Salmon With Lemon Cream (Printable Version)

Tender salmon fillets in a silky lemon cream sauce with garlic and dill — quick, elegant main for any night.

# Ingredient List:

→ 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 more for garnish
12 - Salt and freshly ground black pepper to taste

# Step-by-Step Instructions:

01 - Pat the salmon fillets thoroughly dry with paper towels. 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 the salmon fillets flesh side down and cook for 3 to 4 minutes per side until golden brown and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
03 - Reduce the heat to medium. In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant and softened.
04 - Pour in the dry white wine or stock and simmer for 2 to 3 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
05 - Stir in the heavy cream, fresh lemon juice, and lemon zest. Simmer gently for 3 to 4 minutes until the sauce reduces slightly and thickens enough to coat the back of a spoon.
06 - Add the chopped fresh dill or parsley and season with salt and pepper to taste, stirring to incorporate evenly.
07 - Return the salmon fillets to the skillet, spooning the sauce over each piece. Cook for 1 to 2 minutes just until the fish is warmed through. Serve immediately, garnished with extra fresh herbs and lemon wedges.

# Tips from hearthlykitchen:

01 -
  • The lemon cream sauce comes together in the same pan, so every golden bit of flavor gets swept right back into something luxurious.
  • It feels like a restaurant dish but the whole thing start to finish takes about thirty minutes and one skillet.
02 -
  • If the cream sauce looks curdled, your heat was too high, next time pull the pan off the burner for a moment before adding the cream.
  • 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.
03 -
  • Let the salmon come to room temperature for about ten minutes before cooking, cold fillets straight from the fridge cook unevenly.
  • The secret to a truly silky sauce is patience, simmer it gently and never rush it with high heat.

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