Fish & Seafood Low Carb

Creamy Lemon Salmon

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This creamy lemon salmon recipe is fast, decadent, and makes an easy family dinner that’s ready in only 20 minutes!

Prep Time 5 minutes | Cook Time 15 minutes | Total Time 20 minutes


  • 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 dash Italian seasoning
  • 1 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • Fresh parsley to taste, chopped


  1. Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season with salt & pepper. Dredge each piece in flour on all sides.
  2. Add the olive oil and butter to a skillet over medium-high heat. When it’s hot, add the fish. Cook it for 3-4 minutes/side or until it’s nicely browned. Be careful not to overcook – the salmon shouldn’t be cooked fully yet. Remove salmon to a plate and set aside.
  3. Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan. Stir until mustard has dissolved, and let it bubble for a minute or two.
  4. Add the cream to the pan, along with the salmon. Let it cook for a few more minutes until the sauce has thickened a bit and the fish has cooked through.
  5. Sprinkle with fresh parsley before serving. Serve immediately. 

Recipe Notes

  • I don’t recommend subbing the heavy cream with half-and-half or milk because then the sauce is likely to break because of the citrus juice.
  • I like to grate a little lemon zest over top when it’s done cooking. This step is totally optional, though. I use my handy Microplane zester to do this.

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