Creamy Lemon Butter Salmon
Pan seared salmon fillets finished in a quick sauce of cream, butter, and fresh lemon juice.
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.
Notes
Substitutions: Use half and half for a lighter sauce.
Tips: Pat the fish dry and keep the sauce at a gentle simmer.
Storage: Refrigerate up to 2 days. Not recommended for freezing.
Nutrition is calculated for 1 of 4 servings.