Salmon fillet in a lemon thyme cream sauce

    25 min

    This is an easy and quick salmon fillet recipe with a light and fragrant lemon cream sauce. Ready in under 30 minutes and the result is sensational. Serve with some fresh seasonal veggies on the side.


    Hampshire, England, UK
    14 people made this

    Serves: 1 

    • 1 to 2 tablespoons olive oil
    • 1 large salmon fillet
    • 1 tablespoon salted butter
    • 1 teaspoon chopped fresh thyme
    • 2 tablespoons port wine
    • 1 teaspoon lemon juice
    • salt and pepper, to taste
    • 50ml single cream
    • 1 teaspoon chopped capers (optional)

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Warm the olive oil in a frying pan over a medium heat. Add the salmon fillet and cook skin side down for 8 to 10 minutes, then flip over and cook for just a few minutes to get a nice golden brown on top. Flip back to skin side down and continue to cook until the fish is an even pink colour throughout and the flesh flakes easily with a fork. The time this takes will depend on the thickness of the salmon fillet.
    2. Meanwhile, make the sauce. Melt the butter in a small saucepan over a medium heat then add the thyme. Cook and stir for 1 minute then pour in the port, lemon juice and seasoning. Stir for 4 to 6 minutes. Just prior to serving stir through the cream and capers, if using.
    3. Place the salmon fillet on a warm plate and pour the lemon cream sauce over. Serve immediately.

    To adjust the servings

    This recipe makes a good amount of sauce for just one fillet and could easily be stretched for 2 fillets. If cooking for 4, cook 4 fillets and double the sauce measures.

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    Lovely!  -  20 Jan 2015