Lemon Cream Sauce for Seared Salmon Recipe
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.
- 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
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
- Season the salmon: Pat the salmon fillets dry and season both sides generously with kosher salt and freshly ground black pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
