Description
Restaurant-quality salmon with a silky lemon garlic cream sauce, capers, and fresh herbs ready in just 30 minutes
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons capers, drained
- 1/2 cup white wine or chicken broth
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1. Pat salmon fillets completely dry with paper towels. Season both sides with salt and pepper, then lightly dredge in flour, shaking off excess.
- 2. Heat olive oil in a large skillet over medium-high heat. Once hot, add salmon and cook for 4 minutes without moving until golden brown. Flip and cook 2-3 minutes more. Transfer to a plate.
- 3. Reduce heat to medium and add butter to the same pan. Once melted, add minced garlic and sauté for 60 seconds until fragrant.
- 4. Pour in white wine or broth, scraping up browned bits from the pan bottom. Let reduce by half, about 2-3 minutes.
- 5. Stir in heavy cream, lemon juice, lemon zest, and capers. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- 6. Return salmon to the pan, spooning sauce over the top. Cook for 2 minutes to warm through. Garnish with fresh parsley and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat. Best served over pasta, rice, or with crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 380mg
- Fat: 36g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 42g