Description

This Creamy Lemon Salmon recipe features perfectly seared salmon fillets bathed in a luxurious lemon-dill cream sauce enriched with garlic, shallots, and capers. The dish balances rich, velvety cream with bright citrus notes, making it an elegant yet simple meal ideal for weeknight dinners or special occasions.

Ingredients

Scale

Salmon and Seasoning

1.3 pounds salmon fillets
1 tsp salt
1 tsp coarsely ground black pepper (plus more for topping)
1 tsp garlic powder
1 tsp sweet paprika

For Searing

1 tbsp unsalted butter
1 tbsp olive oil

Sauce Ingredients

2 garlic cloves, minced
1 shallot, diced
2 tbsp capers (optional)
Zest from 1 lemon
¼ cup chicken broth (or vegetable broth)
1 cup cream (full-fat)
3 tbsp lemon juice
1 tbsp fresh dill, chopped

Instructions

Prepping: Pat the salmon fillets dry thoroughly with a paper towel. Season both sides evenly with salt, coarsely ground black pepper, garlic powder, and sweet paprika for a flavorful crust. Dice the shallot finely and mince the garlic cloves to prepare for the sauce.
Searing: Heat the olive oil and unsalted butter in a large skillet over medium-high heat until hot and shimmering. Carefully place the salmon fillets skin-side down (if skin-on) and sear on one side for about 3 minutes until golden and crisp. Flip the fillets and sear the other side for another 3 minutes. Remove the salmon from the skillet and set aside, leaving the flavorful browned bits in the pan.
Cooking Aromatics: To the same skillet, add the minced garlic, diced shallot, and lemon zest. Stir and cook for about 1 minute until the shallots soften slightly and the garlic is fragrant but not burnt.
Deglazing: Stir in the optional capers, then pour in the chicken broth to deglaze the pan. Scrape up any browned bits from the bottom with a wooden spoon for added depth of flavor. Let the broth simmer for 2 minutes to reduce slightly.
Simmering the Sauce: Add the full-fat cream, freshly squeezed lemon juice, and chopped fresh dill to the skillet. Stir well and bring the mixture to a gentle simmer, allowing the sauce to thicken and meld the flavors together.
Finishing the Dish: Return the seared salmon fillets to the skillet, spooning the creamy lemon sauce over the top. Sprinkle with additional black pepper to taste. Simmer everything together for 1 more minute so the salmon can absorb some of the sauce and heat through without overcooking.

Notes

Using full-fat cream ensures a rich, velvety sauce—do not substitute with low-fat dairy.
If you prefer dairy-free, consider using a coconut cream alternative and vegetable broth.
Capers add a briny punch but can be omitted if desired.
Serve immediately with steamed vegetables, rice, or crusty bread to soak up the creamy sauce.
Patting the salmon dry before seasoning helps achieve a perfect sear and prevents steaming.
Cooking times may vary based on salmon thickness; avoid overcooking to keep the fish moist and tender.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Creamy Lemon Salmon, seared salmon, lemon dill sauce, easy salmon recipe, one pan salmon, creamy sauce, seafood dinner