Salmon with Lemon Cream Sauce Recipe

Introduction

This Salmon with Lemon Cream Sauce is a simple yet elegant dish perfect for any night of the week. Tender salmon fillets are seared to crispy perfection and served with a rich, tangy lemon cream sauce infused with fresh dill. It’s a flavorful meal that’s sure to impress without requiring hours in the kitchen.

Ingredients

• 4 (6 oz) salmon fillets
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 1/4 cups heavy cream
• Juice and zest of 1 lemon
• 2 tablespoons chopped fresh dill

Instructions

1. Step 1: Pat the salmon fillets dry and season them generously with kosher salt and freshly ground black pepper.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side up and sear for about 5 minutes until they develop a golden brown color. Flip and cook for another 5 minutes with the skin side down until the skin is crispy.
3. Step 3: Remove the salmon from the skillet and set aside on a plate.
4. Step 4: Reduce the skillet heat to medium-low. Add the butter and sauté the minced garlic until fragrant, about 30 seconds.
5. Step 5: Stir in the flour and cook for 1 minute to form a roux, stirring constantly to avoid lumps.
6. Step 6: Gradually whisk in the heavy cream. Continue cooking, stirring frequently, until the sauce thickens, about 3 to 4 minutes.
7. Step 7: Add the lemon zest, lemon juice, and chopped fresh dill to the sauce. Taste and season with additional salt and pepper if needed.
8. Step 8: Return the salmon fillets to the skillet. Spoon the lemon cream sauce over the top and let simmer gently for 2 minutes so the flavors meld and the salmon reheats.
9. Step 9: Serve the salmon hot, optionally garnished with crushed red pepper flakes for a touch of heat.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich.
• If fresh dill isn’t available, tarragon or parsley make good alternatives.
• Make sure the skillet is hot before cooking salmon to get a nice sear and crispy skin.
• Serve with steamed vegetables, rice, or crusty bread to soak up the delicious sauce.

Storage

Store any leftover salmon and lemon cream sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the fish. The sauce may thicken upon cooling; add a splash of cream or milk when reheating to loosen it if necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but be sure to thaw them completely and pat them dry before cooking to achieve a crispy skin and even cooking.

What can I substitute for heavy cream in the lemon sauce?

You can use half-and-half or a mixture of milk and butter as a lighter substitute, though the sauce will be less creamy and rich.

Salmon with Lemon Cream Sauce Recipe

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This Salmon with Lemon Cream Sauce recipe features perfectly seared salmon fillets topped with a rich and tangy lemon cream sauce infused with fresh dill and garlic, creating a deliciously elegant dinner that’s quick and easy to prepare on the stovetop.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salmon

• 4 (6 oz) salmon fillets
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon extra-virgin olive oil

Lemon Cream Sauce

• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 1/4 cups heavy cream
• Juice and zest of 1 lemon
• 2 tablespoons chopped fresh dill

Optional Garnish

• Crushed red pepper flakes

Instructions

1. Prepare Salmon: Pat the salmon fillets dry using paper towels. Season both sides generously with kosher salt and freshly ground black pepper to enhance flavor and help create a crispy crust.
2. Sear Salmon: Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side up in the skillet and sear for about 5 minutes until the surface turns golden brown. Flip the fillets skin-side down and cook for another 5 minutes until the skin is crispy and the salmon is cooked through. Remove salmon from the skillet and set aside.
3. Make the Roux and Garlic Base: Reduce the skillet heat to medium-low and add the butter. Once melted, sauté the minced garlic for about 30 seconds until fragrant but not browned, creating a flavorful base for the sauce.
4. Prepare the Sauce: Stir in the all-purpose flour into the butter and garlic mixture, cooking for 1 minute to form a roux that will thicken the sauce. Gradually whisk in the heavy cream, continually stirring to avoid lumps, and cook for 3 to 4 minutes until the sauce thickens to a creamy consistency.
5. Add Lemon and Dill: Mix in the lemon zest, lemon juice, and chopped fresh dill into the cream sauce. Taste and adjust the seasoning with additional salt and pepper if needed.
6. Combine and Simmer: Return the seared salmon fillets to the skillet, spoon the lemon cream sauce over them, and gently simmer everything together for an additional 2 minutes to blend the flavors and warm the salmon through.
7. Serve: Plate the salmon fillets topped with the lemon cream sauce. Garnish optionally with crushed red pepper flakes for a touch of heat and serve immediately to enjoy the meal hot.

Notes

• Use fresh lemon juice and zest for the best citrus flavor in the sauce.
• Make sure not to overcook the salmon to keep it moist and tender.
• Fresh dill can be substituted with fresh parsley if unavailable, but dill complements salmon best.
• For a lighter sauce, consider using half-and-half instead of heavy cream, but note the sauce will be less rich.
• Serve with steamed vegetables or a side of rice or potatoes for a complete meal.

Keywords: salmon lemon cream sauce, seared salmon recipe, creamy lemon sauce, skillet salmon, easy salmon dinner