Name: Salmon with Lemon Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 salmon fillets (about 6 oz each); Salt and pepper, to taste; 1 tablespoon olive oil; 1 tablespoon butter; 2 tablespoons butter; 3 garlic cloves, minced; 1/2 cup chicken broth or dry white wine; 3/4 cup heavy cream; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; Salt and pepper, to taste; 1 tablespoon fresh parsley, chopped (optional, for garnish)

Why You’ll Love This Recipe

I love how this dish feels fancy without the hassle. The lemon cream sauce is incredibly flavorful but made with just a few ingredients I always have in my kitchen. It transforms the salmon into a show-stopping dinner that’s perfect for both busy weeknights and special occasions. The bright lemon cuts through the richness just right, making every bite feel balanced and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets
Salt
Black pepper
Olive oil or butter (for searing)
Garlic (minced)
Heavy cream
Lemon juice (freshly squeezed)
Lemon zest
Chicken broth or white wine (optional, for depth)
Fresh parsley (for garnish, optional)

Directions

I start by seasoning the salmon fillets on both sides with salt and pepper.
I heat olive oil or butter in a skillet over medium-high heat, then sear the salmon skin-side down (if using skin-on) for 4–5 minutes, until golden and crispy. I flip and cook the other side for another 3–4 minutes, then set the salmon aside on a plate.
In the same skillet, I lower the heat and add a little more butter if needed. I sauté the minced garlic for about 30 seconds until fragrant.
I pour in the chicken broth or white wine (if using), letting it simmer for a minute to deglaze the pan.
I stir in the heavy cream, lemon juice, and zest, allowing the sauce to gently simmer and thicken for 3–4 minutes.
Once the sauce reaches a smooth, creamy consistency, I return the salmon to the pan and spoon the sauce over each piece.
I let everything simmer for another minute or two, then finish with a sprinkle of chopped parsley before serving.

Servings and timing

This recipe serves 4.

Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: 25–30 minutes

Variations

Sometimes I swap the heavy cream for half-and-half when I want a lighter version, or add a pinch of crushed red pepper for a little heat. I’ve also stirred in a tablespoon of grated parmesan to the sauce for extra richness. When I want to bulk it up, I toss in some spinach or sautéed mushrooms just before returning the salmon to the pan.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I gently warm the salmon in a skillet over low heat with a splash of cream or broth to loosen the sauce. I avoid microwaving for too long so the salmon doesn’t dry out or the sauce separate.

FAQs

Can I use frozen salmon for this recipe?

Yes, I often use frozen salmon. I just make sure to thaw it completely and pat it dry before cooking so it sears properly.

Is there a dairy-free option for the cream sauce?

Absolutely. I’ve made a dairy-free version using coconut cream and it still turns out delicious with a slightly different twist on flavor.

What sides go well with lemon cream salmon?

I usually pair it with mashed potatoes, roasted asparagus, rice, or even pasta to soak up the sauce.

How do I know when the salmon is cooked?

I look for it to flake easily with a fork and turn opaque in the center. If I’m using a thermometer, I aim for 125–130°F for a moist, medium finish.

Can I bake the salmon instead of searing it?

Yes. When I want a hands-off option, I bake the salmon at 400°F for about 12–15 minutes and make the sauce separately on the stovetop to pour over before serving.

Conclusion

Salmon with lemon cream sauce is one of those dishes I always keep in rotation. It’s flavorful, comforting, and easy enough to whip up on short notice. The creamy lemon sauce turns a simple fillet into something truly special, and it never fails to impress—whether I’m cooking for myself or for guests.

Salmon with Lemon Cream Sauce