Pan-Seared Salmon with Lemon Garlic Cream Sauce

Take your salmon to the next level with this Pan Seared Salmon with Lemon Garlic Cream Sauce recipe. It contrasts perfectly with the richness of the fish. Quick, delicious, bright and creamy salmon dinner prepared in just one skillet and served with an incredible lemon garlic cream sauce. All you need is about 20 minutes and a handful of ingredients. Searing salmon fillets in a skillet gives the fish a slightly charred exterior and also helps make the skin extra crispy. I have to tell you that this Lemon Cream Sauce is one recipe that we go back to again and again.

Salmon:
2 Tbsp. olive oil
6 (4 oz each) salmon fillets, skin-on, at room temperature
kosher or sea salt
black pepper, freshly ground

Lemon Garlic Cream Sauce:
1 Tbsp. butter
1 cup half and half cream
½ Tbsp. all-purpose flour, unbleached
1/3 cup Parmesan cheese, grated
1 whole lemon, freshly squeezed
1 whole lemon, freshly zested
3 cloves garlic, minced
1 tsp. dried dill
¾ tsp. dried thyme
kosher or sea salt
black pepper, freshly ground

Garnish:
lemon slices
fresh chopped parsley

For the Salmon:
Heat olive oil in a large skillet over medium-high heat.

Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down, cooking 3 fillets at a time.

Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around; just let it cook.

Using a spatula, flip the salmon fillets over and cook for 2 more minutes; remove from skillet and set aside.

Repeat with the rest of the fillets and set all aside.

For the Lemon Garlic Cream Sauce:
In the meantime, combine half and half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.

Add butter to skillet and melt over medium heat. Add the prepared sauce to the skillet and bring to a boil; lower heat to a simmer.

Place previously prepared salmon fillets back in the skillet. Cook for 2-3 minutes, or until salmon is heated through. Remove skillet from heat. Spoon sauce over salmon.

Garnish with lemon slices and parsley.

Serve.

Makes 6 servings.