Creamy Lemon Butter Salmon 🍋🐟
This quick, restaurant-quality salmon is bathed in a velvety lemon-garlic butter sauce with a touch of cream for richness. Ready in 20 minutes!
Ingredients (for 2 servings):
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2 salmon fillets (skin-on or off)
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Salt & black pepper to taste
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1 tsp smoked paprika (or regular)
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2 tbsp olive oil or butter
Creamy Lemon Butter Sauce:
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3 tbsp butter, divided
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3 garlic cloves, minced
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½ cup heavy cream (or half-and-half)
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Zest & juice of 1 lemon (~3 tbsp juice)
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1 tsp Dijon mustard (optional, for depth)
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¼ cup grated parmesan (optional, for umami)
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2 tbsp fresh parsley, chopped
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1 tsp capers (optional, for briny kick)
Instructions
1. Cook the Salmon:
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Pat salmon dry, season with salt, pepper, and paprika.
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Heat olive oil/butter in a skillet over medium-high. Sear salmon 3-4 mins per side until golden. Transfer to a plate.
2. Make the Sauce:
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In the same pan, melt 1 tbsp butter. Sauté garlic for 30 secs until fragrant.
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Pour in cream, lemon juice, zest, and Dijon. Simmer 2-3 mins until slightly thickened.
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Stir in remaining 2 tbsp butter and parmesan (if using) until melted.
3. Finish & Serve:
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Return salmon to the pan, spooning sauce over it. Simmer 1-2 mins to warm through.
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Garnish with parsley, capers, and extra lemon zest.
Serving Suggestions:
🍽️ Pair with: Garlic mashed potatoes, asparagus, or a crisp green salad.
🍷 Wine match: Sauvignon Blanc or Chardonnay.
💡 Pro Tips:
✅ Don’t overcook salmon—it’s done when slightly pink in the center (145°F/63°C).
✅ For a lighter sauce, swap cream with coconut milk or evaporated milk.
✅ No heavy cream? Use cream cheese + a splash of milk instead.
This dish is luxurious yet easy—perfect for weeknights or impressing guests! 😍
Want a spicy twist? Add red pepper flakes or a dash of cayenne! 🌶️