For how simple this recipe is, I think you’ll be pleasantly surprised at just how tasty it is. Follow me…
Pan Fried Salmon
Salmon makes an awesome dinner, mainly because it takes on a range of delicious flavours, but also because it’s quick & easy to prepare.
What kind of salmon to use?
For this recipe, we’re going to be using skinless salmon fillets. 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’ll find fillets pre-packaged too. Just make sure they’re not smoked!
Top tips for pan-frying salmon
Prep – Ensure you bring the salmon up to room temp before you fry. This will help the salmon cook through evenly. Pat Dry – I like to pat the salmon dry to remove excess moisture. This will help the salmon build up a nice crust. Season – Like any meat or fish, generously season with salt and pepper before it hits the pan. Pan – Using a non-stick pan will prevent the salmon from falling apart when you flip it. Heat – Keep the heat medium/high to get a nice golden crust. Rest – Allowing the salmon to rest will ensure it fully cooks through without sacrificing juiciness.
Process shots: pat salmon dry (photo 1), season (photo 2), add to pan (photo 3), fry (photo 4).
Creamy Lemon Sauce for Salmon
This is a really simple sauce that pairs so beautifully with the salmon. It’s got a base of butter, chicken stock and cream, then flavoured with Dijon mustard, lemon zest and lemon juice.
How lemony is the sauce?
It’s 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. 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).
Won’t the lemon juice curdle the sauce?
So long as you’re using heavy (US) or double (UK) cream, the sauce won’t curdle. As such, I don’t recommend using anything lighter (half & half/single cream).
How do I thicken the sauce?
Just gently simmer away and it’ll naturally thicken. The lemon juice and Dijon will both also help thicken the sauce.
Do I have to garnish with parsley?
Parsley goes beautifully with lemon, cream AND salmon, so I highly recommend using it if you can.
Serving Creamy Lemon Salmon
Here I’ve served with Roast Potatoes and Asparagus. I used my Roasted Baby Potatoes Recipe and chucked in some asparagus for the last 10 mins or so of cooking. Alrighty, let’s tuck into the full recipe for this creamy lemon salmon shall we?!
How to make Creamy Lemon Salmon (Full Recipe & Video)
For the sister recipes to this dish check out my Creamy Lemon Chicken and Creamy Lemon Pork Chops! For more similar recipes check out these beauties:
Easy Salmon Recipes
Hot Honey Butter Salmon Honey Sriracha Salmon Creamy Cajun Salmon Garlic Herb Baked Salmon Chipotle Salmon with Mango Salsa Garlic Butter Salmon Salmon and Gnocchi
