Herb-Infused Salmon with Creamy White Wine Sauce
Indulge in this delightful copycat recipe inspired by the Cheesecake Factory's Herb Crusted Salmon. This dish features succulent salmon fillets, marinated in fresh lemon juice and an aromatic blend of herbs, then pan-seared to perfection. Topped with a rich, creamy white wine sauce infused with shallots and fresh seasonings, this dish offers a gourmet experience that is perfect for holiday gatherings or an elegant weeknight dinner. Pair it with vibrant steamed asparagus and fluffy mashed red potatoes for a complete meal that will impress family and friends. Enjoy the burst of flavors and the elegance of this restaurant-style dish in the comfort of your home!
4
Servings
N/A
Calories
12
Ingredients
Ingredients
salmon fillets
4 (5 ounces each)
fresh lemon juice
5 (tablespoons, divided)
lemon pepper
3/4 (teaspoon)
parsley
1 (teaspoon)
dried thyme
1 (teaspoon)
butter
10 (tablespoons, divided)
shallot
1 (minced)
white wine vinegar
1 (tablespoon)
white wine
5 (tablespoons, divided)
half-and-half cream
1 (cup)
salt
(to taste)
white pepper
(to taste)
Instructions
1
1. In a shallow dish, place the salmon fillets and rub them with 3 tablespoons of fresh lemon juice. Season the non-skin side with lemon pepper, parsley, and thyme. Set aside to marinate for about 10 minutes.
2
2. In a saucepan over medium heat, melt 2 tablespoons of butter. Add the minced shallot and sauté for 2 minutes until softened and fragrant. Pour in the remaining 2 tablespoons of lemon juice, white wine vinegar, and 1/4 cup of white wine. Allow the mixture to simmer until reduced by at least half.
3
3. Lower the heat and stir in the half-and-half cream, seasoning the sauce with salt and white pepper to taste. Continue to cook and stir until the sauce thickens. Whisk in 4 tablespoons of butter until melted and combined. Keep warm over low heat.
4
4. In a large skillet, heat the remaining 4 tablespoons of butter over medium heat. Place the salmon fillets herb side down in the skillet and sear for 1 to 2 minutes until nicely browned. Remove the salmon fillets from the skillet and set them aside with the herb side facing up.
5
5. Deglaze the skillet by adding the remaining 1 tablespoon of white wine, scraping up any browned bits. Pour the creamy sauce into the skillet and return the salmon fillets, herb side facing up. Cover and cook for an additional 8 minutes in the sauce, or until the salmon easily flakes with a fork.
6
6. To serve, place the salmon fillets on plates drizzled with the creamy sauce. Pair with steamed asparagus spears and creamy mashed red potatoes for a complete and elegant meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe inspired by?
This recipe is a copycat version of the Cheesecake Factory's Herb Crusted Salmon.
How many servings does this recipe make?
This recipe yields 4 servings.
What is the estimated preparation and cooking time?
The recipe is categorized as taking less than 30 minutes to prepare and cook.
What size should the salmon fillets be?
The recipe calls for four salmon fillets, each weighing approximately 5 ounces.
What herbs are used to infuse the salmon?
The salmon is infused with parsley and dried thyme.
How long should the salmon marinate?
The salmon should marinate in lemon juice and herbs for about 10 minutes.
What are the primary ingredients for the creamy sauce?
The sauce is made from butter, minced shallot, lemon juice, white wine vinegar, white wine, and half-and-half cream.
How much total butter is required for this recipe?
A total of 10 tablespoons of butter are used throughout the recipe.
What aromatics are used in the sauce?
Minced shallots provide the aromatic base for the creamy white wine sauce.
What type of cream is used for the sauce?
The recipe uses half-and-half cream for a rich and creamy consistency.
How much white wine is needed?
You will need 5 tablespoons of white wine in total, divided between the sauce and deglazing the pan.
What is used to deglaze the skillet?
The skillet is deglazed with 1 tablespoon of white wine to scrape up the flavorful browned bits.
Which side of the salmon should be seared first?
The salmon fillets should be placed herb side down in the skillet first.
How long do you sear the herb side of the salmon?
Sear the herb side for 1 to 2 minutes until it is nicely browned.
How do you finish cooking the salmon after searing?
After searing and preparing the sauce, return the salmon to the skillet, cover, and cook in the sauce for an additional 8 minutes.
How can I tell when the salmon is fully cooked?
The salmon is done when it easily flakes with a fork.
What suggested side dishes pair well with this salmon?
It is recommended to serve this dish with steamed asparagus spears and creamy mashed red potatoes.
What seasoning is used on the non-skin side of the fish?
The non-skin side is seasoned with lemon pepper, parsley, and thyme.
Is white wine vinegar necessary for the sauce?
Yes, the recipe uses 1 tablespoon of white wine vinegar to help balance the richness of the cream and butter.
What kind of pepper is recommended for seasoning the sauce?
White pepper is recommended for the sauce to maintain its light color and provide a subtle heat.
How much lemon juice is used in total?
The recipe requires 5 tablespoons of fresh lemon juice, divided between the marinade and the sauce.
Should the sauce be reduced during cooking?
Yes, the mixture of lemon juice, vinegar, and wine should be simmered until reduced by at least half before adding the cream.
What is the first step in making the sauce?
The first step is melting 2 tablespoons of butter in a saucepan and sautéing the minced shallot.
Can this dish be served for special occasions?
Yes, the recipe description notes it is perfect for holiday gatherings or elegant weeknight dinners.
How is the butter incorporated into the sauce at the end?
4 tablespoons of butter are whisked into the thickened cream sauce until melted and combined.
What do I do if the sauce is too thin?
Continue to cook and stir the sauce over low heat until it reaches your desired thickness.
Is the salmon cooked with the skin on?
The recipe mentions a non-skin side, implying the fillets likely have skin on one side which helps hold them together during cooking.
What heat level should be used for searing the salmon?
The salmon should be seared over medium heat.
Should I season the salmon with salt before cooking?
The salmon is seasoned with lemon pepper, while the salt is added to the sauce to taste.
What is the texture of the finished salmon?
The salmon should be succulent and tender, easily flaking with a fork after simmering in the sauce.