Salmon: the Beyoncé of the dinner table—always in the spotlight and never disappoints. But even Beyoncé needs a killer outfit, right? That’s where the lemon cream sauce comes in.
This recipe for the best salmon with lemon cream sauce isn’t just good—it’s stop-everything-and-take-another-bite good. It’s rich, tangy, buttery, and pairs so beautifully with salmon you’ll wonder why you ever ate it any other way.
If you’re looking to explore more ways to prepare salmon, try our Bake Salmon in Oven Recipe for a foolproof method to achieve perfectly tender fish.
What Makes the Best Salmon with Lemon Cream Sauce Special
Here’s the thing: salmon is already a pretty great fish. It’s tender, buttery, and rich in flavor all on its own. But when you drizzle it with a creamy lemon sauce that’s zesty, garlicky, and just the right amount of indulgent? Boom—game changer.
This recipe strikes that perfect balance. The creamy lemon sauce for salmon doesn’t overpower—it elevates. It’s bright enough to cut through the richness of the fish but creamy enough to feel like comfort food. And let’s not forget the dill option for an herby twist that turns it into a salmon with cream dill sauce masterpiece. Fancy vibes, no stress.
Ingredients You’ll Need
Grab these staples from your fridge and pantry, and you’re ready to roll:
For the Salmon:
- 4 salmon fillets (skin-on if you like that crispy goodness, skinless if you don’t)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
For the Lemon Cream Sauce:
- 2 tablespoons butter
- 3 garlic cloves, minced (yes, garlic is mandatory)
- 1 cup heavy cream
- 1/3 cup chicken or vegetable broth
- Zest and juice of 1 lemon (fresh is non-negotiable)
- 1 tablespoon fresh dill (optional, for a salmon with cream dill sauce twist)
- Salt and pepper, to taste
Garnish:
- Lemon slices (because they’re pretty)
- Fresh parsley or dill
Step-by-Step Instructions
Let’s turn your kitchen into a Michelin-star-worthy operation.
Step 1: Prep Your Salmon
Pat your salmon fillets dry (moist salmon doesn’t sear well). Season both sides generously with salt and pepper. Don’t skip this step—seasoning is where the magic begins.
Step 2: Sear the Salmon
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter melts and starts bubbling (but isn’t burning—watch closely!), add your salmon fillets skin-side down.
Cook for about 3–4 minutes per side, depending on the thickness, until the salmon is golden brown and flaky. Remove from the skillet and set aside.
Pro Tip: If you try to flip your salmon and it sticks, it’s not ready yet. Let it cook a little longer—it’ll release when it’s perfectly seared.
Step 3: Make the Sauce
In the same skillet (don’t you dare wash away those glorious bits of flavor), melt the butter over medium heat. Toss in the minced garlic and let it sauté for 30 seconds until your kitchen smells like heaven.
Pour in the broth and use a spoon to scrape up those caramelized bits on the bottom of the pan. Then, add the cream, lemon zest, and lemon juice. Stir, let it simmer for a couple of minutes, and watch as it transforms into a silky, creamy sauce.
Season with salt, pepper, and fresh dill if you’re feeling fancy.
Step 4: Combine and Conquer
Place the salmon back into the skillet, spoon the sauce over it like it’s being pampered at a spa, and let it simmer for 1–2 minutes. This step isn’t just for looks—it melds the flavors together beautifully.
Step 5: Serve and Bask in Your Glory
Plate your salmon, drizzle with extra sauce, and garnish with lemon slices and herbs. Stand back, admire your work, and prepare for applause (even if it’s just from yourself).
For more delicious salmon ideas, check out Creamy Garlic Salmon —another rich and flavorful way to elevate salmon.
Pro Tips for Success
- Use Fresh Lemon: Bottled juice just doesn’t have the same zing. Trust me on this.
- Go for the Dill Option: Adding fresh dill takes this recipe from “delicious” to “are you sure this isn’t from a restaurant?”
- Don’t Rush the Sauce: Letting the cream simmer gently thickens it to that perfect consistency.
- Double the Sauce: Seriously, you’ll want to pour it over everything—pasta, rice, veggies, you name it.
What to Serve With the Best Salmon with Lemon Cream Sauce
This dish is versatile and pairs beautifully with just about anything. Here are some ideas:
- Garlic Mashed Potatoes: Because creamy sauce and creamy potatoes are a match made in heaven.
- Steamed Asparagus: A bright, crunchy complement to the richness of the dish.
- Rice or Quinoa: These soak up the sauce like a dream.
- Pasta: Toss some cooked linguine in the sauce for an elevated carb side.
Storage and Leftovers
If you somehow have leftovers (hard to imagine, I know), here’s how to handle them:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of cream to bring the sauce back to life. Avoid the microwave—it dries out the salmon.
- Freeze: The salmon freezes well, but the sauce might separate when thawed. If freezing, make a fresh batch of sauce when reheating.
Similar Recipes to Try
If you loved this salmon with lemon cream sauce, you’ll also enjoy:
- Salmon Air Fryer Recipe
- Baked Salmon Fish Recipe
- Garlic Butter Baked Salmon
- Honey Garlic Salmon
- Recipe for Grilled Salmon
Best Salmon with Lemon Cream Sauce
Ingredients
- For the Salmon:
- 4 salmon fillets skin-on or skinless
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- For the Lemon Cream Sauce:
- 2 tablespoons butter
- 3 garlic cloves minced
- 1 cup heavy cream
- 1/3 cup chicken or vegetable broth
- Zest and juice of 1 large lemon about 3 tablespoons juice
- 1 tablespoon fresh dill optional
- Salt and pepper to taste
- Garnish:
- Lemon slices
- Fresh parsley or dill
Instructions
- Prep the Salmon:
- Pat salmon fillets dry with a paper towel. Season both sides generously with salt and pepper.
- Sear the Salmon:
- Heat olive oil and butter in a large skillet over medium-high heat. Once the butter melts and begins to bubble, add the salmon fillets skin-side down. Cook for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
- Make the Sauce:
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken or vegetable broth and deglaze the skillet, scraping up any browned bits.
- Add heavy cream, lemon zest, and lemon juice to the skillet. Stir and let the sauce simmer gently for 2–3 minutes until slightly thickened. Season with salt, pepper, and fresh dill, if desired.
- Combine: Return the salmon fillets to the skillet, spooning the sauce over the fillets. Let simmer for 1–2 minutes to warm the salmon.
- Serve:
- Plate the salmon, drizzle with extra sauce, and garnish with lemon slices and parsley or dill. Serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream to refresh the sauce.
- Optional Add-Ons: Add a pinch of red pepper flakes for a spicy kick or a splash of white wine for added depth in the sauce.
- Pairing Suggestions: Serve with rice, mashed potatoes, or steamed vegetables to soak up the delicious sauce.
There you have it—the best salmon with lemon cream sauce you’ll ever make. This dish is the perfect mix of elegance and simplicity, making it ideal for both weeknight dinners and special occasions.
So, what are you waiting for? Grab your skillet, zest that lemon, and let’s get cooking. Don’t forget to save some extra sauce—it’s too good to leave behind!
Tried this recipe? Let me know in the comments! I’d love to hear what you paired it with and if you added your own twist.
