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A plate with a fillet of salmon with creamy lemon butter sauce with asparagus and lemon slices.

Creamy Lemon Butter Salmon

5 from 2 votes
Created by Mariam Ezzeddine
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings
servings

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.

Nutrition

Calories: 298kcal | Carbohydrates: 3g | Protein: 2g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 572mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1370IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
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