Salmon with Lemon Cream Sauce
The recipe Salmon with Lemon Cream Sauce can be made in approximately 20 minutes. One serving contains 487 calories, 36g of protein, and 37g of fat. For $4.4 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. 376 people have made this recipe and would make it again. It is brought to you by Simply Recipes. It is a good option if you're following a gluten free and pescatarian diet. If you have salt and pepper, salmon fillets, heavy cream, and a few other ingredients on hand, you can make it. Plenty of people really liked this main course. Overall, this recipe earns a spectacular spoonacular score of 96%. Salmon Cannelloni with Lemon Cream Sauce, Smoked Salmon and Farfalle in Lemon Cream Sauce, and Pistachio-Crusted Salmon with Lemon Cream Sauce are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup chicken stock (or fish stock or clam juice)
1 Tbsp canola or grape seed oil
1 cup heavy cream
3 Tbsp lemon juice
Parsley for garnish
1 1/2 pounds skin-on salmon fillets
Salt and pepper
Equipment:
pot
paper towels
frying pan
spatula
Cooking instruction summary:
1 Pour the lemon juice, broth and cream into a small pot and bring to a simmer. Immediately drop the heat to low, cover the pot and simmer very gently for 10 minutes. Add salt and pepper to taste.2 While the sauce is cooking, rinse the salmon in cold water and check for any stray scales (if skin-on). Pat the fish dry with paper towels. Add the canola oil to a sauté pan large enough to fit the fish in one layer. Set the heat to high and let the pan heat up for 90 seconds.3 Lay the fish skin side down in the hot pan and turn the heat down to medium. Salt the exposed side of the fish. Let this sizzle away steadily for 3-5 minutes, depending on how thick the fish is. An inch-thick fillet will take about 5 minutes. With a metal spatula, turn the fish, making sure the skin remains attached to the salmon. Salt the skin side of the fish. Cook for another 1-5 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 Set the salmon down on the plate skin side up, then pour some of the sauce over it. Garnish with the parsley and serve at once.
Step by step:
1. Pour the lemon juice, broth and cream into a small pot and bring to a simmer. Immediately drop the heat to low, cover the pot and simmer very gently for 10 minutes.
2. Add salt and pepper to taste.2 While the sauce is cooking, rinse the salmon in cold water and check for any stray scales (if skin-on). Pat the fish dry with paper towels.
3. Add the canola oil to a sauté pan large enough to fit the fish in one layer. Set the heat to high and let the pan heat up for 90 seconds.3 Lay the fish skin side down in the hot pan and turn the heat down to medium. Salt the exposed side of the fish.
4. Let this sizzle away steadily for 3-5 minutes, depending on how thick the fish is. An inch-thick fillet will take about 5 minutes. With a metal spatula, turn the fish, making sure the skin remains attached to the salmon. Salt the skin side of the fish. Cook for another 1-5 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 Set the salmon down on the plate skin side up, then pour some of the sauce over it.
5. Garnish with the parsley and serve at once.
Nutrition Information:
covered percent of daily need
