This creamy lemon butter salmon is a treat for your taste buds! It’s quick and simple, with buttery richness and a zesty kick from fresh lemon juice.
I love how the salmon cooks up flaky and tender, soaking up that delicious sauce. Serve it with rice or veggies, and you’ll have a meal that feels fancy without a fuss!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star here. If you can’t find salmon, trout or tilapia are good alternatives. Just make sure they are thick enough to hold up when cooking.
Heavy Cream: This gives the sauce its rich texture. In a pinch, you can use half-and-half or coconut cream for a lighter option. For dairy-free, try cashew cream which still offers a creamy consistency.
Parmesan Cheese: Freshly grated Parmesan adds a nice depth. If you need a substitute, Pecorino Romano or nutritional yeast (for a vegan option) can bring a similar flavor to the dish.
Dill: This herb adds a refreshing flavor. If you don’t have dill, consider substituting with thyme or Italian seasoning to keep the dish aromatic.
How Do I Cook Salmon Perfectly Every Time?
Cooking salmon can be tricky, but with these steps, you’ll nail it! Here’s how to achieve tender and flaky salmon:
- Start by making sure your salmon is at room temperature before cooking; this helps it cook evenly.
- Season generously with salt and pepper on both sides for flavor.
- Heat your skillet well before adding the salmon to avoid sticking. Use a combination of olive oil and butter for the best flavor.
- Cook the salmon skin-side down (if applicable) for 4-5 minutes without moving it, letting it develop a nice crust.
- Flip carefully with a spatula and cook for another 4-5 minutes until the salmon is opaque and flakes easily with a fork.
These tips make sure your salmon is not only well-cooked but also super tasty!
Creamy Lemon Butter Salmon
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each), skin on or off as preferred
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter for cooking salmon
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon (zested and juiced)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (plus more for garnish)
- 1 teaspoon dried dill or 1 tablespoon fresh dill (optional)
- Lemon slices, for garnish
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. You’ll spend a little time seasoning and cooking the salmon, and then you’ll whip up the creamy lemon sauce, making it an easy and satisfying meal for any occasion.
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with a paper towel. This helps them sear better. Season both sides generously with salt and black pepper to enhance the flavor.
2. Cook the Salmon:
In a large skillet, heat the olive oil (or butter) over medium-high heat until hot. Carefully place the salmon fillets in the skillet, skin-side down if applicable. Cook for about 4-5 minutes without moving them, allowing a golden crust to form. Flip the fillets and cook for another 4-5 minutes until the salmon is just cooked through and flakes easily with a fork. Once done, remove the salmon from the skillet and set it aside on a plate.
3. Make the Creamy Sauce:
In the same skillet, lower the heat to medium and add 3 tablespoons of unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until it becomes fragrant. Be careful not to burn the garlic!
4. Add Cream and Flavor:
Next, pour in the heavy cream and stir to combine while scraping up any lovely browned bits stuck to the bottom of the skillet. That’s where all the flavor is! Then, add the lemon zest and juice, Parmesan cheese, chopped parsley, and dill (if you’re using it). Stir well and let the sauce simmer for about 2-3 minutes until it thickens slightly.
5. Combine and Warm:
Return the cooked salmon to the skillet and spoon some of that creamy sauce over each piece. Let everything warm together for 1-2 minutes, allowing those flavors to mingle.
6. Serve:
Plate your beautiful salmon fillets and generously drizzle with the creamy lemon butter sauce on top. Garnish with extra parsley and lemon slices for that fresh pop. Serve it up immediately with your choice of sides—roasted asparagus, green beans, or rice pair perfectly!
Enjoy your creamy, tangy, and buttery Lemon Butter Salmon!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. The best way to thaw is overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat it dry with paper towels to ensure a good sear.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk, though it may result in a slightly thinner sauce. For a dairy-free version, consider using coconut cream or a cashew cream blend for that rich, creamy texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove over low heat or in the microwave, taking care not to overcook the salmon again.
Can I Add Vegetables to the Sauce?
Absolutely! You can add veggies like spinach, spinach, or cherry tomatoes to the sauce while it simmers for extra flavor and nutrition. Just cook them until tender before returning the salmon to the skillet.
