Creamy Lemon Butter Salmon (Print Version)

Tender salmon paired with tangy, creamy lemon butter sauce for a bright, indulgent seafood meal.

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, skin-on or skinless, about 6 ounces each
02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ For the Creamy Lemon Butter Sauce

06 - 2 tablespoons unsalted butter
07 - 4 garlic cloves, minced
08 - 1 cup heavy cream
09 - 1/3 cup low-sodium chicken broth or water
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon finely grated lemon zest
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - 2 tablespoons chopped fresh parsley or dill

→ For Serving (Optional)

15 - Lemon wedges
16 - Extra fresh herbs, such as chives or thyme

# Steps to Follow:

01 - Pat salmon fillets dry thoroughly with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Rest at room temperature for 10 minutes to ensure even cooking.
02 - In a large non-stick or cast iron skillet, heat olive oil and 1 tablespoon butter over medium-high heat until butter melts and sizzles. Place salmon skin-side down (or presentation side first if skinless) and cook undisturbed for 4 to 5 minutes until golden. Flip gently with a fish spatula and cook for another 3 to 4 minutes until fillets are just opaque in the center. Remove to a plate and tent with foil.
03 - Reduce heat to medium. Add 2 tablespoons unsalted butter to the skillet and swirl to melt. Add minced garlic, stirring constantly for 30 to 45 seconds until fragrant but not browned.
04 - Pour in chicken broth and scrape bottom of the pan with a wooden spoon to incorporate browned bits. Stir in heavy cream, lemon juice, lemon zest, Dijon mustard, and crushed red pepper flakes (if using). Whisk well and bring to a gentle simmer. Cook for 3 to 5 minutes to thicken slightly.
05 - Carefully return seared salmon fillets to the skillet. Spoon sauce over the top and simmer gently for 2 to 3 minutes to meld flavors and fully cook the fish. Sprinkle with chopped parsley or dill.
06 - Transfer salmon fillets to plates. Spoon generous amounts of lemon butter sauce over each and garnish with lemon wedges and additional herbs as desired. Serve hot.

# Additional Insights:

01 - Patting salmon dry before searing ensures a crisp, golden crust.
02 - Use fresh lemon juice and zest to maximize brightness in the sauce.
03 - Allow salmon fillets to reach room temperature before cooking for even doneness.
04 - Gently simmer cream-based sauces to prevent separation; avoid boiling after adding cream.

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