Easy Salmon Recipe Lemon Butter Sauce

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  4 Salmon(1584g)
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  1 tbsp Olive oil

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

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  1 tbsp Garlic
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  0.3 tsp 1/4 teaspoon salt (to season)
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  0.3 tsp 1/4 teaspoon cracked pepper (to season)
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  0.3 cup Unsalted Butter
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  2 tbsp Wine, White, Dry

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

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  0.5 cup Cream, Heavy Whipping
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  1 tbsp Lemon Juice, Fresh
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  1 tbsp Parsley, Fresh

Instructions

1. 1In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon minced garlic, and 2 tablespoons dry white wine. Rub the mixture evenly over the 4 skinless salmon fillets, then season each side with 1/4 teaspoon salt and 1/4 teaspoon cracked pepper.
2. 2Heat a large skillet over medium-high heat. Place the salmon fillets in the dry pan and cook 4–5 minutes until the underside is golden and the flesh turns opaque halfway up the fillet.
3. 3Flip each fillet and cook another 3–4 minutes until the fish flakes easily when pressed with a fork and is cooked through. Transfer to a plate and set aside.
4. 4Reduce heat to medium and add 1/4 cup unsalted butter to the same skillet. Once melted, add 2 teaspoons minced garlic and cook 30 seconds, stirring constantly, until fragrant.
5. 5Pour in 2 tablespoons dry white wine and cook 2–3 minutes, stirring occasionally, until reduced by about half.
6. 6Reduce heat to low, pour in 1/2 cup heavy cream, and stir constantly for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
7. 7Remove from heat and stir in 1–2 tablespoons lemon juice and half the fresh parsley. Return the salmon to the skillet and spoon the lemon butter sauce over each fillet to coat evenly.
8. 8Divide the salmon and sauce evenly into 4 meal-prep containers. Garnish with the remaining fresh parsley, allow to cool to room temperature, then seal and refrigerate.