Name: Creamy Lemon Salmon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 pound fresh salmon cut into 4 pieces; 1/4 teaspoon garlic powder; Salt & pepper to taste; Flour for dredging; 1 tablespoon olive oil; 1 tablespoon butter; 1/2 cup chicken broth or dry white wine; 1 tablespoon lemon juice; 1/4 teaspoon Italian seasoning; 1 teaspoon Dijon mustard; 1 cup heavy/whipping cream; Fresh parsley to taste, chopped

Jump to Recipe· 4.5 from 21 reviews

If you’re anything like me, you want a dinner that feels luxurious but doesn’t take forever to pull off. That’s why this Creamy Lemon Salmon Recipe is one of my absolute favorites – it’s bright, silky, and comforting all at once. You get perfectly seared salmon swimming in a luscious, tangy cream sauce that’s just bursting with fresh lemon flavor. If you keep reading, I’ll share all my kitchen secrets so you nail this every time and wow your dinner guests (or just treat yourself on a weeknight!).

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Why This Recipe Works

Balanced Flavors: The richness of the cream cuts through with fresh lemon, keeping every bite bright and satisfying.
Perfect Texture: Dredging the salmon in flour creates a delicate crust that locks in moisture and adds a lovely sear.
Quick & Easy: Ready in just 20 minutes, it’s ideal for busy weeknights or last-minute guests.
Versatile Sauce: The creamy lemon sauce doubles as a fabulous drizzle for veggies or pasta alongside your salmon.

Creamy Lemon Salmon, Lemon Salmon Pasta, Easy Salmon Dinner, Healthy Salmon Recipes, Salmon with Lemon Cream Sauce - Four pieces of golden-brown cooked salmon fillets lay in a black pan filled with thick, creamy white sauce speckled with green herbs and black pepper. Three slices of bright yellow lemon wedges are placed among the salmon, with one wedge resting near the edge of the pan. The sauce covers parts of the salmon, creating a smooth, rich texture. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Lemon Salmon Recipe plays a role in elevating the final dish. Fresh salmon is, of course, the star, while the garlic powder and Italian seasoning give it a subtle herbal backdrop. The cream sauce depends on simple staples like broth, lemon, and Dijon mustard, which all blend for a velvety, balanced finish. When shopping, pick the freshest salmon you can find and opt for heavy cream over lighter substitutes for the best sauce texture.

Creamy Lemon Salmon, Lemon Salmon Pasta, Easy Salmon Dinner, Healthy Salmon Recipes, Salmon with Lemon Cream Sauce - Flat lay of fresh salmon fillets with bright pink flesh, a small mound of fine white flour, a small white bowl of golden olive oil, a small white bowl of pale yellow butter, a small white bowl filled with light golden chicken broth, a small white bowl of clear lemon juice, a small white bowl of smooth creamy white heavy cream, a few sprigs of fresh vibrant green parsley, a small white bowl containing yellow Dijon mustard, a heap of light brown garlic powder, a small pile of mixed black and white peppercorns, and a pinch of dried Italian seasoning herbs arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh Salmon: Choose wild-caught or sushi-grade if possible for the cleanest taste and firmest texture.
Garlic Powder: Adds warm flavor without overpowering the delicate fish.
Salt & Pepper: Essential for seasoning—never skip this step!
Flour: Creates a light crust and helps thicken the sauce.
Olive Oil: For healthy fat and a lovely sear.
Butter: Adds richness and helps brown the salmon beautifully.
Chicken Broth or Dry White Wine: Adds depth and helps build the sauce’s flavor.
Lemon Juice: The key to bright acidity that cuts through the creaminess.
Italian Seasoning: Brings a hint of herbs like oregano and thyme for additional aroma.
Dijon Mustard: Adds a subtle tang and helps emulsify the sauce.
Heavy/Whipping Cream: Creates that luscious texture you want in the sauce—don’t swap this out lightly.
Fresh Parsley: Adds a fresh herbal note and lovely color when sprinkled on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to keep this Creamy Lemon Salmon Recipe pretty classic, but it’s so forgiving that you can switch it up and still get amazing results. Don’t be shy about making it your own — it’s all about what you enjoy!

Variation: Sometimes I swap the Italian seasoning for fresh dill or tarragon to complement the lemon — it’s delicious and brings a bright herbal twist.
Diet-Friendly: For a lighter option, try using half-and-half instead of cream, but I warn you the sauce won’t be as silky or thick.
Spicy Kick: Adding a pinch of red pepper flakes or a drizzle of sriracha gives the dish an exciting spicy dimension.
Alternative Accompaniments: I’ve even served this sauce over grilled shrimp with fantastic feedback — just adjust cooking times accordingly.

Step-by-Step: How I Make Creamy Lemon Salmon Recipe

Step 1: Prep and Season the Salmon

Start by cutting your salmon into 4 pieces if you haven’t bought fillets already portioned. Then sprinkle them evenly with garlic powder, salt, and pepper — don’t be shy with seasoning because it really lifts the flavor. Next, dredge each piece lightly in flour on all sides, shaking off any excess. This step ensures the fish will develop that irresistible crust and also helps thicken the sauce later.

