Ingredients

The following ingredients have 4 Servings
  • 1/2 cup all-purpose flour
  • 4 8-oz. salmon fillets
  • Kosher salt
  • Lemon pepper
  • 4 tbsp. Danish Creamery European Style Salted Butter (divided)
  • 2 cloves garlic (minced)
  • 2 tablespoons all-purpose flour
  • 1/3 cup dry white wine
  • 1 cup low sodium chicken stock
  • 4 tablespoons lemon juice
  • ½ cup heavy cream
  • 1 lemon (thinly sliced)
  • 1/4 cup capers
  • 2 tbsp. freshly chopped parsley (for garnish)

Instruction

  • Add flour to a shallow bowl.
  • Season salmon fillets with salt and lemon pepper and dredge in flour, shaking off any excess flour. Set aside.
  • In a large skillet over medium heat, heat 2 tablespoons Danish Creamery butter. Sear salmon until golden on both sides, 4 to 5 minutes a side. Transfer salmon a foil tented plate to keep warm.
  • Return the same pan to the heat and melt 2 tablespoons butter . Stir in the garlic garlic. Saute until fragrant, 1 to 2 minutes, then stir in the 2 tablespoons flour. Slowly stir while it cooks 1 to 2 minutes more, until golden and bubbly.
  • Slowly whisk in wine and scrape any bits from the bottom of the pan.
  • Pour in the chicken stock and allow to simmer for 4 to 5 minutes. Stir in lemon juice, heavy cream, lemon slices, and capers. Taste and season once more with salt and regular pepper if need be.
  • Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3 to 4 minutes more. Garnish with parsley and serve.