4 4 Ounce Salmon filets (skin on or skinless)
kosher salt and pepper
2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
1 1/4 Cup Heavy cream
2 Tablespoons Lemon juice
3 Cloves garlic, minced
2 Tablespoons freshly chopped parsley
US Customary – Metric
Meat Thermometer (Click here for the one I like best on Amazon
Cast Iron Skillet
Heat the oil in a cast iron skillet over medium high heat.
Add in the salmon filets skin side up. Cook until the salmon is browned and the fish easily releases from the pan. Try not to flip early or the salmon will stick.
Flip to the other side (skin side if your salmon has skin) and cook until the salmon skin is crispy and releases from the pan.
Remove the salmon from the pan and set aside.
Turn the heat of the skillet down to medium and whisk together the heavy cream, garlic, parsley and lemon juice. Let simmer for a few minutes to thicken.
Season with salt and pepper to taste.
Serve the salmon with cream sauce.
DEFROST FROZEN SALMON: If your frozen salmon come wrapped in plastic, simply fill a bowl or the sink with cold water and submerge the salmon. Check it after 30 minutes and see how it is progressing. Once they are thawed, remove them from the plastic and pat dry with towels.
WHEN IS THE SALMON DONE: check with a meat thermometer probe. 130F is my desired internal temperature for salmon that isn’t dried out and over cooked. White juices oozing out of the salmon means it is overcooked.
SKIN ON OR SKINLESS: I buy skin on salmon because it is easier to find. When the salmon is cooked, the salmon skin peels off very easily. You can also eat the crispy skin!