Creamy Lemon Butter Salmon Recipe

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Imagine sinking your fork into a tender, golden-seared salmon fillet, drenched in a rich, velvety lemon butter cream sauce. The citrus tang dances across your taste buds, perfectly balanced by the savory, garlicky butter base, while the cream rounds everything out into a luscious, satisfying bite. This Creamy Lemon Butter Salmon is more than a meal—it’s a luxurious experience made right in your kitchen.

Perfect for a weeknight dinner yet elegant enough to impress guests, this dish brings together simplicity and indulgence. It’s the kind of recipe that transforms fresh salmon into a restaurant-quality entrée, all with everyday ingredients and a single skillet. Let’s dive into what you need to create this stunning dish.

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Ingredients for this Creamy Lemon Butter Salmon Recipe

• 4 salmon fillets (skin on or off, your choice)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• ¼ cup freshly squeezed lemon juice
• Zest of 1 lemon
• 2 teaspoons Dijon mustard (optional for depth)
• ¼ cup grated Parmesan cheese (for a richer sauce)
• 1 tablespoon chopped fresh parsley or dill (plus more for garnish)
• Lemon slices (for serving)

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Step 1: Prepare and Season the Salmon

Pat the salmon fillets dry using a paper towel—this helps them sear beautifully. Lightly season both sides with salt and pepper. If your fillets are thick, let them sit at room temperature for about 10 minutes to ensure even cooking.

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Step 2: Sear the Salmon

Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side down (if using skin-on) and cook for 4–5 minutes until golden brown. Flip and cook the other side for another 2–4 minutes, depending on thickness, until just cooked through. Remove and set aside on a plate.

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Step 3: Make the Creamy Lemon Butter Sauce

Reduce the heat to medium. In the same skillet, melt the butter, then sauté the minced garlic for about 1 minute until fragrant. Stir in the heavy cream, chicken broth, lemon juice, lemon zest, and Dijon mustard if using. Let the mixture simmer for 3–4 minutes until slightly thickened.

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Step 4: Add Parmesan and Fresh Herbs

Whisk in the grated Parmesan cheese until fully melted and the sauce turns silky. Add in chopped parsley or dill, stirring to combine. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

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Step 5: Return Salmon to the Skillet

Place the seared salmon fillets back into the sauce, spooning the creamy lemon mixture over each piece. Let them simmer gently for 2–3 minutes to soak up all the flavors.

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Step 6: Garnish and Serve

Serve immediately with lemon slices and an extra sprinkle of fresh herbs. Pair with steamed vegetables, rice, mashed potatoes, or crusty bread to soak up every drop of that dreamy sauce.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: ~490
• Protein: 35g
• Fat: 36g
• Saturated Fat: 14g
• Carbohydrates: 3g
• Sugar: 1g
• Fiber: 0g
• Sodium: 310mg
• Cholesterol: 115mg

Note: Values may vary depending on exact ingredients and portion sizes.

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Frequently Asked Questions

1. Can I use frozen salmon for this recipe?

Yes, just make sure it’s fully thawed and patted dry before cooking to ensure a good sear.

2. What can I use instead of heavy cream?

You can use half-and-half or coconut cream, but the sauce may be slightly thinner and have a different flavor profile.

3. Is this recipe keto-friendly?

Yes! It’s low in carbs and high in healthy fats, making it suitable for keto and low-carb diets.

4. Can I substitute the salmon with another fish?

Absolutely. Trout, cod, or halibut work well. Adjust cooking times based on thickness.

5. What sides go best with creamy lemon butter salmon?

Great pairings include roasted asparagus, sautéed spinach, garlic mashed potatoes, or rice pilaf.

6. Can I make the sauce ahead of time?

Yes, you can prepare the sauce a day in advance and store it in the fridge. Reheat gently before adding the salmon.

7. How do I prevent the sauce from curdling?

Simmer on low heat and avoid boiling once the cream is added. Also, use fresh lemon juice to minimize curdling.

8. Can I make this dish dairy-free?

Try using olive oil instead of butter and a dairy-free cream alternative like coconut cream, though it will change the flavor.

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