Looking for a dish that wows your guests without stressing you out? This Salmon with Lemon Cream Sauce is your new secret weapon.
It feels like a fancy restaurant meal. However, it only takes 25 minutes to make. It is perfect for a bright spring evening or a quiet date night at home.
Why You’ll Love This Recipe
You will love how the golden, crispy salmon pairs with the silky sauce. It uses simple ingredients you likely already have in your kitchen.
This recipe is a winner because it is budget-friendly compared to dining out. It is also kid-approved because the sauce is so mild and creamy. Your family will think you spent hours in the kitchen!
Simple Cooking Steps
The method is very straightforward. First, you sear the salmon to get that perfect crust. Then, you make the sauce in the same pan.
Using one pan means less cleanup for you later. Even if you are a beginner, you can master this technique easily. The sauce comes together in just a few minutes of simmering.
Ingredients You’ll Need
These fresh ingredients create a bright and zesty flavor profile.
- 4 (6-ounce) skin-on salmon fillets
- 1 tablespoon olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.5 cup heavy cream
- 0.25 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon zest
Step-by-Step Directions
- Pat salmon fillets dry using paper towels and season both sides with salt and pepper.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
- Place salmon fillets skin-side up in the skillet. Sear undisturbed for 5 minutes until a golden crust forms.
- Flip the fillets and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F. Remove salmon from skillet and tent with foil.
- Add white wine to the skillet, scraping the bottom to deglaze. Simmer for 2 minutes until liquid is reduced by half.
- Lower heat to medium and stir in heavy cream and lemon zest. Simmer for 3 minutes until the sauce thickens slightly.
- Whisk in the lemon juice and butter until the sauce is emulsified and glossy.
- Spoon the lemon cream sauce over the salmon fillets and garnish with fresh dill before serving.
Best Ways to Enjoy It
Serve this tender salmon over a bed of fluffy white rice. It also tastes wonderful with roasted asparagus or a light green salad. The sauce is so good you will want extra bread to soak it up!
Set the table, light a candle, and enjoy this restaurant-quality meal with your favorite person. It is truly a special treat for any night of the week.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to two days. To reheat, place the salmon in a 350°F oven for about 10 minutes. This helps keep the fish moist without overcooking it.
You can also reheat the sauce gently on the stovetop. Add a splash of water if it becomes too thick. I do not recommend freezing this dish as the cream sauce may separate.
Tips for Best Results
- Don’t skip drying the salmon with paper towels for a better sear.
- Avoid moving the fish too early so a golden crust can form.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc.
- If you prefer no alcohol, use chicken broth instead of wine.
- For a spring twist, add a handful of fresh peas to the sauce.
- Always use fresh lemon juice rather than the bottled kind.
- Garnish with extra fresh dill right before serving for the best aroma.
Ways to Switch It Up
- Swap the dill for fresh parsley or chives for a different herb flavor.
- Add a pinch of red pepper flakes for a gentle heat.
- Use thick white fish like cod if you don’t have salmon.
- Stir in a spoonful of capers for a salty, tangy pop.
Common Questions
Can I use skinless salmon?
Yes, you can use skinless fillets. Just be extra careful when flipping them so they stay intact. The cooking time will remain the same.
What if I don’t have white wine?
You can easily substitute the wine with chicken or vegetable broth. It will still be delicious and creamy. The lemon will provide plenty of bright acidity.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork. It should reach an internal temperature of 145°F. The center should look opaque and tender.
I hope this fresh Salmon with Lemon Cream Sauce brightens your dinner table. It is so rewarding to make something this beautiful in such a short time. Happy cooking!
— Lidia
Salmon with Lemon Cream Sauce
Ingredients
- 4 (6-ounce) skin-on salmon fillets
- 1 tablespoon olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.5 cup heavy cream
- 0.25 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon zest
Instructions
- Pat salmon fillets dry using paper towels and season both sides with salt and pepper.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
- Place salmon fillets skin-side up in the skillet. Sear undisturbed for 5 minutes until a golden crust forms.
- Flip the fillets and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F. Remove salmon from skillet and tent with foil.
- Add white wine to the skillet, scraping the bottom to deglaze. Simmer for 2 minutes until liquid is reduced by half.
- Lower heat to medium and stir in heavy cream and lemon zest. Simmer for 3 minutes until the sauce thickens slightly.
- Whisk in the lemon juice and butter until the sauce is emulsified and glossy.
- Spoon the lemon cream sauce over the salmon fillets and garnish with fresh dill before serving.
