Lemon Cream Salmon Recipes

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OVEN BAKED SALMON WITH LEMON CREAM SAUCE



Oven Baked Salmon with Lemon Cream Sauce image

This oven baked salmon is drizzled generously in a simple and delicious lemon cream sauce (classically known as lemon beurre blanc).

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 24m

Number Of Ingredients 9

2 to 3 lb salmon fillet
salt and black pepper to taste
1 Tbsp olive oil for drizzling salmon
1 Tbsp parsley (finely chopped, to garnish)
1 small onion or 2 medium shallots (super finely diced (about 1/4 cup diced))
1/4 cup fresh lemon juice (from 2 medium or 1 large lemons)
1/4 cup dry white wine (such as chardonnay or pino grigio)
1/2 cup heavy cream
1/2 cup 8 Tbsp cold unsalted butter cut into 8 pieces

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.

SALMON WITH LEMON CREAM SAUCE



Salmon with Lemon Cream Sauce image

This salmon with cream sauce recipe has a simple, quick lemon cream sauce that comes together as the fish is frying. Dinner is on the table in 20 minutes!

Provided by Elise Bauer

Categories     Dinner     Quick and Easy     Fish     Salmon     Seafood

Time 20m

Yield 4

Number Of Ingredients 8

3 Tbsp lemon juice
1/4 cup chicken broth, fish stock, clam juice, white wine, or water
2/3 cup heavy cream
1 tablespoon extra virgin olive oil
Salt
Freshly ground black pepper
1 1/2 pounds salmon fillets
Parsley for garnish

Steps:

  • Cook the sauce: Pour the lemon juice, broth, and cream into a small pot and bring to a simmer. Immediately lower the heat to low, cover the pot, and simmer gently for 10 minutes. Add salt and pepper to taste. The last minute or two, uncover the pot and increase the heat to high to reduce the sauce a bit.
  • Prep the salmon: While the sauce is cooking, check the salmon for any stray scales (if skin-on). Use needle nose pliers to remove any pin bones.
  • Cook the salmon fillets: Add the oil to a sauté pan large enough to fit the fillets in one layer. Heat the pan on high and let the pan heat up for 90 seconds. Lay the fillets in the hot pan and lower the heat to medium. Let the fillets sizzle steadily for 3 to 5 minutes, depending on how thick the fish is. A 1-inch-thick fillet will take about 5 minutes. With a metal spatula, gently turn the fillets over. Cook for another 1 to 5 minutes, depending on how well-done you like your fish. We like our salmon a little rare in the center, so we cook the second side of a 1-inch fillet about 3 minutes.
  • Pour lemon cream sauce over the salmon: Place the salmon fillets on plates and pour lemon cream sauce over them and sprinkle with chopped parsley to serve. If you've crisped up the skin, serve the fillets skin-side up so they stay crispy. Otherwise, serve the fillets skin-side down.

Nutrition Facts : Calories 592 kcal, Carbohydrate 24 g, Cholesterol 153 mg, Fiber 6 g, Protein 41 g, SaturatedFat 14 g, Sodium 325 mg, Sugar 10 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g

MEYER LEMON CREAM SAUCE FOR SALMON



Meyer Lemon Cream Sauce for Salmon image

The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 (4 ounce) salmon fillets
salt and ground black pepper to taste
2 tablespoons butter, divided
1 clove garlic
½ cup heavy cream
2 teaspoons Meyer lemon juice
¼ pinch dried dill weed

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.

Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g

SALMON PASTA IN LEMON GARLIC CREAM SAUCE



Salmon Pasta in Lemon Garlic Cream Sauce image

Salmon Pasta bathed in a creamy lemon pesto sauce is irresistibly delicious and on your table in 30 minutes! It is decadence in a bowl perfect for date night or Valentine's Day but easy and quick enough for every day! Roast the salmon while you whisk together the easy-to-make sauce then toss it all together-then drool. The resulting Salmon Pasta with its tender, buttery chunks of salmon enveloped in decadently creamy sauce spiked with garlic, lemon juice and pesto truly tastes better than the finest restaurant at a fraction of the price and did I say less than 30 minutes already?

