Creamy lemon salmon with a delicious dill sauce cooked to perfection. The perfect low carb and keto-friendly weeknight meal in under 30 minutes!
This creamy lemon salmon is seriously a showstopper! Salmon is good for you, therefore I like making it at least once a week. It’s so easy to cook and delicious whether sweet or savory.
You may certainly bake this instead and cook the sauce separately. The creamy lemon sauce is super easy to make and can be adjusted to your taste.
I added a generous pinch of crushed pepper so it was on the spicier side but nonetheless it was divine. My family loved this recipe.
The flavor and texture of this creamy lemon salmon is just perfection. It’s tender, flaky, and full of flavor. Also, the best part about this recipe is the fact that there is no marinating required.
What’s in creamy lemon salmon?
Here are the ingredients you’ll need for this quick and easy meal:
- Salmon
- Fresh Garlic
- White Wine
- Parmesan Cheese
- Capers
- Paprika
- Lemon
- Dill
- Heavy Cream
- Salt and Pepper
- Red Crushed Pepper
How to make creamy lemon salmon
Tip: when cooking salmon, always make sure to bring the salmon to room temperature for about 10 minutes before cooking.
- Season the salmon with kosher salt and black pepper.
- Cook in a large skillet with oil over medium-high heat for about 3-4 minutes on each side.
- Remove the salmon from the skillet and set aside.
- Add the red crushed pepper and fresh garlic to the skillet and cook for 10 seconds.
- Pour the wine into the skillet and reduce it by half.
- Add the capers, heavy cream, lemon juice, and parmesan cheese. Season with salt and pepper.
- Place the salmon back in the skillet, cover, reduce the heat to low and cook for an additional 5 minutes or until the salmon reaches an internal temperature of 145 degrees F.
Wines I recommend for fish
Any dry white wine works well with this creamy lemon salmon recipe. Avoid red or fruity wines.
What can I use to substitute wine?
Replace the wine with chicken stock or chicken broth. Or simply omit the wine.
Recipe tips and variations:
- Add some mushrooms and spinach if you’d like to incorporate some vegetables.
- Season the fish with cajun seasoning for extra flavor!
- Place the cooked fish and lemon cream sauce in an airtight container and refrigerate up to 3-4 days.
Check out these other salmon recipes
- Pan-seared salmon with lemon butter
- Creamy garlic salmon and shrimp
- Crab stuffed salmon
- Firecracker baked salmon
Creamy Lemon Salmon
Ingredients
- 1 lb salmon
- 2 garlic cloves
- 1/4 white wine
- 1/4 tsp paprika
- 1/4 cup parmesan cheese
- 2 tbsp capers
- 1 cup heavy cream
- 1/4 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp fresh dill
- 1 tsp red crushed pepper optional
- salt and pepper to taste
- oil for frying
Instructions
- Season salmon with salt, pepper, and paprika.
- Cook the salmon over medium-high heat for 3-4 minutes on each side.
- Remove the salmon from the skillet and set aside.
- Add the garlic and red crushed pepper to the skillet and cook for 10-15 seconds.
- Add the wine and reduce by half.
- Add the capers, heavy cream, and parmesan cheese.
- Season with salt and pepper.
- Reduce the heat to low and place the salmon back in the skillet.
- Cover and cook for an additional 5 minutes or until the salmon is fully cooked through.
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