Salmon with Lemon Cream Sauce (Printable Version)

Tender salmon in a silky lemon cream sauce with fresh dill and bright lemon zest—elegant, quick, and flavorful.

# 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 Make It:

01 - Pat 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 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, adjusting as needed.
07 - Return the salmon fillets to the pan and spoon the sauce over each piece. Cook for 1 to 2 minutes just until the salmon is warmed through.
08 - Serve immediately, garnished with extra fresh herbs and lemon wedges if desired. Pairs beautifully with steamed vegetables, roasted potatoes, or rice.

# Helpful Hints:

01 -
  • The sauce comes together in the same pan, so you get all those golden caramelized bits married into every silky spoonful.
  • It sounds fancy enough for date night but honestly comes together in about half an hour with zero stress.
  • That bright hit of lemon cuts through the richness of the cream in a way that makes people close their eyes when they take the first bite.
02 -
  • Do not let the cream sauce boil hard or it will break, a gentle simmer is all you need.
  • The salmon continues cooking after you remove it from the pan, so pull it when it is just barely done and it will be perfect by the time you serve.
03 -
  • Let the salmon sit at room temperature for about 10 minutes before cooking so it sears evenly instead of tightening up from the shock of a cold pan.
  • A splash of the pasta water or extra stock at the end can loosen the sauce if it thickens too much while waiting to serve.

Go Back