This creamy lemon butter salmon is a treat for fish lovers! The buttery sauce, with a zing of lemon, makes the salmon super flavorful and rich. Plus, it’s quick to whip up for dinner!
You can’t go wrong with such a tasty dish. I love pairing it with some veggies or rice—it’s like a little sunshine on my plate. Who’s ready for a dinner that feels fancy but is super easy? 😊
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets bring the best flavor. If salmon isn’t available, try other fatty fish like trout or even chicken breast for a different spin.
Heavy Cream: This adds richness to the sauce. For a lighter version, use half-and-half or even coconut milk if you prefer a dairy-free option.
Lemon: Fresh lemon juice is key for brightness. If you don’t have a lemon, lime can also work! Just keep the flavor in mind, as it changes the taste slightly.
Butter: Unsalted butter is best, but you can use salted butter if that’s what you have on hand. Just adjust the salt added to the dish accordingly.
Parsley: Fresh parsley brightens up the dish. However, if parsley isn’t your favorite, you can use basil or even chives for a unique taste.
How Do I Get the Salmon Perfectly Cooked?
Cooking salmon perfectly can be tricky, but a few easy tips can make it foolproof. First, make sure your skillet is hot enough to get a nice sear. Here’s how:
- Pat the salmon dry to get that beautiful crust. Moisture leads to steaming instead of searing.
- Cook on skin-side up first, letting it sear well (4-5 minutes). Don’t rush to flip it; wait until it releases easily from the pan.
- For the flip, use a thin spatula to avoid breaking the fillet. Cook for another few minutes, checking for doneness with a fork – it should flake easily.
- Remember: the salmon will continue to cook after it’s removed from the skillet, so it’s okay if it’s just slightly underdone when you take it off the heat.
These simple techniques help ensure your salmon is tender and juicy every time!
How to Make Creamy Lemon Butter Salmon
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (each about 6 oz)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon, juiced and zested
- ½ cup chicken or vegetable broth (optional for thinner sauce)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
For Garnishing:
- Lemon slices
- Fresh dill sprigs, for garnish (optional)
- Asparagus or green vegetables, steamed or roasted, for serving (optional)
How Much Time Will You Need?
This delightful dish will take about 30 minutes to prepare, including cooking time. It’s a quick and elegant option perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Salmon:
Begin by patting the salmon fillets dry with paper towels. This helps to achieve a beautiful, golden-brown crust. Season both sides generously with salt and pepper for flavor.
2. Cook the Salmon:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully place the salmon fillets into the skillet, skin-side up (or presentation side down). Allow them to cook for about 4-5 minutes until they are golden brown. This will give them a nice crust!
3. Flip the Salmon:
Once cooked on one side, gently flip the salmon using a spatula, and add 1 tablespoon of butter to the pan. Cook the other side for an additional 3-4 minutes, or until the salmon reaches your preferred doneness. After that, remove the salmon from the pan and set it aside on a plate.
4. Make the Creamy Sauce:
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once it’s melted, add the minced garlic and cook for about 1 minute, stirring frequently, until it’s fragrant.
5. Create the Creamy Mixture:
Pour in the heavy cream, and add the lemon juice, lemon zest, and chicken or vegetable broth (if using). Stir everything together and let it simmer gently for about 3-5 minutes, stirring occasionally until the sauce has thickened slightly.
6. Season the Sauce:
Add in the chopped parsley and season the sauce with salt and pepper to taste. Give it a good stir to incorporate all the flavors!
7. Return the Salmon:
Place the salmon fillets back into the pan, and spoon the creamy sauce over the top to coat each piece nicely. Let it warm through for about 1 minute.
8. Serve and Garnish:
Carefully plate each salmon fillet, and drizzle more of that delicious creamy lemon butter sauce on top. Garnish with lemon slices and fresh dill sprigs if you like.
9. Enjoy Your Meal:
Serve the salmon immediately, alongside steamed or roasted asparagus or your favorite vegetable side. Enjoy this quick and decadent meal that’s full of flavor!
This creamy lemon butter salmon is bound to become a favorite on your dinner table. Bon appétit!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to thaw the salmon completely before cooking. The best way to thaw salmon is overnight in the refrigerator, or you can seal it in a plastic bag and submerge it in cold water for faster thawing.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half. For a dairy-free alternative, try using coconut milk or almond milk, although it may alter the flavor and richness of the sauce slightly.
How to Store Leftovers?
Store any leftover salmon and sauce in an airtight container in the fridge for up to 2 days. To reheat, gently warm in the microwave or on the stove over low heat to avoid drying out the salmon.
Can I Make This Dish in Advance?
While the salmon is best when fresh, you can prepare the sauce ahead of time. Just let it cool, store it in the fridge, and reheat gently when you’re ready to serve, then add freshly cooked salmon for the best flavor!
