So, what are we waiting for?

Andiamo a cucina (Let’s go to the kitchen)!

Ready to make this delicious Salmon recipe?

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How to Make Creamy Lemon Parmesan Salmon: Step-by-Step Instructions

Creating this restaurant-worthy salmon dish is surprisingly simple. Follow these steps for a perfectly cooked salmon and a luscious, flavorful sauce:

• Prepare the Salmon Fillets: Begin by gently patting your salmon fillets completely dry with paper towels. This crucial step helps achieve a beautifully crispy skin or crust when searing. Season all sides of the salmon lightly but evenly with salt, freshly cracked black pepper, and Italian seasoning.
• Coat the Salmon: Lightly dredge each salmon fillet in flour (or panko crumbs), ensuring all sides are thinly coated. This adds another layer for crispiness and helps thicken the sauce later.
• Heat the Skillet: Place a large skillet or frying pan over medium-high heat. Add the olive oil and allow it to shimmer, indicating it’s hot enough for searing.
• Pan-Sear the Salmon: Carefully place the coated salmon fillets, skin-side down if applicable, into the hot skillet. Sear for 3 to 4 minutes per side until deeply golden brown and a crispy crust forms. Avoid moving the salmon too much during this time to allow for good searing. Reduce the heat to medium-low, then flip to sear the thinner sides for about one minute each to ensure even cooking. The salmon should be mostly cooked through but still slightly pink in the center, as it will continue to cook in the sauce. Remove the salmon from the pan and set it aside on a plate.
• Start the Sauce Base: If there’s any excess oil or burnt bits in the pan, quickly wipe it out with a paper towel. Add the butter to the same pan and reduce the stove heat to low. Allow the butter to melt completely.
• Sauté the Garlic: Add the minced garlic to the melted butter and sauté gently for about 2 minutes, or until fragrant. Be careful not to burn the garlic, as this can make the sauce bitter.
• Create the Roux: Sprinkle the tablespoon of flour into the garlic butter, whisking continuously to create a smooth ‘roux’ or paste. Cook this for one minute, stirring constantly, to cook out the raw flour taste.
• Build the Creamy Sauce: Slowly whisk in the lemon juice, Dijon mustard, and chicken broth (or white wine) until smooth and no lumps remain. Continue whisking as you gradually pour in the heavy cream. Finally, stir in the freshly grated Parmesan cheese. Bring the sauce to a gentle simmer for a few minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon.
• Add Freshness: Stir in the fresh minced dill. Taste the sauce and adjust seasonings (salt, pepper, or a touch more lemon) as needed.
• Finish the Dish: Gently return the pan-seared salmon fillets to the simmering sauce. Allow them to simmer for a few minutes, spooning the sauce over the salmon, until the fish is warmed through and perfectly cooked to your desired doneness (it should flake easily with a fork). This final step allows the flavors to truly marry, creating an unforgettable experience.
• Serve: Carefully transfer the salmon fillets to individual plates. Spoon a generous amount of the creamy lemon Parmesan sauce over each fillet. Garnish with additional freshly minced dill and thin lemon slices for a beautiful presentation and an extra burst of fresh flavor. Enjoy immediately!

What to Serve with Salmon in Creamy Lemon Parmesan Sauce

This rich and flavorful salmon dish pairs wonderfully with a variety of side dishes that complement its creamy texture and bright flavors. Here are some excellent accompaniments to complete your meal:

Creamiest Mashed Potatoes – Perfect for soaking up every last drop of that amazing sauce.

Cauliflower Au Gratin – A cheesy, comforting vegetable dish that matches the richness of the salmon.

Fresh Green Beans (Haricots Verts) with Roasted Vegetables – Provides a crisp, fresh contrast to the creamy sauce.

Stuffed Tomatoes with Spinach, Basil, & Cheese – A light and herbaceous side that adds freshness.

Italian Roasted Potatoes with Rosemary & Garlic – Hearty and aromatic, a great alternative to mashed potatoes.

Baked Parmesan Zucchini Rice Gratin – A delightful, cheesy rice dish with a tender zucchini bite.

Roasted Cauliflower with Italian Cheese & Herbs – A simple yet flavorful vegetable that complements the main course.

Roasted Asparagus in Browned Butter and Pignoli Nuts – A vibrant and elegant green vegetable side, offering a nice textural contrast.

