Marry Me Alaska Salmon
Seared Alaska sockeye salmon with a garlic lemon cream sauce - the rich flavor of the wild salmon pairs so well with the creaminess of the sauce! Recipe from Hajar Larbah of @Moribyan
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
Seared Salmon
- 4 salmon fillets, skinless
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Cream Sauce
- 3 tablespoons unsalted butter
- 1/2 tablespoon minced garlic
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon lemon juice
- 2 tablespoons cream cheese, softened
- 1/2 to 3/4 cup grated parmesan, to taste
- salt, to taste
- black pepper, to taste
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons fresh basil, chopped
Recipe courtesy of Hajar Larbah.
Preparation
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Step 1 Cook the Salmon
- To a plate, lay the salmon fillets flat. Drizzle olive oil on top and season with Italian seasoning, salt, garlic powder, oregano, black pepper, and red pepper flakes.
- Heat an oiled skillet or pan over medium-high heat.
- Add the salmon filets to the pan and cook on each side until golden brown and crispy, about 3 minutes on each side. Then drop the heat to low and allow the salmon to cook through to the center. Remove the fillets from the pan.
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Step 2 Make the Cream Sauce
- In the same saucepan over medium heat, add the butter and the garlic. If you’d like to add onions, feel free to do so at this step. Sauté for a minute or two.
- Add the heavy cream, chicken broth, and lemon juice. Whisk together and bring to a simmer for 2 to 3 minutes.
- Add the cream cheese and parmesan and whisk again until the sauce thickens. Once it thickens, add salt and black pepper to taste.
- Mix in the basil and parsley.
- Add the salmon back into the pan with the sauce. Let the salmon sit in the sauce for a minute or two to reheat in the sauce again before taking off the heat and enjoying!
Recipe courtesy of Hajar Larbah.
