Pan-seared salmon with lemon garlic cream sauce

Prep time: 10 min

Cook time: 10 min

Serves: 6



  • 6 x 4 oz skin off salmon fillets, room temperature, from your local Fisherman’s Market
  • 2 tbsp olive oil
  • Salt & fresh ground black pepper to taste

Lemon garlic cream sauce:

  • 1 tablespoon butter
  • 1 cup fat free half & half
  • 1/2 tablespoon all purpose flour
  • 1/3 cup grated parmesan cheese
  • Zest and juice from 1 whole lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried dill
  • 3/4 teaspoon dried thyme
  • Salt and fresh ground pepper to taste
  • Lemon slices and fresh chopped parsley for garnish



  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season salmon fillets with salt and pepper and transfer to the skillet, cooking 3 fillets at a time.
  3. Cook for 3 minutes (1.5 mins a side) just to get some caramelization on each side. Just enough to cook about three quarters of the way through.
  4. Repeat with the rest of the fillets and set all aside.

Lemon garlic cream sauce:

  1. In the meantime, combine half & half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
  2. Add butter to skillet and melt over medium heat.
  3. Add the prepared sauce to the skillet and bring to a boil; lower heat to a simmer.
  4. Place previously prepared salmon fillets back in the skillet.
  5. Cook for 2 more minutes, or until salmon is heated through.
  6. Remove skillet from heat.
  7. Spoon sauce over salmon.
  8. Garnish with lemon slices and parsley.
  9. Serve.


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