Recipe Variations and Expert Tips for Your Creamy Lemon Parmesan Salmon:

While this recipe is perfect as written, it’s also incredibly adaptable. Feel free to experiment and make it your own with these variations and tips:

• Lighten Up the Sauce: If you’re conscious of fat and calories, you can experiment with using half-and-half cream instead of heavy cream. However, be aware that the lower fat content can sometimes lead to a slightly curdled texture when combined with lemon juice. To minimize this, ensure your half-and-half is at room temperature and add it slowly while whisking constantly.
• Explore Other Fish Varieties: Don’t limit this incredible sauce to just salmon! It pairs beautifully with a range of other delicate fish. Consider trying halibut, red snapper, mahi-mahi, cod, or even pan-seared scallops for a delightful twist. Adjust cooking times according to the thickness of your chosen fish.
• Enhance the Sauce with Additional Flavors:
  • Vegetable Add-ins: For a burst of color and flavor, consider adding small green peas, briny capers, finely diced roasted red peppers, or even a handful of fresh spinach (stirred in at the very end until wilted).
  • Aromatics: When sautéing the garlic, you can also add finely diced onions or shallots for an extra layer of savory depth.
  • Sun-Dried Tomatoes: For a Tuscan-inspired twist, stir in 1/4 cup of chopped oil-packed sun-dried tomatoes (drained) with the cream.
• Switch Up the Herbs: Instead of dill, try fresh Italian parsley for a different, slightly bolder burst of green flavor, or a mix of chives and parsley for a milder, oniony note.

Expert Tips for Success:

• Don’t Overcrowd the Pan: When searing the salmon, cook in batches if necessary. Overcrowding the pan will lower the temperature, leading to steamed rather than seared salmon, preventing that desirable crispy crust.
• Pat Dry, Always: This cannot be stressed enough! A dry surface is key to achieving a beautiful sear and preventing the salmon from sticking.
• Monitor Doneness: Salmon is best when cooked to medium, where it’s still flaky and moist. A good indicator is when the thickest part of the fillet reaches an internal temperature of 145°F (63°C) with an instant-read thermometer, or when it easily flakes with a fork.
• Adjust Sauce Consistency: If your sauce is too thick, thin it with a splash more chicken broth or cream. If it’s too thin, allow it to simmer gently for a few more minutes until it reaches your desired consistency.
• Make Extra Sauce: This sauce is so good, you might want to double the recipe, especially if you plan to serve it with mashed potatoes or rice that will soak up its deliciousness.
• Garnish for Impact: Fresh dill and lemon slices aren’t just for looks; they add a fresh aromatic finish and an additional citrusy brightness that elevates the entire dish.
• Storage and Reheating: Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat or in the microwave at short intervals to avoid drying out the salmon. Add a splash of broth or cream if the sauce has thickened too much.

Can I use frozen salmon for this recipe?

Yes, absolutely! Just make sure to thaw the salmon completely overnight in the refrigerator or using the cold water method. Pat it very dry before seasoning and searing, as frozen salmon tends to release more moisture.

Can I make the creamy lemon Parmesan sauce ahead of time?

Yes, the sauce can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. When ready to serve, gently reheat it on the stovetop over low heat, whisking frequently. You might need to add a splash of chicken broth or cream to reach the desired consistency.

What if I don’t have heavy cream? Are there substitutes?

While heavy cream is highly recommended for the best texture and flavor, you can try half-and-half or even evaporated milk as a substitute. Be aware that these options have lower fat content and may result in a thinner sauce or have a higher tendency to curdle when the lemon juice is added. To minimize curdling, ensure your dairy is at room temperature and add it slowly while continuously whisking.

How do I know when the salmon is fully cooked?

Salmon is cooked when it easily flakes with a fork and its internal temperature reaches 145°F (63°C) at its thickest part. It will change from a deep, translucent pink to a lighter, opaque pink. Be careful not to overcook, as salmon can dry out quickly.

Can I bake or grill the salmon instead of pan-searing?

Yes, you can! If baking, preheat your oven to 400°F (200°C) and bake the seasoned salmon for 12-15 minutes, or until cooked through. If grilling, grill seasoned salmon over medium-high heat for about 4-6 minutes per side. Prepare the sauce separately in a skillet while the salmon cooks, then spoon it over the salmon before serving.

Step-by-Step Photo Instructions

(the full recipe is given to you in the free recipe card below —  no membership fees required)!

Steps #1 and #2

Lightly season the salmon with salt, pepper, and Italian seasoning.

Coat salmon in flour or panko crumbs.

Steps #3 and #4

Heat olive oil in a large skillet.

Pan-sear salmon for 3-4 minutes per side.

Steps #5 and #6

Flip salmon to sear sides for one minute each. Remove and set aside.

Steps #7 and #8

Wipe out the pan and melt butter.

Steps #9 and #10

Add garlic and sauté for 2 minutes.

Add flour to make a roux paste.

Steps #11 and #12

Whisk in chicken broth.

Whisk in lemon juice.

Steps #13 and #14

Whisk in Dijon mustard.

Whisk in heavy cream and Parmesan cheese.

Steps #15 and #16

Whisk in fresh dill.

Place salmon back into sauce to warm through.

For more delicious salmon and fish recipes, you might also enjoy:

Easy, 15-minute Lemon Garlic Salmon

Grilled Italian Swordfish Skewers

The BEST Tuscan Salmon in Creamy Sun-Dried Tomato Sauce

Grilled Italian Swordfish with Creamy Lemon Caper Sauce

Perfect Garlic Butter Blackened Redfish

Salmon, Peas, & Asparagus with Pasta in Lemon Cream Sauce

Macadamia Nut Crusted Mahi Mahi with Papaya Salsa

for more fish recipes click on this link:

Roz’s Fish Recipes

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