Salmon in Creamy Lemon Parmesan Sauce

This Salmon in Creamy Lemon Parmesan Sauce is just exquisite. In my husband’s words: “This is worthy of being served in a fine restaurant! It would easily cost at least $30 on a menu!” And that’s from a guy who doesn’t hold back his thoughts and always gives me honest feedback.
It’s truly a stunning and insanely delicious dish. If I had to choose one recipe for salmon, this would be one of the finalists, no doubt about it. The creamy lemon parmesan sauce will soon become one of your favorite all-time sauces. In fact, it goes great beyond complimenting fish recipes and would be unforgettable on steaks or pork!
This dish is perfect as an elegant entree to serve for special occasions and entertaining for whenever you want to ‘wow’ your guests or family. And yet, it’s great for busy weeknights or a cozy stay-out-home date night in . . . simply because it’s so, so, SO easy, prepared in one pan and ready to serve your hungry guests in less than 30 minutes! I promise you! The step-by-step photos and video are proof.
We love salmon and always keep some on hand in our freezer to pull out and prepare at a moment’s notice. It’s such a lovely (both visually and flavor-wise) variety of fresh fish, especially when you get the best.
Typically, when we’re in a pinch for time, we simply bake salmon in a bath of lemon-garlic butter with lemon-pepper seasoning. By adding a veggie, we’re good for a great dinner. But repeating our routine can get a little boring, so it’s nice to find recipes that are not only decadently delicious but also fit into our busy lifestyle.
Trust me, this Salmon in a Creamy Lemon Parmesan Sauce won’t fail to impress your guests and YOU!
Why?
First of all: The salmon! With this simple pan-searing method, the salmon has a wonderfully crispy texture on the outside . . . and on the inside? OMGoodness, the salmon is succulent, tender, and flaky.
Second: The sauce! Paired with the salmon, it’s decadent but not too heavy. Just heavenly! The salmon bathes in this sauce of perfectly seasoned cream so it doesn’t dry out. It’s essential for this dish and ideal to pair with salmon since it’s such a delicate fish that goes better with lighter sauces, whether you sear, bake, or grill it. The zesty garlic, nutty Paremesan, tangy lemon, and fresh dill are well-balanced and perk up the sauce with a touch of fresh, bright flavors.
Recipes like this that bring rave comments from my family, that include wonderful ingredients with ease in preparation are right up my (cooking) alley.
’nuff said!

Why You’ll Love This Recipe
This dish is ready in a snap in less than 30 minutes! So it’s great for busy weeknights, freeing up more time to spend with your family.
It’s great for special occasions – its simplicity reduces any stress that often goes along with entertaining. Yet it’s fancy enough for those times when you want to serve something impressive in honor of the occasion.
You only need one pan . . . that’s it, which keeps things so simple.
Less clean up because you make it in one pan, there’s less of a mess . . . which most people dislike the most about cooking.
Healthy salmon is so good for us. It’s another way to eat less red meat.
The creamy sauce isn’t too heavy, yet at the same time elevates this salmon dish to a whole new level of deliciousness. It’s so simple to make and can also be made ahead and kept in the fridge for a few days. If you like a lot of sauce, it can easily be doubled to satisfy that desire.
Delicious leftovers in these times of expensive ‘anything,’ we love our leftovers (only when they are yummy) to get more bang for our bucks. If there’s any left, it’s great the next day on top of a salad or in a frittata!

So what are we waiting for?
Andiamo a cucina (Let’s go to the kitchen)!
Gather The Ingredients You’ll Need to Make Salmon in Creamy Lemon Parmesan Sauce
Salmon Filets – Always use the freshest salmon possible and use it within one day once you bring it home. You can use either skinless or skin-on salmon filets.
Flour or panko crumbs – To coat the salmon and thicken the sauce.
Olive oil – For sautéing the seasoned salmon in the skillet.
Butter – To add a layer of richness to the sauce and give the salmon a more buttery texture.
Garlic – An absolutely necessary, savory aromatic for the base of the sauce.
Heavy Cream – A must for this luxurious sauce. I mean, nothing else will do — don’t use half and half or whole milk . . . use the real deal because it makes the creamy consistency of the sauce just “perfetto” (perfect)!
Chicken broth (or white wine) – Adds another savory layer of flavor to the sauce. You can also use a dry white wine instead, the alcohol boils off and what remains is a more sophisticated complexity in the sauce.
Italian Seasoning – This is a must-have in my pantry. Sprinkling this fragrant blend of rosemary, thyme, and oregano on salmon perfectly enhances not only the flavor of the salmon but also the sauce. I always keep it on hand in my kitchen, especially in winter when my herb garden is sleeping.
Fresh-squeezed lemon juice and lemon zest – It’s amazing what a little bit of lemon does to fish. So add a small amount to brighten up the fish and sauce. Only use fresh-squeezed lemon juice!
Dijon Mustard – Enriches the sauce’s savory flavor.
Fresh dill – Gives a pop of freshness and amps up the flavor of the sauce.
Parmesan Cheese – Essential for creating both a creamy and cheesy taste to the dish.
Salt and Pepper – For lightly seasoning the salmon before cooking. Try to always use freshly-cracked sea salt and freshly-cracked black pepper.
Ready to make this delicious Salmon recipe?
Let’s go!
How to Make the Creamy Lemon Parmesan Salmon
- Season salmon filets lightly with salt, pepper, and Italian seasonings on all sides.
- Coat salmon filets in flour (or panko crumbs) on all sides.
- Heat olive oil in a large skillet/frying pan on medium-high heat.
- Pan-sear the salmon in the olive oil in a pan/skillet for 3 – 4 minutes on the top and bottom. Do not overcook it because it will continue to cook. Then flip over and continue to sear the sides for one more minute on each side. Remove the salmon from the pan and set aside on a plate.
- Add the butter to the pan and reduce the stove heat to low.
- Add the garlic to the hot butter and saute’ for 2 minutes.
- Add the flour to create a ‘roux’ or paste to thicken the cream sauce. Cook for one minute.
- Make the sauce by whisking in the lemon juice, Dijon mustard, chicken broth (or wine), cream, and Parmesan cheese. Bring to a simmer for a few minutes until the sauce is thickened just enough to coat the back of a spoon. Stir in the fresh dill.
- Finish the dish and place the salmon back in the pan to simmer for a few minutes until the salmon is warmed up and cooked through. The flavors will marry to create the best salmon and sauce that you’ve ever tasted.
- Spoon sauce on top of each salmon filet. Garnish with freshly minced dill and lemon slices.
What to Serve with Salmon in Creamy Lemon Parmesan Sauce
This salmon pairs well with the following excellent side dishes:
Fresh Green Beans (Haricots Verts) with Roasted Vegetables
Stuffed Tomatoes with Spinach, Basil, & Cheese
Italian Roasted Potatoes with Rosemary & Garlic
Baked Parmesan Zucchini Rice Gratin
Variations to consider for this recipe:
Use half-and-half cream instead of heavy cream if you’re watching the amount of fat and calories in your diet. Keep in mind that the lower amount of fat in a sauce cam create a more curdled texture due to the lemon juice added.
Use other fish varieties such as halibut, red snapper, mahi mahi, etc.
Change the sauce by adding green peas, capers, or green peppers. You can add diced onions or shallots when you saute the garlic.
Use Italian parsley to the sauce instead of dill which is full of flavor and adds a bolder burst of green.
My Latest Video
on my NEW YouTube Channel, “Nonna’s Italian Kitchen with Roz“
Step-by-Step Photo Instructions
(the full recipe is given to you in the free recipe card below — no membership fees required)!
Steps #1 and #2
Lightly season the salmon
Coat salmon in flour or panko crumbs

