Lemon Cream Salmon Recipes Recipe For Deviled

OVEN BAKED SALMON WITH LEMON CREAM SAUCE

Steps:

• Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
• In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
• Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
• Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

MEYER LEMON CREAM SAUCE FOR SALMON

Steps:

• Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
• Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
• Serve sauce over salmon.

LEMON GLAZED SALMON

Steps:

• In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more. Transfer to a plate.
• Reduce heat to medium, then add 1 tablespoon butter, garlic, and lemon juice and zest and cook 2 minutes. Add lemon slices and chicken broth to skillet and season with salt and pepper. Simmer on low until reduced, 3 to 5 minutes.
• Return salmon back to skillet and simmer until salmon is cooked through, 3 to 4 minutes. Add remaining 2 tablespoons butter and stir to create creamy sauce.
• Garnish with parsley and serve immediately.

DEVILED SALMON CAKES WITH LEMON-HERB MAYONNAISE RECIPE

Steps:

• Combine first ingredients, mixing in egg to combine. Season with salt and pepper. Make 6 patties. Make sauce. These patties can be made ahead. Brown over medium low heat when ready to cook, 5 minutes per side. Serve with sauce!

SALMON DILL DEVILED EGGS APPETIZER

Steps:

• Slice the eggs in half lengthwise.
• Carefully remove the yolks.
• Press yolks thru a fine-mesh sieve into a mixing bowl, or just mash them real good with a fork.
• Add the mayonnaise, sour cream, salmon, dill, lemon juice, pepper and salt.
• Stir to blend thoroughly.
• Spoon heaping amounts of the mixture into the egg whites.
• Cover and chill for at least 1 hour before serving.
• Sprinkle with chopped dill before serving.

LEMON DILL SAUCE FOR SALMON

Steps:

• Heat cream cheese and lemon juice in a saucepan over medium heat and whisk until smooth. Slowly whisk in milk until incorporated and continue to heat until warmed through. Season with dill, salt, and pepper.