Lemon Cream Sauce Salmon made with lemon juice, broth, cream, and salmon — cozy, bright, and done in minutes.
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Planning to try this recipe soon? Pin it for a quick find later!
Okay, so here’s the thing about Lemon Cream Sauce Salmon… every time I make it, I get this weird flashback to my aunt’s tiny kitchen, the one where her curtains smelled like ocean air and lemon rind because she’d leave citrus peels on the windowsill to “invite sunshine in.” It sounds silly, I know — but I swear it worked.
She’d pan-sear fish while humming some old bolero tune under her breath. I still catch myself humming the same song when I’m cooking salmon, like my brain just flips a switch without asking permission. One summer, I visited her after a messy breakup (you know the kind — where the universe feels loud and quiet at the same time). She made salmon with this casual lemon-cream thing — nothing fancy, just what she had — and somehow every bite felt like being told, “Hey, you’re gonna be fine.”
Now, whenever I cook Lemon Cream Sauce Salmon at home, I get this warm, slightly melancholy comfort. Like sinking into a favorite sweater that’s maybe lost a button but you love it more for that. Weird how food does that… connects memories you didn’t realize were still sitting in the back row.
Do you have a comfort meal like that — one that sneaks up on you and reminds you of who you were back then?
Why You’ll Love This Lemon Cream Sauce Salmon Recipe?
There’s a certain quiet magic in this dish. It’s not trying too hard, which I kinda love. The way the cream softens the lemon’s sharpness — it reminds me of finding balance on days when everything feels a little too much.
Plus, this salmon cooks in like 20 minutes, which feels like cheating, but I’m not complaining. The lemon cream sauce makes it look way more sophisticated than the effort required. Honestly, if there were a dating profile for recipes, this one would be: low effort, high charm, mildly poetic.
I like that you can play with the doneness. Some nights I cook it medium and savor the buttery middle; other nights, I go firmer because I want those pan-sizzle edges. There’s no perfect way — just whatever feels right.
Maybe that’s why Lemon Cream Sauce Salmon has stuck around my kitchen: it allows for uncertainty, moodiness, whim.
Ingredient Notes:
The ingredient list is small — kinda like the way my aunt cooked: very few things, but all essential.
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Salmon:
Fresh or frozen. Skin-on if you’re into crisping it; I am, except when I forget and then pretend I never meant to bother anyway. -
Lemon juice:
Fresh, ideally — bottled works in emergencies, but fresh gives that zing that balances the cream. -
Heavy cream:
Rich, cozy. You can swap for half-and-half if you’re not into too much indulgence (but… treat yourself sometimes). -
Broth / wine / clam juice:
I’ve tried all three — broth is mellow, wine is date-night energy, clam juice is… well, ocean vacation without packing a bag. -
Salt + Pepper:
They’re like old friends who quietly make everything better. -
Olive oil:
For the skillet moment. My aunt used rice bran oil when olive oil got too pricey — honestly, both work fine. -
Parsley + lemon slices:
Optional flair; sometimes I’m extra, sometimes I’m not. Depends on the day.
How To Make Lemon Cream Sauce Salmon?
Cooking Lemon Cream Sauce Salmon feels like letting the kitchen breathe. There’s rhythm to it — simmer, flip, drizzle — but enough looseness to make it forgiving when you forget what you’re doing for a second.
Step 1. Make the Lemon Cream Sauce
Sauce first. Lemon juice, broth, cream — all into a small pot. Bring it to a simmer; a calm one, like Sunday-morning energy. Cover it and leave it for 10 minutes.
The scent gets creamy-citrus and a little nostalgic. Add salt and pepper. Then uncover and crank the heat just briefly until it thickens a bit — you’ll feel when it’s right. Sometimes I let it get a little thicker than I should because I love when it clings stubbornly to the fish. No regrets.
Step 2. Prep the Salmon
While the sauce is doing its quiet dance, run your fingers across the fish. If you feel pin bones, pluck them out — needle-nose pliers are perfect, though I’ve used my tweezers in a pinch.
Check for stray scales. They’re rare, but they show up like unannounced houseguests.
