This lemon salmon recipe is my go-to when I want something elegant, yet incredibly simple to make. It’s the perfect balance of special and effortless – ready in just 20 minutes. Let me show you how to pull this dish together for a satisfying dinner that feels a little gourmet, even on the busiest weeknights!
If you need a hug right now, make this salmon. One bite in and you’ll get exactly what I mean: warm, cozy, comforting vibes in dinner form. This is the kind of meal I could happily eat on repeat, mostly because that velvety lemon cream sauce is good enough to drink, especially when it’s spooned over mashed potatoes. Absolute heaven.
Gently poaching the salmon in the cream sauce keeps it tender, moist, and perfectly flaky every single time. My family devours this whenever I make it, and leftovers are basically nonexistent… unless I’m smart enough to quietly make extra and stash it for tomorrow’s lunch. (Highly recommend.)
While this recipe is undeniably cozy, it’s not heavy or one-note. The lemon adds just enough brightness to carry it through spring and even summer, and the creamy sauce makes it feel special enough to serve to guests without a second thought. Best of all, it’s made with familiar, everyday ingredients — the kind you probably already have waiting in your kitchen.
How to serve this salmon with lemon cream sauce
To turn this into a meal, I highly recommend making some mashed potatoes – my sour cream and chive mashed potatoes are fab. I most often serve it with roasted broccoli or some simple sauteed asparagus with garlic .
Storing leftovers
Once it’s cooled, transfer the salmon and sauce to a covered container and refrigerate for 2-3 days. Reheat it gently on the stovetop, adding a splash of water to loosen the sauce.
What kind of salmon should I buy?
My personal preference is to use steelhead salmon, which is actually a type of ocean-going trout that looks and tastes like salmon. The difference is that it is fattier and, therefore, doesn’t dry out the way other salmon do. Chinook (king) salmon is another good choice as it has a high oil content. But if you don’t have access to different types of salmon, use whatever is available to you.
Can I use milk instead of cream?
Milk won’t thicken as much as cream does, so you’ll need to adjust the recipe a little. Once the salmon is cooked, add a little cornstarch mixed with cold water to thicken the sauce.
Why is it best to use a microplane for the garlic?
A Microplane is a long grater/zester used for zesting citrus or grating garlic or ginger super fine – into a paste, like the picture below. I like to use it when I don’t want chunks of garlic in a creamy sauce – like this one.
Creamy Lemon Garlic Salmon Recipe
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Ingredients
- ▢ 4 pieces salmon (see notes)
- ▢ ¾ teaspoon EACH: garlic powder and onion powder
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 1 tablespoon EACH: butter and olive oil
- ▢ 4 cloves garlic (finely minced)
- ▢ ½ cup EACH: white wine and chicken stock (see notes)
- ▢ ¾ cup whipping cream
- ▢ 2 tablespoons fresh lemon juice
- ▢ Minced parsley or chives (to serve)
Instructions
- Dry the salmon with a paper towel and season them on both sides with garlic powder, onion powder, salt, and pepper. 4 pieces salmon, ¾ teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper
- Heat the butter and olive oil in a large, non-stick frying pan over medium-high heat. Add the salmon, top side down, and sear until golden – about 3 minutes. Remove it from the pan. 1 tablespoon EACH: butter and olive oil
- Lower the heat to medium, add the garlic, and cook for 30 seconds. Add the white wine and chicken stock and bring it to a boil, scraping the bottom of the pan to loosen any stuck-on bits. Stir in the whipping cream and bring to a rapid simmer. Continue to simmer for 5-6 minutes, until the sauce thickens to almost a gravy. 4 cloves garlic, ½ cup EACH: white wine and chicken stock, ¾ cup whipping cream
- Add the salmon back to the pan, seared side facing up. Let it simmer until it is cooked through, about 2-3 minutes. Remove it from the heat and stir in the lemon juice. Serve with minced parsley or chives on top. 2 tablespoons fresh lemon juice, Minced parsley or chives
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Creamy Lemon Garlic Salmon Recipe
Ingredients
- 4 pieces salmon , see notes
- ¾ teaspoon EACH: garlic powder and onion powder
- ½ teaspoon EACH: salt and pepper
- 1 tablespoon EACH: butter and olive oil
- 4 cloves garlic , finely minced
- ½ cup EACH: white wine and chicken stock , see notes
- ¾ cup whipping cream
- 2 tablespoons fresh lemon juice
- Minced parsley or chives , to serve
Instructions
- Dry the salmon with a paper towel and season them on both sides with garlic powder, onion powder, salt, and pepper. 4 pieces salmon, ¾ teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper
- Heat the butter and olive oil in a large, non-stick frying pan over medium-high heat. Add the salmon, top side down, and sear until golden - about 3 minutes. Remove it from the pan. 1 tablespoon EACH: butter and olive oil
- Lower the heat to medium, add the garlic, and cook for 30 seconds. Add the white wine and chicken stock and bring it to a boil, scraping the bottom of the pan to loosen any stuck-on bits. Stir in the whipping cream and bring to a rapid simmer. Continue to simmer for 5-6 minutes, until the sauce thickens to almost a gravy. 4 cloves garlic, ½ cup EACH: white wine and chicken stock, ¾ cup whipping cream
- Add the salmon back to the pan, seared side facing up. Let it simmer until it is cooked through, about 2-3 minutes. Remove it from the heat and stir in the lemon juice. Serve with minced parsley or chives on top. 2 tablespoons fresh lemon juice, Minced parsley or chives
