Meyer Lemon Cream Sauce for Salmon recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 229.4 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Serve sauce over salmon.

Recipe Yield

2 servings

Recipe Note

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

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