Why you need to try it

This is one of those elegant yet really simple dishes that will wow your family (or guests) with hardly 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.

Ingredients for it

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.

dredging salmon in flour and pan frying in a skillet

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.

making creamy lemon sauce for salmon in a skillet

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.

Tips for how to cook salmon

It's very important to use your eyes to guide the process! Watch for the color change as the salmon is cooking. It will start as a brighter, deeper pink and transition to a lighter shade of pink.

If it's sticking to the pan, don't force it off. Let it cook more, and it will naturally release.

Note that if your fish is thicker than about 1", the cooking time may vary.

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.

What to serve with it

I enjoy eating this lemon salon with a pile of Garlic Mashed Potatoes to soak up that delicious creamy sauce! Rice or pasta works too. Try it over top of these Easy Garlic Butter Noodles.

For a veggie side dish, try steamed vegetables, fresh corn, or this Simple Asparagus Recipe.

Go ahead and grate some fresh parmesan cheese from a block if you want to go all-out on the decadence. That would make it extra tasty.

Leftovers and storage

Leftovers can be kept in an airtight container in the fridge for a few days, but we do prefer eating seafood leftovers sooner rather than later.

Reheat over a low heat in a covered saucepan. If the heat is too high, the sauce is liable to separate.

Leftover salmon is really good served cold in my Super Simple Parmesan Arugula Salad the next day. Simply crumble it over top!

Freezing this one won't work well since it has dairy.

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