Salmon With Lemon Cream Sauce Recipe

Salmon is one of the most popular and versatile fish varieties in the world. Its rich, delicate flavor and meaty texture make it a favorite in many cuisines. When paired with a zesty lemon cream sauce, it becomes an unforgettable dish that’s perfect for a weeknight dinner or a special occasion. This Salmon with Lemon Cream Sauce recipe is quick, easy to make, and will surely impress your family or guests.

Why You’ll Love This Recipe

• Quick & Easy: This recipe takes about 30 minutes to prepare from start to finish, making it an excellent choice for a weeknight meal or an elegant dinner.
• Flavorful and Balanced: The lemon cream sauce is tangy and rich, perfectly complementing the savory, flaky salmon.
• Healthy & Nutritious: Salmon is packed with healthy omega-3 fatty acids, protein, and vitamins, while the lemon cream sauce uses light ingredients, making this dish both satisfying and wholesome.
• Versatile: This dish pairs wonderfully with a variety of sides like roasted vegetables, rice, pasta, or even a light salad, allowing for endless combinations.

Step-by-Step Instructions

Step 1: Prepare the Salmon

Begin by preparing the salmon fillets. If the fillets have skin, make sure they are scaled and thoroughly cleaned. Pat the salmon fillets dry with paper towels. Drying the fillets will help ensure they sear properly, creating a nice crispy exterior.

Season both sides of the salmon fillets with salt, pepper, garlic powder, and paprika (if using). The paprika will give the salmon a beautiful color as it sears, while the garlic powder adds extra flavor.

Step 2: Cook the Salmon

In a large skillet or non-stick pan, heat 2 tablespoons of olive oil or butter over medium-high heat. Let the oil heat up until it’s shimmering but not smoking.

Place the salmon fillets in the skillet, skin-side down if you’re using skin-on fillets. Cook the salmon for about 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is golden brown and crispy on the outside. You should also notice the edges of the salmon turning opaque as it cooks through.

For a perfectly cooked salmon, you can check the internal temperature using a meat thermometer—it should reach around 145°F (63°C). Alternatively, you can test the doneness by gently flaking the fish with a fork. The fish should separate easily and appear opaque in the center.

Once the salmon is cooked through and golden on both sides, remove it from the skillet and set it aside on a plate. Cover it with aluminum foil to keep it warm while you prepare the lemon cream sauce.

Step 3: Make the Lemon Cream Sauce

In the same skillet where you cooked the salmon, reduce the heat to medium. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Let the butter melt and combine with the olive oil.

Next, add the minced garlic and sauté it for about 30 seconds until it becomes fragrant, making sure not to burn it. This step adds a wonderful base flavor to the sauce.

Step 4: Add the Liquids

Once the garlic is aromatic, pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Let it cook for about 3-5 minutes, allowing the cream to reduce slightly and thicken. This will result in a luscious, velvety sauce.

Step 5: Add the Lemon

Once the sauce has thickened slightly, add the freshly squeezed lemon juice and zest. Stir well to incorporate the lemon flavors into the sauce. The lemon will add a refreshing tartness that cuts through the richness of the cream and perfectly balances the savory salmon.

Taste the sauce, and add salt and pepper to your liking. If you want a thicker sauce, continue to simmer it for a few more minutes. If it gets too thick, add a splash more chicken broth or a bit of milk to loosen it up.

Step 6: Finish the Sauce with Cheese

If you’re using Parmesan cheese, now is the time to add it to the sauce. Stir in the cheese, allowing it to melt and infuse the sauce with additional flavor and richness.

Step 7: Plate and Serve

To serve, place the cooked salmon fillets on individual plates. Spoon the creamy lemon sauce generously over the top of the salmon fillets. Garnish with freshly chopped parsley and a wedge of lemon on the side for a touch of color and extra citrus flavor.

For a more decadent touch, you can also sprinkle some extra Parmesan on top.

Tips for Perfect Salmon with Lemon Cream Sauce

• Choose Fresh Salmon: Fresh salmon will provide the best texture and flavor. If you can, buy wild-caught salmon, as it tends to be more flavorful and nutritious than farmed varieties.
• Don’t Overcook the Salmon: Overcooking can dry out the fish, so make sure to keep an eye on the cooking time. For moist and tender salmon, aim for an internal temperature of around 145°F (63°C), or look for the fish to flake easily with a fork.
• Balance the Lemon: If you like a more intense lemon flavor, add extra lemon zest or lemon juice. If you prefer a more subdued lemon flavor, reduce the amount of lemon juice or omit the zest.
• Use a Non-Stick Pan: If you’re using skinless salmon, a non-stick skillet is ideal for preventing sticking and ensuring that the salmon sears perfectly.
• Make it Lighter: To lighten up the dish, swap the heavy cream for half-and-half or whole milk. You can also use low-fat Greek yogurt in place of cream for a tangy twist, though it will change the consistency.
• Serve with a Side: This salmon pairs beautifully with roasted vegetables, sautéed spinach, mashed potatoes, or a light rice pilaf. You can also serve it with a side salad for a lighter meal.

