This creamy lemon salmon recipe is fast, decadent, and makes an easy family dinner that’s ready in only 20 minutes!
I recently made my creamy Tuscan salmon recipe and it’s already pretty popular. I’m always in the market for new easy salmon recipes, and I figured one that really highlights lemon is long overdue on Salt & Lavender!
The pan-seared salmon is perfectly crisp and seasoned on the outside and flaky and tender on the inside.
Recipe cooking tips:
- 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 suggest using the full-fat cream vs. something like half-and-half or milk. In my experience, the sauce is much more likely to curdle/separate when you have that much lemon juice in it and use something with a much lower fat content.
How to make a lemony white cream sauce for salmon
After you sear the salmon, take it out of the pan. Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan. Stir it until the mustard has dissolved, and let it simmer for a minute or two.
You then add the cream to the pan along with the salmon. Cook for a few more minutes until the salmon has cooked through and the sauce has thickened.
What to serve with creamy lemon salmon
This creamy salmon recipe goes well with mashed potatoes, rice, steamed veggies, or over pasta.
Do you love salmon in cream sauce as much as I do?
Questions? Made this recipe? Talk to me in the comments below! 🙂
Creamy Lemon Salmon
This creamy lemon salmon recipe is fast, decadent, and makes an easy family dinner that's ready in only 20 minutes!
- 1 pound fresh salmon cut into 4 pieces
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- 1 dash Italian seasoning
- 1 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- Fresh parsley to taste, chopped
- Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season with salt & pepper. Dredge each piece in flour on all sides.
- Add the olive oil and butter to a skillet over medium-high heat. When it's hot, add the fish. Cook it for 3-4 minutes/side or until it's nicely browned. Be careful not to overcook - the salmon shouldn't be cooked fully yet. Remove salmon to a plate and set aside.
- Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan. Stir until mustard has dissolved, and let it bubble for a minute or two.
- Add the cream to the pan, along with the salmon. Let it cook for a few more minutes until the sauce has thickened a bit and the fish has cooked through.
- Sprinkle with fresh parsley before serving. Serve immediately.
- I don't recommend subbing the heavy cream with half-and-half or milk because then the sauce is likely to break because of the citrus juice.
- I like to grate a little lemon zest over top when it's done cooking. This step is totally optional, though. I use my handy Microplane zester to do this.