Easy Creamy Lemon Butter Salmon
Lemon Butter Salmon is tender pan-seared salmon fillets smothered in a creamy white wine lemon butter sauce. If you're looking for a quick and easy main dish that's ready in just 30 minutes, this is a delicious weeknight dinner option!
Servings: 4 servings
Equipment
- Medium skillet for searing salmon.
- Small Saucepan to prepare the creamy lemon butter sauce.
- Whisk for blending the sauce smoothly.
Ingredients
Salmon Fillets
- 4 6-7oz Salmon Fillets skin-on or off
- 1 tsp Salt more or less to taste
- 1/2 tsp Black Pepper
- 2 tbsp Butter
Lemon Butter Cream Sauce
- 3/4 cup Butter
- 1/2 cup Dry White Wine or cooking white wine
- 1/2 cup Heavy Whipping Cream
- 1/4 cup Yellow Onions finely chopped or minced
- 2 tsp Italian Herb Seasoning
- 2 tbsp Fresh Squeezed Lemon Juice more or less to taste
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Pat salmon fillets dry and season generously with salt and pepper.
- Heat butter in a large nonstick skillet over medium-high heat. Add salmon, skin-side down (if skin-on), and cook without moving until golden and crisp. Gently flip, reduce heat to medium, and cook another few minutes until fully cooked through. Remove from skillet and set aside.
- In a medium saucepan, heat dry white wine and finely chopped onions over medium-high heat. Bring to a boil and cook until liquid reduces slighty. Lower heat to low, whisk in butter until melted and smooth, then stir in cream, lemon juice, and Italian seasoning. Cook 3–4 minutes, whisking until combined and heated through.
- Pour the creamy sauce over salmon fillets, serve immediately and enjoy!
Notes
Pat salmon completely dry – this ensures a crisp, golden sear instead of steaming the fish.
Don’t rush the reduction – letting the wine and onions cook down intensifies the flavour and prevents a thin sauce.
Keep lemon cream sauce warm until ready to serve.