Creamy Lemon Salmon

12 mins
Serves 4
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Directions

  1. 1Pat the salmon dry with paper towels, then season both sides with salt and pepper.
  2. 2Pat the salmon dry with paper towels, then season both sides with salt and pepper.
  3. 3Pat the salmon dry with paper towels, then season both sides with salt and pepper.
  4. 4Add olive oil to a large non-stick pan over medium-high heat. Add the salmon and fry for a few minutes on each side, until a golden crust forms and it's almost cooked through.
  5. 5Add olive oil to a large non-stick pan over medium-high heat. Add the salmon and fry for a few minutes on each side, until a golden crust forms and it's almost cooked through.
  6. 6Add olive oil to a large non-stick pan over medium-high heat. Add the salmon and fry for a few minutes on each side, until a golden crust forms and it's almost cooked through.
  7. 7Remove salmon from the pan, lower the heat to medium. Melt butter in the pan.
  8. 8Remove salmon from the pan, lower the heat to medium. Melt butter in the pan.
  9. 9Remove salmon from the pan, lower the heat to medium. Melt butter in the pan.
  10. 10Fry shallots for a couple of minutes until they start to color, then add garlic and lemon zest; fry for another 30 seconds.
  11. 11Fry shallots for a couple of minutes until they start to color, then add garlic and lemon zest; fry for another 30 seconds.
  12. 12Fry shallots for a couple of minutes until they start to color, then add garlic and lemon zest; fry for another 30 seconds.
  13. 13Pour in chicken stock and stir in cream. Stir in Dijon mustard and lemon juice (start with less and add more to taste).
  14. 14Pour in chicken stock and stir in cream. Stir in Dijon mustard and lemon juice (start with less and add more to taste).
  15. 15Pour in chicken stock and stir in cream. Stir in Dijon mustard and lemon juice (start with less and add more to taste).
  16. 16Simmer the sauce until thickened (about 5 minutes), season to taste.
  17. 17Simmer the sauce until thickened (about 5 minutes), season to taste.
  18. 18Simmer the sauce until thickened (about 5 minutes), season to taste.
  19. 19Add salmon back to the pan and baste in the sauce.
  20. 20Add salmon back to the pan and baste in the sauce.
  21. 21Add salmon back to the pan and baste in the sauce.
  22. 22Serve garnished with fresh parsley.
  23. 23Serve garnished with fresh parsley.
  24. 24Serve garnished with fresh parsley.

Ingredients

  • 4 pieces boneless skinless salmon fillets
  • 4 pieces boneless skinless salmon fillets
  • 4 pieces boneless skinless salmon fillets
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 4 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 2 small, very finely diced shallots
  • 2 small, very finely diced shallots
  • 2 small, very finely diced shallots
  • 2 large cloves, very finely diced garlic
  • 2 large cloves, very finely diced garlic
  • 2 large cloves, very finely diced garlic
  • 1 zested and halved lemon
  • 1 zested and halved lemon
  • 1 zested and halved lemon
  • 0.75 cup chicken stock
  • 0.75 cup chicken stock
  • 0.75 cup chicken stock
  • 0.5 cup heavy/double cream
  • 0.5 cup heavy/double cream
  • 0.5 cup heavy/double cream
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley

Equipment

large non-stick panpaper towelstongswooden spatula