Name: Salmon with Lemon Cream Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 4 salmon fillets (about 6 oz each), skinless; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; 3 cloves garlic, minced; 1 tablespoon unsalted butter; 1 cup heavy cream; 1/2 cup chicken broth; Juice of 1 lemon (about 2 tablespoons); 1 teaspoon lemon zest; 1 teaspoon Dijon mustard (optional, for depth); 1/4 teaspoon red pepper flakes (optional); 2 tablespoons fresh dill or parsley, chopped; Lemon slices and extra herbs, for garnish; Special Tools:; Large nonstick or cast-iron skillet; Microplane or zester; Citrus juicer (optional but helpful)

Salmon with Lemon Cream Sauce

There’s just something so comforting about a creamy, lemony dish on a hectic weekday evening—especially when it’s made with juicy, pan-seared salmon that melts in your mouth. This Salmon with Lemon Cream Sauce has quickly become one of our household favorites, and I have to admit, I find myself looking forward to it even before I start cooking. It all started on a night when I had salmon in the fridge but was craving something just a little indulgent and special. I didn’t want another dry fillet with plain rice. I wanted something cozy, flavorful, and a bit more elevated—and this dish was born.

The sauce is what truly makes this recipe shine: it’s velvety and rich, with a subtle zing of fresh lemon and a whisper of garlic. The salmon is seared until golden and tender, then nestled into the sauce so all those delicious flavors soak right in. And the best part? It looks like a restaurant-quality meal, but it takes just 30 minutes and one skillet to pull off. My kids devour it (which is saying something), my husband always asks for seconds, and I get that little boost of pride knowing dinner was both simple and spectacular.

If you’re juggling homework help, laundry, and a dozen other things at once but still want something delicious and wholesome on the table, this salmon delivers. It’s one of those recipes that feels like a treat without being fussy—my kind of dinner magic!

Questions I Often Get Asked About This Recipe

Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before searing to avoid excess moisture.

What kind of cream should I use?
Heavy cream works best for richness and a smooth texture, but you can also use half-and-half for a lighter version.

Is the sauce very lemony?
It’s bright but not overpowering. The lemon balances the richness of the cream beautifully.

Can I make this dairy-free?
Yes, you can substitute the cream with coconut cream and use dairy-free butter. The flavor will be slightly different but still delicious.

What side dishes go well with this?
Garlic mashed potatoes, steamed asparagus, rice, or crusty bread are all perfect pairings.

What You Need to Make Salmon with Lemon Cream Sauce

Ingredients:

4 salmon fillets (about 6 oz each), skinless

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

3 cloves garlic, minced

1 tablespoon unsalted butter

1 cup heavy cream

1/2 cup chicken broth

Juice of 1 lemon (about 2 tablespoons)

1 teaspoon lemon zest

1 teaspoon Dijon mustard (optional, for depth)

1/4 teaspoon red pepper flakes (optional)

2 tablespoons fresh dill or parsley, chopped

Lemon slices and extra herbs, for garnish

Special Tools:

Large nonstick or cast-iron skillet

Microplane or zester

Citrus juicer (optional but helpful)

How to Make Salmon with Lemon Cream Sauce

Season and Sear the Salmon: Pat salmon fillets dry with paper towels. Season both sides with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Sear the salmon (skin-side up if using skin-on) for 4–5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

Make the Sauce Base: Reduce heat to medium. Add butter and minced garlic to the same skillet. Sauté for about 30 seconds, just until fragrant—don’t let it brown.

Add Liquids: Pour in the chicken broth, scraping up any browned bits. Stir in the cream, lemon juice, lemon zest, and Dijon mustard (if using). Simmer for 3–4 minutes, stirring occasionally.

Season and Thicken: Add red pepper flakes (if using), and season with salt and pepper to taste. Let the sauce simmer another 2 minutes, until slightly thickened.

Return Salmon to Pan: Gently nestle the salmon back into the sauce. Spoon sauce over the fillets and cook for 2–3 more minutes on low heat to let the flavors marry.

Finish and Serve: Sprinkle with fresh dill or parsley, garnish with lemon slices, and serve hot.

Tips for Making the Best Salmon with Lemon Cream Sauce

Pat the salmon dry before searing to get a golden crust—excess moisture causes it to steam instead of sear.

Don’t overcook the salmon. It should flake easily but still be juicy inside. Aim for an internal temp of 125–130°F.

Use freshly squeezed lemon juice for the best flavor—bottled juice doesn’t have the same brightness.

Add spinach or baby kale to the sauce for a sneaky veggie boost!

Make it your own by swapping the dill for basil or tarragon, or by stirring in grated Parmesan for a cheesy finish.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was a hit! I made it for a quick weeknight dinner and my picky eater son asked for seconds. That never happens!”

⭐️⭐️⭐️⭐️ “Really lovely flavor and so easy to make. I added spinach at the end and served it with mashed potatoes—so good!”

⭐️⭐️⭐️⭐️⭐️ “Perfect balance of creamy and citrusy. I’ll be adding this to my regular dinner rotation.”

⭐️⭐️⭐️ “Great for a light dinner, though next time I’d add a bit more lemon. I like it extra zesty!”

⭐️⭐️⭐️⭐️⭐️ “My husband said it was better than what we had at our anniversary dinner last year. That’s high praise!”

Printable Recipe

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