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Fish, Quick and Easy, Sauces

Light & Creamy Lemon Thyme Sauce

by QuisineQueenB
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NOTE: This post contains affiliate links to products I regularly use and love. As an Amazon Associate I earn from qualifying purchases.

A reduced-fat, gluten-free, creamy lemon sauce

Baked Salmon with Creamy Lemon Thyme Sauce_topview_1400px_edited

Creamy sauces, particularly those made with tons of butter and heavy cream, are a delightful guilty pleasure. But if you’re a bit more health-conscious, like me, they can make you feel like you need to get on your knees and repent afterward (yeesh!). But now, there’s no need to add your latest meal to your prayer list. Try this lighter version of a creamy lemon sauce made with a little butter, garlic, thyme, cornstarch, stock, and the not-so-heavy, half-and-half.

In this case, it makes for a delectable drizzle on a basic baked salmon fillet.

Why you should skip the heavy cream and use half-and-half instead

Did you know that one (1) cup of cream is about 85-88g of fat! (I think that deserves a shock face emoji, with a gasp!) On the other hand, the same measurement of half-and-half is only a third (1/3) of that at about 25-28 g of fat. Aah…that’s much better.

Using half-and-half instead of cream reduces the fat, while the cornstarch helps to make the sauce creamy in texture.

If you are a creamy sauce fanatic, you may be skeptical about whether half-and-half can achieve the same richness and creamy texture that heavy cream so effortlessly provides. Well, I’m here to testify, my friend, that it can! With a little help from cornstarch, that is.

A little bit of cornstarch acts as a thickening agent when added to the sauce. And as the sauce cooks and is reduced, it creates a creamy consistency, similar to heavy cream. This means that you can enjoy more creamy, saucy delectable-ness with less concern about completely exceeding your daily fat intake for the day. Hallelujah!

What you’ll need to make it

Not much! All you need are a few simple ingredients from your pantry and a few cooking tools.

Baked Salmon with Creamy Lemon Thyme Sauce_ingredients_1200px
Make this creamy lemon sauce with a few fresh and pantry staple ingredients.

Ingredients

  • Butter or plant-based margarine
  • Garlic paste* OR minced garlic
  • Fresh or dried thyme
  • Broth or stock of your choice (if using beef broth or stock expect a slightly darker sauce)
  • A lemon
  • Half and half
  • Cornstarch
  • Crushed red pepper flakes
  • Salt and pepper (to your taste)
  • Lemon zest (This is optional…I left it out this time because I was feeling lazy (smirking))

*This product recommendation is unpaid and unsponsored by Gourmet Garden.

Tools

  • Measuring cups and spoons (these gold ones are super cute!)
  • A small skillet (used one from this stainless steel cookware set)
  • A metal or wooden spoon

How to make Creamy Lemon Thyme Sauce: Step-by-step

Baked Salmon with Creamy Lemon Thyme Sauce_closeup_1400px

1. Saute the aromatics in a little butter

Using just a little bit of butter with fragrant garlic and thyme provides that delicious base for this creamy sauce. In a small skillet on low-medium heat, add these ingredients and saute for 1-2 minutes to allow the thyme to release its oils.

Baked Salmon with Creamy Lemon Thyme Sauce_saute butter_thyme_garlic_1200

2. Add stock and lemon, then reduce

Pour in any stock of your choice. Then, bring the sauce to life with a fresh squeeze of lemon juice. Feel free to add a little zest if you want an even stronger lemon flavor. Allow the broth to simmer until it reduces by half, about 7-10 minutes.

Baked Salmon with Creamy Lemon Thyme Sauce_add stock_lemon juice_1200px

3. Pour in the half-n-half (cornstarch) slurry to make it creamy

Here is where the reduced-fat creamy magic happens! While the broth is reducing, combine the half-and-half and cornstarch to make a slurry. Add the slurry to the reduced stock and stir together until it creates a creamy consistency, about 4-5 minutes.

  • Baked Salmon with Creamy Lemon Thyme Sauce_make slurry_1200px
    1. Make the half-and-half slurry.
  • Baked Salmon with Creamy Lemon Thyme Sauce_reduce stock_add half n half_1200px
    2. Add to the stock and reduce.
  • 3. Check the consistency with the spoon test.

To make sure the sauce is the right consistency, coat the back of a spoon and run your finger down the middle. A clean streak should be made that does not drip. Once this is achieved, move the skillet from the heat to prevent the sauce from thickening any further.

