Salmon Sauce Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- ¾ cup heavy cream
- ¼ cup chicken broth or vegetable broth
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh parsley finely chopped
Instructions
- Heat butter and olive oil in a skillet over medium heat
- Add minced garlic and cook for 30–40 seconds until fragrant
- Pour in broth and let it simmer for 2–3 minutes to reduce slightly
- Lower heat and stir in heavy cream and Dijon mustard until smooth
- Add salt, black pepper, lemon zest, and lemon juice
- Simmer gently for 4–5 minutes until lightly thickened
- Remove from heat and stir in dill and parsley
- Spoon over cooked salmon and serve immediately
Notes
Keep heat gentle after adding cream to avoid separation
Fresh lemon juice and zest give the best flavor
Sauce thickens slightly as it cools
If too thick, add a splash of warm broth or cream
Best served fresh but can be refrigerated up to 1 day