Creamy Lemon Salmon

Why you’ll love it

This is one of those elegant yet really simple dishes that will wow your family (or guests) with hardly any effort on your part. The pan-seared salmon is perfectly crisp on the outside and flaky and tender on the inside, and the zesty lemon cream sauce makes the best pairing.

Learning to cook salmon on the stovetop, in my opinion, is an essential kitchen skill to have. The good news is that it’s super easy to master! In fact, it’s so effortless that you’ll be making this quick salmon recipe on any old weeknight, not just special occasions.

What you’ll need

• Salmon – we’re using fresh salmon that’s cut into four pieces
• Garlic powder and salt & pepper – for perfectly seasoning each piece of fish individually
• Flour – for dredging and getting a great crust/browning on the salmon, and it also thickens up the sauce a little
• Olive oil and butter – for sautéing and making the rich base of the sauce
• Chicken broth – it gives even more savory flavor to the sauce. You can definitely use dry white wine instead.
• Lemon juice – always use freshly squeezed
• Italian seasoning – grab a jar of this fragrant blend that has rosemary and thyme and other dried herbs. I use it for so many sauces!
• Dijon mustard – it’s a flavor enhancer to build up the layers of savory taste
• Heavy cream – what makes the sauce luxurious
• Italian parsley – for a pop of freshness to top it all off

How to make creamy lemon salmon

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cut the salmon into 4 roughly equal sized pieces. Coat in garlic powder, salt & pepper, and flour. Heat the oil and butter in a skillet over medium-high heat. Cook the fish for 3-4 minutes per side, taking care to not overcook it. Transfer to a plate.

Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan. Stir it until the mustard has been incorporated, and then let it simmer for a minute or two. Pour in the cream, add the salmon back in, and simmer until the salmon has cooked through. Top with fresh parsley.

Substitutions and variations

• You can use salmon with or without the skin. If you do happen to buy skin-on salmon but don’t want to eat the skin, it’s really easy to peel it off once the fish is cooked. I’d do it after the searing step.
• I suggest using full-fat cream vs. something like half-and-half or milk. In my experience, the sauce is much more likely to curdle when you have that much lemon juice in it and use something with a much lower fat content.
• What to add in some greens? Toss in a handful of spinach once it’s nearly done cooking! Whatever fresh herbs you have in the garden would work too.