Salmon with Lemon Cream Sauce

Treat yourself to tender, flaky salmon topped with a rich and zesty lemon cream sauce. This restaurant-quality dish is surprisingly easy to make and perfect for weeknight dinners or special occasions.

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 or fish broth
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

Cook the Salmon:
- Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the salmon, skin-side down first, for 4–5 minutes per side or until golden brown and cooked to your liking. Remove from 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 30 seconds until fragrant.
- Stir in the heavy cream, broth, lemon juice, and lemon zest. Simmer for 3–4 minutes, stirring frequently, until slightly thickened.
Combine and Serve:
- Return the salmon fillets to the skillet, spooning the sauce over them. Cook for 2 minutes to warm through.
- Garnish with chopped parsley, if desired, and serve immediately.