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
Scale
- 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