This salmon in creamy basil and lemon sauce is an easy skillet dinner that's ready in less than 30 minutes. Pan seared salmon fillets are served in a rich lemon cream sauce made with fresh basil, garlic and butter. It's simple enough for a weeknight meal, but fancy enough to serve to guests for a special occasion.
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When it comes to fish dishes, salmon is always my go to. Mild in flavor, it's always a crowd pleaser and a great option if you have picky eaters. This recipe has quickly become a favorite in our house!
The combination of fresh basil, lemon and garlic gives this creamy salmon sauce so much flavor without needing a long list of ingredients. Everything cooks in one skillet, and the sauce is rich and silky with a lovely fresh, citrusy finish.
Simple to make, it's a great option for an easy weeknight dinner. I promise that you will be making this time and time again!
Be sure to try my Open-Faced Smoked Salmon Sandwich and Honey Lemon Baked Salmon, or browse my other Seafood Recipes.
Ingredients
- Salmon: I like to use wild caught Alaskan salmon, but any salmon fillets will work. You can use skin on or skinless.
- Butter: A little salted butter is added to the cream sauce. It helps to thicken the sauce and adds a nice richness. Unsalted butter can be used too, just season to taste.
- Cream: Use 35% cream, known as heavy cream or whipping cream, for the thickest and richest sauce. The high fat content also helps to prevent the sauce from splitting.
- Garlic: A little fresh garlic is never a bad thing! Chop finely (mince) or grate.
- Lemon: We use both lemon zest and lemon juice in the cream sauce for a bright and zingy flavour.
- Basil: Fresh basil leaves add a lovely aromatic flavor. They brighten up the dish and add a nice pop of color. Add them towards the end of cooking so that hey keep their fresh flavor.
- Seasonings: Salt and black pepper.
How to make salmon in creamy basil and lemon sauce
Be sure to scroll down for the full recipe!
- Heat a little olive oil in a skillet on a medium-high heat. Cook the salmon fillets in the skillet on both sides until lightly golden and cooked through. Remove from the skillet and set aside. (photo 1).
- Lower the heat to medium. Add the butter, cream, garlic and lemon to the skillet. Stir to combine and gently simmer til the lemon cream sauce has thickened, about 5 to 10 minutes. (photo 2).
- Add the cooked salmon back to the pan with the fresh basil leaves (photo 3).
- Spoon the creamy basil and lemon sauce over the salmon to warm through. Serve immediately. (photo 4).
Recipe Variations
This salmon in creamy basil and lemon sauce is pretty darn delicious as it is!
- Try making this recipe with other fresh herbs like dill, tarragon, chives or parsley, or swap the lemons for limes for a different flavor.
- Make it more lemony by increasing the lemon zest. More lemon juice can make the sauce too acidic.
- I made this sauce for salmon, but it's also great with chicken or try it with your other favorite fish.
- I prefer to cook the salmon on the stovetop, but you can bake them in the oven if you prefer.
Frequently Asked Questions
Yes! Frozen salmon fillets work well for this recipe. Thaw them fully before cooking and pat dry with kitchen paper.
If your cream sauce is too thin, simply cook it for a little longer, it will thicken up. It should be simmering, and stir it occasionally so that the bottom doesn't burn. The process can take up to 10 minutes.
You can use skinless or skin on salmon for this recipe. I love it both ways, but it's great with crispy skin!
Serving Suggestions
This salmon in creamy basil and lemon sauce is great to serve with vegetables and potato side dishes. I served it up with some simple roasted zucchini for a great low carb dinner, and broccoli or asparagus are great options too. Check out some of these sides for inspiration!
Make Ahead, Storage and Reheating
This creamy lemon salmon is best served as soon as it's ready so that the salmon doesn't dry out. You can cook it an hour or two ahead of serving, and once ready, take the skillet off of the heat and put a lid on it to keep the moisture in. You can then just reheat it on the stovetop to serve.
If you do have leftover salmon, it will keep well in the fridge in an airtight container for 2 to 3 days. Reheat on the stovetop in a skillet. The cream sauce will thicken as it sits, so you may want to add a little milk in to loosen it back up.
Salmon in Creamy Basil and Lemon Sauce
Equipment
Ingredients
- 1 pound salmon (about 4 thin fillets) (450g)
- 1 tablespoon oil
- 1 tablespoon salted butter
- 1½ cups cream (35%) (350ml)
- pinch black pepper
- ¼ teaspoon salt
- 2 garlic cloves (minced)
- zest of two lemons
- juice of 1 lemon
- handful of fresh basil leaves (around 20) plus more for garnish
Instructions
- Gently pat the salmon fillets dry and season with salt and pepper.
- Heat the oil in a large skillet and place on a medium high heat on the stovetop.
- Once hot, add the salmon fillets to the pan, skin side down. Cook the salmon on both sides til cooked through.
- Once cooked, remove the fillets from the pan and set aside.
- Keep the skillet on the heat, and add in the butter, cream, salt and pepper, minced garlic, lemon zest and juice.
- Bring to a simmer and then keep cooking, stirring occassionally til it thickens into a sauce.
- Once you have a thicker consistency (5 to 10 minutes depending on the heat), stir in the fresh basil leaves.
- Place the cooked salmon fillets back in the skillet and spoon over the sauce to warm through.
- Serve with a sprinkle of black pepper and fresh basil leaves.
Notes
- You can use skin on or skinless salmon fillets. I prefer to use skin on for extra flavor and texture, but either will work.
- Take care not to overcook the salmon or it can become tough. Cook the salmon on both sides, and it will release itself from the skillet when it's ready to be flipped.
- Fresh basil is best in this recipe. In a pinch you can use a tablespoon of dried, add it to the skillet with the cream so that it has a chance to release it's flavor.
Dorothy Donaghy says
Made this today. Just had dried Basil and Long Life Cream. Delicious. How many mls in 1 1/2 Cups?
Slow The Cook Down says
So glad you enjoyed it Dorothy!
1 1/2 cups is about 350ml, you can use more or less depending on how saucy you like it!