Creamy Lemon Butter Salmon
A delightful dish that combines rich salmon flavors with a zesty, creamy lemon sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces salmon fillets (6 ounces each), skin-on or skinless
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ cup heavy cream
- 1 piece lemon, juiced Use fresh lemon juice for best flavor.
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Cooking
- Heat olive oil and butter in a skillet over medium heat.
- Season the salmon fillets with salt and pepper and place them in the skillet, skin-side down.
- Cook for 4-5 minutes on each side until golden and cooked through.
- Remove the salmon from the skillet and set aside.
- In the same skillet, add heavy cream and lemon juice, stirring to combine.
- Let the sauce simmer for a few minutes until slightly thickened.
- Return the salmon to the skillet, spooning the sauce over the top.
- Cook for an additional minute, then garnish with fresh parsley before serving.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. When reheating, do so gently to avoid drying out the fish. For added flavor, pair the salmon with steamed vegetables, rice, or a fresh salad. Consider adding a pinch of red pepper flakes for some heat, or capers for a briny flavor. Spinach can also be added before serving for extra nutrition and color.