Salmon with Lemon Cream Sauce

This Salmon with Lemon Cream Sauce is a quick and elegant dish featuring tender salmon fillets smothered in a luscious, tangy lemon sauce. Perfect for a weeknight dinner or a special occasion!

Ingredients

4 salmon fillets (6 oz each)
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

Cook the Salmon:
- Pat salmon fillets dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4–5 minutes per side or until golden brown and cooked through. Remove from the skillet and set aside.
Make the Lemon Cream Sauce:
- Reduce the heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in heavy cream, chicken broth, lemon juice, and lemon zest. Simmer for 3–4 minutes, stirring frequently, until the sauce thickens slightly.
Combine and Serve:
- Return the salmon fillets to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to warm through.
- Garnish with parsley if desired, and serve immediately with your favorite side dishes.

Notes

Pair with steamed vegetables, rice, or mashed potatoes for a complete meal.
For added flavor, sprinkle the sauce with a pinch of red pepper flakes or freshly grated Parmesan.
Store leftovers in an airtight container in the refrigerator for up to 3 days.