Recipe

Festive Salmon, Light and Creamy

Pan-seared salmon with a lemony Dijon cream sauce, sautéed spinach, and a pop of holiday color from pomegranate and herbs. Fancy enough for guests, easy enough for a weeknight.

By Matt Campbell

•

4.8

A skillet of pan-seared salmon fillets with a light lemon cream sauce, wilted spinach, and pomegranate arils on a wooden table

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If your dinner goals are festive but your energy is weekday, this salmon is the move. You get crisp, golden edges on the fish, a light and creamy sauce that tastes like you tried harder than you did, and just enough sparkle from pomegranate and fresh herbs to make it feel special.

I keep this recipe friendly and flexible. Use fresh salmon or thawed frozen. Swap spinach for kale. Add capers if you are feeling briny. The vibe is: bright sauce, cozy richness, and a plate that looks like it belongs at a holiday table, even if you are eating it in sweatpants.

A close up photo of a salmon fillet with golden crisp edges being spooned with lemon Dijon cream sauce in a skillet

Why It Works

Crisp outside, juicy inside salmon: A quick pan sear and gentle finish keeps it tender.
Light, creamy sauce that will not feel heavy: Half-and-half plus a little Parmesan gives body without going full Alfredo.
Big flavor in under 30 minutes: Dijon, lemon zest, and garlic build that "pause mid bite" seasoning moment fast.
Holiday ready: Pomegranate arils, dill or parsley, and lemon make it look bright and celebratory.

Pairs Well With

Garlic mashed potatoes
Roasted Brussels sprouts with balsamic
Herby rice pilaf
Crusty bread for sauce swiping

Storage Tips

Fridge: Store salmon and sauce in an airtight container for up to 2 to 3 days. (Seafood is best sooner rather than later.)

Reheat gently: Warm in a skillet over low heat with a splash of water or broth to loosen the sauce. Heat just until the salmon is warmed through to avoid drying it out.

Microwave option: Use 50 percent power in short bursts. Add a spoonful of liquid to keep the sauce smooth.

Freezing: I do not love freezing cream sauces. The sauce can separate and the salmon texture takes a hit. If you must, freeze for up to 1 month and reheat slowly while whisking.

Common Questions

Can I bake the salmon instead of pan searing?

Yes. Bake at 400°F for 10 to 14 minutes for 1-inch thick fillets (thicker pieces may take longer). Make the sauce in a small saucepan while it bakes, then spoon over to serve. You will lose the crisp edges, but it is very low drama.

What is the best salmon to buy?

Look for center-cut fillets that are similar thickness so they cook evenly. Atlantic salmon is rich and forgiving. Sockeye is leaner, so watch the cook time closely.

How do I know when salmon is done?

It should flake easily and look slightly translucent in the very center if you like it medium. If you use a thermometer, aim for 120°F to 125°F for medium and 130°F for more done, keeping in mind it will rise a few degrees as it rests. For USDA guidance, salmon is considered fully cooked at 145°F. Cook to your comfort level.

My cream sauce broke or looks grainy. Help.

Turn the heat down. Whisk in 1 to 2 tablespoons warm water or broth to bring it back together. Also make sure the lemon juice goes in after you lower the heat.

What can I use instead of half-and-half?

Heavy cream works, just use a little less (about 1/3 cup) and thin with broth if needed. Whole milk works in a pinch, but the sauce will be looser. You can also use unsweetened oat milk plus an extra teaspoon of Parmesan for body.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large nonstick or stainless skillet (12-inch is ideal)
Tongs or a fish spatula
Microplane or fine grater (for lemon zest)
Small bowl for mixing cornstarch slurry (optional)
Instant-read thermometer (optional but helpful)

I started making versions of this when I wanted “restaurant energy” without restaurant effort. Salmon is already a guaranteed win, and once you nail a light cream sauce that still pops with lemon and Dijon, it feels like you unlocked a cheat code. The pomegranate thing happened by accident when I had an extra container left from a salad and thought, what if this made dinner look like a holiday? It did. Now I keep it in the playbook for December dinners, last minute guests, and nights when I just need a little sparkle on the plate.

Festive Salmon, Light and Creamy

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

4 salmon fillets (about 6 ounces each), skin on or skinless (about 1-inch thick is ideal)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
3 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons lemon juice (about 1/2 lemon)
1/2 cup low-sodium chicken broth or vegetable broth
1/2 cup half-and-half
1/4 cup finely grated Parmesan (optional but recommended)
5 to 6 cups baby spinach (or 1 standard 5-ounce bag)
1/3 cup pomegranate arils
2 tablespoons chopped fresh dill or parsley
Optional: 1 teaspoon cornstarch mixed with 1 tablespoon cold water (only if you want the sauce thicker)

Note: If your salmon has skin, pat it very dry. Dry skin is how you get that crisp snap.

Instructions

Prep the salmon. Pat salmon dry and season both sides with salt and pepper. Let it sit on the counter while your skillet heats, about 5 minutes.
Sear. Heat a large skillet over medium-high heat. Add olive oil. When it shimmers, place salmon in the pan (skin side down if using skin; if skinless, start with the presentation side, the smooth rounded top side, down). Sear 4 to 5 minutes without moving it so you get crisp skin or crisp edges.
Flip and finish. Flip salmon and cook 2 to 4 minutes more, depending on thickness. Transfer to a plate. (If you want to be exact, pull around 120°F to 125°F for medium. It will climb a few degrees as it rests.)
Start the sauce. Lower heat to medium. Add butter, then garlic. Stir 30 seconds until fragrant.
Build flavor. Stir in Dijon and lemon zest. Pour in broth and scrape up any browned bits. Simmer 1 to 2 minutes.
Make it light and creamy. Lower heat to medium-low. Add half-and-half and Parmesan, stirring until smooth. Do not let it boil or the sauce can break. If the sauce gets too thick, splash in a little broth. If you want a thicker sauce, whisk in the cornstarch slurry and simmer 30 to 60 seconds.
Add lemon last. Stir in lemon juice. Taste and adjust with salt and pepper. (If it tastes flat, it usually needs a pinch more salt or a tiny squeeze of lemon.)
Wilt the spinach. Add spinach to the skillet and toss just until wilted, about 1 minute. If you are using mature spinach, it can take a minute or two longer. You can also keep spinach separate by wilting it on one side of the pan.
Serve it festive. Return salmon to the skillet for 30 seconds to warm. Spoon sauce over the top. Finish with pomegranate arils and fresh herbs.

Plated salmon topped with lemon cream sauce, pomegranate arils, and chopped herbs with lemon wedges

Nutrition information is estimated.

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