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Creamy Lemon Salmon Recipe

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 690
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets (6 oz each)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup freshly grated Parmesan cheese
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper
  • Pinch of red pepper flakes (optional)
  • 2 tbsp chopped fresh parsley

Method
 

  1. Season salmon with salt and pepper. Heat oil and 1 tbsp butter in a large skillet over medium-high. Sear salmon 3 to 4 minutes per side, then transfer to a plate.
  2. Lower heat to medium, add remaining 1 tbsp butter and the garlic. Cook 1 minute, stirring, until fragrant.
  3. Pour in cream and broth, then add lemon zest, juice, and Parmesan. Simmer 2 to 3 minutes, scraping up browned bits, until sauce thickens slightly.
  4. Return salmon to the skillet, spoon sauce over fillets, cover, and cook on low 2 to 3 minutes until salmon flakes easily and reaches 135°F to 140°F.
  5. Remove from heat. Adjust seasoning, add red pepper flakes if using, spoon extra sauce on top, and garnish with parsley. Serve immediately.

Notes

Salmon is perfectly done when it flakes with a fork and the internal temp hits 135°F to 140°F. It will carry over to 145°F as it rests. If you prefer a thicker sauce, let it simmer an extra minute before adding the salmon.