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Salmon with Creamy Lemon Sauce – vegetarian recipe
Stav Kogan

Salmon with Creamy Lemon Sauce

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Servings: 4 servings
Calories: 340
Ingredients Method Nutrition

Ingredients
  

  • 32 oz (907g) wild-caught salmon fillet, skin-on
  • 1 tsp (3g / 0.11 oz) garlic powder
  • 1.5 tsp (9g / 0.32 oz) salt
  • 1 tsp (2g / 0.07 oz) ground black pepper
  • 0.5 tsp (1g / 0.04 oz) red chili powder
  • 1 tsp (1g / 0.04 oz) Italian Seasoning
  • 4 oz (113g) lemon, sliced (about 1 medium lemon)
  • 3 tbsp (45g / 1.59 oz) fresh lemon juice (from 1 medium lemon)
  • 2 tbsp (28g / 0.99 oz) avocado oil
  • 1 cup (240g / 8.5 oz) chicken broth
  • 0.25 cups (60g / 2.12 oz) heavy cream
  • 0.25 cups (22g / 0.78 oz) grated parmesan cheese
  • 0.125 tsp (0.5g / 0.02 oz) lemon zest
  • 2 tbsp (8g / 0.28 oz) chopped parsley, for garnish
  • Temper Your Cream Sauce: When whisking the 0.25 cups (60g / 2.12 oz) of heavy cream and 0.25 cups (22g / 0.78 oz) of parmesan into the reduced cooking juices, make sure your heat is turned down to low. Boiling dairy too aggressively can cause the sauce to break or separate. Gentle heat guarantees a velvety, smooth finish.
  • Use Fresh Squeezed Lemon Juice: Since lemon is the star flavor profile here, avoid bottled lemon juice. The 3 tbsp. (45g / 1.59 oz) of fresh juice from a real lemon will provide a bright, acidic punch that perfectly cuts through the richness of the heavy cream and parmesan.

Method
 

  1. Line a 6-quart slow cooker with a parchment sheet, spread the bottom evenly with the 4 oz (113g) of sliced lemon, then place the 32 oz (907g) salmon fillet on top and drizzle with 1 tbsp. (14g / 0.49 oz) of the avocado oil.
  2. Stir together the 1 tsp. (3g / 0.11 oz) garlic powder, 1. 5 tsp. (9g / 0.32 oz) salt, 1 tsp. (2g / 0.07 oz) black pepper, 0. 5 tsp. (1g / 0.04 oz) red chili powder, 1 tsp. (1g / 0.04 oz) Italian seasoning, and the remaining 1 tbsp. (14g / 0.49 oz) avocado oil in a small bowl until combined, then thoroughly rub this mixture all over the top of the salmon.
  3. Pour the 3 tbsp. (45g / 1.59 oz) lemon juice and 1 cup (240g / 8.5 oz) chicken broth around the base of the fish (avoid pouring directly over the seasoning) and secure the lid.
  4. Plug in the slow cooker and cook on the low heat setting for exactly 2 hours.
  5. Meanwhile, as the slow cooker finishes, preheat your oven to 400 degrees F (200°C).
  6. Once the fish is done, carefully lift the inner pot out of the slow cooker, place it directly into the preheated oven, and bake for 5 to 8 minutes, or until the top of the salmon is nicely browned.
  7. Lift the fish out of the pot using the edges of the parchment sheet and set it aside to keep warm.
  8. Transfer the remaining hot juices from the slow cooker pot into a medium skillet pan and place it over medium-high heat on the stove.
  9. Bring the cooking juices to a boil and let cook for 1 minute to slightly reduce.
  10. Turn the heat down to a low level, then whisk in the 0. 25 cups (60g / 2.12 oz) heavy cream, 0. 125 tsp. (0. 5g / 0.18 oz) lemon zest, and 0. 25 cups (22g / 0.78 oz) grated parmesan cheese.
  11. Cut the resting salmon into 6 equal portions, top each piece generously with the creamy lemon sauce, garnish with the 2 tbsp. (8g / 0.28 oz) chopped parsley, and serve immediately.
  12. Dry the Salmon Completely: Before rubbing the spices and avocado oil onto the 32 oz (907g) salmon fillet, pat it completely dry with paper towels. Removing excess moisture ensures the spices adhere properly and helps the fish firm up beautifully during the slow cooking process.
  13. Don't Skip the Oven Finish: Slow cookers are incredible for locking in moisture, but they don't provide a crust.
  14. Transferring the inner pot to a 400-degree F oven for those final 5 to 8 minutes is the secret to getting a restaurant-quality, slightly caramelized top on your Salmon with Creamy Lemon Sauce.

Nutrition

Calories: 340kcalCarbohydrates: 2gProtein: 32gFat: 20g

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