Salmon In Creamy Lemon Sauce
Mouthwatering Pan-fried Salmon fillets in creamy lemon sauce. This will instantly become one of your favourite ways to serve salmon
Ingredients
- 4 pieces salmon fillet (approx. 200g/7oz each skinless & boneless) (NOTE 1)
- salt and pepper to season
- 1 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1 large eschalot (70g/2.5oz finely diced) (NOTE 2)
- 60 gm unsalted butter
- 1 cup thickened cream (NOTE 3)
- ½ tsp salt
- 2 tbsp lemon juice (fresh)
- 2 tbsp finely chopped flat-leaf parsley
Instructions
- Pat the salmon fillets dry with paper towels, then lightly season them with salt and pepper all over. Heat oil in a large frying pan over medium heat, then place the salmon skin side down. Keep your eye on the sides of the salmon because it will change to an opaque colour when cooked. Flip the salmon over and cook to your liking. Transfer the salmon onto a plate and set them aside.
- Use a paper towel to wipe the same frying pan clean, but leaving a thin film of oil. Place the pan over medium heat and melt the butter, then add in the garlic and eschalots. Stir-fry for a minute or until fragrant and the eschalots have slightly softened. Pour in the cream and lemon juice, then mix in the parsley and salt. Once the sauce heats (close to bubbling) taste it, then add salt and pepper if needed. Place the salmon fillets in the sauce and cook for 2 to 3 minutes whilst spooning the sauce over the top of the fillets.
Notes
(NOTE 1) Salmon fillets - I used skinless and boneless salmon fish fillets which weighed approximately 180-200gm (6-7oz) each. Good fishmongers are happy to remove the skin and bones from your fillets.
(NOTE 2) Eschalots - I've seen shallots called 'eschalots' or 'French shallots' here. Shallots look like small brown onions but are skinny and oval-shaped, and when cut open they look like red onions. They're difficult to peel and are more expensive than other types of onions. Shallots are mild in flavour compared to onions, but you could use brown (yellow) onions as a substitute.
(NOTE 3) Thickened cream (whipping cream) has gelatine added to it and contains 35% milk fat. Low fat cream would work, but be mindful the sauce won't be as rich and sauce will be thinner.
Leftovers - Allow the salmon to cool completely at room temperature, then transfer into a sealed container and store in the fridge. It'll be good for up to 2 days.
Serving suggestions - With mashed or boiled potatoes, pasta, salad or crusty bread.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 604kcalCarbohydrates: 4gProtein: 42gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 209mgSodium: 399mgPotassium: 1089mgFiber: 0.3gSugar: 2gVitamin A: 1499IUVitamin C: 7mgCalcium: 77mgIron: 2mg