Creamy Lemon Salmon
Let me tell ya something....this creamy lemon garlic salmon recipe is heaven on earth! The salmon is so moist and tender. The sauce is creamy, lemon-y, garlicky, dill-y, and freaking amazing.
Ingredients
- 4 Salmon fillets 4 oz. each
- 1 tsp Onion powder
- 1 Shallot finely chopped
- 1 tbsp All-purpose flour
- 1 tbsp Dijon mustard
- 1 Lemon juice and zest
- 1¼ cup Heavy cream
- 4 Garlic cloves minced
- 3 tbsp Dill chopped
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Unsalted butter
- 1 tbsp Capers
- Kosher salt
- Freshly ground black pepper
- ½ tsp Crushed red pepper flakes optional
Instructions
- Remove the salmon from the packaging. Place the thawed fish onto a serving plate with the skin up. Refrigerate the fish uncovered for 30 minutes to an hour .
- Season all sides generously with kosher salt and freshly ground black pepper. In a large stainless steel skillet, add the extra virgin olive oil. Place the salmon in the cold pan with the skin down. Heat the pan over medium-hight heat. Sear the salmon skin side-down for 5-6 minutes or until golden. Flip and cook for an additional 4-6 minutes. Remove the salmon from the skillet and transfer to a plate.
- Reduce the heat of the pan to a medium and melt the unsalted butter. Sauté the shallots until translucent (approximately 5-10 minutes). Stir in the garlic and cook for 30 seconds. Afterwards, stir in the flour and cook for an additional 30 seconds. Whisk in the heavy cream and Dijon mustard. Bring the sauce to a simmer and let it thicken for 4 minutes. Stir in lemon juice, lemon zest, capers, and fresh dill. Season with salt and pepper (add the optional red pepper flakes if heat is desired).
- Return the salmon fillets to the skillet and allow to simmer for a 1-2 minutes. Serve hot.