Name: Creamy Lemon Salmon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 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; 1/4 teaspoon Italian seasoning; 1 teaspoon Dijon mustard; 1 cup heavy/whipping cream; Fresh parsley to taste, chopped

Jump to Recipe· 4.7 from 5 reviews

If you’re on the lookout for a dish that feels fancy but comes together in a flash, then you’re going to love this Creamy Lemon Salmon Recipe. It’s one of those meals that’s rich and indulgent without being complicated — perfect for impressing dinner guests or just treating yourself on a weeknight. I first tried it on a busy Friday, and honestly, it felt like a restaurant-worthy dinner, but I hardly had to sweat in the kitchen. Stick with me, and I’ll walk you through every step to nail this creamy, tangy, perfectly cooked salmon.

💛

Why This Recipe Works

Balanced Flavors: The bright lemon juice cuts through the richness of the creamy sauce, creating a sauce that’s tangy, smooth, and utterly delicious.
Simple Technique: With just a quick dredge and sear, the salmon stays tender and flaky without overcooking — which is key for perfect texture.
Versatile Ingredients: Using pantry staples like garlic powder, Italian seasoning, and Dijon mustard gives the dish flavor without the fuss.
One-Pan Cooking: Less cleanup means more time enjoying your meal — always a win in my book!

Creamy Lemon Salmon, lemon salmon recipe, creamy salmon dish, quick salmon dinner, gourmet salmon with lemon - Four pieces of golden-brown cooked salmon fillets lay in a black pan filled with thick, creamy white sauce speckled with green herbs and black pepper. Three slices of bright yellow lemon wedges are placed among the salmon, with one wedge resting near the edge of the pan. The sauce covers parts of the salmon, creating a smooth, rich texture. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Lemon Salmon Recipe plays a starring role – from making the salmon juicy and flavorful, to building a sauce that clings beautifully without being too heavy. I love using simple, accessible ingredients that create maximum flavor.

Creamy Lemon Salmon, lemon salmon recipe, creamy salmon dish, quick salmon dinner, gourmet salmon with lemon - Flat lay of fresh salmon fillets with bright pink flesh, a small mound of fine white flour, a small white bowl of golden olive oil, a small white bowl of pale yellow butter, a small white bowl filled with light golden chicken broth, a small white bowl of clear lemon juice, a small white bowl of smooth creamy white heavy cream, a few sprigs of fresh vibrant green parsley, a small white bowl containing yellow Dijon mustard, a heap of light brown garlic powder, a small pile of mixed black and white peppercorns, and a pinch of dried Italian seasoning herbs arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon: Fresh salmon is the best — I look for firm fillets with vibrant color and no fishy smell.
Garlic powder: Adds gentle warmth without overpowering the delicate fish.
Salt & pepper: Essential for seasoning to bring out the natural flavors.
Flour: Helps create a light crust on the salmon and thickens the sauce slightly.
Olive oil & butter: A combo for perfect browning with rich flavor.
Chicken broth or dry white wine: Adds depth — I usually choose broth for a softer profile, but wine adds a lovely edge.
Lemon juice: The star tangy ingredient that brightens the sauce.
Italian seasoning: Brings herbs like basil and oregano that pair beautifully with lemon and salmon.
Dijon mustard: Adds a subtle bite and helps emulsify the sauce.
Heavy cream: Creates that luscious, velvety sauce that everyone raves about.
Fresh parsley: For freshness and a pop of color — don’t skip this!

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played around with this creamy lemon salmon a bunch, and I always encourage you to make it your own. Maybe you like it zestier, or want to swap the seasoning up a bit—totally doable!

Add Fresh Garlic: If you love garlic like I do, try tossing in a minced clove when you add the broth—it adds an irresistible aroma.
Use Different Herbs: I’ve swapped Italian seasoning for dill or tarragon when I want a slightly different herbal note; both work beautifully with salmon.
Swap Cream for Coconut Milk: For a dairy-free twist, though it changes the flavor profile quite a bit, it keeps the sauce creamy.
Make it Spicier: A pinch of red pepper flakes kicked this dish up for me once, and it was amazing, so don’t hesitate if you like heat.

Step-by-Step: How I Make Creamy Lemon Salmon Recipe

Step 1: Season and Dredge the Salmon

Start by cutting your salmon into four pieces if not pre-portioned. Sprinkle each piece with garlic powder, salt, and pepper evenly. Then, lightly dredge the salmon pieces in flour on all sides. This step is key because it creates a lovely crust when seared and helps thicken the sauce later on, so don’t skip it or use too much flour—just a delicate coating!

Step 2: Sear for Golden Brown Perfection

Heat olive oil and butter together in a skillet over medium-high heat. When the butter melts and the oil shimmers, gently add your floured salmon pieces. Sear each side for about 3 to 4 minutes until you get that gorgeous golden-brown crust. Keep an eye out so you don’t overcook—the salmon shouldn’t be cooked through at this point, since it will finish cooking in the sauce.

