Rich, indulgent and fancy, but so easy to make, this salmon in creamy basil and lemon sauce is sure to impress! Fresh and zingy, this dish is quick enough to enjoy for a weeknight dinner, but delicious enough to serve to company. Made from scratch, the cream sauce has flavors of lemon, basil and garlic for one tasty meal.
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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!
This creamy basil and lemon sauce is an easy way to elevate your salmon fillets. It's wonderfully rich and decadent, with bright, bold and fresh flavors, so it's a great option for date nights and dinner parties.
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 too!
Why you will love this recipe!
- Quick and easy: Ready to serve in less than 30 minutes, this is a great go to after a busy day.
- Simple ingredients: Made from scratch with just a handful of ingredients, this recipe is a no brainier!
- Low carb: This is a great low carb and keto friendly dinner recipe that's high in protein.
- One pan: All made in a skillet on the stovetop, even the clean up is a breeze!
- So delicious! Seriously guys, this basil and lemon sauce is too die for! You will be licking your plate clean!
Ingredients
- Salmon: Salmon is a great source of low fat protein. I like to use wild caught Alaskan salmon.
- 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.
- Cream: Use 35% cream, known as heavy cream or whipping cream, for the thickest and richest sauce.
- Garlic: A little fresh garlic is never a bad thing! Chop finely (mince) or grate.
- Lemon: We use both lemon zest and juice in the cream sauce for a bright and zingy flavor.
- Basil: Fresh basil leaves add a hint of sweetness and anise flavor. They brighten up the dish and add a nice pop of color.
How to make salmon in creamy basil and lemon sauce
Be sure to scroll down for the full recipe!
- Cook the salmon fillets in the skillet on both sides. Set aside (photo 1).
- Add the butter, cream, garlic and lemon to the skillet. Simmer til the sauce thickens (photo 2).
- Add the cooked salmon back to the pan with basil leaves (photo 3).
- Spoon the sauce over he salmon to warm through and serve (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 or parsley, or swap the lemons for limes for a different flavor.
Frequently Asked Questions
I much prefer to go for fresh, but you can use frozen if that's what you have to hand. Make sure that the salmon fillets are thoroughly defrosted and pat the dry before seasoning and cooking. If possible, use thicker salmon fillets, rather than the thin ones.
The lemon and basil cream sauce that the salmon is cooked in is unashamedly rich, thick and indulgent. If you want to cut down on fat and calories a little, then you can swap the heavy cream for half and half.
I love this lemon and basil sauce with salmon. It's a firm fish, which means it doesn't fall apart during cooking. Other firm fish like tuna, swordfish and mahi mahi would work great too. You can use flakier fish like cod, you will just have to be a little more delicate when moving it in and out of the skillet so that it doesn't break up.
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.
Serving Suggestions
This salmon in creamy basil and lemon sauce is great to serve with vegetable and potato side dishes. I served it up with some simple roasted zucchini for a great low carb dinner, but it will work great with these favorites too:
However you decide to serve this salmon dish, I guarantee that you are going to love it
Make Ahead, Storage and Reheating
This recipe 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 leftovers, they 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.
Recipe Notes and Tips
- 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.
If you are looking to impress, this salmon in creamy basil lemon sauce is the one! Super quick and easy to make, but the flavors are seriously out of this world. This one is a keeper!
More Salmon Recipes
- Creamy Salmon Pot Pies
- Honey Mustard Salmon Fillets
- Creamy Lemon Salmon Pasta
- Baked Salmon with Roasted Red Pepper Sauce
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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!