This creamy lemon butter salmon is a treat for your taste buds! It’s quick and simple to cook, with rich butter and zesty lemon making it shine.
Honestly, who can resist buttery salmon? I love pairing it with rice or veggies. It’s like a hug on a plate—perfect for busy weeknights or special dinners!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal, but you can substitute with trout or tilapia. If you’re on a budget, frozen fillets work too—just make sure to thaw them properly before cooking.
Butter: Unsalted butter allows you to control the saltiness. If you’re dairy-free, try using a plant-based butter or olive oil instead for sautéing.
Heavy Cream: This gives the sauce its creaminess. If you’re looking for a lighter option, use half-and-half or coconut cream for a different twist.
Lemon: Fresh lemon juice and zest brighten the dish. If lemons aren’t available, you can use bottled lemon juice, but fresh is always best. Lime can work in a pinch too!
Capers: They add a nice briny flavor. If you don’t have capers, chopped green olives can be a good substitute for a unique taste.
How Do You Achieve Perfectly Cooked Salmon?
Cooking salmon perfectly can be tricky, but here’s how to nail it:
- Start with dry fillets—this helps them get that nice golden crust. Pat them dry with paper towels before seasoning.
- Heat the pan well before adding oil and salmon. This ensures a good sear and stops the fish from sticking.
- Don’t rush the cooking! Let the salmon sear undisturbed for about 4-5 minutes on the first side at medium-high heat. Flip it carefully and cook for another 3-4 minutes.
- Check for doneness—salmon should be opaque in the center and flake easily with a fork.
Follow these tips, and you’ll have perfectly cooked salmon every time! Enjoy your meal!
How to Make Creamy Lemon Butter Salmon
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil or vegetable oil
For the Sauce:
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup chicken broth or white wine
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1 teaspoon lemon zest
- 1 tablespoon capers, drained
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
To Serve:
- Lemon slices, for garnish
- Cooked white rice or steamed asparagus (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and another 10 minutes to cook, making it a total of 20 minutes. Perfect for a quick weeknight dinner or impressing guests at a dinner party!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps them get that nice, crispy texture when cooked. Season both sides with salt and freshly ground black pepper.
2. Sear the Salmon:
Heat a large skillet over medium-high heat, then add the olive oil. When the oil is hot, carefully place the salmon fillets in the pan, skin side down (if it had skin). Cook without moving them for about 4-5 minutes, until golden and crisp on one side. Flip the fillets and cook for another 3-4 minutes, or until they are cooked through and just opaque in the center. Remove the salmon from the skillet and set aside.
3. Make the Sauce:
Lower the heat to medium and add the unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds, or until it becomes fragrant. Next, pour in the chicken broth (or white wine) while scraping up any browned bits from the bottom of the pan—this adds delicious flavor!
4. Add Cream and Flavor:
Stir in the heavy cream, lemon juice, and lemon zest. Let the sauce simmer gently for 2-3 minutes, until it thickens slightly. Then, add the drained capers and chopped parsley, and taste to adjust the seasoning with more salt and pepper if needed.
5. Combine and Serve:
Return the cooked salmon to the pan and spoon the rich sauce over the fillets. Allow it to warm through for another minute. Serve your creamy lemon butter salmon over white rice or alongside steamed asparagus, garnished with lemon slices and extra parsley for a refreshing touch.
Enjoy this rich and tangy salmon dish with a luscious buttery sauce brightened by fresh lemon!
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just make sure to fully thaw the salmon first. You can do this overnight in the refrigerator or quickly by placing it in a sealed plastic bag and submerging it in cold water for about 30 minutes.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or even a dairy-free alternative like coconut cream. Just keep in mind that this might slightly change the flavor and richness of the sauce.
How Do I Store Leftovers?
Store any leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid drying it out—adding a little extra cream or a splash of chicken broth can help revitalize the sauce.
Can I Add Vegetables to This Dish?
Yes! Feel free to add some sautéed asparagus, spinach, or cherry tomatoes into the sauce right before returning the salmon to the pan. This not only enhances the flavor but also boosts the nutrition of the meal!
