Creamy Lemon Salmon
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
437 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Lemon Salmon
Description
This dish begins with salmon fillets seasoned with garlic powder, salt, and pepper, dredged in flour, and pan-fried in olive oil and butter for a lightly crisped exterior. The fish is removed before fully cooking through to avoid overcooking.
In the same pan, a sauce is made by simmering chicken broth (or dry white wine) with lemon juice, Italian seasoning, and Dijon mustard, which dissolves into a tangy liquid base. Heavy cream is then added along with the salmon, gently cooking the fish through while thickening the sauce to a creamy consistency.
The final result is a tender, moist salmon with a smooth lemon cream sauce that balances richness with a hint of acidity. Garnishing with chopped fresh parsley adds brightness and color to the finished dish.
This recipe advises against substituting heavy cream with lighter dairy to prevent sauce breaking and ensure proper thickening, especially because of the lemon juice's acidity.
Ingredients
- 1 pound salmon cut into 4 pieces, fresh
- 1/4 teaspoon garlic powder
- salt to taste
- black pepper to taste
- flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1 teaspoon Dijon mustard
- 1 cup heavy cream aka whipping cream
- parsley to taste, chopped, fresh
Instructions
- Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season with salt & pepper. Dredge each piece in flour on all sides.
- Add the olive oil and butter to a skillet over medium-high heat. When it's hot, add the fish. Cook it for 3-4 minutes/side or until it's nicely browned. Be careful not to overcook - the salmon shouldn't be cooked fully yet. Remove salmon to a plate and set aside.
- Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan. Stir until mustard has dissolved, and let it bubble for a minute or two.
- Add the cream to the pan, along with the salmon. Let it cook for a few more minutes until the sauce has thickened a bit and the fish has cooked through.
- Sprinkle with fresh parsley before serving. Serve immediately.
Notes
- Do not substitute heavy cream with half-and-half or milk; the sauce may break and not thicken properly due to the lemon juice.
- Cook the salmon just until browned on each side initially, finish cooking in the cream sauce to maintain moisture and tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 212mg | 9% |
| Potassium | 632mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1011IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
