Salmon with Lemon Cream Sauce (Print View)
Pan-seared salmon in a silky lemon cream sauce with garlic and dill; ready in 30 minutes.
# What You Need:
→ Fish
01 - 4 skinless salmon fillets, 6 oz each
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Lemon Cream Sauce
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, finely minced
07 - 1/2 cup dry white wine (or fish/vegetable stock)
08 - 1/2 cup heavy cream
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 2 tablespoons chopped fresh dill (or parsley), plus more for garnish
12 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - Pat the salmon fillets dry with paper towels and season both sides evenly with salt and freshly ground black pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets flesh side down and cook for 3 to 4 minutes per side until golden and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
03 - Reduce the heat to medium. In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
04 - Pour in the white wine or stock and simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan.
05 - Stir in the heavy cream, fresh lemon juice, and lemon zest. Simmer gently for 3 to 4 minutes until the sauce slightly thickens and coats the back of a spoon.
06 - Add the chopped fresh dill or parsley and season with salt and pepper to taste, stirring to combine.
07 - Return the salmon fillets to the pan and spoon the sauce over each piece. Cook for 1 to 2 minutes to gently reheat the fish. Serve immediately, garnished with extra fresh herbs and lemon wedges if desired.
# Expert Hints:
01 -
- The lemon cream sauce comes together in the same pan, so every golden bit of salmon flavor gets folded right into it.
- It feels like something you would order at a bistro but comes together in thirty minutes with ingredients you probably already have.
02 -
- Do not move the salmon while it is searing because patience is what gives you that gorgeous crust instead of a torn, ragged surface.
- If the sauce looks separated, take it off the heat immediately and whisk in a splash of cold cream to bring it back together.
03 -
- Start checking the salmon at three minutes on the first side because overcooked fish cannot be undone and slightly under is always better than slightly over.
- A squeeze of fresh lemon right at the very end, right over the plate, wakes up every flavor in the dish one final time.