By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 8
298 cal · 30 min
Salmon With Lemon Cream Sauce
Recipe GLPR0e54b2ee389b9c
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Average rating: 4.8 (1)
Succulent skin-on salmon fillets pan-seared until golden, then finished in the oven and served with a silky lemon cream sauce made from fresh lemon juice, stock, and heavy cream. A simple yet elegant Nordic-inspired main course that highlights the delicate flavor of salmon.
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Ingredients
1½ pounds skin-on salmon fillets
1 tablespoon canola or grapeseed oil
Salt to taste
Pepper to taste
¼ cup chicken stock, fish stock, or clam juice
3 tablespoons fresh lemon juice
1 cup heavy cream
Fresh parsley for garnish
Directions
Preheat your oven to 400°F. Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
Heat the oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the salmon skin-side up in the pan and sear for 3 to 4 minutes until the skin is golden and crispy.
Transfer the skillet to the preheated 400°F oven and bake the salmon for 8 to 10 minutes until the internal temperature reaches 165°F at the thickest part.
Remove the salmon from the skillet and set aside on a warm plate, keeping it covered loosely with foil.
Place the skillet on the stovetop over medium heat and add the stock and lemon juice, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream and simmer gently for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning with salt and pepper as needed.
Divide the salmon fillets among serving plates and spoon the lemon cream sauce over and around each portion. Garnish with fresh parsley and serve immediately.
Comments
This is a straightforward weeknight winner for a Charlotte kitchen. All ingredients—salmon, canola oil, salt, pepper, chicken stock, lemon juice, heavy cream, and parsley—are standard stock at Harris Teeter, Food Lion, Walmart, and Kroger, with no special stops required. At roughly $3 to $4 per serving depending on salmon price, it's moderate for a protein-forward dish, and the 30-minute estimate is honest for pan-searing salmon and building a quick pan sauce. The only caveat is that while it feeds eight, salmon can be fussy if you don't watch the temperature; overcook it by a minute and it dries out, so staying present at the stove matters. Leftovers reheat gently, though the cream sauce may separate slightly.
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