint of translucency in the center because carryover heat will finish the job.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it sears evenly instead of steaming from a cold center.
- A splash of dry white wine added right after the garlic step introduces a layer of acidity that makes the whole sauce more complex and balanced.