Fried Salmon With Norwegian Lemon Butter Cream Sauce - Food Cravings Network

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a leaner option and canned salmon is budget-friendly.

Cut your salmon into fillets, choose to carefully cut off the skin if you desire. Cut cold butter into small cubes and reserve for later.

Start by making the sauce. Turn a small sauce pan onto medium high heat and add your heavy cream once it has heated the pan. Allow this to reduce for a minute then add the butter cubes slowly, whisking the entire time to melt and combine. Add your lemon juice, then, allow the sauce to reduce until it becomes thick, or to your desired consistency. The sauce will turn a yellow shade as the butter cooks and reduces. When the sauce is ready, mix the coriander in, then take the sauce off of the heat and set aside.

Add salt and pepper to the salmon fillets. Add the olive oil to a saute pan and allow it to become very hot (medium high) before adding the salmon fillets. If your olive oil is not hot enough at this point, the salmon may not sear and may stick to your pan.

Cook the salmon on one side for about 3-5 minutes without moving it. You can shake the pan back and forth slightly to ensure the salmon is not sticking. Add salt and pepper to the skin side of the salmon.

Carefully flip the salmon fillets over using a spatula. Cook for an additional 3-5 minutes before plating.

Remove your salmon once they are cooked (should still be soft inside and jump back up when pressed, not overly firm). Plate and serve with your choice of veggies and grains!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens