Lemon Sauce for Salmon

This simple lemon sauce balances the richness of salmon with fresh citrus, butter, garlic, and herbs. It takes about 10 minutes and works with baked, grilled, or pan-seared fillets.

Ingredients

• 3 tablespoons unsalted butter
• 2 cloves garlic, finely minced
• 1/2 cup vegetable, chicken, or fish stock
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons finely chopped fresh dill or parsley
• Salt and freshly ground black pepper, to taste

Instructions

1. Melt 1 tablespoon of the butter in a small saucepan over medium-low heat.
2. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
3. Pour in the stock and simmer for 3 to 5 minutes, until reduced by roughly one-third.
4. Lower the heat. Whisk in the lemon zest, lemon juice, and Dijon mustard.
5. Add the remaining butter a little at a time, whisking until the sauce is smooth and lightly thickened. Do not let it boil after adding the butter.
6. Remove from the heat and stir in the dill or parsley. Season with salt and pepper.
7. Spoon the warm sauce over cooked salmon and serve immediately.

Helpful Tips

• Use fresh lemon juice for the cleanest flavor.
• Add the juice near the end so prolonged cooking does not dull its brightness.
• If the sauce tastes too sharp, whisk in another small piece of butter.
• If it is too rich, add a teaspoon of lemon juice or warm stock.
• Keep the heat low while incorporating the butter to help the sauce remain emulsified.

Variations

Creamy Lemon Sauce

After reducing the stock, stir in 1/4 cup heavy cream and simmer gently until slightly thickened. Finish with lemon and herbs.

Lemon-Caper Sauce

Add 1 to 2 tablespoons of drained capers with the stock for a salty, tangy accent.

Honey-Lemon Sauce

Whisk in 1 teaspoon of honey with the mustard for gentle sweetness, especially when serving glazed or grilled salmon.

Serving Suggestions

Serve the salmon with roasted potatoes, rice, asparagus, green beans, broccoli, or a simple salad. The sauce also complements shrimp, trout, and other plainly cooked fish.

Storage

Refrigerate leftover sauce in a covered container for up to 2 days. Reheat very gently over low heat while whisking. Avoid boiling, which may cause the butter sauce to separate.