Step 2: Sear the Salmon

Heat your skillet over medium-high and add olive oil and butter. Once the butter’s melted and foaming, slide in the salmon pieces skin-side down if they have skin. Cook them for about 3-4 minutes per side — you want a nice golden crust but don’t cook them fully yet because they’ll finish in the sauce. Remove the salmon onto a plate and set aside. This method keeps the salmon moist and flaky, which I’ve learned takes practice but is worth every second.

Step 3: Build the Sauce

In that same skillet, pour in the chicken broth (or wine), lemon juice, Italian seasoning, and Dijon mustard. Stir well until the mustard dissolves, then let it bubble for a minute or two to meld the flavors. Now stir in the heavy cream and bring the sauce to a gentle simmer. This is where the magic happens — the cream thickens, and the lemony notes shine through perfectly.

Step 4: Finish Cooking the Salmon in the Sauce

Carefully nestle the salmon back into the sauce, spooning some of the creamy goodness over the top. Let everything cook together for another 3-5 minutes so the salmon reaches that ideal flake-apart texture and the sauce thickens slightly. Watch closely — overcooked salmon can dry out fast, so pull it off just as it’s done. Sprinkle chopped fresh parsley over everything before serving for that fresh hit of color and flavor.

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Pro Tips for Making Creamy Lemon Salmon Recipe

Don’t Overcook the Salmon: I learned the hard way that salmon can go from tender to dry in seconds, so pull it off heat when it flakes easily but still feels slightly underdone.
Use Heavy Cream Only: I’ve tried half-and-half before, and the sauce separated because of the lemon juice—you want the thick, velvety texture only heavy cream can give.
Dredge Lightly: Too much flour and your sauce may get clumpy; a light dusting gives you the perfect crust and sauce texture.
Simmer Gently: Keep the sauce on low heat once you add cream to avoid curdling, stirring often for a smooth finish.

How to Serve Creamy Lemon Salmon Recipe

Creamy Lemon Salmon, Lemon Salmon Pasta, Easy Salmon Dinner, Healthy Salmon Recipes, Salmon with Lemon Cream Sauce - The image shows four pieces of golden-brown fish fillets, each topped with a creamy white sauce that has a smooth, slightly thick texture with small green herb flakes. The fillets lie in a pool of the same white sauce. There are two lemon wedges visible, one partially submerged in the sauce and one resting on the side, with bright yellow skin and pale juicy interiors. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish this creamy lemon salmon with a sprinkle of freshly chopped parsley — it adds a pop of color and a touch of freshness that cuts through the richness perfectly. A light dusting of lemon zest can also brighten the plate and amp up the citrus flavor if you want an extra zing. If you love microgreens, a few on top add an elegant flair.

Side Dishes

For sides, I lean towards simple, comforting choices: buttery mashed potatoes soak up the sauce beautifully, while roasted asparagus or green beans bring a nice herbal crunch. Sometimes I serve it with garlic butter noodles or even a fluffy quinoa salad. The creaminess of the salmon pairs especially well with something a little crisp to balance it all out.

Creative Ways to Present

When I’ve had friends over, I like to plate this salmon over a bed of sautéed spinach or serve it in shallow bowls with the sauce spooned generously over. For a fun twist, try serving it over creamy polenta or even cauliflower rice for a low-carb option. Garnishing with edible flowers or thin lemon slices turns this dinner into a real show-stopper.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover creamy lemon salmon in an airtight container in the fridge for up to 2 days. To keep the salmon moist, I like to gently spoon the sauce over the top before sealing it. This helps prevent drying out or an unpleasant “fishy” aftertaste that can happen if the fish is exposed to air.

Freezing

Freezing cream-based sauces is tricky because they can separate when thawed, so I don’t recommend freezing this dish. If you do, try freezing the salmon and sauce separately, but personally, I find it best fresh or refrigerated.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent the sauce from breaking. Adding a splash of broth or cream can revive the sauce’s texture. Avoid microwaving directly as it tends to make salmon rubbery.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure it’s fully thawed and patted dry before cooking. Excess moisture can prevent that beautiful sear and make it harder for the sauce to cling properly.
What can I substitute for chicken broth?

If you don’t have chicken broth, dry white wine is a great alternative that adds a lovely depth of flavor. For a non-alcoholic option, vegetable broth or even water with a pinch of salt can work in a pinch.
Can I make this recipe dairy-free?

This recipe relies on heavy cream for its signature texture, so dairy-free adaptations are a bit tricky. You might try coconut cream as a substitute, but be aware the flavor will change significantly and the sauce might not thicken the same way.
How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork but still feels moist and tender inside. It should be opaque throughout, but slightly glossy. Overcooking dries it out, so keep an eye during the final sauce simmer.
Why shouldn’t I use half-and-half or milk instead of heavy cream?

Using half-and-half or milk often causes the sauce to break because the acidity from the lemon reacts with the lower fat content. Heavy cream’s high fat content helps keep the sauce stable and gives you that silky texture.

Final Thoughts

This Creamy Lemon Salmon Recipe has become one of my go-to dishes whenever I want something that feels a little special but comes together quickly—and trust me, it’s a total crowd-pleaser. There’s something about biting into that tender, juicy salmon surrounded by a dreamy tangy sauce that just hits the spot every time. I can’t wait for you to try it and make it your own—you’ll love how simple, yet satisfying it is.