This creamy lemon butter salmon features golden pan seared fillets finished in a quick sauce of cream, butter, and fresh lemon juice that tastes like a dinner out and takes about twenty minutes.
The salmon sears in a single skillet, and the sauce simmers right in the same pan, picking up all the browned bits. It serves four and goes from the refrigerator to the table in less time than it takes to order takeout.
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Why This Creamy Lemon Butter Salmon Recipe Works
Searing the fillets in olive oil and butter builds a golden crust and keeps the center moist and flaky.
Cooking the sauce in the same skillet captures the flavorful browned bits, so nothing is lost and there is only one pan to clean.
A little fresh lemon cuts through the heavy cream, giving a sauce that is rich yet bright rather than heavy.
Ingredients for Creamy Lemon Butter Salmon
- You need four salmon fillets of about six ounces each, one tablespoon of olive oil, one tablespoon of unsalted butter, half a cup of heavy cream, and the juice of one lemon.
- Add salt, black pepper, and fresh parsley to season the fish and finish the plate.
Salmon. Fillets of even thickness cook at the same pace, and skin on fillets stay extra moist.
Olive oil and butter. Oil handles the high heat while butter adds a nutty richness and color.
Heavy cream. Cream simmers into a smooth, velvety sauce that coats the fish.
Lemon. Fresh juice brightens the sauce and balances the richness.
Parsley. A sprinkle of chopped parsley adds color and a fresh, green note.
How to Make Creamy Lemon Butter Salmon
1. Dry and season. Pat the fillets dry with paper towels and season both sides with salt and pepper.
2. Heat the pan. Warm the olive oil and butter in a large skillet over medium heat until the butter foams.
3. Sear the salmon. Place the fillets skin side down and cook for four to five minutes without moving them until golden.
4. Flip and finish. Turn the fillets and cook another four to five minutes until the fish flakes easily and reaches 145 F, then move it to a plate.
5. Make the sauce. Pour the cream and lemon juice into the skillet, stir up the browned bits, and simmer for a few minutes until slightly thick.
6. Combine. Return the salmon to the pan, spoon the sauce over it, cook for one more minute, and garnish with parsley.
Let the fillets sit at room temperature for about ten minutes before cooking, so the centers do not stay cold while the outside browns. Heat the pan until the butter foams and the oil shimmers, then lay each fillet away from you to avoid splashes. Resist the urge to move the fish, since it releases from the pan on its own once the crust forms.
How to Serve Creamy Lemon Butter Salmon
Spoon extra sauce over the fillets and serve them with crisp asparagus and a fresh house salad. Soft buttery rolls or bacon green beans help mop up the lemon cream. Steamed rice also works well.
How to Store and Reheat Creamy Lemon Butter Salmon
Cool leftovers within two hours and store the salmon and sauce in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat until it reaches 165 F, and add a splash of cream if the sauce is thick. Freezing is not recommended because the cream sauce can separate.
Tips and Variations for Creamy Lemon Butter Salmon
Flag the allergens. This dish contains fish and milk, so check labels for anyone with allergies.
Do not taste raw fish. Do not taste the salmon before it is cooked, and wash hands and tools after handling it.
Check the temperature. Salmon is done at 145 F, so use a thermometer in the thickest part.
Dry the fish. A dry surface gives a better sear and keeps the fillets from steaming.
Do not boil the sauce. Keep the cream at a gentle simmer so it stays smooth.
Add heat. A pinch of red pepper flakes or a spoonful of capers gives the sauce extra punch.
Add greens. Stir a handful of spinach into the sauce until it wilts for more color.
Check trusted guidance. Read the FDA safe food handling guidance for safe fish temperatures and storage.
Zest the lemon. A little grated lemon zest stirred into the sauce adds a fragrant citrus aroma without extra sourness.
Frequently Asked Questions About Creamy Lemon Butter Salmon
What salmon works well for creamy lemon butter salmon?
Fresh or thawed fillets about one inch thick work well, with skin on or off.
How do I keep creamy lemon butter salmon from drying out?
Pull the fish at 145 F and finish it briefly in the sauce, since it keeps cooking as it rests.
Can I make creamy lemon butter salmon without cream?
Half and half gives a lighter sauce, and a splash of broth can thin it if needed.
Can I use frozen salmon?
Yes. Thaw it in the refrigerator overnight and pat it very dry before searing.
What side dishes go well?
Rice, roasted vegetables, or a green salad all pair nicely with the rich sauce.
Creamy Lemon Butter Salmon
Equipment
- Large skillet
- Instant read thermometer
Ingredients
Main Ingredients
- 4 salmon fillets 6 ounce each, skin on or off
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ cup heavy cream
- 1 lemon juiced
- 2 tbsp chopped parsley for garnish
Instructions
Cooking
- Season. Pat the salmon dry and season with salt and pepper.
- Heat. Warm the oil and butter in a skillet over medium heat.
- Sear. Cook the fillets skin side down 4 to 5 minutes, then flip and cook 4 to 5 minutes more until 145 F.
- Simmer. Remove the fish, then simmer the cream and lemon juice in the pan until slightly thick.
- Serve. Return the salmon, spoon on the sauce, and top with parsley.