4. Serve with fish, chicken, and veggies

Drizzle the sauce over fish, chicken, or protein of choice and serve with your favorite vegetables (spaghetti squash and kale are shown here). Enjoy! (See the Baked Salmon Recipe below.)

Now, you can achieve your health goals while indulging in a delicious fat-reduced, gluten-free creamy lemon sauce. Good job!

Pin this creamy lemon sauce recipe

More easy and creamy sauce recipes

Chipotle Cumin Aioli makes for a zesty condiment on a sandwich or taco. Pasta with Spinach Cream Cheese Sauce is quickly whipped up in a food processor with a little pasta water. Both are colorful and packed with flavor!

Watch how to make it

Continue to Content
Baked Salmon with Creamy Lemon Thyme Sauce_topview_1400px_edited

Light & Creamy Lemon Thyme Sauce

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Don't let a heavy cream-based sauce be the death of your healthy diet. Instead, try this lighter version of a creamy lemon sauce made with a little butter, garlic, thyme, cornstarch, broth, and the not-so-heavy, half-and-half. It makes a light but decadent drizzle over fish, chicken, and veggies.

Ingredients

  • 1 TB butter or plant-based butter
  • 1 tsp garlic paste* OR 1 medium garlic clove, minced
  • 3-4 fresh thyme sprigs OR about 1 tsp dried thyme
  • 1/2 c broth or stock of choice
  • 1 tsp lemon juice
  • 1/2 c half and half
  • 1 1/8 tsp cornstarch
  • 1/8 tsp crushed red pepper flakes
  • Add salt and black pepper to taste
  • Lemon zest, optional

Instructions

  1. Saute the aromatics. In a small skillet on low-medium heat, add the butter, garlic, and thyme. Saute for 1-2 minutes.
  2. Add the stock and juice. Next, pour in the broth or stock and squeeze in the lemon juice. Allow the broth to simmer until it reduces by half, about 7-10 minutes.
  3. Make the slurry. While the broth is reducing, combine the half and half and cornstarch to make a slurry.
  4. Thicken the sauce. Add the slurry to the reduced stock and stir the sauce until it creates a creamy consistency, about 4-5 minutes. Add the red pepper flakes and lemon zest, if desired, at this stage. To make sure the sauce is the right consistency, coat the back of a spoon and run your finger down the middle. A clean streak should be made that does not drip. Once this is achieved, remove the skillet from the heat to prevent the sauce from thickening any further. Remove the thyme stems before serving.
  5. Drizzle the sauce over fish, chicken, or protein of choice and serve with your favorite vegetables (spaghetti squash and kale are shown here). Enjoy! (See Baked Salmon Recipe in Notes section below.)

Notes

* Gourmet Garden Garlic Stir-in Paste. (This product recommendation is unpaid and unsponsored by Gourmet Garden.)

Baked Salmon Recipe

  • 4 salmon fillets, skinless (6-8oz each)
  • 1 TB extra virgin olive oil
  • 2 tsp granulated garlic
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

Preheat the oven to 425 degrees F. Season the salmon filets on each side with olive oil, sea salt, pepper, and garlic powder. Then, place them on a baking sheet lined with foil. Bake the salmon for 8-12 minutes or to the desired doneness.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Tools Of The Trade Stainless Steel 13 Piece
    Tools Of The Trade Stainless Steel 13 Piece
  • Gold Measuring Cups & Spoons
    Gold Measuring Cups & Spoons
  • Tongs
    Tongs
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 382mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 4g

The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.

Did you make this recipe?

Tag @quisinequeenb on Instagram and hashtag it #reigninyourkitchen

© Brittny | Quisine Queen B
Cuisine: French-inspired / Category: Sauces
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2 comments

  • Michele
    February 2, 2023

    This was easy and tasty. I didn’t have half and half, but used 2% milk and it worked fine. I was pleased to find a recipe that used fresh thyme, but also had the option for dried.

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    Reply
    • QuisineQueenB
      February 2, 2023

      Great substitute choice bc 2% still has some richness. Glad you enjoyed it!

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      Reply

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About Me

Brittny C Lyle_Quisine Queen B

I am the creator, author, photographer, and homecook behind Quisine Queen B. As a busy wife, SAHM, new blogger, and entrepreneur, I practice self-care through food--my love language. I call my recipes "gourmet-on-demand" because they are practical, nutritious, and beautiful. Fit for a queen, I think! I also believe in nourishing the crown (mind), so you'll see some tokens of wisdom lying around. So, come to reign in your kitchen with me. After all, we deserve it!

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