Crispy Pan Seared Salmon with Lemon Parmesan Sauce
Perfectly seared salmon meets a bright, velvety lemon Parmesan cream sauce in this easy yet impressive dinner. It comes together quickly, but tastes like something you’d order at your favorite neighborhood bistro. Pair with fluffy Israeli couscous and tender zucchini for a complete, restaurant-worthy plate.
Servings: 4 servings
Calories: 583kcal
Video
Equipment
Ingredients
For the Salmon
- 4 (6 oz) skin-on salmon fillets
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 2 large shallots, finely chopped
- 3 cloves garlic, peeled and finely chopped
- 1 tsp crushed red pepper flakes
- 1 cup coconut milk or 1 cup heavy cream
- ⅓ cup mascarpone cheese, room temperature
- ½ cup Parmesan cheese, freshly grated
- 2 lemons, halved and charred (you can either grill the lemons or simply broil them over an open flame for a little char)
- 3 Tbsp fresh chives, chopped, plus more for serving
- 3 Tbsp fresh dill, chopped, plus more for serving
For the Couscous
- 2 medium zucchini, cut into ¼-inch pieces
- 4 Tbsp extra virgin olive oil, divided
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 cup Israeli couscous
- 2 Tbsp pine nuts, toasted
- ½-1 cup arugula or micro greens
- Crusty baguette for serving
Instructions
- Dry and season the salmon. Place salmon fillets on a paper towel–lined plate. Let sit 5–10 minutes, flip, then dry another 5–10 minutes. Season both sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- Roast the zucchini. Preheat oven to 375°F (190°C). Spread zucchini on a rimmed baking sheet, drizzle with 2 Tbsp olive oil, and season with ½ tsp salt and ¼ tsp pepper. Toss well, then roast 15–20 minutes, stirring once, until tender.
- Prepare the couscous. Bring 1¼ cups water to a boil. Stir in 1 cup couscous, reduce to a simmer, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork. Stir in remaining 2 Tbsp olive oil, roasted zucchini, and 2 Tbsp pine nuts. Toss gently to combine.
- Sear the salmon. Heat 2 Tbsp oil in a large skillet over medium-high heat. Add salmon skin side down and cook 4–5 minutes, until the skin is crisp and releases easily. Flip and cook another ~3 minutes, until internal temperature reaches 110–120°F for medium-rare (it will continue cooking slightly after removal). Transfer to a plate.
- Make the sauce. In the same pan, sauté 2 minced shallots for about 3 minutes, until translucent. Add 3 minced garlic cloves and 1 tsp red pepper flakes; cook 30 seconds more. Stir in 1 cup coconut milk or heavy cream and ⅓ cup mascarpone until smooth. Add ½ cup Parmesan, juice of 1–2 lemons (start with 2–3 Tbsp), 3 Tbsp chopped chives, and 3 Tbsp chopped dill. Whisk until creamy and cohesive. Taste and adjust seasoning. Remove from heat. Return salmon to the pan or spoon sauce over the top.
- Serve immediately with couscous, arugula, and crusty bread.
Notes
- Crispy skin tip: For the crispiest salmon skin, don’t return it to the sauce—spoon the sauce around or over the top instead.
- Nutrition note: Nutrition facts include the salmon and pan sauce only.
Nutrition
Serving: 1filet and ¼ of sauce | Calories: 583kcal | Carbohydrates: 10.5g | Protein: 48.6g | Fat: 39.6g | Saturated Fat: 19g | Cholesterol: 130mg | Sodium: 831mg | Fiber: 2.7g | Sugar: 2.9g
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