Description
Pan-seared salmon fillets cooked in a rich and creamy lemon butter sauce, finished in one skillet for an elegant yet easy weeknight dinner.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Season the salmon fillets on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add salmon fillets skin-side down and sear for 4–5 minutes until golden.
- Flip salmon and cook for another 2–3 minutes, then remove from skillet and set aside.
- Reduce heat to medium and melt butter in the same skillet.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in the broth and simmer for 2 minutes, scraping up browned bits.
- Stir in heavy cream, lemon juice, lemon zest, and Parmesan cheese.
- Simmer the sauce for 3–4 minutes until slightly thickened.
- Return salmon to the skillet and spoon sauce over the fillets.
- Cook for 2 more minutes until salmon is cooked through.
- Garnish with fresh parsley and serve immediately.
Notes
- Use fresh lemon juice for best flavor.
- Serve with rice, mashed potatoes, or steamed vegetables.
- Do not boil the sauce to prevent curdling.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 155mg