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
- 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
- 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.