1. Remove the skin from salmon fillets. Season with salt and pepper.
2. Melt butter over medium-low heat. Fry the salmon on both sides until golden, about 3-4 minutes from each side.
3. Add to the pan white wine, lemon juice, lemon zest and heavy cream. Cook the salmon in the sauce for about 3 minutes and remove from the pan.
4. Season the sauce with salt and pepper. Add chopped parsley and stir. Reduce sauce by half until thick.
5. Serve the salmon and pour the sauce over the salmon.
Notes:
• In the video you can see me cooking only 2 salmon pieces, but this recipe serves 4. You can cook 4 pieces once in a large pan or in two batches, then divide the too.
• Serve the sauce immediately.
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How do you keep the Salmon hot while you are finishing the sauce to pour over it ??
ReplyMade this last night. Remove breasts to warm dish (or pan), cover with aluminum foil. I added the breasts back to the sauce to bring them back to warm. AND is DEEELICIOUS!!!
Reply Show More CommentsPre-heat your oven to 225 F. Once you plate the salmon put the plate with salmon in the oven to keep warm Close the oven door and turn off the oven. It will keep warm until you remove the plate. Careful, it will be hot
ReplyMade this tonight and it was SO GOOD. Everyone basically licked their plates, it was that good. The sauce is amazing and the fish was perfect.
ReplyTried this recipe and it was easy and very tasty.
ReplyGlad you liked it :)
ReplyWhat type of parsley do you recommend? Curly? Flat leaf? Cilantro? Thank you so much!
ReplyThis was delicious, love how quickly it came together. Used half and half and plant base butter. Added some minced garlic
ReplyThis was delicious, love how quickly it came together. Used half and half and plant base butter. Added some minced garlic
ReplyThis was delicious, love how quickly it came together. Used half and half and plant base butter. Added some minced garlic
ReplyThis was delicious, love how quickly it came together. Used half and half and plant base butter. Added some minced garlic
Replycooking foodie is great. cooking foodie is great.
ReplyOverall I thought mine turned out pretty good. It's very buttery, so if you're not into butter, then you can pass on this. I think I had a little too much lemon but it turned out to have a good balance of taste at the end. The wine added great flavor. Good addition to my repertoire, I have to do this a few more times to dial it in and elevate my rendition.
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