Crispy and tender, rich yet bright, Creamy Lemon Sauce Salmon is a game changer in the best way.
When I see these four words in a recipe title—creamy + lemon + sauce + salmon—I charge into the kitchen, knocking over anything in my way. Is this overly dramatic? So be it! Because in my world, salmon is like chicken: a protein so popular in my house that I serve it over and over again, rotating my go-to recipes like jerk salmon and Mediterranean baked salmon. Don’t get me wrong: these are wonderful. But when I see a new way to prepare this beloved fish, I must get cooking immediately!
You might be thinking there’s nothing new about cooking salmon in a lemony cream sauce (at least nothing that would make you knock objects or people out of your way to get into the kitchen to cook it), but when you taste this creamy lemon sauce salmon, you’ll understand. It’s partly the way the fish itself is seasoned (onion and garlic powder) and partly the way the rich, creamy sauce is flavored (basil, oregano, lemon, and chicken broth) that elevates your basic fish in lemon sauce dish into something ethereal.
But wait, there’s more! The seasoned salmon is dredged in flour and cooked in butter until it’s a crispy golden brown. And then the sauce, which is enriched with chicken broth and tangy Dijon mustard, gets finished with thick heavy cream, creating a lush, velvety smoothness. When the fish is nestled back into that sauce, it soaks in all of the delicious flavors. The final product is flaky and savory, bright and lemony, yet also rich and decadent. A truly superb way to eat salmon.
Perfect Creamy Lemon Sauce Salmon
Pat the fish dry and shake off the excess flour after dredging. This is how you’ll get that lovely crispy texture. And speaking of, lay the salmon fillets into the pan once the foam from the melted butter has subsided, signaling that the water has been cooked out and is ready for your fish. While you don’t want to overcook the salmon, you also don’t want to turn it too soon. If it resists when you try to flip it, give it a bit more time. Once that crust has formed, it will release easily. In order to achieve the richness that characterizes this dish, use good-quality butter and full-fat heavy cream.
FAQs & Tips
How Do I Store Leftovers?
Cooled creamy lemon sauce salmon can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months (thaw overnight in the fridge before reheating).
What Is The Best Kind Of Salmon For This Dish?
This recipe will work beautifully with any kind of salmon—Atlantic, coho, sockeye—whatever you like best!
Will The Cream Curdle When I Add The Lemon Juice?
It shouldn’t. While the acid in lemon juice can cause curdling when added to dairy, the high fat content in the heavy cream makes curdling less likely. Plus, the lemon juice will already be mixed with the chicken broth and Dijon mustard, so its acidity will be buffered before you add the cream.
Serving Suggestions
Although creamy lemon sauce salmon is elegant enough to serve to guests, it also makes a great weeknight dinner. I like to serve it with Baked Rice and some simple Grilled Asparagus. So good.
I love to highlight the lemon in this dish, especially when serving it to guests. A wonderful dinner party menu features creamy lemon sauce salmon with Lemon Pasta Salad in the summer or Creamy Lemon Pasta in colder weather. Grilled Green Beans go perfectly with the lighter fare, while these savory and spicy Roasted Brussels Sprouts balance the flavors and textures in the more cream-forward menu. For either meal, I like to keep the lemon theme going by serving Lemon-Thyme Cupcakes With Honey Cream for dessert.
The very small amount of flour in this recipe makes creamy lemon sauce salmon a great keto dish (only three grams of carbs per serving). To complete a low-carb meal starring this delicious dish, serve it with Keto Broccoli Salad or Cauliflower Hash Browns, and this chocolaty Protein Pudding with Keto Whipped Cream for dessert!
Creamy Lemon Sauce Salmon
Ingredients
- 1 pound fresh salmon cut into 2 pieces
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Flour for dredging
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 3/4 teaspoon Dijon mustard
- 1 cup heavy whipping cream
- Fresh parsley chopped (for garnish)
Instructions
- Sprinkle the salmon with onion powder, garlic powder, salt, and pepper. Lightly coat each piece in flour.
- Melt butter in a skillet on medium-high heat. Place the salmon in the skillet and cook for 3 to 4 minutes per side, until golden brown. Take the salmon out and set it aside.
- In the same skillet, combine chicken broth, lemon juice, dried oregano, dried basil, and Dijon mustard. Stir this mixture and allow it to bubble for 1-2 minutes. Then, add the cream and simmer for about 3-5 minutes. Reintroduce the salmon to the pan.
- Cook a few more minutes until the sauce thickens and the salmon is cooked through. Garnish with fresh parsley before serving.
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