The day we cooked this salmon, it was the best looking fish at the counter, and it did not disappoint. In fact, it was so good I called my dad over and told him to stop eating his lunch, wrap it up, and get over here to eat this salmon. Which of course he did, because when fish is good, it must be eaten immediately.
The recipe is simple! It’s just salmon fillets fried on the stovetop in a high smoke point oil (we like to use rice bran oil) and served with a sauce made with lemon juice, stock, and cream.
We like to sauté skin-on salmon, because when the skin is crispy fried, there’s nothing better. It’s like salmon bacon.
In this recipe we are pan-frying the salmon. If you prefer, you could just as easily bake or poach the salmon, and serve it with the same sauce.
Salmon with Lemon Cream Sauce Recipe
Ingredients:
- 3 Tbsp lemon juice
- 1/4 cup chicken broth, fish stock, clam juice, white wine, or water
- 2/3 cup heavy cream
- 1 Tbsp canola or rice bran oil
- Salt
- Freshly ground black pepper
- 1 1/2 pounds salmon fillets
- Parsley for garnish
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