Salmon With Lemon Cream Sauce

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

1. I start by seasoning the salmon fillets with salt and pepper on both sides.
2. 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.
3. I flip the salmon and cook for another 3-4 minutes until it’s just cooked through.
4. Next, I remove the salmon from the pan and set it aside to rest.
5. In the same skillet, I add minced garlic and sauté it briefly until fragrant.
6. Then I pour in the heavy cream, stirring constantly.
7. I add fresh lemon juice and lemon zest, allowing the sauce to simmer and thicken for a few minutes.
8. 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.

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