Meyer Lemon Cream Sauce for Salmon
The fish can be cooked any way you prefer because the star of this recipe is the lemon cream sauce for salmon made with Meyer lemon.
salmon fillets
2
(4 ounce)
salt and ground black pepper to taste
butter, divided
2
tablespoons
garlic
1
clove
heavy cream
½
cup
Meyer lemon juice
2
teaspoons
dried dill weed
¼
pinch
 Gather all ingredients
  Season salmon fillets with salt and pepper.
  Melt 1 tablespoon butter in a skillet over medium-high heat. Cook salmon, skin side-up, in melted butter until golden brown, 5 to 7 minutes. Flip salmon; continue cooking until skin is slightly browned and fish flakes easily with a fork, about 5 minutes more.
  Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes.
  Add lemon juice and dill. Be careful that sauce doesn't break.
  Serve lemon sauce over salmon.
