Description
A simple yet elegant salmon dish, perfect for a weeknight dinner or impressing guests. The bright lemon and garlic flavors pair beautifully with a crisp Pinot Grigio.
Ingredients
Units
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- 4 cloves garlic
- 1/4 cup chicken broth
- 3 tbsp fresh lemon juice
- 6 tbsp butter (unsalted)
- 2 tbsp heavy cream or half and half
- 4 fillets (170 g) skinless salmon fillets (about 1-inch thick)
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp fresh parsley (minced)
Instructions
- Melt butter in a small saucepan over medium heat.
- Add garlic and sauté until lightly golden brown.
- Pour in chicken broth and lemon juice; simmer for about 4 minutes.
- Stir in cream and set aside.
- Season both sides of salmon with salt and pepper.
- Heat olive oil in a large heavy non-stick skillet over medium-high heat.
- Add salmon and cook for about 3 minutes per side.
- Pour cream sauce over salmon and cook for an additional 2 minutes.
- Garnish with fresh minced parsley.
Notes
- For richer flavor, use unsalted butter and season the salmon generously.
- To prevent overcooking, ensure your salmon fillets are roughly the same thickness.
- Leftover salmon can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 400
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 100