I'm new to making salmon. Do I eat the skin?

Salmon skin is technically edible, but I personally don't eat it. I like to just slide the skins off the filets before plating it, since they come off very easily after baking.

How do I prevent sad, dry salmon?

Overcooking your salmon will cause it to dry out! And, sad news: it doesn't taste good. You can use a meat thermometer if you want to get very precise with your temperature - but I usually don't use one and I just go off of how it looks and feels. I’ll often flake apart one piece to check for a moist, opaque center before deciding if it’s done or if it needs another minute or two in the oven, even though it messes up the presentation slightly. I find that regardless of size of filets or oven variations, somewhere between 10-15 minutes is usually the right amount of time for the doneness that I like.

I have some extra sauce. Can I save it as leftovers?

The sauce might thicken and/or separate as you let it rest, so I think it is best served fresh; however, it is still delicious the next day if you just reheat and whisk it back together, maybe adding a little water as needed. Works great on leftover potatoes with an egg for breakfast!

Can I use half-and-half instead of heavy cream?

To get the right thickness and texture, I highly recommend using heavy whipping cream for this recipe. If you only have half-and-half, you could also add a small amount of cornstarch slurry at the end to thicken things up.

The Best Creamy Lemon Sauce for Salmon (Easy Recipe!)

Name: The Best Creamy Lemon Sauce for Salmon (Easy Recipe!) - Pinch of Yum
Uploaded: 2021-06-28T09:05:05+00:00
Duration: 12 s
Description: Delicious baked salmon with crispy potatoes, broccoli, and the most amazing life-changing lemon sauce smothered on top of it all.

Description

Delicious baked salmon with crispy potatoes, broccoli, and the most amazing life-changing lemon sauce smothered on top of it all. This is restaurant bistro-style eating!

Ingredients

Units Scale

For the Sheet Pan:

1 lb. small gold potatoes, cut into bite-sized pieces
2 tablespoons olive oil
1/2 teaspoon each garlic powder and salt
2-3 cups of broccoli florets (I'm using baby broccoli in the photos)
1.5-2 lbs. salmon (cut into 2-4 filets)

Lemon Herb Sauce:

1 tablespoon salted butter
2 cloves garlic, minced
1 shallot, minced
1/2 cup chicken broth
3/4 cup heavy cream
4-5 sprigs of fresh thyme
2 teaspoons lemon zest and 1 tablespoon lemon juice
extra thyme leaves for garnish

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Instructions

Roast the Potatoes: Preheat the oven to 400 degrees. Line a baking sheet with parchment. Add the potatoes to the pan and toss with olive oil, garlic powder, and salt. Roast for 25 minutes until lightly browned and delicious.
Make the Lemon Cream Sauce: While the potatoes are roasting, make your sauce. Melt the butter over medium low heat. Add the garlic and shallot; sauté for 3-5 minutes until soft and fragrant. Add broth, cream, and thyme; bring to a low simmer. Let the sauce hang out over low heat until it starts to thicken. It will reduce by about half. Remove the thyme sprigs. Whisk in the lemon juice and zest. Give it a taste. Yes, you’re in heaven now.
Bake the Salmon and Broccoli: Add the broccoli and the salmon to the potato pan (keeping the potatoes on there). Toss or brush with a little more olive oil, garlic powder, and salt. Bake for another 10-15 minutes, until the salmon is done to your liking – I like it to be *just* past the point of translucent where it flakes apart very easily but isn’t dried out (about 10 minutes).
You’re Done: Serve salmon, potatoes, and broccoli with a big spoonful of sauce and some lemon wedges. This is living. ♡

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roast
Cuisine: American

Keywords: baked salmon, lemon sauce, salmon recipe