Salmon with Lemon Cream Sauce

Salmon with Lemon Cream Sauce

Salmon in a lemon butter cream sauce with rice pilaf and asparagus

If you like Chicken Piccata then you’re going to LOVE this Salmon in a Lemon Butter Cream Sauce. This is one meal in our house that is always requested by my husband. It looks like a Dressed-Up Dinner, but this meal came together from start to finish in just under 30 minutes, so it’s a quick fix too! I’m only cooking for two (me and the hubs) so this recipe is only for two servings. However, it can easily be doubled to fit your crowd. We enjoy ours with Rice Pilaf and Seared Asparagus. I hope you try it out and love it just as much as we do! 

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 2

Ingredients:

  • Seasoning Mix, 1/2 tsp of each: Salt, Pepper, and Garlic Powder
  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Butter, divided
  • 1 lb. Salmon (I prefer skin on)
  •  1/2 cup Chicken Broth
  • 1/2 cup Heavy Cream
  • Juice of 1 Large Lemon
  • 1 Tablespoon Capers

Directions: 

In a large, non-stick, skillet heat the oil and 1 tablespoon of butter on medium-high heat. While your butter is melting and your pan is heating up season your salmon with the salt, pepper, and garlic powder. (I had 2 Salmon fillets that equaled out to just a little over 1 lb). Once your pan is warmed up and the butter has completely melted add your salmon fillets to the skillet with the skin side facing up. This is important to get a nice sear on the top of your salmon. Cook the salmon on both sides for about 4-5 minutes (depending on the size and thickness of the fillets) or until cooked through. When your salmon is cooked through remove the salmon from the skillet and set the salmon aside. 

Next comes the fun part! To the same skillet (with the salmon drippings and all) reduce the temperature to medium-low. Slowly, pour in the chicken broth and then use a spatula or wooden spoon to move the chicken broth around the pan and scrap up any drippings from the salmon that may have stuck to the pan. Allow the broth to simmer for 2-3 minutes. Next, slowly add in the heavy cream and use your spatula to combine the broth and cream. Next, add in your remaining 3 tablespoons of butter and allow to melt slowly into the liquid, stirring occasionally. Once your butter is melted add in the juice of 1 lemon. Lastly, add in the capers and stir your sauce to combine everything together. 

Serve with your favorite sides. Rice Pilaf and Asparagus are easy sides that can be accomplished within 30 minutes too. I hope you enjoy! 

Raw salmon before salt, pepper, and garlic powder are added
Salmon cooking in a skillet on the stove top
Chicken broth being added to a skillet
Chicken broth being added to a skillet
Chicken broth being added to a skillet
Chicken broth, and heavy cream in a skillet
Chicken broth, and heavy cream and butter in a skillet
Salmon in a lemon butter cream sauce with rice pilaf and asparagus

This Post Has 2 Comments

    1. HannahJohnson

      I’ll cook for you if you cook for me!

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