Salmon with Lemon Cream Sauce

This Salmon with Lemon Cream Sauce recipe is a quick and flavorful way to enjoy salmon at home! Perfectly seared salmon fillets are topped with a rich, creamy lemon sauce made with fresh garlic, lemon zest, and dill for a burst of fresh flavor. This easy salmon recipe is ideal for weeknight dinners or special occasions, pairing beautifully with sides like asparagus, potatoes, or rice. Ready in just 30 minutes, this creamy lemon salmon is a restaurant-quality dish that’s simple to make and packed with flavor. Try this recipe for a satisfying, healthy, and elegant meal everyone will love!

Ingredients

• 4 (6 oz) salmon fillets
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 ¼ cups heavy cream
• Zest and juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• Crushed red pepper flakes, for garnish

Instructions

1. Season and Sear the Salmon:
   • Season both sides of the salmon fillets with kosher salt and freshly ground black pepper.
   • Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets in the skillet, skin side up, and cook for about 5 minutes until golden brown.
   • Flip the fillets and cook for another 5 minutes, skin side down, until the skin is crispy and golden. Transfer the salmon to a plate and set aside.
2. Make the Garlic Butter Sauce:
   • Reduce the skillet heat to medium-low and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
3. Prepare the Lemon Cream Sauce:
   • Stir in the flour and cook for 1 minute, stirring continuously to prevent lumps.
   • Gradually whisk in the heavy cream, cooking until the sauce starts to thicken.
   • Add the lemon zest, lemon juice, and chopped dill. Stir to combine, then season with additional salt and pepper to taste.
4. Combine Salmon with Sauce:
   • Return the salmon fillets to the skillet, spooning the sauce over the fillets. Let them cook in the sauce for about 2 minutes until warmed through.
5. Serve:
   • Garnish with crushed red pepper flakes for a bit of heat, and serve the salmon with the lemon cream sauce immediately. Enjoy!

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Tips

• Crispy Skin Tip: Pat the salmon fillets dry with a paper towel before seasoning for an extra crispy skin.
• Don’t Overcook: Be careful not to overcook the salmon to keep it tender and juicy. Remove it from the skillet as soon as it’s cooked through.
• Thicker Sauce: For a thicker sauce, cook the flour for a bit longer or reduce the cream sauce until it reaches your desired consistency.

Variations and Substitutions

• Use Different Fish: Try this recipe with other fish like trout, cod, or tilapia for variety.
• Herb Substitutions: Substitute dill with parsley, basil, or chives for different flavors.
• Low-Calorie Option: Substitute half-and-half for heavy cream to lighten the sauce.

FAQs

Can I use a different type of cream?
Yes, you can use half-and-half or a light cream, though the sauce will be slightly thinner.

How do I know when the salmon is done?
Salmon is fully cooked when it flakes easily with a fork and has an internal temperature of 145°F.

Serving Suggestions

• Serve with a side of steamed asparagus, roasted potatoes, or a fresh green salad for a complete meal.
• Pair with crusty bread to soak up the delicious lemon cream sauce.

Why You’ll Love This Recipe

This Salmon with Lemon Cream Sauce is rich, creamy, and full of vibrant lemon and herb flavors. The crispy seared salmon combined with the zesty, garlicky cream sauce makes for an elegant yet easy-to-make meal that’s perfect for weeknights or special occasions. It’s a restaurant-quality dish you can easily make at home!