Quick, delicious, bright, and creamy salmon dinner prepared in just one skillet and served with an incredible lemon garlic cream sauce.
Servings : 6Serves
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
For The Salmon Fillets
2tablespoonsolive oil
6skin-on salmon fillets,room temperature, each fillet should be about 4 to 5 ounces
salt and fresh ground black pepper,to taste
For The Lemon Garlic Cream Sauce
1tablespoonbutter
1cupHalf & Half,you can also use heavy cream or low-fat evaporated milk
½tablespoonall purpose flour
⅓cupgrated Parmesan cheese
zest and juice from 1 whole lemon
3clovesgarlic,minced
1teaspoondried dill
¾teaspoondried thyme
salt and fresh ground black pepper,to taste
lemon slices,for garnish
fresh chopped parsley,for garnish
Instructions
For The Salmon Fillets
Heat olive oil in a large skillet over medium-high heat.
Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down, cooking 3 fillets at a time.
Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around; just let it cook.
Using a spatula, flip the salmon fillets over and cook for 2 more minutes; remove from skillet and set aside.
Repeat with the rest of the fillets and set all aside.
For The Lemon Garlic Cream Sauce
In the meantime, combine the Half & Half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt, and pepper in a mixing bowl; whisk until thoroughly incorporated.
Add butter to the skillet and melt it over medium heat.
Add the prepared sauce to the skillet and bring to a boil; lower heat to a simmer.
Place previously prepared salmon fillets back in the skillet.
Cook for 2 to 3 minutes, or until salmon is heated through.
Select Quality Salmon: Use fresh, wild-caught salmon for optimal taste and texture. Each fillet should be 4 to 5 ounces.
Perfect Sear: Let salmon sear untouched for a beautiful golden crust.
Sauce: Adjust seasonings in your lemon garlic cream sauce to taste before adding it to the salmon. You can also use Heavy Whipping Cream or Evaporated Milk instead of Half & Half.
Check Doneness: If the fillet flakes easily, it's done. Alternatively, check for an internal temperature of 145°F.
Storing Leftovers: Leftover salmon fillets can be stored in an airtight container and kept in the refrigerator for up to 3 days. Reheat in a pan set over medium heat or microwave until just warmed through.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.