Pan Seared Salmon with Lemon Butter Cream Sauce
How to Make Pan Seared Salmon with Lemon Butter Cream Sauce
- Season the salmon with salt and pepper. Melt the butter in a large skillet. Sear the salmon on both sides until browned and the fish is heated half way up on both sides.
- Pour in the wine and lemon juice. Let the wine cook down about 2 minutes. Add the shallots along side the salmon. Pour in the heavy cream. Cook the salmon to desired doneness.
- Remove the salmon and continue to cook the sauce until reduced more and thick. Stir in the parsley. Serve the salmon with the sauce over top.