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- 4 salmon fillets (6 oz each) - 3 tablespoons unsalted butter - 2 cloves garlic, minced - 1 cup heavy cream - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon Dijon mustard - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) The main ingredients in this dish make it rich and tasty. Salmon fillets are the star, bringing healthy fats. The unsalted butter adds a creamy base. Garlic gives a nice aroma and flavor. Heavy cream pulls it all together for a smooth sauce. Lemon zest and juice brighten the dish. They help balance the richness of the cream. Dijon mustard adds a hint of tang. You get a burst of flavor in every bite. Season with salt and pepper. These simple spices enhance the taste without overpowering it. Finally, fresh parsley adds a pop of color and freshness. It makes the dish look and taste great. This list of ingredients is simple. You can find them at any grocery store. To start, pat the salmon fillets dry with paper towels. This step helps the skin crisp up nicely. Next, season both sides of the salmon with salt and pepper. This simple seasoning adds great flavor. Now, let's get the pan ready. Place a large skillet on medium heat and melt 1 tablespoon of butter. This butter will help create that rich flavor we love. Once the butter melts, add the salmon fillets skin-side down. Cook them for about 4-5 minutes, or until the skin turns crispy. You want that nice crunch! After that, carefully flip the salmon using a spatula. Cook for another 3-4 minutes, or until the salmon is cooked through. When it's ready, take the salmon out of the skillet and set it aside on a warm plate. Now, we’re going to make the sauce. In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté the garlic for 1-2 minutes until it smells amazing. Be careful not to burn it! After that, pour in 1 cup of heavy cream, along with the lemon zest, lemon juice, and 1 teaspoon of Dijon mustard. Stir the mixture constantly. Let the sauce simmer gently for about 3-4 minutes. You want it to thicken just a bit. Finally, return the salmon to the skillet, spooning the creamy sauce over each fillet. Cook together for another 2 minutes to blend those flavors perfectly. - Ensuring crispy skin: To get that perfect crisp, always dry the salmon. Use paper towels to pat it dry. Season well with salt and pepper. This helps create a nice sear. Start with a hot skillet and use enough butter. Cook skin-side down for 4-5 minutes without moving it. - Perfect doneness guide: Salmon cooks fast. Look for a light pink color in the center. The fish should flake easily with a fork. An internal temperature of 145°F means it's done. If you prefer it medium, aim for about 125°F. - Achieving the right thickness: For a creamy sauce, let it simmer. After adding the cream, cook for 3-4 minutes. Stir often to prevent burning. The sauce should coat the back of a spoon when it’s ready. - Flavor adjustments: Want more zing? Add extra lemon juice or zest. If you like it richer, toss in more butter. A pinch of salt can also enhance the flavors. Taste as you go for the best results. - Side dishes that complement: Pair the salmon with fresh veggies like asparagus or green beans. A light salad or fluffy rice also works well. You want sides that balance the richness of the sauce. - Presentation ideas: For a beautiful plate, drizzle sauce over the salmon. Sprinkle fresh parsley on top. Serve with lemon wedges for a pop of color. A colorful plate makes the dish even more inviting. {{image_2}} You can swap salmon for other proteins. For a chicken version, use chicken breasts. The cooking time will be a bit longer. Cook until the chicken reaches 165°F. For a shrimp variation, use large shrimp. Cook them for about 2-3 minutes per side. They soak up the creamy sauce well. If you're looking for low-carb options, replace the heavy cream with coconut cream. This keeps the dish rich while cutting carbs. You can also use cauliflower rice as a base instead of pasta or rice. For dairy-free options, use almond milk or cashew cream. These alternatives still give a creamy texture. Adjust the lemon zest to enhance the flavor. Using different herbs can change the taste. Try dill or basil for a fresh twist. Chives also add a nice onion flavor. Adding spices for heat is another great idea. A pinch of red pepper flakes adds warmth without overpowering the dish. For a smoky flavor, consider smoked paprika. After you enjoy your creamy lemon butter salmon, store any leftovers in the fridge. Place the salmon in an airtight container. This helps keep it fresh and tasty. Try to eat it within two days for the best flavor. If you don't have an airtight container, you can also wrap it tightly in plastic wrap or foil. To reheat the salmon, use a skillet over low heat. This helps heat it evenly without drying it out. You can also use the microwave, but be careful. Heat in short bursts and check often. Overcooking can make salmon tough and dry. If you want to freeze the salmon, wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight before cooking. Cook it straight from frozen, but add a few extra minutes to the cooking time. To check if your salmon is cooked, look at the color. It should be opaque and flake easily with a fork. You can also test the thickest part of the fish. If it feels firm, it's done. Using a thermometer is another great way to check doneness. Insert it into the thickest part of the salmon. The internal temperature should reach 145°F (63°C). This ensures the fish is safe to eat and not overcooked. Yes, you can use frozen salmon. Just make sure to thaw it properly for the best results. The best practice for thawing is to place the salmon in the fridge overnight. If you're short on time, you can seal it in a bag and submerge it in cold water for about an hour. If you want a creamy texture without heavy cream, there are several options. You can use half-and-half or whole milk, but the sauce may not be as rich. For non-dairy substitutes, try coconut cream or cashew cream. Both add creaminess without dairy. Just remember, these substitutes can change the flavor slightly, so adjust to your taste. This post shared how to make a tasty salmon dish. We covered the main ingredients, like salmon and garlic, plus ways to boost flavor with lemon and mustard. I gave step-by-step tips for cooking salmon perfectly and making a creamy sauce. You learned how to store leftovers and even adjust recipes. My final thought: this dish is flexible and easy. You can impress anyone with it, so get cooking!

Creamy Lemon Butter Salmon

Elevate your dinner with this luscious lemon butter salmon recipe! This simple yet elegant dish features perfectly seared salmon fillets drizzled in a creamy, zesty sauce that’s bursting with flavor. With just a few ingredients and easy steps, you can impress your family or guests in no time. Ready to tantalize your taste buds? Click through to discover the full recipe and bring this delicious meal to your table tonight!
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Ingredients
  

4 salmon fillets (6 oz each)

3 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon Dijon mustard

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.

    Sear the Salmon: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the salmon fillets, skin side down, and cook for 4-5 minutes, or until the skin is crispy.

      Flip and Cook: Carefully flip the salmon and cook for an additional 3-4 minutes, or until cooked through. Remove the salmon from the skillet and set aside on a warm plate.

        Make the Sauce: In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until the garlic is fragrant (be careful not to burn it).

          Add Cream and Flavorings: Pour in the heavy cream, lemon zest, lemon juice, and Dijon mustard, stirring constantly. Allow the sauce to simmer gently for about 3-4 minutes until it thickens slightly.

            Combine Salmon and Sauce: Return the salmon fillets to the skillet, spooning the creamy sauce over them. Let it cook together for another 2 minutes to allow the flavors to meld.

              Serve: Garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4