Description
This creamy lemon salmon recipe features tender salmon fillets cooked in a luscious lemon-infused cream sauce, combining zesty citrus and italian herbs for a flavorful, comforting meal that’s perfect for any weeknight dinner.
Ingredients
Scale
Salmon
- 1 pound fresh salmon (cut into 4 pieces)
- 1/4 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging)
Cooking and Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- Fresh parsley (to taste, chopped)
Instructions
- Prepare the salmon: Cut the salmon into 4 equal pieces. Sprinkle each piece with garlic powder and season generously with salt and pepper. Lightly dredge each piece in flour, coating all sides.
- Cook the salmon: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the salmon pieces and cook for 3-4 minutes on each side until nicely browned but not fully cooked. Remove the salmon from the pan and set aside.
- Make the sauce base: To the same skillet, add chicken broth (or dry white wine), lemon juice, Italian seasoning, and Dijon mustard. Stir well to dissolve the mustard and let the mixture bubble gently for 1-2 minutes to combine flavors.
- Add cream and cook salmon through: Pour in the heavy cream and return the salmon to the skillet. Cook for a few more minutes until the sauce thickens slightly and the salmon is fully cooked.
- Garnish and serve: Sprinkle chopped fresh parsley over the top before serving. Serve immediately for optimal flavor and texture.
Notes
- For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Use dry white wine instead of chicken broth for deeper flavor.
- Handle salmon gently to prevent breaking when flipping and transferring.
- This recipe pairs well with rice, mashed potatoes, or steamed vegetables.
- Ensure not to overcook the salmon to maintain moistness and tenderness.
