Description
This creamy lemon salmon recipe features tender pan-seared salmon pieces simmered in a luscious lemon-cream sauce with Italian seasoning and Dijon mustard, perfect for a quick and elegant dinner.
Ingredients
Scale
Salmon
- 1 pound fresh salmon cut into 4 pieces
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- Fresh parsley to taste, chopped
Instructions
- Prepare the salmon. Cut the salmon into 4 pieces. Sprinkle each piece with garlic powder and season with salt and pepper. Dredge each piece in flour on all sides to coat evenly.
- Cook the salmon. Heat olive oil and butter in a skillet over medium-high heat. When hot, add the salmon pieces and cook for 4 minutes on each side until nicely browned. Do not overcook; the salmon should not be fully cooked through at this stage. Remove the salmon from the skillet and set aside on a plate.
- Make the sauce. To the same skillet, add chicken broth (or dry white wine), lemon juice, Italian seasoning, and Dijon mustard. Stir continuously until the mustard dissolves and let the mixture bubble gently for 2 minutes to develop flavor.
- Add cream and finish cooking. Pour the heavy cream into the skillet and return the salmon pieces to the pan. Simmer for a few more minutes while the sauce thickens slightly and the salmon finishes cooking through.
- Garnish and serve. Sprinkle freshly chopped parsley over the salmon and cream sauce before serving. Serve immediately for best flavor and texture.
Notes
- Do not substitute heavy cream with half-and-half or milk as this may cause the sauce to break due to the citrus juice and prevent proper thickening.
- Cooking the salmon just until browned initially avoids overcooking and keeps it tender when simmered in the sauce.
- Use fresh lemon juice for best flavor and brightness in the sauce.
- Dry white wine can be used instead of chicken broth to add depth to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 110 mg
