Salmon Lemon Cream Sauce (Print Version)
Pan-seared salmon fillets topped with zesty lemon cream and herbs, delivering gourmet flavors at home.
# Ingredients:
01 -
4 (6 oz) salmon fillets
02 -
Kosher salt
03 -
Freshly ground black pepper
04 -
1 tablespoon extra-virgin olive oil
05 -
1 tablespoon butter
06 -
3 garlic cloves, minced
07 -
1 tablespoon all-purpose flour
08 -
1 ¼ cups heavy cream
09 -
Juice and zest of 1 lemon
10 -
2 tablespoons chopped dill
11 -
Crushed red pepper flakes
# Steps:
01 -
Season the salmon fillets with kosher salt and freshly ground black pepper.
02 -
Heat the olive oil in a large skillet over medium-high heat, sear the salmon fillets skin side up until golden brown (about 5 minutes), then flip and cook skin side down until the skin is crispy and golden (another 5 minutes).
03 -
Remove the salmon fillets from the skillet and transfer them to a plate. Reduce the heat to medium-low and add the butter.
04 -
Sauté the minced garlic in the melted butter for about 30 seconds.
05 -
Mix in the flour and cook for about a minute. Whisk in the heavy cream and cook until thickened.
06 -
Add the lemon zest, lemon juice, and chopped dill. Mix well and season with salt and freshly ground black pepper.
07 -
Return the salmon fillets to the skillet and cook with the sauce for about 2 minutes.
08 -
Serve immediately with crushed red pepper flakes sprinkled on top.