Salmon With Lemon Cream Sauce (Printable version)

Golden pan-seared salmon topped with a zesty, velvety lemon cream sauce. Ready in 30 minutes.

# What you'll need:

→ Seafood

01 - 4 skinless salmon fillets, about 6 ounces each

→ Lemon Cream Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1 cup heavy cream
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 1 teaspoon Dijon mustard
08 - 2 tablespoons fresh parsley, chopped
09 - Salt and freshly ground black pepper, to taste

→ Other

10 - 1 tablespoon olive oil, for searing

# Directions:

01 - Pat the salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the salmon fillets and sear for 4 to 5 minutes per side until a golden crust forms and the fish reaches your desired doneness. Transfer the fillets to a warm plate and tent loosely with foil.
03 - Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest, lemon juice, and Dijon mustard. Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it slightly thickens and coats the back of a spoon.
05 - Stir the chopped parsley into the sauce and adjust the seasoning with salt and pepper to taste.
06 - Return the salmon fillets to the skillet and spoon the lemon cream sauce generously over each piece. Simmer together for 2 to 3 minutes so the flavors meld. Serve immediately, garnished with extra parsley or lemon slices if desired.

# Expert Tips:

01 -
  • The lemon cream sauce comes together in the same pan, so you get maximum flavor with almost zero extra effort.
  • It tastes like something you would order at a nice restaurant, but it genuinely takes about thirty minutes from fridge to plate.
02 -
  • If the cream boils too aggressively it can break, so keep the heat at a gentle simmer and stir frequently.
  • Patting the salmon completely dry before searing is the single step that separates a soggy fillet from a gorgeous crust.
03 -
  • Take the salmon out of the fridge about fifteen minutes before cooking so it sears evenly instead of cooling down the pan.
  • Use a zester or fine grater for the lemon peel and stop at the yellow layer, because the white pith underneath will make the sauce bitter.

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