This Salmon with Lemon Cream Sauce recipe is both quick and delicious! Tender, flaky salmon paired with a rich, tangy lemon cream sauce comes together in well under twenty minutes for an unbeatable flavor.
Why You Should Make this Salmon Recipe
- This salmon dish can be ready in under 20 minutes making it a perfect meal for busy nights.
- The rich, tangy lemon cream sauce is a perfect compliment to the salmon.
- Low-carb and keto-friendly
- This salmon with lemon cream sauce is incredibly versatile, and pairs well with many sides.
Ingredients
- Salmon: Wild-caught salmon is best. If using frozen, be sure to thaw properly in the fridge. Can substitute salmon with your favorite white fish. Cod or halibut are excellent choices.
- Lemon Juice: Fresh lemon juice provides the best flavor. Can substitute with bottled lemon juice if fresh is unavailable.
- Stoneground Mustard: Adds a tangy, textured flavor. Can substitute with Dijon mustard or yellow mustard.
How to Make Salmon with Lemon Cream Sauce
- In a small bowl, combine the lemon juice, olive oil, mustard, salt, pepper, garlic powder and paprika. Mix well.
- Pat the salmon filet dry and coat with the mixture.
- Place the salmon in an air fryer at 400°F (200°C) for 10-12 minutes.
- While the salmon is cooking, add the butter and garlic to a small pot. Melt under medium-low heat.
- Once melted, add the cream. Turn up the heat and simmer hard to allow the mixture to thicken.
- Place the salmon onto a platter.
- To finish the sauce, remove from heat and stir in the lemon juice and fresh parsley.
Alternative Methods to Air Frying the Salmon
If you do not have an air fryer, easily prepare the salmon using one of these alternative methods:
- Oven-Baked: Preheat the oven to 400°F (200°C). Place the salmon on a baking sheet lined with parchment paper or foil. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- Pan-Seared: Heat a skillet over medium-high heat with a small amount of oil. Add the salmon skin-side down and cook for 4-5 minutes per side, or until the salmon is cooked through and has a crispy exterior.
- Grilled: Preheat the grill to medium-high heat. Brush the grill grates with oil to prevent sticking. Place the salmon on the grill and cook for 4-6 minutes per side, or until the salmon is cooked through and has grill marks.
- Broiled: Preheat the broiler to high. Place the salmon on a broiler pan or a baking sheet lined with foil. Broil 6-8 inches from the heat source for 6-8 minutes, or until the salmon flakes easily with a fork.
How to Serve and Store Salmon with Lemon Cream Sauce
Serving Suggestions:
- Serve this salmon with lemon cream sauce with steamed vegetables for a light and healthy side.
- Pair with a fresh green salad for a crisp, refreshing compliment.
- Accompany with Mashed Cauliflower for a low-carb alternative.
- Enjoy with Creamy Mashed Potatoes or Almond Rice Pilaf for a more indulgent meal.
Storing Leftovers:
- Place leftover salmon in an airtight container and refrigerate for up to 2 days.
- Reheat gently in the oven or a skillet to maintain texture and flavor.
- Do not freeze, as the cream sauce may separate upon thawing.
More Easy Salmon Recipes to Love
- Creamy Spinach Stuffed Salmon
- Easy Air Fryer Salmon
- Pan-Seared Salmon with Lemon Butter Garlic Sauce
- Creamy Spinach Salmon Wellington
- Seared Salmon with Lemon Butter Caper Sauce
Salmon with Lemon Cream Sauce
- Total Time: 17 minutes
- Yield: 4 servings 1x
Description
This Salmon with Lemon Cream Sauce recipe is both quick and delicious! Tender, flaky salmon paired with a rich, tangy lemon cream sauce comes together in well under twenty minutes for an unbeatable flavor.
Ingredients
- 1 1/2 pound salmon filet
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons stoneground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Cracked black pepper, for garnish
- Fresh chopped parsley, for garnish
- Lemon wedges, for serving
For the Lemon Cream Sauce:
- 4 tablespoons butter
- 1 clove garlic
- 1/2 cup heavy whipping cream
- 2 teaspoons lemon juice
- 1 tablespoon fresh chopped parsley
Instructions
- In a small bowl, combine the lemon juice, olive oil, mustard, salt, pepper, garlic powder and paprika. Mix well.
- Pat the salmon filet dry and coat with the mixture.
- Place the salmon in an air fryer at 400°F (200°C) for 10-12 minutes.
- While the salmon is cooking, add the butter and garlic to a small pot. Melt under medium-low heat.
- Once melted, add the cream. Turn up the heat and simmer hard to allow the mixture to thicken.
- Place the salmon onto a platter.
- To finish the sauce, remove from heat and stir in the lemon juice and fresh parsley.
- Pour the lemon cream sauce onto the salmon.
- Garnish with cracked black pepper and more fresh parsley.
- ENJOY!
Notes
- Wild-caught salmon is best. If using frozen salmon, be sure to thaw properly in the fridge.
- Easily cut the salmon into individual portions instead of using a whole filet.
- If you do not have access to an air fryer, easily bake, broil, grill or pan sear the salmon.
- Be sure to remove the thickened cream sauce from the heat prior to incorporating the lemon juice and fresh parsley.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Seafood
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GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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