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Pan-seared salmon fillets in a golden lemon butter cream sauce garnished with parsley
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Creamy Lemon Butter Salmon

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 450kcal

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.