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
- 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.
- 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.
- 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.
- 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.
- Sprinkle with fresh parsley before serving. Serve immediately.
- 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.