Salmon fillet in a lemon thyme cream sauce

Salmon fillet in a lemon thyme cream sauce


4 people made this

About this recipe: This is an easy and quick salmon fillet recipe with a light and fragrant lemon cream sauce. Ready in under 30 minutes and the result is sensational. Serve with some fresh seasonal veggies on the side.

geneviever Hampshire, England, UK

Serves: 1 

  • 1 to 2 tablespoons olive oil
  • 1 large salmon fillet
  • 1 tablespoon salted butter
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons port wine
  • 1 teaspoon lemon juice
  • salt and pepper, to taste
  • 50ml single cream
  • 1 teaspoon chopped capers (optional)

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Warm the olive oil in a frying pan over a medium heat. Add the salmon fillet and cook skin side down for 8 to 10 minutes, then flip over and cook for just a few minutes to get a nice golden brown on top. Flip back to skin side down and continue to cook until the fish is an even pink colour throughout and the flesh flakes easily with a fork. The time this takes will depend on the thickness of the salmon fillet.
  2. Meanwhile, make the sauce. Melt the butter in a small saucepan over a medium heat then add the thyme. Cook and stir for 1 minute then pour in the port, lemon juice and seasoning. Stir for 4 to 6 minutes. Just prior to serving stir through the cream and capers, if using.
  3. Place the salmon fillet on a warm plate and pour the lemon cream sauce over. Serve immediately.

To adjust the servings

This recipe makes a good amount of sauce for just one fillet and could easily be stretched for 2 fillets. If cooking for 4, cook 4 fillets and double the sauce measures.

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Reviews (1)


Lovely! - 20 Jan 2015

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