Creamy Lemon Butter Salmon Recipe
If there’s one dish that always gets me excited to cook, it’s this Creamy Lemon Butter Salmon. The way the velvety sauce clings to the crispy edges of the salmon is irresistible. I remember the first time I made it—I wasn’t sure if the lemon would overpower the richness, but the balance turned out to be absolutely perfect. It’s now one of my most requested dinners.
This recipe is my go-to when I want something quick and elegant. It feels like a restaurant-style dish, but it comes together in a single pan without fuss. The aroma of garlic butter sizzling with lemon zest instantly transforms my kitchen into a cozy haven. Even on the busiest weeknights, this salmon manages to make dinner feel like a small celebration.
One of my favorite things about this dish is its flexibility. I can pair it with just about anything: rice, mashed potatoes, roasted veggies, or even a fresh green salad. It takes ordinary ingredients and turns them into a creamy, citrus-kissed meal that’s full of flavor and warmth. Whether you’re cooking for yourself or trying to impress someone special, this Creamy Lemon Butter Salmon will never let you down.
Why You’ll Love This Creamy Lemon Butter Salmon
This salmon is crispy on the outside, juicy and flaky on the inside, and smothered in a luscious lemon-garlic cream sauce. It’s a dish that looks fancy but is incredibly easy to prepare. The zesty lemon lifts the richness of the butter and cream, while fresh herbs add a burst of brightness. Whether you’re a seafood lover or someone who usually avoids fish, this recipe might just convert you. It’s wholesome, vibrant, and always delivers comfort and satisfaction in every bite.
How to Make Creamy Lemon Butter Salmon
Step 1: Prepare the Salmon
Start with fresh salmon fillets, skin on or off depending on your preference. Pat them dry with a paper towel and season generously with salt, pepper, and a sprinkle of garlic powder for extra flavor.
Step 2: Sear the Salmon
Heat a tablespoon of olive oil and a bit of butter in a large skillet over medium-high heat. Place the salmon fillets in the pan, skin-side down if using skin-on. Sear for about 4-5 minutes on each side until golden and just cooked through. Remove and set aside.
Step 3: Make the Creamy Lemon Butter Sauce
In the same skillet, lower the heat and melt two tablespoons of butter. Add minced garlic and cook for about 30 seconds until fragrant. Pour in heavy cream, a splash of chicken or vegetable broth, and the juice of one large lemon. Stir in a teaspoon of lemon zest and bring the sauce to a gentle simmer.
Step 4: Add Herbs and Season
Toss in chopped fresh parsley, thyme, or dill—whichever you have on hand. Season with salt and black pepper to taste. Let the sauce thicken slightly, stirring occasionally.
Step 5: Return the Salmon to the Pan
Nestle the seared salmon back into the sauce and spoon some over each fillet. Let everything cook together for another 2-3 minutes so the flavors blend beautifully.
Recipe Variations and Possible Substitutions
You can swap the heavy cream for coconut cream if you want a dairy-free version. It gives a slightly different flavor but is still delicious. If you’re out of fresh herbs, use dried ones sparingly. Want to add more veggies? Toss in some spinach, cherry tomatoes, or mushrooms before adding the salmon back to the pan.
For a lower-fat option, try using half-and-half or Greek yogurt (add it off the heat to avoid curdling). And while salmon is ideal for this dish, you can also try it with trout, cod, or even shrimp for a delightful variation.
Serving and Pairing Suggestions
This Creamy Lemon Butter Salmon is incredibly versatile when it comes to serving. I love pairing it with fluffy jasmine rice or buttery mashed potatoes to soak up that amazing sauce. Roasted asparagus, green beans, or garlic-sautéed spinach also make beautiful and nutritious companions. For a lighter option, try it alongside a crisp arugula salad with a simple vinaigrette.
It also pairs well with a chilled glass of white wine like Sauvignon Blanc or Chardonnay, which complements the citrusy and creamy notes perfectly. If you’re serving this dish for a dinner party, consider adding crusty bread or garlic knots to help guests scoop up every last bit of the sauce.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cream sauce will thicken as it cools, but it’s easy to reheat. Just warm it gently in a skillet over low heat and add a splash of broth or water to loosen the sauce without breaking it.
Avoid microwaving if possible, as it can overcook the salmon and split the sauce. If you do use a microwave, cover the salmon and heat in short bursts, stirring the sauce in between.
Frequently Asked Questions
Can I use frozen salmon?
Yes, just make sure it’s completely thawed and patted dry before cooking to avoid excess moisture in the pan.
How do I know when salmon is cooked?
Salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Can I make this ahead of time?
You can prep the sauce ahead, but for best results, sear the salmon fresh. The texture is much better when freshly cooked.
What can I substitute for heavy cream?
Coconut cream, half-and-half, or plain Greek yogurt are all great options depending on your dietary needs.
Is this recipe gluten-free?
Yes! Just ensure your broth and any other ingredients you use are certified gluten-free.
Related Recipe You’ll Like
If you enjoyed this Creamy Lemon Butter Salmon, you’ll definitely want to try my One Pot Creamy Sausage Rigatoni. It’s hearty, comforting, and packed with creamy flavor that complements weeknight meals beautifully. Another must-try is this Creamy Tomato Spinach Pasta, especially if you’re looking for a vegetarian option that’s just as satisfying. And don’t miss the Classic Caprese Salad Recipe for a fresh, tangy side to balance the richness of your salmon.
Save and Share This Recipe for Later
If this Creamy Lemon Butter Salmon has you swooning, don’t forget to save it for your next cozy dinner night. Pin this recipe on your Pinterest board so you can come back to it anytime. You can also share it with your fellow food lovers on Facebook, Instagram, or by simply sending the link to a friend who could use a new go-to salmon recipe. It’s an easy way to spread the love—and the flavor!
Creamy Lemon Butter Salmon Recipe
This Creamy Lemon Butter Salmon recipe features seared salmon fillets simmered in a luscious garlic lemon butter cream sauce. The salmon is crisped to perfection on the outside and tender and flaky on the inside. It's the perfect blend of rich, zesty, and herby flavors, making it an ideal weeknight dinner or an elegant meal for entertaining. Whether served with mashed potatoes, rice, or seasonal greens, this one-pan salmon dish is always a showstopper.
Ingredients
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup chicken or vegetable broth
- Juice of 1 large lemon
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme or dill (optional)
Instructions
- Pat salmon fillets dry and season with salt, pepper, and garlic powder.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear salmon skin-side down (if using skin-on) for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- Lower heat and melt remaining 2 tablespoons of butter in the same skillet. Add minced garlic and sauté for 30 seconds.
- Pour in heavy cream, broth, lemon juice, and lemon zest. Stir to combine and bring to a gentle simmer.
- Add chopped herbs and season with salt and pepper to taste. Let sauce thicken slightly, stirring occasionally.
- Return salmon to the pan and spoon sauce over the fillets. Simmer for 2-3 more minutes until heated through.
- Serve hot with your favorite sides.
Notes
- You can substitute heavy cream with coconut cream, half-and-half, or Greek yogurt.
- Fresh herbs can be swapped for dried versions (use 1/3 of the amount).
- For extra veggies, add spinach, mushrooms, or cherry tomatoes before returning the salmon to the sauce.
- Store leftovers in an airtight container for up to 3 days and reheat gently on the stovetop with a splash of broth.