Steps #3 and #4
Drizzle olive oil in a pan
Saute’ salmon for 4 minutes on the top and bottom

Steps #5 and #6
Flip salmon on its side and saute’ for one minute on each side

Steps #7 and #8
Wipe out the pan
Melt butter in the pan

Steps #9 and #10
Add garlic and saute’ for 2 minutes
Add flour to make a ‘roux’ paste

Steps #11 and #12
Whisk in the chicken broth
Whisk in the lemon juice

Steps #13 and #14
Whisk in Dijon mustard
Whisk in the cream

Steps #15 and #16
Whisk in the fresh dill
Place salmon back into sauce to re-warm it

and serve with the warm sauce . . .
garnish with fresh dill and lemon slices!

For more delicious salmon and fish recipes, you might also enjoy:
Easy, 15-minute Lemon Garlic Salmon
Grilled Italian Swordfish Skewers
The BEST Tuscan Salmon in Creamy Sun-Dried Tomato Sauce
Grilled Italian Swordfish with Creamy Lemon Caper Sauce
Perfect Garlic Butter Blackened Redfish
Salmon, Peas, & Asparagus with Pasta in Lemon Cream Sauce
Macadamia Nut Crusted Mahi Mahi with Papaya Salsa
for more fish recipes click on this link:
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Salmon in Creamy Lemon Parmesan Sauce
Description
“Fine Restaurant Quality” is how my husband described this amazing, rich, and flavorful salmon dish! This is ready in less than 30 minutes with a sauce that guests will want to lick clean! Serve with a lovely green veggie and/or a baked potato. Delightful! Buon Appetito!
Ingredients
For the Salmon:
- 1 lb. skinless salmon filets
- freshly grated sea salt and freshly grated black pepper
- Mrs. Dash salt-free seasoning
- Nature’s Seasons
- 3/4 cup flour
- 2 Tablespoons olive oil
For the Creamy Lemon Parmesan Sauce:
- 2 Tablespoons butter
- 3 teaspoons minced garlic
- 1 Tablespoon flour
- 1/2 cup chicken broth (or white wine)
- 2 Tablespoons freshly squeezed lemon juice
- 1 teaspoon coarse ground Dijon mustard
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese (do not use pre-shredded from a can or a bag)
- 1 Tablespoon fresh dill, minced
- Garnish: sprigs of fresh dill, lemon slices, and/or lemon zest
Instructions
Prepare the Salmon:
- Heat olive oil in a large skillet on a medium-hot stovetop.
- Pat dry the salmon with a paper towel.
- Lightly coat each piece of salmon with flour on all sides.
- Place the salmon in the hot skillet and cook for 4 minutes on the top, flip over and cook for another 4 minutes, and then for 1 more minute on each side. Salmon will turn from dark pink to a lighter pink color as it cooks. When it is firm to the touch, it is done.
- Remove the salmon from the pan and place on a plate. Set the salmon aside while you prepare the sauce.
For the Creamy Lemon Parmesan Sauce:
- Wipe out the skillet and melt the butter in it.
- Add the garlic and brown for only 1 minute.
- Whisk in 1 tablespoon of flour to make a paste.
- Add ½ cup of chicken broth (or white wine) and whisk until smooth. Simmer on low heat for 1 minute to thicken.
- Whisk in the lemon juice and Dijon mustard.
- Slowly pour in the cream, whisking to blend nicely.
- Sprinkle in the dill and whisk once again.
- Return the salmon to the pan and into the sauce.
- Give it a few minutes to bring it back up to heat.
- Plate the salmon and spoon the sauce all over each piece.
- Garnish with more minced dill, a few lemon slices, and/or lemon zest.
Buon Appetito!