Pan Seared Salmon with Lemon & Crab Cream Sauce

pan seared salmon

As I promised you guys, here is the salmon recipe! I honestly have to say this was the best tasting salmon that I have had in a long time. The sauce really just sets this dish off. You have the tang from the wine and lemon, but it is calmed down by the heavy cream. This would be amazing on a bed of long dry pasta, rice, or creamy garlic mashed potatoes. Definitely something to put into your rotation at home. You’re going to want it all the time!

Before we get started, I want to make a quick disclaimer that the measurements may be a little off because I didn’t measure anything as I was cooking. With that being said, please taste your food as you go. If it isn’t to your liking, play around with the ingredients. It is important to season in layers. Always start with a little bit at a time, it is easy for you to control it that way. But enough of the teaching lesson, let’s make this amazing dish!!

 

P.S. – I did something different this time around. Added a video instead of step by step pictures. I hope you like it! 🙂

 

 

pan seared salmon pan seared salmon

Print Recipe
Pan Seared Salmon with Lemon & Crab Cream Sauce
Here you can achieve this amazing restaurant quality salmon dish in 10 ingredients or less!
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Seafood
Servings
people
Ingredients
Course Main Dish
Cuisine Seafood
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. On medium high heat, add a couple of tablespoons of olive oil to your saucepan and saute your red onion until fragrant. Then add your chopped garlic and saute for 45 seconds or until you can smell it. Then add your butter and stir.
  2. Next pour in your wine and let it reduce until the alcohol cooks out. After reduced, add heavy cream and lemon and stir until mixed well and then add salt and pepper. Lower heat and bring sauce to a simmer.
  3. Heat skillet on medium high and add olive oil. While skillet is heating, oil your fillets all over and season generously with salt and pepper. Once skillet is hot, add your fillets skin side up so you can get a nice color.
  4. Cook salmon skin side up until you get your desired color and crispiness. Then flip and cook the salmon on the other side until finished.
  5. While salmon is finishing up, go back to your sauce and add the shredded crabmeat and parsley. Stir sauce to combine. Taste to see if you need to add more seasoning, cream, or water.
  6. After sauce and salmon have finished cooking, garnish it with fresh parsley and serve with your favorite veggie, pasta, rice, or mashed potatoes!

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