Lemon Cream Sauce for Seared Salmon Recipe

Introduction

This Salmon with Lemon Sauce is a bright and creamy dish that balances rich, flaky salmon with a tangy, herb-infused sauce. Perfect for a weeknight dinner or a special occasion, it’s simple yet elegant and sure to impress.

Ingredients

• 4 (6 oz) salmon fillets
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 ¼ cups heavy cream
• Juice and zest of 1 lemon
• 2 tablespoons chopped dill
• Crushed red pepper flakes

Instructions

1. Step 1: Season the salmon fillets generously with kosher salt and freshly ground black pepper on both sides.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets skin side up and sear until golden brown, about 5 minutes.
3. Step 3: Flip the salmon and cook skin side down until the skin is crispy and golden, about another 5 minutes.
4. Step 4: Remove the salmon from the skillet and transfer to a plate. Reduce heat to medium-low and add the butter to the skillet.
5. Step 5: Sauté the minced garlic in the melted butter for about 30 seconds until fragrant.
6. Step 6: Stir in the all-purpose flour and cook for about one minute to form a roux.
7. Step 7: Gradually whisk in the heavy cream, continuing to stir until the sauce thickens.
8. Step 8: Add the lemon zest, lemon juice, and chopped dill to the sauce. Stir well and season with salt and freshly ground pepper to taste.
9. Step 9: Return the salmon fillets to the skillet and cook them in the sauce for about 2 minutes to warm through and absorb flavor.
10. Step 10: Serve the salmon topped with crushed red pepper flakes for a touch of heat.

Tips & Variations

• For a lighter sauce, substitute half of the heavy cream with chicken broth or milk.
• Add capers or chopped fresh parsley to the sauce for an extra pop of flavor.
• If your skillet is not non-stick, using a little more oil can help prevent sticking when searing the salmon.
• To make the skin extra crispy, pat the salmon dry before seasoning and cooking.

Storage

Store any leftover salmon and lemon sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the texture and flavor. Avoid microwaving to prevent overcooking the salmon.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before cooking to achieve the best sear and texture.

Can I prepare the lemon sauce ahead of time?

The lemon sauce is best made fresh to maintain its bright flavor, but you can prepare it up to a day ahead and gently reheat it before adding the salmon.

Lemon Cream Sauce for Seared Salmon Recipe

Print Recipe

★★★★★

4.8 from 56 reviews

This elegant Salmon with Lemon Sauce recipe features perfectly seared salmon fillets served in a rich, creamy lemon-dill sauce. The crispy skin and tender flesh of the salmon pair beautifully with the tangy, garlicky cream sauce, enhanced with fresh dill and a hint of crushed red pepper flakes for a subtle kick. It’s a quick yet impressive dish that’s perfect for weeknight dinners or special occasions.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Salmon

• 4 (6 oz) salmon fillets
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon extra-virgin olive oil

Lemon Cream Sauce

• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1¼ cups heavy cream
• Juice and zest of 1 lemon
• 2 tablespoons chopped dill
• Crushed red pepper flakes, for garnish

Instructions

1. Season the salmon: Pat the salmon fillets dry and season both sides generously with kosher salt and freshly ground black pepper.
2. Sear the salmon: Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets skin side up and sear until the top is golden brown, about 5 minutes. Flip the fillets and cook skin side down until the skin is crispy and golden, another 5 minutes.
3. Remove salmon and sauté garlic: Transfer the cooked salmon to a plate. Lower heat to medium-low, add butter to the skillet, and sauté the minced garlic in the melted butter for about 30 seconds until fragrant.
4. Make the roux: Stir in the flour and cook for approximately one minute to eliminate the raw flour taste and to thicken the sauce base.
5. Add cream and seasonings: Whisk in the heavy cream and cook until the sauce thickens. Stir in the lemon zest, lemon juice, and chopped dill. Season the sauce with salt and freshly ground black pepper to taste.
6. Combine salmon and sauce: Return the salmon to the skillet, spoon the sauce over the fillets, and cook together for about 2 minutes to meld flavors and reheat the salmon.
7. Serve: Plate the salmon with the creamy lemon sauce and garnish with crushed red pepper flakes for a subtle heat.

Notes

• Use fresh lemon juice and zest for the best vibrant flavor in the sauce.
• To ensure crispy skin, make sure the skillet and oil are hot before adding the salmon skin side down.
• If preferred, substitute heavy cream with half-and-half for a lighter sauce, though it may be less thick.
• For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
• Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated.

Keywords: salmon lemon sauce, creamy lemon dill salmon, pan-seared salmon recipe, easy salmon dinner, lemon cream sauce