Best 3 Meyer Lemon Cream Sauce For Salmon Recipes

Indulge in a delightful culinary experience with our Meyer Lemon Cream Sauce for Salmon, a symphony of flavors that will tantalize your taste buds. This exquisite sauce, crafted with the vibrant zest of Meyer lemons, transforms ordinary salmon into an extraordinary dish. With its creamy texture and bright citrus notes, this sauce elevates the delicate flavor of salmon, creating a harmonious balance that will leave you craving for more. Prepare to embark on a culinary journey as we guide you through the steps of creating this delectable sauce, along with two additional variations that offer unique twists to this classic recipe. Discover the vibrant flavors of the Roasted Red Pepper Cream Sauce, where roasted red peppers infuse a smoky sweetness into the creamy base, complementing the salmon's rich taste. For those who prefer a touch of spice, the Spicy Chipotle Cream Sauce adds a fiery kick, combining the heat of chipotle peppers with the cooling creaminess of the sauce, creating a tantalizing contrast that will leave your taste buds dancing. Get ready to elevate your salmon dishes to new heights with these exceptional cream sauces, each offering a distinct flavor profile that will leave you satisfied and wanting more.

Here are our top 3 tried and tested recipes!

MEYER LEMON CREAM SAUCE FOR SALMON

Meyer Lemon Cream Sauce for Salmon image

The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.

Provided by thedailygourmet

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

2 (4 ounce) salmon fillets
salt and ground black pepper to taste
2 tablespoons butter, divided
1 clove garlic
½ cup heavy cream
2 teaspoons Meyer lemon juice
¼ pinch dried dill weed

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.

Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g

POACHED SALMON WITH LEMON CRISPS AND MEYER LEMON CREAM

Poached Salmon with Lemon Crisps and Meyer Lemon Cream image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 12 to 13 servings

Number Of Ingredients 19

Ingredients

2 celery stalks
2 onions
2 carrots
3 bay leaves
2 cups white wine
12 cups water
1 teaspoon peppercorns
1 (4-pound) salmon fillet, skin-off, cut into 12 to 13 portions (approximately 5 ounces each)
5 garlic cloves
2 shallots, sliced
1 Meyer lemon, peel removed and juiced
4 cups white wine
4 cups heavy cream
1 tablespoon turmeric
Salt
4 cups vegetable oil
2 lemons
1 1/2 cups rice flour
Watercress, for garnish

Steps:

For the court boullion: Place all ingredients in a large stock pot and let simmer for 30 to 40 minutes. Strain the stock and season with salt. In a shallow roasting pan, bring the stock to just below a simmer. Fully submerge the portion cut pieces of salmon in the stock and cook to desired doneness. See Chef's Note 1.
Remove the portions with a spatula and chill until service. See Chef's Note 2.
For the Meyer lemon cream: Place the garlic, shallots, Meyer lemon peels, and white wine in a pot over medium heat and allow the wine to reduce by half. Add the heavy cream and bring to a boil. Whisk in the turmeric. Season with salt and the juice of the Meyer lemon. Strain through a sieve to remove the garlic, shallots, and lemon peel. Chill until service.;
For the lemon crisps: In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons. Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch. Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown. Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.;
For assembly: On a nice serving platter, make an even coat of the lemon cream sauce. Place the poached salmon on top of the cream and top with lemon crisps and sprigs of watercress or any other decorative green herb.

SLOW COOKED KING SALMON WITH MEYER LEMON RELISH

Slow Cooked King Salmon With Meyer Lemon Relish image

I found this recipe simply by chance while browsing the web. This salmon melts in your mouth. Slow cooking anything makes the dish more juicy and tender. Add a pan of water to your oven, and you create a humid environment that will keep the fish very moist.

Provided by dojemi

Categories < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 king salmon fillet, 2-3 pounds
extra virgin olive oil
gray salt
half cracked peppercorn
fresh ground pepper
1 large shallot, diced fine
1 tablespoon white wine vinegar
sea salt
1 large meyer lemon
1/2 cup extra virgin olive oil
2 tablespoons chopped parsley
1 tablespoon chopped chervil or 1 tablespoon chives
pepper

Steps:

Preheat your oven to 200 degrees.
Place a baking pan with a few cups of water on the bottom rack of the oven.
Lightly brush the bottom of a baking pan with the olive oil.
Brush olive oil on the salmon (all sides.)
Season generously with gray salt, half cracked pepper and ground pepper.
Place salmon in oiled baking dish and bake in oven for approximately an hour.
When juices begin to form on top and the salmon is a little firm - it is done.
Serve with freshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced shallot in a bowl and add the vinegar and a pinch of salt. Let it sit for 10-15 minutes.
Cut the lemon into 8 wedges. Remove the seeds and core gently and cut each wedge in half (lengthwise)
Slice the wedges crosswise into thin slivers. This will make about a 1/2 cup.
Combine the lemon slivers, shallot and another pinch of salt.
Stir in the olive oil, parsley, chives and some fresh ground pepper.
Taste and season.

Nutrition Facts : Calories 224.2, Fat 19.9, SaturatedFat 2.8, Cholesterol 27.6, Sodium 37.2, Carbohydrate 0.8, Fiber 0.1, Protein 10.8

Tips for Making Meyer Lemon Cream Sauce for Salmon:

Choose ripe Meyer lemons: The riper the lemons, the more flavorful the sauce will be.
Use unsalted butter: This will allow you to control the amount of salt in the sauce.
Don't boil the sauce: Boiling will cause the sauce to curdle.
Taste the sauce as you go: Adjust the seasonings to your liking.
Serve the sauce immediately: Serve at once after preparation to retain the utmost freshness, flavor, and texture.

Conclusion:

This flavorful Meyer lemon cream sauce is a delightful and versatile condiment that perfectly complements salmon. The combination of zesty Meyer lemons, creamy butter, and aromatic shallots creates a luscious sauce with a vibrant flavor profile that elevates the natural flavors of the salmon without overpowering them. Its ease of preparation and adaptability to various cooking methods make it an ideal choice for home cooks of all levels. Whether you're grilling, baking, or pan-searing your salmon, this Meyer lemon cream sauce will transform your meal into a culinary masterpiece. By following the tips and instructions provided in this article, you can create a restaurant-quality dish in the comfort of your own kitchen. So, gather your ingredients, fire up the stove, and let your taste buds embark on a delightful journey with this exceptional sauce.