Our Salmon and Lemon Cream Sauce is a light yet satisfying way to enjoy fresh fish. Serve with rice, roast chat potatoes or steamed veggies and you have a healthy fish dinner. Make sure you use thickened cream to avoid the sauce from curdling.
Time: 20 minutes
- 3 tablespoons lemon juice
- 1/4 cup chicken broth, fish stock, clam juice, white wine, or water
- 2/3 cup thickened cream
- 1 tablespoon canola or rice bran oil
- freshly ground black pepper
- 650g salmon fillets
- parsley for garnish (optional)
To cook the lemon cream sauce: In a small saucepan, bring the lemon juice, broth and cream to a simmer. Immediately reduce the heat to low and cover, simmering gently for 10 minutes. Salt and pepper to taste. In the last few minutes, remove the lid and increase the heat to medium high to reduce the sauce. Prepare your salmon by rinsing in cold water and checking for any pin bones. Use a pair of needle nose pliers to remove them if needed. If cooking with the skin on, check for any scales. Pat dry with paper towels.
Add oil to a sauté pan that is big enough to fit the fillets in one layer. Heat pan over high heat for up to 90 seconds. Place salmon into the hot pan (either skin-side up or down, skin-side down allows the skin to crisp up more, while skin up will allow for the fillets to be turned over easier). Lower the heat to medium.
Allow for the fillets to cook for 3-5 minutes, depending on how thick the piece of fish is. With a metal spatula, gently turn over the salmon fillets. Cook for an additional 1-5 minutes depending on personal preference.
Serve salmon fillets on individual plates with the lemon cream sauce.