Pan Seared Salmon with Creamy Lemon

Why You’ll Love This Recipe

This dish delivers restaurant-quality flavor in under 30 minutes. The salmon is beautifully seared for a crispy exterior while staying moist and tender inside. The creamy lemon sauce—made with garlic, cream, and fresh lemon juice—complements the richness of the salmon without overpowering it. It’s easy to prepare, pairs well with a variety of sides, and feels both light and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin on or off)
• Salt
• Black pepper
• Olive oil or unsalted butter (for searing)
• Garlic (minced)
• Heavy cream or half-and-half
• Fresh lemon juice
• Lemon zest (optional)
• Dijon mustard (optional, for added depth)
• Fresh parsley or dill (for garnish)
• Grated Parmesan (optional, for richness)

Directions

1. Pat the salmon fillets dry and season both sides with salt and pepper.
2. Heat olive oil or butter in a large skillet over medium-high heat.
3. Add the salmon fillets, skin-side down if using, and cook for 4–5 minutes until crispy and golden. Flip and cook another 2–3 minutes until just cooked through. Remove and set aside.
4. In the same pan, reduce heat to medium and add garlic. Sauté for 30 seconds until fragrant.
5. Pour in the cream and stir in lemon juice, zest, and Dijon mustard if using. Let simmer for 2–3 minutes until slightly thickened.
6. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
7. Return the salmon to the pan and spoon sauce over the top. Cook for 1–2 minutes to warm through.
8. Garnish with chopped parsley or dill and serve immediately.

Servings and timing

This recipe serves 4. Prep time is 10 minutes, cooking time is 15–18 minutes, making it a 30-minute meal from start to finish.

Variations

• Add spinach: Stir fresh spinach into the sauce for a built-in veggie.
• Make it dairy-free: Use coconut cream or a plant-based substitute.
• Spicy version: Add a pinch of red pepper flakes or a splash of hot sauce.
• Herb infusion: Add thyme or tarragon to the cream sauce for extra depth.
• Wine finish: Deglaze the pan with a splash of white wine before adding the cream.
• Low-carb sides: Serve with cauliflower rice or roasted vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. Avoid microwaving at high power to prevent the salmon from drying out.

FAQs

What kind of salmon should I use?

Fresh or frozen (thawed) Atlantic, sockeye, or coho salmon fillets all work well. Skin-on gives extra crispness.

Can I use milk instead of cream?

You can use half-and-half, but full cream provides the richest, smoothest texture.

Do I have to remove the skin?

No, the skin crisps beautifully when seared properly and adds flavor and texture.

How do I know when salmon is done?

It’s done when it flakes easily with a fork and the center is opaque, not translucent.

Can I make this sauce ahead of time?

Yes, but it’s best fresh. Reheat gently and whisk to bring it back together.

Is this dish keto-friendly?

Yes, it’s naturally low in carbs and high in healthy fats and protein.

What sides go well with this?

Try rice, mashed potatoes, sautéed greens, or roasted asparagus.

Can I use bottled lemon juice?

Fresh lemon juice is best for brightness, but bottled works in a pinch.

Can I bake the salmon instead?

Yes, bake at 400°F for 12–15 minutes, then pour the sauce over before serving.

Does this freeze well?

It’s best enjoyed fresh, as the cream sauce may separate upon freezing.

Conclusion

Pan Seared Salmon with Creamy Lemon is a vibrant, flavorful dish that’s as impressive as it is easy to make. With its crisp exterior, tender interior, and luscious sauce, it’s a meal that feels special but requires no fuss. Whether for a cozy dinner at home or a dinner party centerpiece, this dish is guaranteed to leave a lasting impression.

Pan Seared Salmon with Creamy Lemon

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pan Seared Salmon with Creamy Lemon is a quick and elegant dish featuring crispy salmon fillets topped with a smooth, tangy lemon cream sauce. It’s perfect for both weeknight dinners and special occasions, delivering bright flavor and indulgent comfort in under 30 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

1. 4 salmon fillets (about 6 oz each, skin on or off)
2. Salt and black pepper, to taste
3. 1 tbsp olive oil or unsalted butter (for searing)
4. 2 garlic cloves, minced
5. 3/4 cup heavy cream or half-and-half
6. 2 tbsp fresh lemon juice
7. 1 tsp lemon zest (optional)
8. 1 tsp Dijon mustard (optional)
9. 1/4 cup grated Parmesan (optional, for richness)
10. 2 tbsp fresh parsley or dill, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Pat salmon fillets dry and season both sides with salt and pepper.

1. Heat olive oil or butter in a large skillet over medium-high heat.
2. Place salmon fillets skin-side down (if using skin) and cook for 4–5 minutes until crispy and golden. Flip and cook an additional 2–3 minutes until just cooked through. Remove and set aside.
3. Reduce heat to medium. In the same pan, add garlic and sauté for 30 seconds until fragrant.
4. Add heavy cream, lemon juice, lemon zest, and Dijon mustard (if using). Stir well and simmer for 2–3 minutes until slightly thickened.
5. If using, stir in grated Parmesan and mix until melted and smooth.
6. Return salmon to the pan and spoon sauce over the fillets. Cook for 1–2 more minutes to heat through.
7. Garnish with chopped parsley or dill and serve immediately with your choice of sides.

Notes

• Fresh lemon juice adds the brightest flavor—use it over bottled if possible.
• Don’t overcook the salmon—remove from heat once it flakes easily.
• Deglaze with a splash of white wine before adding cream for extra depth.
• Add spinach or sautéed mushrooms to the sauce for a veggie boost.
• This dish pairs well with rice, mashed potatoes, or roasted veggies.

Nutrition

• Serving Size: 1 salmon fillet with sauce
• Calories: 410
• Sugar: 1g
• Sodium: 420mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 35g
• Cholesterol: 110mg