Name: Salmon with Lemon Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 salmon fillets (about 6 ounces/170g each); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon dried parsley; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 1 cup heavy cream; ½ cup low-sodium chicken broth or seafood stock; ½ cup freshly grated Parmesan cheese; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon Dijon mustard; ¼ teaspoon black pepper; Salt, to taste; Fresh parsley; Lemon slices; Extra Parmesan cheese; Fresh dill

Introduction

Salmon with Lemon Cream Sauce is an elegant yet simple dish perfect for any occasion. Tender salmon fillets are topped with a silky, bright lemon cream sauce that enhances the natural flavor of the fish. Ready in about 30 minutes, this recipe is a quick way to enjoy a restaurant-quality dinner at home.

A white plate holds a piece of cooked salmon with a crispy light brown surface. The salmon rests on a creamy, pale yellow sauce speckled with black pepper and green herbs. On top of the salmon and around it are three thin lemon slices, each a soft yellow with visible seeds and a touch of green herbs sprinkled over. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (about 6 ounces/170g each)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried parsley

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream

½ cup low-sodium chicken broth or seafood stock

½ cup freshly grated Parmesan cheese

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon Dijon mustard

¼ teaspoon black pepper

Salt, to taste

Optional garnishes: fresh parsley, lemon slices, extra Parmesan cheese, fresh dill

Instructions

Step 1: Pat the salmon fillets dry with paper towels and season both sides with garlic powder, paprika, dried parsley, salt, and black pepper.

Step 2: Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down if skin is on. Cook for 4–5 minutes, then flip and cook for another 3–4 minutes until salmon flakes easily with a fork and reaches 145°F (63°C). Remove salmon to a plate.

Step 3: Reduce heat to medium. Add butter to the skillet. Once melted, stir in minced garlic and cook for about 30 seconds, stirring constantly.

Step 4: Pour in chicken broth or seafood stock and heavy cream, stirring to scrape up browned bits from the skillet bottom.

Step 5: Add Parmesan cheese, Dijon mustard, lemon zest, and black pepper. Whisk until the cheese melts and the sauce is smooth.

Step 6: Stir in fresh lemon juice and adjust seasoning with salt or pepper as needed.

Step 7: Return the cooked salmon to the skillet, spoon the sauce over each fillet, and simmer gently for 2–3 minutes.

Step 8: Garnish with fresh parsley or dill and serve immediately with lemon wedges.

Tips & Variations

Pat salmon dry before seasoning to get a crisp crust.

Avoid moving salmon too much while searing for a golden crust.

Use freshly squeezed lemon juice and freshly grated Parmesan for the best flavor and sauce texture.

Simmer sauce gently after adding cheese to prevent separation.

Add fresh spinach, asparagus, or mushrooms to the sauce for extra vegetables.

For a spicier twist, substitute paprika with Cajun seasoning.

Try the sauce over baked salmon for an alternative cooking method.

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave at reduced power to prevent the sauce from separating. If it thickens too much, stir in a splash of broth or cream while reheating. While the salmon can be frozen for up to 2 months, cream sauces may separate slightly after thawing, so it’s best enjoyed fresh or refrigerated.

FAQs

Can I use frozen salmon?

Yes. Just thaw it completely and pat dry before seasoning and cooking.

How do I know when salmon is done?

Salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).