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This Creamy Lemon Butter Salmon is a quick and easy recipe that is perfect for a weeknight meal. Prepared in one skillet and under 30 minutes, it’s going to be your new family favorite. Serve this delicious and healthy recipe with some vegetables, rice, or pasta for an easy dinner.
Perfectly seared salmon fillets coated in a creamy lemon butter sauce, this simple but delicious salmon recipe is perfect for any occasion. Whether you want to serve this creamy lemon butter salmon as a weeknight dinner or for Valentine’s Day, Mother’s Day, or any special occasion, this salmon is sure to impress. You only need a handful of simple ingredients to make this satisfying meal.
I love that this recipe is cooked from start to finish in one skillet. If you are looking for more one-pan recipes, try my Garlic Mushroom Chicken Thighs or Creamy Tuscan Salmon.
Why You’ll Love This Salmon with Cream Sauce
- Perfect pan-seared salmon. The salmon is quickly pan-seared, locking in the moisture and giving the fillets lovely crispy edges.
- It’s a fast dinner. You can get dinner on the table quickly with this creamy salmon recipe. It takes less than 30 minutes to prepare!
- Made in one pan. I love easy one pan dinners since it means there’s less equipment to clean up after cooking.
Lemon Butter Salmon Ingredients
- Salmon fillets: Buy boneless, skinless salmon fillets.
- Seasoning: I use salt, pepper, red chili flakes to add flavor to the salmon recipe.
- Olive oil: Or neutral oil of your choice.
- Butter: Use unsalted butter as the dish already has salt.
- Garlic: I recommend using freshly minced garlic.
- Chicken broth: Use low sodium chicken broth when possible so you can season to taste.
- Heavy whipping cream: This adds creaminess to your lemon butter salmon.
- Lemon: You’ll need lemon juice, lemon zest, and lemon wedges.
- Fresh parsley: To garnish.
How To Make Creamy Salmon
- Season: Season the salmon fillets with salt & pepper.
- Sear the salmon: Heat a large skillet over a medium flame, add olive oil, and a tablespoon of butter. Once the butter is melted add the salmon fillet and cook for 4-5 minutes. The salmon should be half cooked. Transfer the salmon to a plate and set it aside.
- Creamy sauce for salmon: To the same skillet add the remaining tablespoon of butter and minced garlic. Cook for a minute and stir in the chicken broth. Let it simmer for a couple of minutes.
- Season and thicken: Add in the heavy cream, red chili flakes, ground pepper, and salt. After a couple of minutes of simmering add in the lemon juice and reduce the flame to low. Add the salmon back to the skillet and cook for 2-3 minutes until the sauce thickens a bit and salmon is cooked through.
- Garnish and serve: Once done garnish the creamy salmon with parsley, lemon zest, and lemon wedges and serve while it is still warm.
Tips To Make Creamy Salmon in Butter Lemon Sauce
- Try to buy salmon fillets that are similar in size so they will cook evenly.
- Swap the heavy cream for half and half for a lighter pan-sauce.
- Use a fish spatula to flip the salmon.
- If the salmon is stuck, give it a few more seconds before flipping. The salmon should automatically release from the pan once the bottom is fully seared.
- Make sure the pan is hot before adding the salmon it sears nicely.
- When pan-searing, do not move the salmon around a lot so you don’t break it up.
- Be sure to pat the salmon dry before pan searing. It’ll also help the seasoning stick better.
Frequently Asked Questions
You can! Just make sure to sear the salmon skin-side down first so you get nice crispy skin on the salmon fillets.
Use a meat thermometer to check the thickest part of the salmon. The internal temperature should be 145 degrees F. Or simply use a fork and see if it easily flakes off easily. The salmon should flake, but still has a little translucency in the center when it’s done.
For sure! This recipe is great for fresh or frozen salmon. Simply thaw the salmon before cooking. Do not cook the salmon from frozen.
The easiest and safest way to thaw a salmon would be overnight in your fridge. But you can also thaw sealed salmon in a bowl of cold water for 45 minutes to 1 hour.
This creamy lemon butter salmon keeps well in an airtight container for up to 3 days. When reheating, I recommend gently reheating on the stove so the creamy sauce doesn’t break.
You can serve this delicious dish with any sides. Here are a few suggestions: Air Fryer Potatoes, Roasted Garlic Mashed Potatoes, Oven Roasted Potatoes, Cheesy Broccoli Bites, Roasted Garlic Butter Mushrooms.
More Seafood Recipes to Try
I hope you enjoy all the recipes I share with you, including this delicious Creamy Lemon Butter Salmon recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy Lemon Butter Salmon
Ingredients
- 4 8 oz. salmon fillets, skinless
- ½ tsp. salt
- 1 tablespoon olive oil
- ½ tsp black pepper
Creamy Lemon Sauce
- 2 tablespoons unsalted butter, divided
- 1 teaspoon garlic, minced
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon red chili flakes
- ½ teaspoon ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- ½ tsp salt
- lemon zest, to garnish
- lemon wedges, to garnish
Instructions
- Season the salmon fillets with salt & pepper.
- Heat a large skillet over a medium flame, add olive oil and a tablespoon of butter. Once the butter is melted add the salmon fillet and cook for 4-5 minutes. The salmon should be half cooked. Transfer the salmon to a plate and set aside.
- To the same skillet add the remaining tablespoon of butter and minced garlic. Cook for a minute and stir in the chicken broth. Let it simmer for a couple of minutes.
- Add in the heavy cream, red chili flakes, ground pepper and salt. After couples of minutes of simmering add in the lemon juice and reduce the flame to low. Add the salmon back to the skillet and cook for 2-3 minutes until the sauce thickens a bit and salmon is cooked through.
- Once done garnish the creamy salmon with parsley, lemon zest and lemon wedges and serve while it is still warm.
Notes
- Try to buy salmon fillets that are similar in size so they will cook evenly.
- Swap the heavy cream for half and half for a lighter pan-sauce.
- Use a fish spatula to flip the salmon.
- If the salmon is stuck, give it a few more seconds before flipping. The salmon should automatically release from the pan once the bottom is fully seared.
- Make sure the pan is hot before adding the salmon it sears nicely.
- When pan-searing, do not move the salmon around a lot so you don’t break it up.
- Be sure to pat the salmon dry before pan searing. It’ll also help the seasoning stick better.
This was the perfect sauce for sockey salmon. It was amazing! It didn’t interfere with the delicate flavor of the sockeye fillets but it brought my husband to the table, who isn’t crazy for salmon. He even enjoyed it the next evening so I was sooo happy. This garlic lemon sauce is a keeper! Thanks so much for sharing it. J Martin
Thanks for leaving a review. I am glad you enjoyed it.