Salmon With Lemon Cream Sauce (Printable Version)

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

# Ingredient List:

→ 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

→ Other

10 - 1 tablespoon olive oil, for searing

# Step-by-Step Instructions:

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 shimmering. 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. In the same skillet, melt the butter. Add the minced garlic and sauté for approximately 1 minute until fragrant, taking care not to let it brown.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest, lemon juice, and Dijon mustard. Continue to simmer 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 fresh parsley and adjust the seasoning with additional salt and pepper to taste.
06 - Return the salmon fillets to the skillet, spooning the lemon cream sauce generously over each piece. Simmer together for 2 to 3 minutes to allow the flavors to meld. Serve immediately, garnished with extra parsley or lemon slices if desired.

# Tips from hearthlykitchen:

01 -
  • The lemon cream sauce comes together right in the same pan, so you get incredible flavor without a sink full of dishes.
  • It sounds fancy enough for date night but honestly it is one of the easiest salmon dishes you will ever make.
  • That combination of butter, garlic, and bright lemon creates a sauce you will want to pour over everything.
02 -
  • Drying the salmon thoroughly before searing is the single most important step for getting that beautiful golden crust instead of a pale steamed result.
  • Do not let the cream sauce come to a full boil or it may break and become grainy instead of smooth and silky.
  • If you substitute half and half for the cream, simmer it a minute longer to help it reduce and thicken properly.
03 -
  • Take the salmon out of the fridge about 15 minutes before cooking so it comes closer to room temperature and sears more evenly.
  • The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want.

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