Creamy Lemon Salmon

Get ready for the most luxurious salmon dinner you’ve ever made! This creamy lemon salmon is restaurant-quality elegance that comes together in just 20 minutes. The velvety sauce hugs each perfectly seared fillet while bright citrus notes dance on your tongue.

What makes this recipe truly special is the magical combination of tender salmon and that silky lemon cream sauce. The fish gets a golden-brown crust from a quick flour dredge, while the sauce – oh, that sauce! – combines rich cream with zingy lemon and herbs for a flavor that’ll make you want to lick your plate clean.

Ingredients

Main Components:

• 1 pound fresh salmon, cut into 4 pieces
• 1/4 teaspoon garlic powder
• Salt & pepper to taste
• 2-3 tablespoons flour for dredging

For the Sauce:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth or dry white wine
• 1 tablespoon lemon juice
• 1/4 teaspoon Italian seasoning
• 1 teaspoon Dijon mustard
• 1 cup heavy/whipping cream
• Fresh parsley to taste, chopped

Steps

1. Start by cutting your salmon into 4 equal pieces (about 4 ounces each). Season with 1/4 teaspoon garlic powder and a generous pinch of salt & pepper. Dredge each piece in flour, shaking off excess. The flour coating should be light and even – this will help create a beautiful golden crust.
2. Heat 1 tablespoon each of olive oil and butter in a large skillet over medium-high heat (375°F/190°C). Once the butter is foamy but not brown, add the salmon. Cook for 3-4 minutes per side until golden brown. Look for a crust that’s the color of honey – any darker and it may become bitter. Remove to a plate when still slightly underdone in the center.
3. In the same pan, add 1/2 cup chicken broth, 1 tablespoon lemon juice, 1/4 teaspoon Italian seasoning, and 1 teaspoon Dijon mustard. Whisk until the mustard is fully incorporated and the mixture begins to bubble (1-2 minutes). The sauce should reduce slightly and become fragrant.
4. Pour in 1 cup heavy cream and return salmon to the pan. Simmer for 3-4 minutes until the sauce coats the back of a spoon and the salmon reaches an internal temperature of 145°F (63°C). The sauce should be thick enough to leave a clear trail when you draw your finger across the back of a coated spoon.
5. Finish with a generous sprinkle of fresh parsley and serve immediately while the sauce is hot and silky. If the sauce gets too thick, thin it with a splash of warm chicken broth.

Smart Swaps

• Replace heavy cream with half-and-half mixed with 1 tablespoon cornstarch for a lighter version
• Use coconut cream for a dairy-free alternative (same amount)
• Substitute white wine with additional chicken broth plus 1 teaspoon white wine vinegar

Make It Diabetes-Friendly

• Use half-and-half with 1 tablespoon cornstarch instead of heavy cream (saves 4g carbs per serving)
• Substitute regular flour with almond flour for dredging (reduces carbs by 6g per serving)
• Serve over cauliflower rice instead of regular rice (saves 30g carbs per serving)
• Add extra vegetables like asparagus or broccoli to increase fiber and slow glucose absorption

Pro Tips

• Pat salmon completely dry before seasoning for better crust formation
• Don’t move the salmon for the first 3 minutes while searing
• If sauce gets too thick, thin with warm broth, not cold liquid
• Use a fish spatula for easier flipping without breaking the fillets