Salmon with Lemon Cream Sauce

Indulge in the delightful combination of succulent salmon fillets and a zesty lemon cream sauce with this exquisite recipe. The rich, creamy sauce infused with fresh lemon zest and dill elevates the simple salmon into a gourmet meal that's perfect for any occasion—from cozy family dinners to elegant gatherings. With its easy preparation and impressive presentation, this Salmon with Lemon Cream Sauce is sure to become a favorite on your dinner table. Enjoy the burst of flavors that will leave your taste buds dancing and your guests asking for seconds!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: MAIN DISHES Cuisine: American Keyword: Ensure salmon is patted dry for optimal searing. Fresh herbs enhance flavor—feel free to substitute dill with parsley or basil. For extra zing, add capers or sun-dried tomatoes to the sauce. Servings: Serves 4 Calories: 399kcal Author: Tisha

Ingredients

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

Instructions

Season salmon fillets with salt and pepper. Pat dry.
Heat olive oil in a large skillet over medium-high heat. Sear salmon skin-side up for about 5 minutes until golden; flip and cook skin-side down for another 5 minutes until crispy. Transfer to a plate.
In the same skillet, reduce heat to medium-low, add butter, and sauté garlic until fragrant (about 30 seconds). Stir in flour to create a roux; cook for 1 minute.
Gradually whisk in heavy cream; simmer for 3–4 minutes until thickened. Mix in lemon juice, zest, and dill. Adjust seasoning.
Return salmon to the skillet, spoon sauce over the top, and simmer gently for an additional 2 minutes.
Serve hot, garnished with optional crushed red pepper flakes.

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