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  • Total Time:
  • Prep Time: 30 min
  • Cook Time: 0 min

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Ingredients

For 4 Servings

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Directions

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  • 1 Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside.
  • 2 In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm.
  • 3 Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork.
  • 4 Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.

Directions

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1. Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside.
2. In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm.
3. Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork.
4. Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.
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