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Creamy Lemon Butter Salmon

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A quick and elegant salmon dish with a rich lemon butter cream sauce, perfect for weeknights or special occasions.

Ingredients

Scale
  • 4 fillets salmon (about 150 g / 5 oz each)
  • 2 tablespoons olive oil for marinating
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground black pepper, adjust to taste
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream (can substitute with half and half for a lighter sauce)
  • 2 tablespoons parsley, finely chopped, optional for garnish
  • 2 slices lemon, for garnish

Instructions

  1. Pat the salmon dry with paper towels. Season both sides with salt and pepper.
  2. In a shallow bowl, whisk together olive oil, lemon juice, minced garlic, and Dijon. Add the salmon and turn to coat. Let sit for 10 to 15 minutes at room temperature.
  3. Heat a large skillet over medium-high heat until hot. Add 1 tablespoon butter and swirl to coat the pan.
  4. Place salmon fillets in the skillet, skin-side down if using skin. Sear undisturbed for 3 to 4 minutes until the bottom is golden. Flip and cook the other side 2 to 3 minutes. Remove salmon to a plate; it will finish in the sauce.
  5. Reduce heat to medium. Add the remaining butter and let it melt, scraping up any brown bits. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
  6. Whisk in the Dijon and an extra squeeze of lemon if you like more brightness. Simmer 1 to 2 minutes until the sauce slightly thickens. Taste and adjust salt or pepper.
  7. Return salmon to the skillet and spoon sauce over the fillets. Cook 1 to 2 more minutes until salmon reaches an internal temperature of 63 C / 145 F or flakes easily with a fork.
  8. Turn off heat and sprinkle chopped parsley on top. Garnish with lemon slices and serve immediately.

Notes

For a lighter sauce, use half and half instead of heavy cream. For a dairy-free version, try full-fat coconut milk and omit the butter.

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