Pan-Seared Salmon With Creamy Lemon Butter Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pat salmon fillets dry with paper towels and season with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add salmon fillets skin-side down and cook until skin is crispy.

Flip the salmon and cook until cooked through and flakes easily.

Remove salmon from the skillet and transfer to a plate, tenting with foil to keep warm.

In the same skillet, reduce heat to medium and add butter, allowing it to melt.

Add minced garlic and sauté until fragrant.

Pour in lemon juice, scraping up any brown bits from the skillet.

Let the sauce simmer until slightly reduced.

Stir in heavy cream, cooking until the sauce thickens.

Return salmon to the skillet, spooning sauce over the top to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens