Creamy Lemon Salmon
This creamy lemon salmon is super delicious yet unbelievably easy to make!
For how simple this recipe is, I think you’ll be pleasantly surprised at just how tasty it is. Follow me…
Pan Fried Salmon
Salmon makes an awesome dinner, mainly because it takes on a range of delicious flavours, but also because it’s quick & easy to prepare.
What kind of salmon to use?
For this recipe, we’re going to be using skinless salmon fillets. I tend to head to the fresh fish section at the shops because you can usually get it skinned and sliced to size. However, you’ll find fillets pre-packaged too. Just make sure they’re not smoked!
Top tips for pan-frying salmon
- Prep – Ensure you bring the salmon up to room temp before you fry. This will help the salmon cook through evenly.
- Pat Dry – I like to pat the salmon dry to remove excess moisture. This will help the salmon build up a nice crust.
- Season – Like any meat or fish, generously season with salt and pepper before it hits the pan.
- Pan – Using a non-stick pan will prevent the salmon from falling apart when you flip it.
- Heat – Keep the heat medium/high to get a nice golden crust.
- Rest – Allowing the salmon to rest will ensure it fully cooks through without sacrificing juiciness.
Process shots: pat salmon dry (photo 1), season (photo 2), add to pan (photo 3), fry (photo 4).
Creamy Lemon Sauce for Salmon
This is a really simple sauce that pairs so beautifully with the salmon. It’s got a base of butter, chicken stock and cream, then flavoured with Dijon mustard, lemon zest and lemon juice.
How lemony is the sauce?
It’s really in your control. I recommend the zest of a whole lemon, which adds a subtle lemon flavour. From there I typically add in the juice of half the lemon, but I recommend working to taste.
Process shots: melt butter (photo 1), fry shallots, garlic & lemon zest (photo 2), stir in stock and cream (photo 3), stir in Dijon and lemon juice (photo 4), simmer then add salmon (photo 5), garnish with parsley (photo 6).
Creamy Lemon Salmon FAQ
Won’t the lemon juice curdle the sauce?
So long as you’re using heavy (US) or double (UK) cream, the sauce won’t curdle. As such, I don’t recommend using anything lighter (half & half/single cream).
How do I thicken the sauce?
Just gently simmer away and it’ll naturally thicken. The lemon juice and Dijon will both also help thicken the sauce.
Do I have to garnish with parsley?
Parsley goes beautifully with lemon, cream AND salmon, so I highly recommend using it if you can.
Serving Creamy Lemon Salmon
Here I’ve served with Roast Potatoes and Asparagus. I used my Roasted Baby Potatoes Recipe and chucked in some asparagus for the last 10 mins or so of cooking.
Alrighty, let’s tuck into the full recipe for this creamy lemon salmon shall we?!
How to make Creamy Lemon Salmon (Full Recipe & Video)
Creamy Lemon Salmon
Equipment
- Large Non-Stick Pan & Tongs
- Wooden Spoon
- Sharp Knife & Chopping Board
- Jug (for stock)
- Fine Grater or Zester (for lemon)
- Paper Towels
Ingredients
- 4x boneless skinless Salmon Fillets, take out the fridge 15-30 mins before needed (approx 4-5oz / 120-150g each)
- 3/4 cup / 180ml Chicken Stock
- 1/2 cup / 120ml Heavy/Double Cream, at room temp
- 4 tbsp / 2oz / 60g Unsalted Butter,
- 1 Lemon, zested and halved
- 2 small Shallots, very finely diced
- 2 large cloves of Garlic, very finely diced
- 1 tsp Dijon Mustard
- 1/2 tbsp Olive Oil
- 1/2 tsp Black Pepper, plus more as needed
- 1/4 – 1/2 tsp Salt, plus more as needed
- 1 tbsp finely diced Fresh Parsley, to serve
Instructions
- Pat the salmon dry with paper towels then season both sides with salt and pepper.
- Add olive oil to a large non-stick pan over medium-high heat. Add the salmon and fry for a few mins on each side, or until they build up a golden crust and are just about cooked through the centre. Remove them from the pan and lower the heat to medium.
- Melt in the butter then fry the shallots for a couple of mins, or until they just about start to take on colour. Add in the garlic & lemon zest and fry for another 30 seconds (careful the garlic doesn’t burn).
- Pour in the chicken stock then stir in the cream. Stir in the Dijon mustard and your preferred amount of lemon juice. I usually go for 1 tbsp lemon juice (~ half a lemon), but start with less and work up if you’d prefer.
- Give it all a good stir and simmer until the sauce thickens, around 5 mins. Season to taste, then add the salmon back in (alongside any resting juices) and baste in the sauce.
- Serve with fresh parsley then tuck in and enjoy!
Notes
b) Lemon – I find the zest of the whole lemon and the juice of half of it gives a pretty good punch of lemony flavour, without it being too overbearing. If you’re at all weary just start off with less juice and work your way up.
c) Sauce – Ensure you’re using heavy (US) or double (UK) cream, otherwise you risk the lemon juice curdling the cream.
d) Serving – Here I’ve served with Roast Potatoes and Asparagus. I used my Roasted Baby Potatoes Recipe and chucked in some asparagus for the last 10 mins or so of cooking.
e) Calories – Just the salmon and sauce divided by 4 (no sides).
Nutrition
For more similar recipes check out these beauties:
Easy Salmon Recipes
- Hot Honey Butter Salmon
- Honey Sriracha Salmon
- Creamy Cajun Salmon
- Garlic Herb Baked Salmon
- Creamy Salmon Pasta
- Garlic Butter Salmon
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