Best Salmon With Lemon Chive Cream Sauce Recipes

EASY BAKED SALMON WITH LEMON AND CHIVES

Steps:

• Preheat oven to 400°F. Line a sheet pan or baking dish with parchment for easy clean-up and to prevent fish from sticking.
• Rinse salmon with cold water and pat dry with paper towel.
• Place salmon skin side down on sheet pan and sprinkle with salt and pepper.
• Bake for 20 minutes or until flaky. You can also check the internal temperature with a thermometer (my Thermapen is my right-hand man in the kitchen). I like to cook salmon to an internal temperature of 145°F.
• Meanwhile, combine dressing ingredients in a small bowl.
• Enjoy immediately with dressing drizzled over top of salmon fillets.

SALMON WITH LEMON CREAM SAUCE

Steps:

• Cook the sauce: Pour the lemon juice, broth, and cream into a small pot and bring to a simmer. Immediately lower the heat to low, cover the pot, and simmer gently for 10 minutes. Add salt and pepper to taste. The last minute or two, uncover the pot and increase the heat to high to reduce the sauce a bit.
• Prep the salmon: While the sauce is cooking, check the salmon for any stray scales (if skin-on). Use needle nose pliers to remove any pin bones.
• Cook the salmon fillets: Add the oil to a sauté pan large enough to fit the fillets in one layer. Heat the pan on high and let the pan heat up for 90 seconds. Lay the fillets in the hot pan and lower the heat to medium. Let the fillets sizzle steadily for 3 to 5 minutes, depending on how thick the fish is. A 1-inch-thick fillet will take about 5 minutes. With a metal spatula, gently turn the fillets over. Cook for another 1 to 5 minutes, depending on how well-done you like your fish. We like our salmon a little rare in the center, so we cook the second side of a 1-inch fillet about 3 minutes.
• Pour lemon cream sauce over the salmon: Place the salmon fillets on plates and pour lemon cream sauce over them and sprinkle with chopped parsley to serve. If you've crisped up the skin, serve the fillets skin-side up so they stay crispy. Otherwise, serve the fillets skin-side down.

MEYER LEMON CREAM SAUCE FOR SALMON

Steps:

• Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
• Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
• Serve sauce over salmon.

WILD SALMON WITH CHIVE OIL AND LIME CRèME FRAîCHE

Steps:

• Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.
• Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.
• Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
• Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)
• To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.

SALMON WITH LEMON, CHIVE CREAM SAUCE

Steps:

• Combine the clam juice, vermouth, and shallots in a small saucepan.
• Boil until liquid is reduced to 1/3 cup, about 10 minutes.
• Add cream and continue boiling until sauce coats a spoon, about 2 minutes.
• Add lemon juice.
• Strain sauce and return to saucepan.
• Add chopped chives and season to taste with salt and pepper.
• Place salmon on a cutting board and, using a sharp knife, cut salmon on a deep diagonal (almost parallel to work surface) into eight scallops 1/4 to 3/8 inch thick.
• Sprinkle salmon scallops with salt and pepper.
• Sprinkle lightly with nutmeg.
• Melt butter in large skillet over medium high heat.
• Working in batches, add salmon to skillet and cook about 30 seconds on each side until opaque in center.
• Bring sauce to a boil and divide between four plates.
• Arrange salmon on top of sauce.
• Garnish with whole chives.

LEMON SAUCE FOR SALMON PATTIES

Steps:

• Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.