Provided by Jen

Categories     Main Course

Time 30m

Number Of Ingredients 18

1 pound salmon fillets
1/2 tsp EACH salt, garlic powder
1/4 tsp EACH paprika, onion powder, pepper
1 tablespoon lemon juice
1 tablespoon unsalted butter (cubed)
3 cups broccoli florets
1 1/2 tablespoons olive oil
8 oz. fettuccine
1 tablespoon butter
1 tablespoon olive oil
4 cloves garlic (minced)
2 tablespoons flour
1 1/2 cups low sodium chicken broth
1/2 cup heavy cream
1/4 cup prepared pesto
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
  • Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don't cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
  • Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and easily flakes with a fork.
  • Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute.
  • Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
  • Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)



Baked Fish with Lemon Cream Sauce (One Baking Dish!) image

Recipe video above. A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 15m

Number Of Ingredients 9

4 x 150- 180g / 5 - 6 oz fish fillets (, about 1.5cm / 1/2" thick, skinless and boneless (Note 1))
50g / 4 tbsp unsalted butter
1/4 cup cream, heavy / thickened ((See Note 2 for sub options))
1 - 2 garlic cloves (, minced)
1 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Salt & pepper
1 1/2 tbsp eschallots (French onion) (, finely chopped (Note 3))
Fresh parsley and lemon slices (, to serve)

Steps:

  • Preheat oven to 200°C / 390°F (all oven types).
  • Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
  • Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
  • Sprinkle fish with shallots, then pour over sauce.
  • Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

Nutrition Facts : ServingSize 213 g, Calories 282 kcal, Carbohydrate 1 g, Protein 34.1 g, Fat 16.1 g, SaturatedFat 9.8 g, Cholesterol 128 mg, Sodium 194 mg

LEMON PEPPER SALMON



Lemon Pepper Salmon image

With simple ingredients, you can turn a salmon fillet into a tasty weeknight dinner.

Provided by Land O'Lakes

Categories     Lemon     Salmon     Main Course     Savory     Baking     Keeping It Simple     Fish     Seafood     Meat, poultry, and seafood     Fruit

Yield 4 servings

Number Of Ingredients 8

1 pound salmon fillet, skin removed
1 tablespoon freshly grated lemon zest
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt
1 tablespoon fresh lemon juice
Lemon wedges, if desired
Fresh parsley sprigs, if desired

Steps:

  • Heat oven to 400°F. Line rimmed baking pan with aluminum foil.
  • Place salmon into prepared pan. Sprinkle with lemon zest, salt and pepper. Divide Butter with Olive Oil & Sea Salt evenly among tops of salmon fillets. Pour lemon juice over top.
  • Bake, uncovered, 12-15 minutes or until salmon flakes easily with fork. Serve with lemon wedges and fresh parsley sprigs, if desired.

Nutrition Facts : Calories 190 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 220 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar grams, Protein 23 grams

PAN SEARED SALMON WITH A CREAMY LEMON DILL SAUCE



Pan Seared Salmon with a Creamy Lemon Dill Sauce image

Pan Seared Salmon with a Creamy Lemon Dill Sauce is perfectly crispy and flaky salmon that is in the most amazing creamy lemon dill sauce.

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 10

1 Tablespoon Olive Oil
salt and pepper
4 6 oz salmon fillets
3 cloves garlic
1 cup heavy cream
1/2 cup chicken broth
Juice of one lemon
1 teaspoon cornstarch
1 Tablespoon water
1 Tablespoon fresh dill (chopped)

Steps:

  • In a medium sized skillet heat the olive oil over medium low heat. Salt and pepper the salmon and add to the skillet skin sized down. Heat for about 5 minutes and flip with a spatula the salmon to the other side and cook for another 5 minutes until the salmon is brown and center is slightly pink. Remove salmon and set aside on a plate.
  • Add the garlic to the pan and cook until tender. Add the heavy cream, chicken broth, and lemon juice. In a small bowl whisk together cornstarch and water. Add to the sauce. Let simmer for 3-4 minutes or until sauce has thickened.
  • Add the salmon back to the skillet and heat through. Add fresh dill to the sauce and serve.

