Salmon with Lemon Cream Sauce

Name: Salmon with Lemon Cream Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps lemon juice; 59 milliliters chicken broth, fish stock, clam juice, white wine, or water; 158 milliliters heavy cream; 1 Tbsp extra virgin olive oil; 1 serving Salt; 1 serving Freshly ground black pepper; 680 grams salmon fillets; 1 serving Parsley for garnish

You can never have too many main course recipes, so give Salmon with Lemon Cream Sauce a try. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 413 calories, 35g of protein, and 29g of fat. 376 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 20 minutes. A mixture of salmon fillets, chicken broth, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet.

Instructions

Pour the lemon juice, broth and cream into a small pot and bring to a simmer. Immediately lower the heat to low, cover the pot and simmer gently for 10 minutes.

Ingredients you will need

Lemon Juice

Broth

Cream

Equipment you will use

Pot

Add salt and pepper to taste. The last minute or two, uncover the pot and increase the heat to high to reduce the sauce a bit.

Ingredients you will need

Salt And Pepper

Sauce

Equipment you will use

Pot

Prep the salmon: While the sauce is cooking, rinse the salmon in cold water and check for any stray scales (if skin-on). Use needle nose pliers to remove any pin bones. Pat the fish dry with paper towels.

Ingredients you will need

Salmon

Sauce

Water

Fish

Equipment you will use

Paper Towels

Add the oil to a sauté pan large enough to fit the fillets in one layer.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat the pan on high and let the pan heat up for 90 seconds.

Equipment you will use

Frying Pan

You can either lay the fillets in the pan skin-side down or skin-side up. If you lay the fillets down skin-side down, this will help crisp up the skin which is great to eat (try it, if you haven't, it tastes like salmon bacon!).

Ingredients you will need

Salmon

Bacon

Equipment you will use

Frying Pan

If you lay the fillets down skin-side up first, the fillets will be easier to turn over without falling apart, because the raw skin helps hold the fillet together. Your choice.

Lay the fillets in the hot pan and lower the heat to medium.

Equipment you will use

Frying Pan

Let the fillets sizzle steadily for 3-5 minutes, depending on how thick the fish is. A 1-inch-thick fillet will take about 5 minutes.

Ingredients you will need

Fish

With a metal spatula, gently turn the fillets over. Cook for another 1-5 minutes, depending on how well-done you like your fish.

Ingredients you will need

Fish

Equipment you will use

Spatula

We like our salmon a little rare in the center, so we cook the second side of a 1-inch fillet about 3 minutes.

Ingredients you will need

Salmon

Pour lemon cream sauce over the salmon:

Ingredients you will need

Cream Sauce

Salmon

Lemon

Place the salmon fillets on plates and pour lemon cream sauce over them and sprinkle with chopped parsley to serve.

Ingredients you will need

Salmon Fillets

Cream Sauce

Parsley

Lemon

If you've crisped up the skin, serve the fillets skin-side up so they stay crispy. Otherwise serve the fillets skin-side down.

Equipment

Ingredients

Servings:

3Tbsps

lemon juice 59milliliters

chicken broth, fish stock, clam juice, white wine, or water 158milliliters

heavy cream 1Tbsp

extra virgin olive oil 1serving

Salt 1serving

Freshly ground black pepper 680grams

salmon fillets 1serving

Parsley for garnish

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.