Variations and Customizations

While this recipe is delicious as written, you can always play around with the ingredients to suit your tastes or dietary preferences. Here are a few variations you can try:

1. Spicy Salmon with Lemon Cream Sauce

Add some heat to your dish by incorporating red pepper flakes into the sauce. Start with a pinch and adjust the amount to your taste. Alternatively, you can add a finely chopped jalapeño or a drizzle of sriracha to the sauce for a spicy kick.

2. Herb-Infused Lemon Sauce

If you love fresh herbs, you can add a variety of herbs to the sauce. Try incorporating chopped dill, thyme, or basil into the sauce for an extra layer of flavor. These herbs pair particularly well with salmon and will add freshness to the dish.

3. Garlic Parmesan Salmon with Lemon Cream Sauce

For a more decadent version, add a tablespoon of garlic powder or roasted garlic to the sauce. You can also sprinkle the salmon fillets with extra Parmesan cheese before cooking for a richer flavor.

4. Lemon Cream Sauce with Capers

For a briny, salty punch, stir in a tablespoon of capers along with the lemon juice. Capers are a great complement to the creamy lemon sauce and add a unique twist to the dish.

5. Gluten-Free Salmon with Lemon Cream Sauce

To make this recipe gluten-free, ensure that your chicken broth is gluten-free, and use a cornstarch or arrowroot slurry to thicken the sauce instead of using any flour. You can serve the dish with gluten-free sides like rice or quinoa.

Serving Suggestions

This Salmon with Lemon Cream Sauce is a versatile dish that pairs well with a variety of sides:

• Roasted Vegetables: Roasted asparagus, brussels sprouts, or carrots make a great side to balance out the richness of the salmon.
• Mashed Potatoes: Creamy mashed potatoes provide a comforting and hearty base for the salmon and sauce.
• Rice or Risotto: A side of jasmine rice, wild rice, or even a creamy risotto complements the sauce and makes for a filling meal.
• Salads: A fresh arugula or mixed green salad with a light vinaigrette would balance the richness of the dish beautifully.

Conclusion

This Salmon with Lemon Cream Sauce recipe is the perfect combination of fresh, flavorful fish and a tangy, creamy sauce. Whether you’re serving it for a weeknight dinner or a special occasion, it’s sure to impress everyone at the table. The rich, buttery salmon pairs wonderfully with the light yet indulgent lemon cream sauce, creating a dish that’s both satisfying and refreshing.

Yield: 4

Salmon With Lemon Cream Sauce Recipe

Print

Salmon is one of the most popular and versatile fish varieties in the world. Its rich, delicate flavor and meaty texture make it a favorite in many cuisines. When paired with a zesty lemon cream sauce, it becomes an unforgettable dish that’s perfect for a weeknight dinner or a special occasion. This Salmon with Lemon Cream Sauce recipe is quick, easy to make, and will surely impress your family or guests.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup chicken broth (or vegetable broth)
• 1/4 cup grated Parmesan cheese (optional, for extra richness)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Salmon:
   Season both sides of the salmon fillets with salt and pepper.
   
2. Cook the Salmon:
   In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the salmon fillets, skin-side down (if skin is on). Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
   
3. Make the Lemon Cream Sauce:
   In the same skillet, reduce the heat to medium and add the butter. Once the butter is melted, add the minced garlic and sauté for about 30 seconds until fragrant.
   
4. Add Liquids:
   Add the chicken broth to the skillet, stirring to combine, and let it cook for about 2-3 minutes to reduce slightly.
   
5. Add Cream & Lemon:
   Stir in the heavy cream, fresh lemon juice, and lemon zest. Bring to a simmer and cook for another 3-5 minutes, allowing the sauce to thicken slightly. (If using, stir in Parmesan cheese for extra creaminess and richness.)
   
6. Return Salmon to Skillet:
   Return the cooked salmon fillets to the skillet and spoon the sauce over the top. Let the salmon simmer in the sauce for another 2-3 minutes to warm through and absorb the flavors.
   
7. Serve:
   Garnish with freshly chopped parsley and serve the salmon with the creamy lemon sauce over rice, pasta, or a side of vegetables.

Notes

Make it Lighter: For a lighter version, you can use light cream or milk instead of heavy cream, but the sauce might not be as rich.

Add-ins: You can add a little white wine to the sauce for extra depth of flavor, or sprinkle some capers over the salmon for a tangy twist.