If you’re looking for a dish that feels both elegant and comforting, Salmon with Lemon Cream Sauce truly delivers on every level. Imagine tender salmon fillets kissed to perfection in a skillet, then draped in a velvety lemon-infused cream sauce that’s bursting with flavor and freshness. This recipe is perfect for weeknight dinners that need a little spark or as a show-stopping main course for entertaining, making Salmon with Lemon Cream Sauce a must-try for anyone who adores restaurant-quality cooking at home.

Salmon with Lemon Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Salmon with Lemon Cream Sauce comes together with just a handful of ingredients—but each is carefully chosen to layer flavor, richness, and a pop of color onto your plate. Nothing is complicated here, but each element has its own role to play in creating this memorable meal.

Salmon Fillets: Opt for fresh, center-cut fillets as they sear beautifully and stay moist; skin-on is ideal for crispy texture.
Extra-Virgin Olive Oil: Adds depth of flavor and helps achieve that gorgeously bronzed exterior when searing the salmon.
Butter: Provides richness and a silky texture for both the sauce and cooking the garlic.
Garlic Cloves: Elevates the dish with a punch of savoriness—don’t skimp on the fresh stuff!
Heavy Cream: The backbone of the luscious sauce, bringing all the flavors together into one creamy, cohesive blanket.
Lemon (Juice and Zest): This is what gives the dish its unmistakable brightness and zingy freshness.
Fresh Dill: Herbaceous and clean, fresh dill turns a good cream sauce into something truly special.
Salt and Black Pepper: Essential for seasoning the fish and the sauce to bring out all the subtle flavors.
Optional: Crushed Red Pepper Flakes: For a touch of gentle heat that beautifully offsets the creamy sauce.

How to Make Salmon with Lemon Cream Sauce

Step 1: Prep the Salmon

Start by patting the salmon fillets completely dry with paper towels. This simple step is the secret to getting a lovely browned crust when searing. Generously season the flesh side with salt and pepper, which will not only enhance the flavor but also help form that crave-worthy crust as the salmon sizzles away in the pan.

Step 2: Sear the Salmon

Heat extra-virgin olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the salmon fillets in the pan, skin-side up. Let them sear without moving for about 5 minutes until you see a deep golden color develop. Flip gently, then cook for another 5 minutes until the skin crisps up perfectly. Remove salmon from the skillet and set aside—you’ll bring them back soon for their final saucy moment.

Step 3: Infuse the Skillet with Flavor

Reduce heat to low and add butter to the same skillet. Once melted, toss in the minced garlic and sauté for about a minute until it’s fragrant but not browned. This step infuses the base of your Lemon Cream Sauce with mouthwatering savory notes.

Step 4: Make the Creamy Sauce

Sprinkle flour into the skillet, stirring constantly to form a quick roux. Gradually pour in the heavy cream while whisking, ensuring a smooth, lump-free sauce. Let it simmer and thicken for about 3 to 4 minutes, stirring occasionally. The sauce should become rich but not too thick.

Step 5: Add the Lemon and Dill

Stir in the lemon zest, juice, and chopped dill, then taste and adjust seasonings as needed. The lemon brightens up the dish, while dill weaves in that quintessential fresh-and-herby note, rounding out the creamy richness of the sauce.

Step 6: Return Salmon to the Sauce

Nestle the seared salmon fillets back into the skillet, spooning plenty of sauce over the top. Let everything simmer together for a couple more minutes, allowing the Salmon with Lemon Cream Sauce to meld and the flavors to really come alive.

Step 7: Serve and Savor

Transfer the salmon to plates, drizzle with more sauce, and finish with your favorite garnishes—perhaps a sprinkle of crushed red pepper flakes for a gentle kick, or a touch more fresh dill to echo the herbal brightness in the sauce.

How to Serve Salmon with Lemon Cream Sauce

Garnishes

A beautiful garnish not only elevates the visual appeal but also enhances the tasting experience. Lemon slices, a fresh sprig of dill, or a modest scattering of crushed red pepper flakes all bring out key flavors and add contrast to the creamy sauce. These little details make your Salmon with Lemon Cream Sauce look and taste irresistibly fresh.

