Ingredients
-
4
-
5
-
3/4
-
1
-
1
-
10
-
1
-
1
-
5
-
1
-
-
-
-
-
Directions
Cheesecake Factory Herb Crusted Salmon, Here is a copycat recipe for the Cheesecake Factory’s Herb Crusted Salmon. This tastes amazing and is great for any holiday occasion too! Enjoy., This recipe taste just like The Cheesecake Factory version. The sauce is what really makes it so you could honestly cook the salmon however you choose either as the recipe says or in the oven. Theres a lot of butter in this recipe. I mean a lot!! You could probably also cook the salmon in something other than butter but I wouldnt scrimp on the butter in the sauce. I too like my salmon skin crispy so I opted to finish the salmon in the oven rather than cook it in the sauce but I still deglazed the pan with wine and added the sauce to pan with the fish to get all the yummy salmon taste off the bottom of the pot. used heavy cream like everyone else mentioned. Ive never actually cooked with half and half but you cant go wrong with a heavy cream sauce. Dont be fooled by the lack of reviews. The recipe is legit. Bon apetit!, This recipe was excellent! The only thing I changed was that used heavy cream instead of half and half and it was perfect! Even my picky kids loved it! I served with creamy mashed potatoes. Just as good as the restaurant version.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Salmon in a Shallow Dish, and Rub With 3 Tablespoons Lemon Juice. Season the Non-Skin Side With Lemon Pepper, Parsley, Thyme. Set Aside. |
|
2
Done
|
in a Sauce Pan Heat 2 Tablespoons Butter Over Medium Heat, and Saute Shallot For 2 Minutes Until Tender. Mix in Remaining 2 Tbsp Lemon Juice, Vinegar, and 1/4 Cup Wine. Simmer Until Reduced by at Least 1/2. Stir in Half & Half. Season Sauce With Salt, and White Pepper to Taste. Cook and Stir Until Thickened. Whisk in 4 Tbsp Butter. Set Aside and Keep Warm. |
|
3
Done
|
Heat Remaining 4 Tbsp Butter in a Skillet Over Medium Heat. Place Salmon in the Skillet Herb Side Down, and Cook 1 to 2 Minutes, Until Seared. Remove Salmon and Set Aside Herb Side Up. Deglaze the Skillet With Remaining 1 Tablespoon Wine, Then Mix in the Cream Sauce. Return Salmon to the Skillet Herb Side Up, and Cook 8 Minutes in the Sauce, or Until Easily Flaked With a Fork. |
|
4
Done
|
Serve Salmon on Plate With Sauce, Paired With Steamed Asparagus Spears and Mashed Red Potatoes. |
