Creamy Lemon & Herb Salmon

Why You’ll Love This Recipe

Creamy Lemon & Herb Salmon is a rich, flavorful dish featuring tender salmon fillets smothered in a velvety lemon cream sauce infused with garlic, herbs, and a touch of zest. It’s a perfect weeknight dinner or an elegant meal for entertaining, offering a balance of freshness, richness, and aromatic herbs in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon filletsolive oilbuttergarlic (minced)heavy creamlemon juicelemon zestchicken or vegetable brothDijon mustardItalian seasoningfresh parsleyfresh dill (optional)salt and black pepper

directions

Pat the salmon fillets dry and season with salt and black pepper.

In a large skillet over medium heat, add olive oil and sear the salmon fillets skin-side down (if applicable) for 3-4 minutes per side until golden and nearly cooked through. Remove and set aside.

In the same skillet, reduce heat to medium-low and melt the butter.

Add minced garlic and sauté for 30 seconds until fragrant.

Pour in the broth, lemon juice, and Dijon mustard, stirring to combine.

Add heavy cream and lemon zest. Let it simmer for 2-3 minutes until slightly thickened.

Stir in Italian seasoning and chopped fresh herbs.

Return the salmon to the skillet, spooning the sauce over the fillets.

Simmer gently for another 3-5 minutes, or until the salmon is fully cooked and the sauce is creamy.

Garnish with extra herbs and lemon slices if desired.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 15-20 minutesTotal time: 25-30 minutes

Variations

Add capers for a briny contrast.

Use coconut cream instead of heavy cream for a dairy-free version.

Substitute trout or cod if salmon isn’t available.

Include spinach or cherry tomatoes for added color and nutrients.

Sprinkle red pepper flakes for a mild kick.

storage/reheating

Store leftover salmon in an airtight container in the fridge for up to 3 days.Reheat gently in a skillet over low heat or in the microwave at 50% power to prevent the sauce from separating.Freezing is not recommended due to the cream-based sauce.

FAQs

Can I use frozen salmon?

Yes, just make sure it’s fully thawed and patted dry before cooking.

What herbs work best?

Parsley, dill, thyme, and basil all complement the lemon and cream flavors beautifully.

Can I make the sauce ahead of time?

Yes, prepare and refrigerate the sauce separately, then reheat and add the salmon before serving.

Is the sauce very lemony?

The lemon flavor is present but balanced by the cream and herbs.

Can I grill the salmon instead?

Absolutely—grilled salmon adds a smoky note and works well with the creamy sauce poured over.

Do I need skin-on salmon?

Not required. Skinless fillets work just as well in this recipe.

Can I use milk instead of cream?

You can, but the sauce will be thinner and less rich. For better results, use half-and-half.

Is this dish gluten-free?

Yes, as long as the broth and mustard are gluten-free.

Can I add vegetables?

Yes, sautéed spinach, asparagus, or zucchini pair wonderfully with the creamy sauce.

What sides go well with this?

Rice, mashed potatoes, or crusty bread are excellent for soaking up the sauce.

Conclusion

Creamy Lemon & Herb Salmon is a restaurant-quality dish you can easily make at home. The silky sauce and vibrant citrus-herb flavor elevate the salmon into something truly special. Whether you’re serving family or guests, this dish is sure to impress with minimal effort and maximum taste.

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