Pan-Seared Salmon with Lemon Cream Sauce
Pan-Seared Salmon with Lemon Cream Sauce
Melanie Richtman
Perfect Dinner Recipe
Cookware used: 8.5 Inch Fry Pan
Ingredients
- 4 salmon filets, patted dry
- 1 cup heavy cream
- 1/3 cup of chicken broth
- 2 tbsp fresh lemon juice
- 1/2 tsp dijon mustard
- 1/4 tsp crushed red pepper flakes
- Salt & pepper to taste
- Fresh dill or parsley, if desired
Directions
Prepare your salmon by patting both sides dry and seasoning with salt and pepper to taste
Preheat your stainless steel fry pan on medium low heat for a few minutes, then when it’s properly preheated, add a high smoke point oil, like avocado oil, to the pan.
Place the salmon filets skin-side down and hold gently for a few seconds to keep the skin from curling up.
Cook for a few minutes per side (the salmon will naturally release from the stainless steel pan when it’s ready) until it has an internal temperature of 120-130 degrees. Remove from the pan.
Deglaze your stainless steel pan with the chicken broth for 1-2 minutes
Add in the heavy cream, lemon juice, dijon mustard, crushed red pepper flakes, salt, and pepper and stir. Simmer until the sauce thickens.
Top your salmon in the sauce and top with fresh dill or parsley, if desired