Nutrition Facts : Calories 244 kcal, Carbohydrate 3 g, Protein 2 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 131 mg, Sugar 1 g, ServingSize 1 serving

BAKED PARMESAN CRUSTED SALMON WITH LEMON CREAM SAUCE



Baked Parmesan Crusted Salmon with Lemon Cream Sauce image

A simple showstopper salmon recipe! Fantastic centrepiece for a special occasion yet easy enough for midweek. Don't skip the sauce! It makes all the difference to this dish because the salmon is not marinated. Though made with cream, it is not rich, it's quite tangy - perfect pairing with rich salmon.

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 40m

Number Of Ingredients 22

1 (1 - 1.4 kg / 2 - 2.8 lb) side of salmon ( (Note 1))
3- 4 tbsp Dijon mustard
1 cup panko breadcrumbs ((50g) (Note 2))
Oil spray
50g / 3 tbsp butter (, melted)
1/3 cup grated parmesan (, store bought (1/2 cup fresh grated) (Note 3))
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh dill
Zest of 1 lemon
1/2 tsp salt
Pepper
30g / 2tbsp butter
1 eschallot / finely chopped ((Note 4))
1 1/4 cups dry white wine ((Note 5))
1 1/2 cups heavy cream / thickened cream
1 tbsp Dijon mustard
2 1/2 tbsp lemon juice ((plus more to taste))
1/2 tsp sugar
Salt and pepper
Watercress
Lemon wedges
Fresh dill

Steps:

  • Take salmon out of the fridge to bring to room temperature.
  • Preheat oven to 200°C / 390°F (180°C fan).
  • Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. (Note 6) Scrape into bowl immediately.
  • Add butter and stir, then add remaining Parmesan Crumb ingredients.
  • Line same tray with foil. Place salmon on foil.
  • Spread Dijon on salmon using a butter knife. Just a thin coating - like buttering toast.
  • Sprinkle Crumb all over.
  • Bake for 20 minutes for just cooked juicy perfection, or to taste. (Note 7)
  • Remove from oven. Loosen salmon from foil using egg flip or butter knife - skin will hopefully be stuck to foil.
  • Plate watercress on serving platter.
  • Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it (see video under recipe). Serve with Lemon Cream Sauce and lemon wedges on the side.

Nutrition Facts : ServingSize 238 g, Calories 427 kcal, Carbohydrate 12 g, Protein 33.7 g, Fat 25.3 g, SaturatedFat 11 g, Cholesterol 113 mg, Sodium 517 mg, Fiber 0.9 g, Sugar 1.6 g

LEMON DILL SAUCE FOR SALMON



Lemon Dill Sauce for Salmon image

This quick and easy lemon-dill sauce is fast to make and goes perfectly with salmon or other fish but also works well with steamed vegetables.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 5

6 tablespoons whipped cream cheese
1 tablespoon lemon juice, or to taste
¼ cup low-fat milk
½ teaspoon chopped fresh dill
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 3.2 g, Cholesterol 50.3 mg, Fat 15.8 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 141.4 mg, Sugar 1.7 g

PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON



Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon image

Categories     Pasta     Quick & Easy     Lemon     Salmon     Asparagus     Summer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 7

1 pound asparagus
2 large shallots
2 lemons
1/4 pound sliced smoked salmon (optional)
1 pound dried pappardelle or fettuccine
3 tablespoons unsalted butter
3/4 cup heavy cream

Steps:

  • Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
  • Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
  • In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
  • Serve pasta garnished with reserved asparagus tips and remaining salmon.

CREAMY GARLIC, LEMON & SPINACH SALMON



Creamy garlic, lemon & spinach salmon image

Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day

Provided by Cassie Best

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

2 sweet potatoes
1 tbsp olive oil or rapeseed oil
2 salmon fillets, skin removed
2 garlic cloves, thinly sliced
170g baby spinach
1 lemon, zested and ½ juiced, ½ thinly sliced
75g mascarpone
5 tbsp milk

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
  • Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
  • Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
  • Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

Nutrition Facts : Calories 721 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium

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From giadzy.com


BEST CREAMY LEMON GARLIC SALMON RECIPE - HOW TO MAKE ...
2018-09-17 Whisk in heavy cream. Bring to a simmer and let thicken slightly, 2 to 4 minutes. Stir in lemon zest and juice and dill. Season with salt and …
From delish.com


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