Salmon with Lemon Cream Sauce

There is nothing like a luxurious plate of salmon with lemon cream sauce to make an ordinary night feel special The rich sauce works magic on perfectly seared fillets giving a restaurant feel without leaving home This recipe has impressed even my picky eaters and is a go to when I want something fast yet elegant

The first time I made this was for my anniversary dinner at home We now treat ourselves to it whenever we want something memorable but easy

Ingredients

• Salmon fillets: Fresh is best Choose fillets with bright color and mild scent for top flavor
• Kosher salt and black pepper: Essential to bring out the natural flavors of the fish
• Extra virgin olive oil: Helps get the perfect sear and adds Mediterranean flavor Pick cold pressed if you can
• Butter: Adds richness to the sauce Use high quality unsalted butter if possible
• Garlic cloves: Freshly minced garlic gives a savory base to the cream sauce
• All purpose flour: Thickens the sauce and ensures it coats the fillets beautifully
• Heavy cream: The key to a luscious sauce Look for cream with a high fat content for richest results
• Lemon juice and zest: Brings freshness and zing Always use fresh lemons for the best taste and aroma
• Chopped dill: Adds a herbal brightness Fresh dill makes the dish shine but you can swap for fresh parsley
• Crushed red pepper flakes: Sprinkled on top for a mild but noticeable kick Use as little or as much as you like

Step by Step Instructions

Season the Fish:

Pat the salmon fillets dry and generously season each with kosher salt and freshly cracked black pepper This step enhances flavor and helps create a crisp crust during searing

Sear the Salmon:

Place a large skillet on medium high heat Add olive oil and let it get hot Gently place salmon in the pan skin side up Sear for about five minutes until golden When the surface is deeply colored flip the salmon Skin goes down now Cook until the skin crisps and turns golden about five minutes more

Rest the Salmon:

Carefully remove the seared fillets and set aside on a plate Allow the fish to rest so juices stay inside

Build the Sauce:

Lower the heat to medium low Melt the butter in the same skillet Add minced garlic and sauté for about thirty seconds being careful not to brown it

Make the Roux:

Sprinkle in the flour stirring constantly Allow it to bubble and cook for about one minute This cooks off the floury flavor and gives your sauce body

Thicken the Cream:

Slowly whisk in the heavy cream As it heats it will get thicker Keep stirring until you get a silky texture and it coats the spoon

Add Lemon and Dill:

Fold in lemon zest lemon juice and chopped dill Season again with a touch of salt and pepper Taste the sauce You are looking for bright and creamy

Finish with Salmon:

Gently return the salmon fillets to the skillet letting them warm through in the sauce for just two minutes

Serve:

Transfer fillets to plates Spoon extra sauce over and sprinkle with red pepper flakes to finish

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One of my absolute favorite parts is the lemon zest It wakes up the whole dish and reminds me of my grandmother using fresh lemons in everything I still remember the first time my youngest asked for seconds That was a proud moment at the table

Storage Tips

Leftover salmon keeps well in an airtight container in the fridge for up to two days Always reheat gently over low heat to keep the fish tender The cream sauce may thicken in the fridge so add a splash of cream or water when reheating

Ingredient Substitutions

If you do not have dill try fresh parsley or even tarragon For a lighter sauce substitute half and half for the heavy cream Skinless salmon works too but the crispy skin texture will be missed For extra brightness try a splash of white wine before adding cream

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Serving Suggestions

Serve this salmon with simple steamed greens or a crisp arugula salad Creamy mashed potatoes or fluffy rice make a perfect bed for soaking up that sauce A glass of sauvignon blanc or light pinot grigio brings out the best in the lemony flavors

Cultural or Historical Context

Salmon with rich sauces is classically found in Mediterranean and Italian cooking where lemon and herbs reign supreme French chefs have long paired fish with creamy sauces so this recipe takes inspiration from classic techniques with an easy modern approach

Recipe FAQs

→ How do I achieve crispy salmon skin?

Ensure the skillet is hot before placing salmon skin side up, then flip and cook skin side down until golden and crisp.

→ Can the heavy cream be substituted?

You can use half-and-half for a lighter sauce, though the consistency may be slightly thinner.

→ What sides pair best with lemon-cream salmon?

Try roasted asparagus, garlic mashed potatoes, or steamed rice to complement the creamy, tangy flavors.

→ Can I prepare the sauce ahead of time?

Yes, the lemon cream sauce can be made in advance and reheated gently before serving.

→ Is fresh dill essential for flavor?

Fresh dill adds a hint of brightness, but parsley or basil can be used for a different herbal note.

→ How spicy will the red pepper flakes make the dish?

The crushed red pepper flakes provide a mild kick, but you can adjust the amount to suit your taste.