Fish & Seafood Low Carb

Creamy Lemon Salmon

Written by admin

This creamy lemon salmon recipe is fast, decadent, and makes an easy family dinner that’s ready in only 20 minutes!

Prep Time 5 minutes | Cook Time 15 minutes | Total Time 20 minutes



Ingredients

  • 1 pound fresh salmon cut into 4 pieces
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth or dry white wine
  • 1 tablespoon lemon juice
  • 1 dash Italian seasoning
  • 1 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • Fresh parsley to taste, chopped

Instructions

  1. Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season with salt & pepper. Dredge each piece in flour on all sides.
  2. Add the olive oil and butter to a skillet over medium-high heat. When it’s hot, add the fish. Cook it for 3-4 minutes/side or until it’s nicely browned. Be careful not to overcook – the salmon shouldn’t be cooked fully yet. Remove salmon to a plate and set aside.
  3. Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan. Stir until mustard has dissolved, and let it bubble for a minute or two.
  4. Add the cream to the pan, along with the salmon. Let it cook for a few more minutes until the sauce has thickened a bit and the fish has cooked through.
  5. Sprinkle with fresh parsley before serving. Serve immediately. 

Recipe Notes

  • I don’t recommend subbing the heavy cream with half-and-half or milk because then the sauce is likely to break because of the citrus juice.
  • I like to grate a little lemon zest over top when it’s done cooking. This step is totally optional, though. I use my handy Microplane zester to do this.

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