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Two pieces of Salmon with Lemon Butter Cream Sauce, garnished with parsley.

Salmon with Lemon Butter Cream Sauce

A simple and elegant salmon dish with a rich lemon butter cream sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 salmon fillets about 6 ounces each
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1/2 cup heavy cream
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons parsley chopped fresh
  • Salt to taste
  • Black pepper to taste

Equipment

  • Skillet
  • Tongs

Method
 

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Heat the olive oil in a skillet over medium-high heat. Add the salmon fillets, skin-side down if applicable, and cook for 4-5 minutes until golden brown and crispy.
  3. Flip the salmon and cook for another 3-5 minutes, or until cooked through to your desired doneness.
  4. Remove the salmon from the skillet and set aside. Tent with foil to keep warm.
  5. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  6. Pour in the heavy cream and lemon juice. Stir to combine and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Stir in the chopped fresh parsley. Season the sauce with salt and pepper to taste.
  8. Return the salmon fillets to the skillet and spoon the sauce over them. Serve immediately.

Notes

Serve this salmon with your favorite side dishes, such as roasted vegetables, rice, or pasta.