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· 4.9 from 38 reviews

If you’re looking for an elegant and utterly delicious dish that feels fancy but comes together in just about 20 minutes, this Creamy Lemon Salmon Recipe is going to be your new go-to. Trust me, the bright zing of lemon paired with that luscious creamy sauce makes the salmon truly sing, and best of all—it’s incredibly easy to make on a weeknight or when you want to impress. I love how the sauce clings to every flaky bite, and I’m pretty sure once you try this, you’ll be making it over and over yourself.

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Why This Recipe Works

Simple Ingredients, Big Flavor: Fresh salmon gets a flavor boost from garlic, lemon, and Dijon mustard without complicated prep.
Creamy Lemon Sauce Without Fuss: The sauce is silky and bright with just a few pantry staples, no heavy cream overload.
Perfectly Cooked Salmon Every Time: Searing the salmon before simmering in the sauce locks in moisture and tenderness.
Quick & Elegant: Ready in about 20 minutes, it’s a weeknight dinner that feels special enough for guests.

Creamy Lemon Salmon, Lemon Salmon Recipe, Easy Salmon Dinner, Quick Salmon with Lemon, Healthy Salmon Main Dish - 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

The ingredients here play off each other beautifully: the rich salmon, tangy lemon, and savory mustard, all balanced by a creamy sauce. When shopping, I always recommend picking the freshest salmon you can find, and using good-quality olive oil for the best flavor. Let’s break down why each ingredient earns its spot.

Creamy Lemon Salmon, Lemon Salmon Recipe, Easy Salmon Dinner, Quick Salmon with Lemon, Healthy Salmon Main Dish - 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

Salmon: Fresh, firm fillets work best; thickness matters for even cooking.
Garlic powder: Adds subtle depth without overpowering the delicate fish.
Flour: Creates a light crust that helps seal in juices during searing.
Olive oil and butter: A combo that promotes great browning and adds richness.
Chicken broth or dry white wine: Builds the sauce’s savory base; wine adds a lovely acidity if you like.
Lemon juice: Key for brightness and balancing the creamy sauce.
Italian seasoning: A mild herb blend that complements but doesn’t compete with the lemon.
Dijon mustard: Adds a subtle tang and helps emulsify the sauce.
Heavy cream: Gives the sauce that silky, rich texture that clings to salmon.
Fresh parsley: A final fresh pop of color and flavor.

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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.

Make It Your Way

I love making this Creamy Lemon Salmon Recipe just as written, but I also enjoy tweaking it to suit whatever mood I’m in or what’s in my pantry. Feel free to get creative—once you know the basics, it’s easy to add your own spin!

Variation: Sometimes I swap chicken broth for a splash of dry white wine to give the sauce an extra tangy complexity—works beautifully with salmon’s richness.
Healthier option: If you want to lighten it up slightly, try using half-and-half carefully, but be aware the sauce won’t thicken as much and can break due to lemon’s acidity.
Herb swaps: Fresh dill or tarragon can be delightful substitutes for parsley if you want a different fresh flavor.
Spicy kick: Adding a pinch of red pepper flakes when you add the cream amps things up for those who like a little heat.

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

Step 1: Prep the Salmon Like a Pro

First things first—cut your salmon into roughly four evenly sized pieces. This helps them cook at the same rate. Sprinkle each piece with garlic powder and season generously with salt and pepper on all sides—that extra seasoning really brings out the flavor. Then, lightly dredge each fish piece in flour, making sure all sides are coated. This little flour coating is my secret for that perfect, delicate crust every time.

Step 2: Sear the Salmon Gently

Heat a tablespoon of olive oil and a tablespoon of butter in a skillet over medium-high heat. When the butter stops foaming and everything is hot, carefully add the salmon pieces. Let them cook undisturbed for 3-4 minutes until you see a golden brown crust forming. Flip and repeat on the other side. Be careful not to overcook here—the salmon should be about 75% cooked through because it will finish cooking in the cream sauce later. Once seared, transfer the salmon to a plate and set it aside.

Step 3: Build the Creamy Lemon Sauce

In the same skillet, add the chicken broth (or white wine if you prefer), lemon juice, Italian seasoning, and Dijon mustard. Stir everything, scraping up those tasty browned bits stuck to the pan—this is flavor gold! Let the mixture bubble for a couple of minutes to mellow the acidity and combine flavors.

