rub the salmon properly with 3 tbsp. of lemon juice
Season the non-skin side of the salmon with lemon pepper, parsley and thyme
Let it set aside.
Making Sauce
take a sauce pan
put 2tbsp of butter in the pan and heat the pan at medium heat
Sauté the shallot in the butter for 2 minutes until it become tender.
add remaining 2 Tbsp. lemon juice, vinegar, and 1/4 cup wine and mix properly
Continue string until the mixer reduced by at least half.
Add the half & half in the mixer and stir.
Season the sauce with adding salt, and white pepper according to your taste.
Keep Cooking and stirring until the sauce thickened.
Whisk 4 tbsp. of butter and add to the mixer and let it set aside and keep this warm.
Cooking the salmon
take a frying pan or skillet
Heat remaining 4 tbsp. butter in the pan in over medium heat.
Place the salmon in the pan herb side down, and cook the salmon about 1 to 2 minutes, until it seared.
Remove salmon from the pan and set aside herb side up.
Deglaze the pan with the remaining 1 tbsp. of wine
Add the cream sauce in the pan and mix with.
Return salmon to the pan herb side up, and cook it for about 8 minutes in the sauce or until it can easily flaked with a fork.
Tips
Tip 1: Place the salmon on the pan away from you to prevent oil splattingTip 2: Salt soak out the water of the salmon, so wait for the perfect set for prevention of drying out the salmon.
Nutrition
Nutrition Facts
Cheesecake Factory Salmon Recipe
Amount per Serving
Calories
432
% Daily Value*
Fat
27
g
42
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
91
mg
30
%
Sodium
94
mg
4
%
Potassium
1027
mg
29
%
Carbohydrates
40
g
13
%
Fiber
14
g
58
%
Sugar
5
g
6
%
Protein
16
g
32
%
Vitamin A
1353
IU
27
%
Vitamin C
10
mg
12
%
Calcium
338
mg
34
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.