Creamy Lemon Salmon
Tender, pan-seared salmon fillets bathed in a luscious, vibrant garlic and lemon cream sauce.
Ingredients
- •4 salmon fillets (about 6 ounces each), skin on
- •1 tablespoon olive oil
- •2 tablespoons unsalted butter
- •3 cloves garlic, minced
- •1 cup heavy cream
- •1/3 cup fresh lemon juice
- •1 tablespoon lemon zest
- •1/2 cup low-sodium chicken or vegetable broth
- •2 cups fresh baby spinach
- •1/4 cup fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Pat the salmon fillets completely dry with paper towels and season both sides generously with salt and black pepper.
- 2
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.
- 3
Place the salmon fillets skin-side down in the skillet and sear undisturbed for 4 to 5 minutes until the skin is golden and crisp.
- 4
Flip the salmon and cook for another 2 to 3 minutes until cooked through. Transfer the salmon to a clean plate and set aside.
- 5
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
- 6
Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
- 7
Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan.
- 8
Stir in the heavy cream and lemon zest, then bring the sauce to a gentle simmer for 3 to 4 minutes until it thickens slightly.
- 9
Add the baby spinach to the skillet and stir gently until it wilts into the sauce.
- 10
Return the cooked salmon fillets to the skillet, spooning the creamy lemon sauce over the top.
- 11
Garnish with freshly chopped parsley and serve warm.
💡 Chef tips
- Ensure your salmon is completely dry before searing to get a wonderfully crispy skin.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be slightly less rich.
- Store leftover salmon in an airtight container in the refrigerator for up to 2 days, and reheat gently over low heat.
✅ How it should turn out
The finished dish features perfectly flaky salmon with a crisp crust, smothered in a velvety, tangy lemon-garlic cream sauce that smells wonderfully fragrant and tastes rich yet bright.