Step 3. Sear the Salmon
Heat oil in a big pan. Wait a good 90 seconds — it’s too easy to rush this part, trust me.
Lay the salmon down, skin-side if there’s skin. It’ll sizzle — that’s the best sound after a long day. Cook three to five minutes. Flip carefully.
Cook another one to five minutes depending on how you like it. I like the center slightly rare because it stays buttery and I feel like I’m treating myself. But honestly, do what feels good.
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Step 4. Bring It Together
Set the salmon on plates. Pour that Lemon Cream Sauce over the fillets like a warm blanket. Sprinkle parsley. Add lemon slices if you’re feeling theatrical.
If you crisped the skin, don’t let it go soggy — serve it facing up like it’s proud of itself.
Storage Options:
Leftovers keep in the fridge for about two days. The sauce thickens, gets moodier — it’s still wonderful. Reheat gently; don’t blast it. I usually add a splash of broth or water if it’s feeling too dense.
We’re all a little thicker the next day sometimes — no shame.
Variations and Substitutions:
One of my favorite things about Lemon Cream Sauce Salmon is how forgiving it is. You can:
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Swap broth for wine — tastes like you’re dining somewhere with a view.
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Add garlic when life feels bold.
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Use lime instead of lemon — suddenly you’re on a beach.
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Replace cream with coconut milk — tropical, dairy-free, kinda dreamy.
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Try trout or cod — the sauce doesn’t discriminate.
I love recipes that let you wander a little.
What to Serve with Lemon Cream Sauce Salmon?
Pairing feels intuitive — like choosing a playlist for your mood.
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Rice or orzo catches the sauce perfectly.
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Mashed potatoes make it cozy and slightly nostalgic.
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Roasted broccoli or asparagus — fresh, crunchy, a little bitter… just like life.
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Crusty bread to wipe the plate clean.
Nothing wrong with being thorough.
Frequently Asked Questions:
Can I bake the salmon instead of searing?
Yep — 400°F for 10–12 minutes. Easy.
Can I use half-and-half?
Absolutely. Sauce is thinner but still lovely.
Can I make the sauce ahead?
Sure — reheat low and loosen with broth.
There’s something deeply satisfying about this Lemon Cream Sauce Salmon — like it understands the assignment no matter your mood. It’s quick, comforting, and has just enough elegance to make an ordinary Tuesday feel slightly cinematic.
If you make it… let me know. I mean it. I’ll be over here humming old songs and wiping the last of the sauce from the pan with bread.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Cream Sauce Salmon
Ingredients
For the Salmon
- 1 ½ pounds salmon fillets
- 1 tablespoon extra-virgin olive oil or rice bran oil
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Lemon Cream Sauce
- 3 tablespoons lemon juice
- ¼ cup chicken broth, fish stock, clam juice, white wine, or water
- ⅔ cup heavy cream
- Parsley for garnish
- Thinly sliced lemon for garnish
Instructions
Prepare the Lemon Cream Sauce
- Combine the lemon juice, broth (or chosen liquid), and heavy cream in a small saucepan. Bring the mixture to a gentle simmer over medium heat. Immediately reduce the heat to low, cover, and allow the sauce to simmer for approximately 10 minutes.
- Season with salt and freshly ground black pepper. In the final 1–2 minutes, uncover the pan and increase the heat to high briefly to slightly reduce and thicken the sauce. Remove from heat.
Prepare the Salmon
- While the sauce simmers, inspect the salmon fillets for pin bones and remove them as needed. If the salmon is skin-on, check for any stray scales and remove.
Sear the Salmon
- Add oil to a large sauté pan set over high heat. Allow the pan to heat for 90 seconds. Carefully place the salmon fillets into the pan in a single layer.
- Reduce the heat to medium and cook the fillets for 3–5 minutes, depending on thickness. Gently turn the fillets with a metal spatula and continue cooking for an additional 1–5 minutes based on preferred doneness.
- For a slightly rare center, cook the second side of a 1-inch fillet for approximately 3 minutes.
Plate and Serve
- Transfer the salmon fillets to serving plates. Spoon the prepared lemon cream sauce over the top and garnish with chopped parsley and thin lemon slices.
- If the skin was crisped, serve with the skin facing upward.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
