Name: Salmon with Lemon Cream Sauce
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 3 Tbsp lemon juice -; 1/4 cup chicken broth, fish stock, clam juice, white wine, or water -; 2/3 cup heavy cream -; 1 tablespoon extra virgin olive oil -; Salt -; Freshly ground black pepper -; 1 1/2 pounds salmon fillets -; Parsley for garnish -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Salmon with Lemon Cream Sauce

1. 3 Tbsp lemon juice -

2. 1/4 cup chicken broth, fish stock, clam juice, white wine, or water -

3. 2/3 cup heavy cream -

4. 1 tablespoon extra virgin olive oil -

5. Salt -

6. Freshly ground black pepper -

7. 1 1/2 pounds salmon fillets -

8. Parsley for garnish -

How to cook deliciously - Salmon with Lemon Cream Sauce

1. Stage

Cook the sauce: 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. 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.

2. Stage

Prep the salmon: While the sauce is cooking, check the salmon for any stray scales (if skin-on). Use needle nose pliers to remove any pin bones.

3. Stage

Cook the salmon fillets: Add the oil to a sauté pan large enough to fit the fillets in one layer. Heat the pan on high and let the pan heat up for 90 seconds. Lay the fillets in the hot pan and lower the heat to medium. Let the fillets sizzle steadily for 3 to 5 minutes, depending on how thick the fish is. A 1-inch-thick fillet will take about 5 minutes. With a metal spatula, gently turn the fillets over. Cook for another 1 to 5 minutes, depending on how well-done you like your fish. We like our salmon a little rare in the center, so we cook the second side of a 1-inch fillet about 3 minutes.

4. Stage

Pour lemon cream sauce over the salmon: Place the salmon fillets on plates and pour lemon cream sauce over them and sprinkle with chopped parsley to serve. If you've crisped up the skin, serve the fillets skin-side up so they stay crispy. Otherwise, serve the fillets skin-side down. Did you love the recipe? Give us some stars and leave a comment below!