Crispy One Pan Salmon With Creole Cream Sauce Recipes

PAN SEARED SALMON WITH A CREAMY LEMON DILL SAUCE

Steps:

• In a medium sized skillet heat the olive oil over medium low heat. Salt and pepper the salmon and add to the skillet skin sized down. Heat for about 5 minutes and flip with a spatula the salmon to the other side and cook for another 5 minutes until the salmon is brown and center is slightly pink. Remove salmon and set aside on a plate.
• Add the garlic to the pan and cook until tender. Add the heavy cream, chicken broth, and lemon juice. In a small bowl whisk together cornstarch and water. Add to the sauce. Let simmer for 3-4 minutes or until sauce has thickened.
• Add the salmon back to the skillet and heat through. Add fresh dill to the sauce and serve.

PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.

CRISPY ONE-PAN SALMON WITH CREOLE CREAM SAUCE

Steps:

• In a small bowl, combine the salt, paprika, freshly ground black pepper, onion powder, garlic powder, thyme powder, and cayenne pepper together to make the Creole seasoning blend.
• Pat the salmon fillets dry with a paper towel and season with 1 teaspoon of the seasoning blend.
• Heat a large skillet to medium-high and coat with the olive oil. Sear the salmon flesh-side down for 4 to 5 minutes or until crispy, and dark golden in color. Flip the salmon skin-side down and sear an additional 4 minutes, and remove from heat. Set the salmon aside.
• Reduce the skillet heat to medium. Add the bell peppers and sauté for 5 minutes or until slightly softened. Add remaining seasoning blend to pepper mixtures and cook for 1 minute.
• Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and simmer for 4-5 minutes or until the cream mixture has thickened. Melt in the butter and stir to combine. Add the salmon back to the skillet to simmer in the sauce for 3 to 5 minutes.