Prepare to embark on a culinary journey that will transform your dinner from ordinary to extraordinary! This Honey Lemon Pepper Salmon in Cream Sauce is not just a recipe—it's a flavor explosion that will make your taste buds dance with delight. Imagine perfectly seared salmon with a golden-brown crust, drizzled in a luxurious cream sauce that's both tangy and sweet, promising a restaurant-quality meal you can easily create in your own kitchen.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 4 salmon fillets, 1/4 cup honey, 1 tablespoon lemon juice, 1 teaspoon black pepper, 1 cup heavy cream, 2 tablespoons olive oil, and salt to taste.
- In a small bowl, combine the honey, lemon juice, and black pepper. Mix well to create a marinade for the salmon.
- Place the salmon fillets in a shallow dish and pour the honey-lemon-pepper mixture over them. Ensure each fillet is evenly coated. Allow them to marinate for about 5 minutes while you prepare the cooking pan.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the marinated salmon fillets in the skillet, skin-side down if applicable.
- Cook the salmon for about 4-5 minutes on the first side, or until it develops a golden-brown crust. Avoid moving the fillets too much to ensure a nice sear.
- Flip the salmon fillets gently using a spatula and cook for another 4-5 minutes on the other side, or until the salmon is cooked through and flakes easily with a fork.
- Once the salmon is cooked, remove the fillets from the skillet and set them aside on a plate, covering them loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the heavy cream. Stir well, scraping any browned bits from the bottom of the pan to incorporate into the sauce.
- Allow the cream to simmer for about 2-3 minutes, stirring occasionally, until it thickens slightly. Season the sauce with salt to taste.
- Return the cooked salmon fillets to the skillet, spooning some of the cream sauce over each fillet to coat them.
- Let the salmon simmer in the cream sauce for an additional 1-2 minutes to heat through and meld the flavors.
- Serve the honey lemon pepper salmon hot, drizzled with the creamy sauce. This dish pairs beautifully with steamed vegetables or over a bed of rice.
Tips
- Choose high-quality, fresh salmon fillets for the best results. Look for bright, firm flesh without any strong fishy smell.
- Pat the salmon dry with paper towels before marinating to ensure a perfect sear and help the marinade stick better.
- Use a cast-iron skillet or heavy-bottomed pan for the most even heat distribution and beautiful golden crust.
- Don't overcrowd the pan - cook salmon in batches if necessary to maintain high heat and achieve that perfect sear.
- Watch the cooking time carefully: salmon cooks quickly and can become dry if overcooked. It's done when it flakes easily with a fork and has a slightly translucent center.
- For an extra flavor boost, try adding fresh herbs like dill or chives to the cream sauce before serving.
Nutrition Facts
Calories: 567kcal
Carbohydrates: g
Protein: 26g
Fat: 41g
Saturated Fat: 18g
Cholesterol: 155mg
