By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
274 cal · 30 min
Salmon with Thyme and Three-Lemon Crème Fraîche
Recipe GLPRa9d064a59a3ef6
Pan-seared salmon filets topped with a bright, tangy crème fraîche sauce infused with fresh thyme, lemon juice, lemon zest, and optional preserved lemon. This elegant Nordic-inspired dish comes together in under 30 minutes and pairs beautifully with roasted vegetables or a simple green salad.
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Ingredients
1 bunch Fresh thyme sprigs
2 teaspoons Picked thyme leaves
½ Lemon, thinly sliced
1 tablespoon Fresh lemon juice
1 teaspoon Lemon zest
3½ Boneless skinless salmon filets
1 tablespoon Olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons Finely chopped preserved lemon (optional)
½ cup Crème fraîche
Directions
In a small bowl, whisk together the crème fraîche, picked thyme leaves, lemon juice, lemon zest, and the chopped preserved lemon (if using). Season to taste with a pinch of kosher salt and black pepper. Set the lemon crème fraîche aside.
Pat the salmon filets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Carefully place the salmon filets skin-side up in the hot skillet. Cook for 5 to 7 minutes without moving them, until the bottom is golden and cooked through to an internal temperature of 145°F.
Transfer the cooked salmon to a serving plate. Arrange the fresh thyme sprigs and lemon slices on top of each filet.
Spoon a generous dollop of the lemon crème fraîche over each salmon filet and serve immediately.
Comments
Preserved lemon is the single drawback here: you'll need a special trip to Harris Teeter's specialty section or ALDI's international aisle, adding real friction to a weeknight. The rest of the ingredients are standard and widely available. Salmon, crème fraîche, and fresh lemon run about $12–14 for four servings, which is mid-range for protein-forward cooking. The 30-minute claim is honest—prep is light, roasting takes 12–15 minutes—but the dish does not keep well; leftovers are a same-night plate. This works for a confident cook who wants something elegant and has time to source one specialty item, or who stocks preserved lemon already.
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