Decadent Creamy Lemon Salmon Rich Velvety Sauce
A luxurious yet approachable salmon dish featuring golden-seared fillets topped with a silky lemon cream sauce that’s bright, rich, and perfectly balanced.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
Ingredients
4 salmon fillets (6 ounces / 170 g each)
1 teaspoon (5 g) salt
½ teaspoon (2 g) black pepper
½ teaspoon (2 g) paprika
2 tablespoons (30 ml) olive oil
2 tablespoons (28 g) unsalted butter, divided
3 cloves garlic, minced (3 teaspoons / 9 g)
½ cup (120 ml) low-sodium chicken broth
1 cup (240 ml) heavy cream
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon (5 g) lemon zest
1 teaspoon (5 g) Dijon mustard
¼ cup (25 g) freshly grated Parmesan cheese
1 tablespoon (5 g) chopped fresh parsley
Instructions
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Pat salmon dry and season with salt, pepper, and paprika.
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Heat olive oil in skillet over medium-high heat and sear salmon 4–5 minutes per side. Remove and set aside.
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In same skillet, melt 1 tablespoon (14 g) butter and sauté garlic for 30 seconds.
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Add chicken broth and simmer 2–3 minutes.
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Stir in heavy cream, lemon juice, lemon zest, and Dijon mustard. Simmer 5–7 minutes until slightly thickened.
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Add Parmesan and remaining butter, stirring until smooth.
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Return salmon to skillet and spoon sauce over top. Simmer 2–3 minutes.
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Garnish with parsley and serve warm.
Notes
Use fresh lemon juice for the brightest flavor. Avoid boiling the sauce to maintain a smooth texture. Reheat gently over low heat, adding a splash of broth or cream if needed.