{"id":418,"date":"2023-05-07T14:37:58","date_gmt":"2023-05-07T14:37:58","guid":{"rendered":"http:\/\/www.ultra-bronze.com\/?p=418"},"modified":"2023-09-07T15:38:01","modified_gmt":"2023-09-07T15:38:01","slug":"creamy-lemon-salmon","status":"publish","type":"post","link":"http:\/\/www.ultra-bronze.com\/index.php\/2023\/05\/07\/creamy-lemon-salmon\/","title":{"rendered":"Creamy Lemon Salmon"},"content":{"rendered":"
This creamy lemon salmon is super delicious yet unbelievably easy to make!<\/span><\/strong><\/span><\/p>\n For how simple this recipe is, I think you\u2019ll be pleasantly surprised at just how tasty it is. Follow me\u2026<\/p>\n <\/p>\n Salmon makes an awesome dinner, mainly because it takes on a range of delicious flavours, but also because it\u2019s quick & easy to prepare<\/strong>.<\/p>\n For this recipe, we\u2019re going to be using\u00a0skinless salmon fillets<\/strong>. I tend to head to the fresh fish section at the shops because you can usually get it skinned and sliced to size. However, you\u2019ll find fillets pre-packaged too. Just make sure they\u2019re not smoked<\/strong>!<\/p>\n Process shots: pat salmon dry (photo 1), season (photo 2), add to pan (photo 3), fry (photo 4).<\/em><\/span><\/p>\n <\/p>\n This is a really simple sauce that pairs so beautifully with the salmon. It\u2019s got a base of butter<\/strong>, chicken stock<\/strong> and cream<\/strong>, then flavoured with Dijon mustard<\/strong>, lemon zest<\/strong> and lemon juice<\/strong>.<\/p>\n It\u2019s really in your control. I recommend the zest of a whole lemon, which adds a subtle lemon flavour. From there I typically add in the juice of half the lemon, but I recommend working to taste.<\/p>\n Process shots: melt butter (photo 1), fry shallots, garlic & lemon zest (photo 2), stir in stock and cream (photo 3), stir in Dijon and lemon juice (photo 4), simmer then add salmon (photo 5), garnish with parsley (photo 6).<\/em><\/span><\/p>\n <\/p>\n So long as you\u2019re using heavy (US) or double (UK) cream, the sauce won\u2019t curdle. As such, I don\u2019t recommend using anything lighter (half & half\/single cream).<\/p>\n Just gently simmer away and it\u2019ll naturally thicken. The lemon juice and Dijon will both also help thicken the sauce.<\/p>\n Parsley goes beautifully with lemon, cream AND salmon, so I highly recommend using it if you can.<\/p>\n <\/p>\n Here I\u2019ve served with Roast Potatoes and Asparagus. I used my\u00a0Roasted Baby Potatoes Recipe<\/a>\u00a0and chucked in some asparagus for the last 10 mins or so of cooking.<\/p>\n Alrighty, let\u2019s tuck into the full recipe for this creamy lemon salmon shall we?!<\/strong><\/p>\n <\/p>\nPan Fried Salmon<\/strong><\/span><\/h2>\n
What kind of salmon to use?<\/em><\/h3>\n
Top tips for pan-frying salmon<\/strong><\/h3>\n
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Creamy Lemon Sauce for Salmon<\/strong><\/span><\/h2>\n
How lemony is the sauce?<\/em><\/h3>\n
Creamy Lemon Salmon FAQ<\/strong><\/span><\/h2>\n
Won\u2019t the lemon juice curdle the sauce?<\/em><\/h3>\n
How do I thicken the sauce?<\/em><\/h3>\n
Do I have to garnish with parsley?<\/em><\/h3>\n
Serving Creamy Lemon Salmon<\/strong><\/span><\/h2>\n
How to make Creamy Lemon Salmon<\/span><\/strong> (Full Recipe & Video)<\/h2>\n