Description
A delicious and creamy lemon salmon recipe featuring pan-seared salmon with a rich lemon cream sauce, perfect for an elegant yet easy dinner.
Ingredients
Scale
Salmon
- 1 pound fresh salmon cut into 4 pieces
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 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/whipping cream
- Fresh parsley to taste, chopped
Instructions
- Season and dredge salmon: Cut the salmon into 4 pieces. Sprinkle each piece with garlic powder and season with salt and pepper. Dredge each piece evenly in flour, covering all sides.
- Cook salmon: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the salmon pieces and cook for 4 minutes on each side until nicely browned but not fully cooked through. Remove the salmon and set aside on a plate.
- Make the sauce: In the same skillet, add chicken broth or white wine, lemon juice, Italian seasoning, and Dijon mustard. Stir until the mustard dissolves and let the mixture bubble for 1 to 2 minutes.
- Add cream and finish cooking: Pour in the heavy cream then return the salmon to the pan. Cook for a few more minutes until the sauce thickens slightly and the salmon is cooked through.
- Garnish and serve: Sprinkle the dish with fresh chopped parsley before serving. Serve the creamy lemon salmon immediately while warm.
Notes
- Do not substitute heavy cream with half-and-half or milk as the sauce might break and fail to thicken due to citrus juice.
- For best results, avoid overcooking the salmon to keep it moist and tender.
- You can use either chicken broth or dry white wine for the sauce based on preference or availability.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 120 mg
