Lemon pepper salmon is a pretty common dish, though it usually refers to salmon sprinkled with a premade lemon pepper seasoning. Though I’ve had my share of that version, and don’t mind it at all, this is the version I prefer. A perfectly cooked salmon portion, with a sauce of cream, roasted peppers, and lemon (and a few other things to round it out). Serve with any sort of grilled or steamed green, like asparagus, Brussels sprouts, creamed spinach etc..
Salmon with Lemon Pepper Sauce
Ingredients
- 6 salmon portions bones removed
- salt & pepper to taste
- 1/4 cup olive oil
- 1/4 cup butter
- 1 medium cremini mushroom chopped
- 2 garlic cloves chopped
- 1/3 cup roasted red pepper chopped
- 1 cup heavy cream
- 2 tsp dijon mustard
- 1 small lemon zested and juiced
Instructions
- Season both sides of the salmon portions with salt and pepper and heat a large skillet over medium heat. Once heated, add 1/4 cup olive oil, immediately followed by the salmon, skin side up.
- Reduce the heat to medium low and let the salmon cook until you can see it is cooked about 1/3 up the side. Carefully run a spatula or fish turner under the salmon to separate it from the pan without leaving too much stuck to the pan. Flip the salmon and add the butter to the pan.
- Swirl the pan around to evenly spread out the butter and cook the salmon until done. Remove from the pan and set aside, skin side up, to cool.
- Add the mushroom and garlic, and sauté for one minute. Then add the red pepper, cream, mustard, lemon zest and 2 tbsp on lemon juice. Whisk together and bring to a simmer.
- Carefully transfer the sauce to a blender and pulse until smooth. Spoon 1/4 cup or so of the sauce over each salmon portion and serve warm.
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I made this tonight for dinner, and it was delicious! I will definitely make it again.
I made this for dinner tonight, and it was delicious! Thank you for the recipe!
I see it says roasted red pepper – so do you need to roast a red pepper ahead of time or do you mean in a jar?
In a jar!
Made this tonight for the fam – SOO GOOD! Thanks for the share, and for a pescatarian recipe! For any non-dairy’s out there, I subbed in cashew milk and simmered a bit longer to thicken…MMmMMmmm. :)
This sounds delicious! Imma try it!
Please keep these recipes coming! I’ve made several and we’ve enjoyed them all.
I made this tonight and it was delicious! I’ve been loving this new cooking series, the videos make Chris’s delicious recipes very approachable.
Definitely making this one. It looks delicious. Thank you!
As much as I look forward to the design and renovation posts, the Sunday recipes and cooking videos are so appreciated! We love having a fresh, new to us meal each week that is healthy, delicious, and accessible for those of us lacking culinary training. Most of your followers appear to comment less frequently about the food posts, so I just wanted to say thank you. Please keep them coming! :)
Thanks so much, Amy! So happy they have a home here and fans, too!
Yum. I look forward to making this one. Thanks!