Side Dishes

This dish begs for something simple to soak up every drop of the sauce. Think fluffy mashed potatoes, buttery rice, or garlic roasted asparagus. Even a crisp green salad with a light vinaigrette adds a balancing element that brightens the whole plate alongside your Salmon with Lemon Cream Sauce.

Creative Ways to Present

If you’re feeling fancy, plate your salmon fillets on a smear of the cream sauce with microgreens and a extra zest of lemon for colorful flair. For gatherings, serve smaller fillets over crostini with a dab of Lemon Cream Sauce for sophisticated hors d’oeuvres. Or simply serve family-style, letting everyone spoon on as much sauce as they like!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers—a rare occurrence with this dish!—store your Salmon with Lemon Cream Sauce in an airtight container in the refrigerator. It will stay fresh and tasty for up to two days, making it a great option for next-day lunches.

Freezing

While the salmon itself freezes well, the Lemon Cream Sauce tends to separate when thawed due to its dairy content. For best texture and flavor, it’s recommended to freeze the salmon separately; make a fresh sauce when ready to serve.

Reheating

To reheat, gently warm the salmon and sauce on the stovetop over low heat, stirring frequently. Avoid high heat to prevent the cream sauce from breaking. If needed, add a splash of milk or cream to loosen the sauce back to its luscious consistency.

FAQs

Can I use skinless salmon fillets?

Absolutely! You can make Salmon with Lemon Cream Sauce using skinless fillets if that’s what you have on hand. If you go this route, just take care when flipping the fillets since they’re a bit more delicate without the skin to hold them together.

Is it possible to make this dish dairy-free?

Yes, you can try substituting the heavy cream with full-fat coconut milk for a dairy-free version. Use olive oil instead of butter, and you’ll get a luscious sauce that still beautifully complements the salmon, though the flavor will have a subtle coconut undertone.

What can I use instead of fresh dill?

If dill isn’t your favorite or you can’t find it, fresh parsley or chives offer a milder but equally fresh flavor. Either herb works wonderfully in the Lemon Cream Sauce and gives a lovely color contrast.

How do I know when the salmon is perfectly cooked?

The salmon should be opaque and just barely flake with a fork—this means it’s finished cooking and will remain juicy. If you have a thermometer, shoot for an internal temperature of 125 to 130 degrees Fahrenheit for the perfect doneness.

Can I make the Lemon Cream Sauce ahead of time?

The sauce is best fresh, but you can make it a few hours in advance. If it thickens too much in the fridge, simply reheat it gently and whisk in a splash of cream or milk to loosen before serving over your perfectly cooked salmon.

Final Thoughts

Salmon with Lemon Cream Sauce is a dish I return to time and time again—it’s equal parts cozy and refined, and always a crowd-pleaser. If you’ve been searching for a meal that feels special yet doable, give this a try and see just how satisfying home-cooked elegance can be. I can’t wait for you to savor every creamy, citrusy bite!

Salmon with Lemon Cream Sauce Recipe

★★★★★

4.7 from 29 reviews

Author: Sophie
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Pescatarian

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Description

Delight your taste buds with this exquisite Salmon with Lemon Cream Sauce recipe that pairs perfectly seared salmon with a velvety lemony cream sauce.

Ingredients

Scale

Salmon:

4 (6 oz) salmon fillets
1 tablespoon extra-virgin olive oil
Salt and pepper to taste

Lemon Cream Sauce:

1 tablespoon butter
3 garlic cloves, minced
1 1/4 cups heavy cream
Juice and zest of 1 lemon
2 tablespoons chopped fresh dill

Instructions

Prep Salmon: Pat the salmon fillets dry and season with salt and pepper.
Sear Salmon: Heat olive oil in a skillet over medium-high heat. Sear salmon skin-side up for about 5 minutes until golden brown. Flip and cook for another 5 minutes until crispy.
Make Sauce: Remove salmon from the skillet and set aside. Lower the heat and melt butter in the same skillet. Sauté garlic until fragrant, then stir in flour to form a roux. Gradually whisk in heavy cream and cook until thickened (3–4 minutes).
Finish Sauce: Mix in lemon zest, juice, and dill; adjust seasoning if necessary. Return salmon to the skillet, spoon sauce over it, and simmer for an additional 2 minutes.
Serve: Serve hot with optional garnishes like crushed red pepper flakes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sauté, Simmer
Cuisine: International