– Creamy Lemon and Garlic Seared Salmon Skillet –
This Creamy Lemon and Garlic Seared Salmon Skillet is truly one of the best salmon dishes I have ever tasted. Loaded with flavors, healthy fats, beyond easy to make and done in under 30 minutes. The perfect dish for a busy weeknight or for a weekend lunch. To make the cream sauce I used an almond based heavy cream, just to make this dish healthier, but you can always use regular heavy cream. The secret to this dish is to use high-quality ingredients, like fresh salmon and some good seasonings.
– How to Make the Perfect Cream Sauce –
Many people stay away from making cream sauces. They have a reputation to easily curdle. The secret is to make sure you´re not cooking your cream sauce in a high heat, you never want your cream to boil. The most important part when making a cream sauce is to mix it continuously. This will prevent it from curdling along with cooking at a low heat. Watch the video below on How to Make this Creamy Lemon and Garlic Seared Salmon Skillet or check out the recipe card below which you can print. Salud!
Watch the Video Below on How to Make this Creamy Lemon and Garlic Seared Salmon Skillet
Creamy Lemon and Garlic Seared Salmon Skillet
- 2 fillets fresh salmon
- 4 cloves garlic
- 1 shallot
- 1 tbsp lemon juice
- 1/2 cup almond heavy cream
- pinch sea salt
- pinch black pepper
- 2 tbsp fresh parsley
- 4 lemon slices
- 1 tbsp extra virgin olive oil
Finely mince 4 large cloves of garlic, finely dice 1 shallot, season 2 fillets of fresh salmon with sea salt and freshly cracked black pepper
Heat a nonstick fry pan with a medium-high heat and add 1 tbsp of extra virgin olive oil, after 2 minutes add the fillets of salmon into the pan skin side up, using a spatula push down on each salmon fillet for about 30 seconds, this will give them that beautiful crusty sear, after 3 minutes flip the salmon fillets and cook another 3 minutes (the thickness of my fillets where 1 inch), after a total cooking time of 6 minutes remove the fillets from the pan, transfer to a dish and cover with foil paper
Using the same pan heat it with a medium heat and add the diced shallot and minced garlic and mix with the oil, after 1 minute add a 1/2 cup of almond heavy cream (you can use regular heavy cream if you perfer), squeeze in 1 tbsp of fresh lemon juice, season with sea salt, freshly cracked black pepper and about 1 tbsp of freshly chopped parsley, mix it all together, continue to mix to make sure the cream doesn´t curdle, after 3 minutes and the cream has thickend up lower the fire to a LOW heat and add the salmon fillets back into the pan, spoon some of the cream sauce over the salmon fillets and heat for an additional 2 minutes, serve directly from the pan, garnish with lemon slices and freshly chopped parsley, enjoy!
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