Name: Salmon With Lemon Cream Sauce
Prep time: 10 min
Cook time: PT-485720H2M53S
Total time: 30 min
Cuisine: American
Ingredients: 2-4 salmon fillets; Salt and pepper, to taste; 2 tbsp olive oil or butter; 2 garlic cloves, minced; 1/2 cup heavy cream; 2 tbsp fresh lemon juice; 1 tsp lemon zest; Fresh parsley, chopped (optional)

I love how this salmon with lemon cream sauce turns out tender, flavorful, and luxuriously creamy. The bright tang of lemon paired with a smooth, rich sauce makes this dish feel both fresh and indulgent. It’s simple enough for a weeknight dinner but elegant enough to serve for guests.

Why You’ll Love This Recipe

I’m drawn to this recipe because it perfectly balances the natural richness of salmon with a zesty, creamy lemon sauce. The sauce is silky without being heavy, and it elevates the salmon without overpowering it. Plus, it’s quick to make — from start to finish, it only takes about 30 minutes, so I can have a delicious, restaurant-quality meal at home without fuss.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salmon fillets
Salt and pepper
Olive oil or butter
Garlic cloves
Heavy cream
Lemon juice
Lemon zest
Fresh parsley (optional)

directions

I start by seasoning the salmon fillets with salt and pepper on both sides.
Then I heat olive oil or butter in a skillet over medium-high heat and cook the salmon skin-side down for about 4-5 minutes until crisp.
I flip the salmon and cook for another 3-4 minutes until it’s just cooked through.
Next, I remove the salmon from the pan and set it aside to rest.
In the same skillet, I add minced garlic and sauté it briefly until fragrant.
Then I pour in the heavy cream, stirring constantly.
I add fresh lemon juice and lemon zest, allowing the sauce to simmer and thicken for a few minutes.
Finally, I return the salmon to the pan, spoon the lemon cream sauce over it, and garnish with fresh parsley before serving.

Servings and timing

This recipe serves 2 to 4 people, depending on portion sizes.
Prep time is about 10 minutes, and cooking takes roughly 15-20 minutes, so total time is approximately 30 minutes.

Variations

I sometimes like to switch up the flavors by adding capers for a briny kick or a splash of white wine to the sauce for extra depth. For a lighter version, I substitute half-and-half for heavy cream. Using dill instead of parsley also changes the herb profile beautifully.

storage/reheating

I store leftover salmon with lemon cream sauce in an airtight container in the fridge for up to 2 days. When reheating, I prefer gently warming it in a skillet over low heat to keep the salmon moist and prevent the cream sauce from breaking. Microwave reheating works too but I watch carefully to avoid overheating.

FAQs

Can I use frozen salmon for this recipe?

Yes, I thaw frozen salmon completely before cooking. It cooks more evenly and prevents excess moisture in the pan.

Is it possible to make the lemon cream sauce dairy-free?

I’ve tried substituting coconut cream or cashew cream, which works well, though the flavor changes slightly. The sauce won’t be as thick but still delicious.

Can I prepare this recipe ahead of time?

I prefer cooking salmon fresh, but I can make the lemon cream sauce ahead and gently reheat it when ready to serve.

What sides go well with salmon and lemon cream sauce?

I often serve this dish with steamed asparagus, garlic mashed potatoes, or a fresh green salad to complement the creamy sauce.

How can I tell when the salmon is perfectly cooked?

I look for the salmon to flake easily with a fork but still be moist inside. Cooking times vary depending on thickness, but about 3-4 minutes per side usually works for standard fillets.

Conclusion

I find this salmon with lemon cream sauce recipe to be a perfect combination of ease and elegance. It’s a dish I keep coming back to whenever I want something comforting but special. The bright, creamy sauce pairs beautifully with the rich salmon, making it a meal that always feels like a treat.