Okay, maybe I need to work on the name, but “Your New Favorite Summer Salmon Recipe” also seemed a little too much—even though it’s how I feel about this one.
Salmon is always a winner for me and the family, but this lemon cream sauce has definitely taken it to the next level. I may even have to try it with some chicken and mashed potatoes. I have one kiddo who is a fan of every sauce I make with our food, while the other always wants sauce on the side (and then never touches it). Somehow, I got him to try a bite with the sauce, and he immediately needed more. I understand that might not be the best sales pitch to convince you to try this one, but it really should be!
One of the major keys to the success of this dish is making sure to get a great sear on the salmon without overcooking it. The easiest way to ensure that happens is to get your pan to temp (medium/medium high) before adding the salmon. Do not disturb the salmon for 4 minutes. (Unless it smells like it’s burning, which also means your pan is too hot!) Gently grab with tongs and check on the sear. When you flip, only cook for another minute (or two if your salmon is thicker) and then remove and tent with foil.
It may still be slightly undercooked, but it will finish off when you reheat it in the sauce!
As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Cast Iron – Do you need it? No. Should you use it all the time? Yes. I understand that ‘non-stick’ pans have their draw of day 1 easy cleanup. But if you take the time to season a cast iron properly, you will never look back. The searing abilities and even heat cannot be matched. Do yourself a favor and try one out. I will post about how to maintain it soon!
- Salmon – My preference for this dish (and most of my salmon dishes) is a thicker salmon, like King Salmon. As you will figure, the higher the quality, the better it will taste. If you choose salmon too thin (like sockeye), that’s okay, just make sure to adjust the cook times above!
- Shallot vs. Onion – As you may start to realize, I love cooking with shallots. There is definitely a time and place where I prefer the more pungent, powerful flavor of an onion. For recipes like this, shallots seem to taste better!
Everything else is pretty self-explanatory, but if you have any questions, drop a comment below, send me an email, or hit me up on social media!
See below for full measurements and cooking instructions!
Equipment
- Cast iron pan
Ingredients
- 1 shallot
- 2 cloves of garlic
- 1 ½ lb salmon
- Salt, pepper, and garlic powder to taste
- 2 Tbsp. oil
- 6 Tbsp. butter
- Fresh thyme
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 lemon juiced
Instructions
- Chop the shallot and mince the garlic.
- Slice the salmon into 3 or 4 pieces and season with salt, pepper, and garlic powder.
- In your pan, heat the oil and add the salmon skin side up.
- After 4-5 minutes (or less, depending on how you like it cooked), flip. It should be nice and golden.
- Cook for a minute or two more, depending on the thickness, and then remove and tent with foil.
- Add the butter and melt. Cook the shallot and garlic. Then slowly add the remaining ingredients, stirring in between each.
- As it thickens, add the salmon back to the pan, skin side down, to reheat.
- Plate and serve with your favorite sides.
- Enjoy!