Step 4: Bring It All Together with Cream

Pour in the heavy cream and stir gently. Nestle the salmon pieces back into the skillet, spooning some sauce over the top. Let everything simmer on low heat for 3-5 minutes until the sauce thickens to a silky consistency and the salmon is cooked through perfectly flaky.

Step 5: Finish with Fresh Parsley and Serve

Turn off the heat and sprinkle freshly chopped parsley over the top for that pop of color and fresh herb flavor. Serve this immediately while it’s lovely and warm.

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Tips from My Kitchen

Don’t Skip the Flour Dusting: It makes all the difference in creating that golden crust and prevents the salmon from sticking.
Control the Heat: Medium-high heat is just right to sear without burning the butter and oil combo.
Sauce Thickness: If your sauce isn’t thickening enough, just simmer a little longer, but keep an eye so it doesn’t separate.
Avoid Overcooking: Salmon cooks fast; pulling it off the heat just before done will keep it juicy inside.

How to Serve Creamy Lemon Salmon Recipe

Creamy Lemon Salmon, Lemon Salmon Recipe, Easy Salmon Dinner, Quick Salmon with Lemon, Healthy Salmon Main Dish - 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 garnish with freshly chopped parsley for that fresh, green pop of color and subtle herbal brightness. Sometimes I even add a few thin lemon slices on top to echo the lemon flavor and make it look extra inviting. A little cracked black pepper sprinkled on at the end doesn’t hurt either.

Side Dishes

My favorite sides for this creamy lemon salmon include buttery garlic mashed potatoes or a simple herby rice pilaf to soak up all that fantastic sauce. If you want something lighter, roasted asparagus or steamed green beans work perfectly to balance the richness. Sometimes, I just serve it with crusty bread to mop up every last drop!

Creative Ways to Present

For special occasions, I like plating the salmon on a bed of creamy polenta, then carefully drizzling the lemon cream sauce over the top. Adding edible flowers or microgreens can make it feel extra fancy. Another fun idea: place the salmon fillet inside individual mini cast-iron skillets for a rustic yet elegant vibe.

Make Ahead and Storage

Storing Leftovers

Leftover creamy lemon salmon is best stored in an airtight container in the fridge, where it will keep well for up to two days. I’ve found that keeping the salmon pieces and sauce together helps maintain moisture, but make sure it’s cooled before sealing the container to avoid sogginess.

Freezing

I generally don’t recommend freezing this particular recipe because the cream sauce can separate and become grainy when thawed. However, if you do freeze leftovers, freeze the salmon and sauce separately, and thaw slowly in the fridge overnight before reheating gently.

Reheating

Reheat your creamy lemon salmon gently on low heat in a skillet. Add a splash of broth or cream if the sauce has thickened too much. Avoid the microwave when possible to keep the texture tender and avoid drying out the fish.

FAQs

Can I use frozen salmon for this Creamy Lemon Salmon Recipe?

Yes, you can use frozen salmon if fresh isn’t available, but make sure it’s fully thawed and patted dry before seasoning and cooking. This helps the flour stick better and ensures the salmon sears nicely without steaming.
What can I substitute for heavy cream in the sauce?

This recipe really shines with heavy cream for texture and stability. Using half-and-half or milk can cause the sauce to break because of the lemon juice acidity, so if you want a lighter option, try a mix of cream and a bit of full-fat coconut milk but note the flavor will be different.
How can I tell when the salmon is cooked perfectly?

Look for the salmon to be opaque and flaky but still moist inside. When searing, cook just until the crust is golden and the fish is slightly underdone, then finish cooking in the sauce to avoid dryness.
Can I make this recipe dairy-free?

You can try swapping the cream for a dairy-free alternative like cashew cream or coconut cream, but keep in mind this will change the flavor and texture of the sauce. Adjust seasoning accordingly.

Final Thoughts

This Creamy Lemon Salmon Recipe holds a special place in my kitchen because it brings together freshness and comfort in one plate without any stress. It’s that perfect balance of tangy, creamy, and savory that never fails to impress family or guests, yet it’s so straightforward you can whip it up on a busy night. I can’t recommend it enough—give it a try and let me know how it becomes your new favorite!