Am planning to barbecue salmon on a cedar plank this weekend – I will try this sauce and perhaps throw on a few capers…….
I followed the directions completely. The sauce never thickened up! Never, even after we finished dinner and it was cooled. Fail.
This was great. for the sauce, I used wine and one swanson flavor boost packet
and added a little garlic and onion powder. For the salmon, I followed roasted salmon sheet pan meal recipe.
I’m still trying to figure out why people water down the cream with broth only to have to thicken it back up with butter and flour. Hey, I have an idea! DON’T WATER DOWN YOUR CREAM! And if you want it thicker, use cheese. A little fat in your diet is good for you and adds lots of flavor! Less work, better food! Enjoy.
Make sure you use heavy whipping cream or it will curdle. If it does curdle, you may be able to save it by puréeing it in a blender.
Ir curdled and was too thin. I stirred and stirred then added corn starch.
I know this post is about aged, but wanted to pass along a method for lessening the smell when cooking fish in the house. Have a small pan of vinegar simmering on the back burner while cooking, leave it there until the pans are cleaned. It’s magic !
Great idea, thank you!
I made it the first time and thought was a little bland. Tonight cooked some shallots in olive oil first then added fresh sage, lemon zest and used clam juice instead of broth. Was delicious!
I tried this today, it turned out great! As a new cook I struggle with cooking times – your instructions were SPOT ON!
I am looking forward to trying more of your recipes now.
My sauce curdle at first, but then I kept stirring and it came together. I was a little freaked out because I had 2 1/2 lbs of salmon cooked and had doubled this sauce recipe.
EVERYONE love it.
You always have such great recipes.
I agree, the recipes on this site are almost always interesting and delicious. I’m so grateful that I happened to find them.
Thanks Mary Ellen!
Try adding a bit of dill to the sauce, it really adds more depth to an already delicious base.
Great idea! Why didn’t I think of that?!
Our family really enjoyed this recipe! I like the cream and lemon flavor over salmon. Thank you for sharing!
In preparation of any fish, I always rinse the fish under cold running water first, soak it with plenty of lemon juice and let it stand for 5 to 10 minutes depending on what fish I am using. Than salt it lightly and cook immediately. (A hint – never let any fish soak to long in lemon juice or any other asset containing liquid, it’ll loose firmness on the outside.).) I would not push the subject with the burned skin too much, It’ll be a matter of personal taste.
I should have also added that my 20 month old gobbled this up! She was about to lick the cream off the plate!!
Absolutely delicious and yet so simple. This will definitely be in my salmon rotation (when I am not making the panko crusted one!) Thanks for a great dinner!
Oooh, the rich cream infused with the tartness of the lemon poured over a crispy skinned salmon fillet sounds heavenly, served with white rice and fresh, young sauteed asparagus in season..A quick and perfect meal complimented with a good glass of wine – Mary
Fried salmon skin is the best! Last week, my parents deskinned a large portion of salmon and fried up the strips of skin. Eat them side by side! Dip both in some tartar sauce, serve with rice and greens, and it’s one of the best meals.
Salmon bacon – what a great way to describe it!
I agree – crispy skin salmon is awesome. I often don’t even bother if the salmon is in good nick and the skin nice and crispy.
If I do a sauce, I usually just make a kinda-sorta buerre blanc using the fish juices, wine and butter.
One of the other ways I like it is to use Szechuan pepper and salt on the skin, and serve with white rice and bok choi (Maybe add a splash of light soy over the fish on serving)
One of my absolute favorite restaurant meals and the only way I ever end up making salmon is an amped up version of this! Dust the salmon in flour seasoned with salt, pepper, and rubbed sage before cooking. Saute minced shallots to start the lemon cream sauce, deglaze wine, add lemon, stock and cream, reduce. Add capers, diced tomato and ulienne basil at the end before tpping the salmon. Absolutely perfect.
Thanks for the reminder to buy some salmon soon!
Sauciers from the past are spinning in thier graves. This looks quite good and while the sauce works, I believe it could be improved with a couple simple steps. Put the stock in the pan as you outline in your recipe, do not cover and reduce, while the salmon is cooking. Remove the salmon from the pan when done and dump any residual oil (at this point I would add some shallots and saute, a minute or two but that is optional). Pour lemon juice into pan, then the stock and heavy cream. Reduce until the desired consistance but not to the point that the cream starts to separate, and serve. If the cream separates a bit add just a tablespoon more cream and swirl and it will come back together.
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