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Salmon with Lemon Cream Sauce

A perfectly cooked fillet of Salmon with Lemon Cream Sauce, topped generously with fresh parsley.
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A recipe for pan-seared salmon served with a rich, bright lemon cream sauce. This dish is simple enough for a weeknight but tastes gourmet.

Ingredients

Scale
  • 2 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and black pepper to taste
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams.
  3. Place the salmon fillets skin-side down (if applicable) in the hot skillet. Sear for 4 to 5 minutes until the skin is crisp.
  4. Flip the salmon and cook for another 3 to 5 minutes, depending on thickness, until cooked through (internal temperature reaches 145°F). Remove the salmon from the skillet and set aside on a plate, keeping it warm.
  5. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 30 seconds until fragrant.
  6. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 2 minutes.
  7. Stir in the heavy cream, lemon juice, and lemon zest. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly. Do not boil rapidly.
  8. Taste the sauce and add salt and pepper if needed. Stir in the fresh parsley.
  9. Spoon the lemon cream sauce over the cooked salmon fillets before serving.

Notes

  • For moister salmon, finish cooking in a 400°F oven if your fillets are thick (over 1 inch). Sear on the stovetop for 3 minutes per side, then transfer to the oven for 5 to 7 minutes.
  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream, but the sauce will be thinner.
  • Asparagus, roasted potatoes, or rice pilaf pair well with this dish.

Nutrition

Find it online: https://whiskdaily.com/salmon-with-lemon-cream-sauce/