Description
A velvety, citrus-infused dish that transforms ordinary salmon into a restaurant-quality meal with minimal effort.
Ingredients
Scale
- 4 salmon fillets (6 oz each, preferably wild-caught)
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream (or coconut cream for dairy-free)
- Juice and zest of 1 large lemon
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 shallot, finely diced
Instructions
- Pat the salmon fillets dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy.
- Flip carefully and cook for another 2 minutes. Remove salmon and set aside.
- Reduce heat to medium and add butter to the same pan.
- Add shallots and sauté for 2 minutes until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream, add lemon zest, and bring to a gentle simmer.
- Stir in Dijon mustard and reduce heat to medium-low, letting the sauce reduce for about 5 minutes.
- Add fresh dill, parsley, and thyme, stirring in half of the lemon juice.
- Gently place the salmon back into the pan, spooning sauce over the fillets.
- Simmer for 2-3 minutes until the salmon is just cooked through.
- Transfer the salmon to serving plates and garnish with reserved herbs and lemon slices.
Notes
For a lighter version, replace heavy cream with half-and-half mixed with cornstarch or use Greek yogurt for a protein boost.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 480
- Sugar: 2g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 80mg
Keywords: salmon, creamy sauce, lemon herb, seafood, weeknight dinner