Step 3: Make the Sauce Right in the Same Pan

Remove the salmon to a plate and pour the chicken broth (or wine), lemon juice, Italian seasoning, and Dijon mustard into the hot pan. Stir well to dissolve the mustard and let the mixture bubble gently for a minute or two—it starts developing flavor right here, which is the heart of your sauce.

Step 4: Add Cream and Finish Cooking

Reduce the heat to medium-low, then stir in the heavy cream. Add the salmon back to the pan, spooning some sauce over the top. Let it cook for a few more minutes until the sauce thickens slightly and the salmon is cooked through—usually just 3 to 5 minutes. The sauce should be silky and rich, not thin or broken.

Step 5: Garnish and Serve

Just before serving, sprinkle chopped fresh parsley over the salmon for a fresh pop of color and flavor. Serve immediately while everything’s warm and inviting.

💡

Pro Tips for Making Creamy Lemon Salmon Recipe

Don’t Overcrowd the Pan: Searing salmon in batches ensures even browning. Crowding lowers the temperature and you’ll end up steaming instead of crisping.
Use Room Temperature Salmon: Letting the fish sit out for 10 minutes before cooking helps it cook evenly and prevents the crust from cracking.
Control the Heat: Medium-high is perfect for searing, then drop to medium-low for simmering the sauce to avoid breaking the cream.
Sauce Thickness Check: If the sauce is too thin, just let it simmer a bit longer uncovered; it will reduce and thicken without needing extra flour or cornstarch.

How to Serve Creamy Lemon Salmon Recipe

Creamy Lemon Salmon, lemon salmon recipe, creamy salmon dish, quick salmon dinner, gourmet salmon with lemon - The image shows four pieces of golden-brown fish fillets, each topped with a creamy white sauce that has a smooth, slightly thick texture with small green herb flakes. The fillets lie in a pool of the same white sauce. There are two lemon wedges visible, one partially submerged in the sauce and one resting on the side, with bright yellow skin and pale juicy interiors. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of finishing this salmon off with fresh chopped parsley — it gives a fresh, herbal note and bright green color that just pops against the creamy sauce. Sometimes I also add a few lemon zest twists on top for an extra lemony punch. If you like a little heat, a sprinkle of red pepper flakes or cracked black pepper works wonders.

Side Dishes

My go-to sides with this creamy lemon salmon are simple and comforting: fluffy mashed potatoes or creamy risotto to soak up that dreamy sauce. I’ve also served it with steamed asparagus or garlicky green beans for a fresh crunch. For a lighter option, a crisp mixed greens salad with vinaigrette balances the richness perfectly.

Creative Ways to Present

For special occasions, I like plating the salmon on a bed of sautéed spinach and finishing with edible flowers or microgreens. It looks elegant and makes the meal feel even more celebratory. Serving in shallow bowls with the sauce spooned generously over the salmon is a fun way to highlight that creamy lemon goodness.

Make Ahead and Storage

Storing Leftovers

I usually store leftover creamy lemon salmon in an airtight container in the fridge, and it keeps well for up to 2 days. If you can, try to save extra sauce separately from the fish to prevent it from soaking too much and gaining a mushy texture.

Freezing

I’ve frozen leftover salmon with sauce, but truthfully, the texture of the fish is a little softer when thawed. It still tastes great, so if you want to freeze, do so within 24 hours of cooking and freeze in airtight containers or heavy-duty freezer bags.

Reheating

The best way I’ve found to reheat this dish is gently on the stovetop over low heat with a splash of broth or water to loosen the sauce if needed. Microwaving works in a pinch but can make the salmon tough or dry, so I prefer the slow, gentle heat method to keep that creamy texture intact.

FAQs

Can I use frozen salmon for this Creamy Lemon Salmon Recipe?

Absolutely! Just make sure to thaw it fully before cooking to get even searing and avoid sogginess. Pat the salmon dry well to remove excess moisture before seasoning and dredging.
Can I substitute the heavy cream with milk or half-and-half?

I don’t recommend it. The acid from the lemon juice can cause milk or half-and-half to curdle, and the sauce won’t thicken properly. Heavy cream’s richness is really what gives this recipe its luscious texture.
What can I serve with this dish for a complete meal?

Mashed potatoes, rice, or a green vegetable like asparagus or broccoli work beautifully to round out the meal and soak up the creamy lemon sauce.
How do I know when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork but still feels moist and tender. Avoid overcooking — sear first until golden, then finish cooking gently in the sauce for best results.
Can I use this recipe with other fish?

Yes! This Creamy Lemon Salmon Recipe works well with other firm, flaky fish like cod, halibut, or trout, just adjust cooking times according to thickness.

Final Thoughts

This Creamy Lemon Salmon Recipe has become one of my absolute favorites for a reason — it’s quick, approachable, and yet feels indulgent enough for special dinners. I love how the lemon brightness balances the rich, creamy sauce and how versatile it is to tweak to your taste. Trust me, once you try it, you’ll want to make it again and again, whether for a cozy family meal or when friends drop by unexpectedly. So give it a go and let me know how it turns out in your kitchen!