Easy Salmon Recipe Lemon Butter Sauce

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  Salmon
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  Lemon Juice, Fresh(30g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(15g)
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  Wine, White, Dry(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1/4 teaspoon salt (to season)
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  1/4 teaspoon cracked pepper (to season)
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  Unsalted Butter(60g)
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  Garlic(10g)
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  Wine, White, Dry(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Cream, Heavy Whipping(120g)
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  Lemon Juice, Fresh(30g)
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  Parsley, Fresh(15g)

Instructions

1. 1Pat the salmon dry with paper towels. Combine the lemon juice, olive oil, garlic, and wine in a small bowl, then rub the mixture evenly over the salmon and season generously with salt and pepper.
2. 2Heat a large skillet over medium-high heat and add the salmon skin-side up. Cook for 4–5 minutes until the flesh turns opaque and flakes easily when tested with a fork, then transfer to a plate.
3. 3In the same skillet, melt the butter over medium heat. Add the fresh garlic and cook for 30 seconds until fragrant, stirring constantly.
4. 4Pour the white wine into the skillet and cook for 2–3 minutes over medium heat, allowing it to reduce slightly and concentrate in flavor.
5. 5Reduce heat to low, pour in the heavy cream, and stir constantly for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
6. 6Remove from heat, stir in the lemon juice and fresh parsley until combined, then taste and adjust seasoning with salt and pepper.
7. 7Return the salmon to the skillet and spoon the lemon butter sauce over each fillet, coating evenly.
8. 8Divide the salmon and sauce evenly into 4 airtight containers while hot, allowing to cool before sealing and refrigerating for up to 3 days.