Creamy Lemon Salmon
This elegant, restaurant-quality dish features tender, pan-seared salmon fillets bathed in a luscious, bright lemon-garlic cream sauce.
Ingredients
- •4 salmon fillets (about 6 oz each)
- •2 tablespoons olive oil
- •1 tablespoon unsalted butter
- •3 cloves garlic, minced
- •1/2 cup dry white wine or chicken broth
- •1 cup heavy cream
- •1/4 cup freshly grated Parmesan cheese
- •2 tablespoons fresh lemon juice
- •1 teaspoon lemon zest
- •1 tablespoon fresh parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat. Place the salmon in the pan, skin-side up if applicable, and sear for 4-5 minutes until a golden crust forms.
- 3
Carefully flip the fillets and cook for another 3-4 minutes until cooked through. Remove the salmon from the pan and set aside on a plate.
- 4
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 5
Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan, and let it simmer for 2-3 minutes until reduced by half.
- 6
Lower the heat to medium-low and stir in the heavy cream, lemon juice, and lemon zest. Simmer gently for 3 minutes until the sauce begins to thicken.
- 7
Stir in the Parmesan cheese until melted and smooth, then season the sauce with salt and pepper to taste.
- 8
Return the salmon fillets to the pan, spooning the sauce over them, and let them warm through for 1 minute.
- 9
Garnish with fresh parsley before serving immediately.
💡 Chef tips
- For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be thinner.
- Ensure the salmon is at room temperature before cooking to ensure even searing and prevent the center from remaining raw.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of water to loosen the sauce.
✅ How it should turn out
The finished dish features perfectly flaky, golden-crusted salmon coated in a velvety, ivory sauce that smells of bright citrus and savory garlic, offering a balanced, rich, and tangy flavor profile.