It’s 6pm, you’re tired, and everyone’s hungry. This creamy lemon butter salmon is the perfect answer for your busy night. It feels fancy but takes very little effort to make. You can have dinner on the table in just 25 minutes.
This dish brings a bright, fresh flavor to your kitchen. It is a wonderful way to celebrate the arrival of spring. The sauce is silky and pairs perfectly with the tender fish. Your family will love every single bite of this meal.
Why This Recipe Is a Winner
This recipe uses one pan for incredibly easy cleanup. The sauce is velvety, bright, and full of fresh garlic. It is a great way to eat more healthy protein. Your family will think you spent hours in the kitchen. It delivers restaurant-quality food right at your own dining table.
It is perfect for those fresh spring evenings. The lemon zest adds a beautiful pop of color and flavor. You don’t need any special skills to get this right. It is a reliable meal that never fails to impress. This will quickly become a new family favorite in your home.
Simple Cooking Method
You start by searing the fish for a golden crust. Then, you make a quick and easy pan sauce. The butter and cream melt together beautifully in the skillet. Even if you’re new to seafood, you can do this with confidence. It is a foolproof way to get perfectly tender salmon.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Use fresh lemons for the very best results.
- 4 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, finely chopped
Step-by-Step Directions
- Pat salmon fillets dry with paper towels and season both sides with salt, pepper, and dried oregano.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place salmon fillets in the skillet, skin-side up, and sear for 5 to 6 minutes until a golden-brown crust forms.
- Flip the fillets and cook for an additional 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
- Remove salmon from the skillet and transfer to a plate; tent with foil to keep warm.
- Reduce heat to medium and add butter to the skillet, stirring until melted.
- Add minced garlic and sauté for 60 seconds until fragrant but not browned.
- Whisk in the heavy cream, lemon juice, and lemon zest; simmer for 2 to 3 minutes until the sauce thickens slightly.
- Return the salmon to the pan and spoon the creamy sauce over the fillets.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this creamy lemon butter salmon over fluffy white rice. You can also add roasted asparagus on the side. The extra sauce is delicious for dipping crusty bread. Set the table and enjoy a stress-free dinner tonight. It is also elegant enough for a special date night.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat the salmon gently in a skillet over low heat. This helps keep the fish from drying out too much. Avoid the microwave to keep the best texture for the sauce. Add a splash of water if the sauce thickens too much.
Tips for Best Results
- Pat the fish very dry before you add any seasoning.
- Don’t move the fillets while they are searing in the pan.
- Always use fresh lemon juice instead of the bottled kind.
- Prepare your side dishes while the salmon is cooking.
- Add a handful of fresh baby spinach for extra spring greens.
- Garnish with extra fresh parsley for a beautiful, bright look.
- Use a meat thermometer to ensure the fish is perfectly cooked.
Ways to Switch It Up
- Swap the salmon for a thick white fish like cod.
- Use coconut cream for a delicious dairy-free version.
- Add a pinch of red pepper flakes for a little heat.
- Stir in some capers for a salty, briny flavor boost.
Common Questions
Can I use frozen salmon for this?
Yes, you can certainly use frozen fillets for this meal. Just make sure to thaw them completely in the fridge first. Pat them very dry before cooking to get a good sear.
Is this recipe keto-friendly?
This dish is naturally low in carbohydrates and high in healthy fats. It is an excellent choice for anyone following a keto lifestyle. Serve it with cauliflower rice to keep the meal low-carb.
How do I know when the salmon is done?
The fish should flake easily when you press it with a fork. The internal temperature should reach 145 degrees Fahrenheit for safety. It should look opaque and feel firm to the touch.
I hope this bright and creamy dish brings joy to your table. It is truly a favorite in my home during the spring. Give it a try and enjoy a wonderful meal tonight.
— Alex
Ingredients
- 4 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 3 cloves garlic , minced
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Pat salmon fillets dry with paper towels and season both sides with salt, pepper, and dried oregano.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place salmon fillets in the skillet, skin-side up, and sear for 5 to 6 minutes until a golden-brown crust forms.
- Flip the fillets and cook for an additional 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
- Remove salmon from the skillet and transfer to a plate; tent with foil to keep warm.
- Reduce heat to medium and add butter to the skillet, stirring until melted.
- Add minced garlic and sauté for 60 seconds until fragrant but not browned.
- Whisk in the heavy cream, lemon juice, and lemon zest; simmer for 2 to 3 minutes until the sauce thickens slightly.
- Return the salmon to the pan and spoon the creamy sauce over the fillets.
- Garnish with fresh parsley and serve immediately.
