Creamy Lemon Salmon

Name: Creamy Lemon Salmon
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Salmon Fillets, Boneless Skinless; 180ml Chicken Stock; 120ml Heavy Cream, Double Cream; at room temp; 60g Unsalted Butter; 1 Lemon, Zested and halved; 2 small Shallots, Very finely diced; 2 cloves of Garlic, Large; very finely diced; 1 tsp Dijon Mustard; 1/2 tbsp Olive Oil; 1/2 tsp Pepper (Black), Plus more as needed; 0.4 tsp Salt, Plus more as needed; 1 tbsp Parsley, Finely diced; fresh; to serve

This creamy lemon salmon pairs golden, seared fillets with a silky, tangy sauce brightened by fresh lemon and Dijon. It’s a simple yet elegant skillet dinner finished with butter, shallots and parsley for a restaurant-worthy result at home.

This creamy lemon salmon pairs golden, seared fillets with a silky, tangy sauce brightened by fresh lemon and Dijon. It’s a simple... Show more

By Dont Go Bacon My Heart · Original recipe

Health Grade

A+ · Excellent

Time

30 min

Price

2,62 €

Calories

606 kcal

healthy

nutritious

gluten free

high protein

Method

Prep the ingredients

Pat the salmon fillets dry with paper towels, then season both sides with the salt and pepper. Finely dice the shallots and garlic, zest the lemon and halve it, and finely dice the parsley for serving.

Heat the skillet

Heat the olive oil in a large skillet over medium-high heat until it shimmers. You want the pan properly hot before the fish goes in so the salmon sears instead of steaming.

Sear the salmon

Lay the salmon fillets in the hot oil and sear them for 3 minutes without moving them. Flip carefully and cook for 2 minutes more, until the outside is golden and the center is just opaque. Transfer the salmon to a plate.

Build the sauce

Lower the heat to medium and add the unsalted butter, shallots, and garlic. Cook, stirring, for 2 minutes until the shallots are softened and fragrant. Pour in the chicken stock and Dijon mustard, scraping up the browned bits from the pan, then simmer for 4 minutes until slightly reduced. Stir in the heavy cream, lemon zest, and a squeeze of lemon juice, then cook for 2 minutes more until the sauce is silky and lightly thickened.

Finish and serve

Return the salmon to the skillet and spoon the sauce over the top for 1 minute just to warm it through. Taste the sauce and add a little more salt or pepper if needed, then scatter over the parsley and serve right away.