EASY CREAMY SALMON RECIPE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

Clean the salmon fillets and pat them dry.

Season the salmon with all-purpose seasoning and fish seasoning, rubbing it in on both sides for about 2-3 minutes.

Heat olive oil in a pot over medium heat until hot and coat the bottom.

Fry the salmon pieces skin-side down for 1-2 minutes until browned, then flip and brown the other side.

Remove the salmon from the pot and set aside.

In the same pot, add 2-3 tablespoons of unsalted butter and let it melt with the remaining oil.

Add 1 tablespoon of minced garlic and 1 tablespoon of chopped onion to the pot and sauté until fragrant, being careful not to burn them.

Pour in ½ cup of Chardonnay and let it bubble and simmer.

Add 2 tablespoons of chicken stock to the pot and mix well.

Stir in 1 cup of heavy cream and mix until combined, allowing the sauce to come together.

Add about ½ teaspoon of dried parsley and mix it into the sauce.

Squeeze the juice from half a lemon into the sauce, being careful to avoid seeds, and mix.

Add a pinch of black pepper and stir everything together, allowing the sauce to simmer and thicken.

Return the salmon pieces to the sauce, ensuring they are covered, and keep the heat on low to prevent burning.

Add lemon slices on top of the salmon and spoon sauce over the pieces to keep them moist.

Allow the salmon to cook in the sauce for a few minutes until the sauce thickens and the salmon is heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens