Butter Salmon with Lemon Cream Sauce

Butter Salmon with Lemon Cream Sauce

Introduction

Butter Salmon with Lemon Cream Sauce is a delightful dish that’s both simple and elegant. This recipe brings together the rich flavors of salmon with a creamy, zesty sauce that elevates your dinner table. It’s a dish you can prepare on a weekday or serve for special occasions, making it a versatile favorite.

Why Make This Recipe

This recipe is a great choice for several reasons. First, salmon is packed with healthy omega-3 fatty acids, making it a nutritious option for your meals. The buttery lemon cream sauce adds a luxurious touch without overly complicating the cooking process. Plus, it’s quick to make, taking less than 30 minutes from start to finish. Your family and friends will love the taste, and you’ll enjoy the ease of preparing it!

How to Make Butter Salmon with Lemon Cream Sauce

Ingredients:

• 4 salmon fillets (skin on or off)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• Zest and juice of 1 lemon
• 1/4 cup chicken or vegetable broth
• 2 tablespoons chopped fresh dill
• Lemon slices for garnish
• Fresh dill sprigs for garnish

Directions:

1. Season the salmon fillets with salt and black pepper on both sides.
2. In a large skillet, heat the olive oil and butter over medium heat.
3. Add the salmon fillets, skin side down, and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 4-5 minutes until they are fully cooked. Remove the salmon from the skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the heavy cream, lemon zest and juice, and broth.
6. Bring the sauce to a simmer and let it thicken for about 3-4 minutes.
7. Stir in the chopped dill and return the salmon to the skillet to coat it in the sauce.
8. Serve garnished with lemon slices and fresh dill sprigs.

How to Serve Butter Salmon with Lemon Cream Sauce

Serve this dish hot, directly from the skillet. Pair it with sides like rice, roasted vegetables, or a light salad to complete your meal. The creamy sauce makes it perfect for spooning over the salmon and sides, enhancing every bite.

How to Store Butter Salmon with Lemon Cream Sauce

If you have leftovers, store the salmon in an airtight container in the refrigerator. It will last for up to 2 days. When ready to eat, gently reheat the salmon and sauce on low heat to retain its flavor and texture.

Tips to Make Butter Salmon with Lemon Cream Sauce

• Ensure your skillet is hot when you add the salmon for a nice sear.
• Don’t overcrowd the pan; cook the salmon in batches if necessary.
• Adjust the amount of lemon according to your taste preference.

Variation

You can switch up the herbs by using parsley or basil instead of dill. For a bit of a kick, add red pepper flakes to the sauce.

FAQs

1. Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon. Just thaw them completely before cooking for the best results.

2. What can I substitute for heavy cream?

You can use half-and-half or a dairy-free cream alternative, but the sauce may be thinner.

3. How do I know when the salmon is cooked?

Salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).