Salmon with a Limoncello Cream Sauce

Salmon is a favorite seafood and I like to eat it all kinds of different ways. From grilling on a cedar plank, poaching, pan frying, salmon cakes, serving with different sauces – the recipes are all good.

I mentioned in a previous post that Limoncello would go great with fish or seafood. After some thought I decided upon salmon and to pan fry it. Sole would be another good choice.

The sauce is rich and a little goes a long way and is not only delicious with fresh fish but would be excellent over shrimp ravioli or how about savory shrimp crepes.

Salmon with a Limoncello Cream Sauce

  • salmon fillets, skin removed is optional
  • 2 tbsp. fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1-3 tbsp. freshly ground black pepper (to taste)

Place the salmon in a shallow dish, add the lemon juice, garlic and salt. Turn the salmon to coat both sides and marinate for about 15 minutes before cooking. Grind 1-3 tbsp. pepper onto the flesh and rub it in. It may sound like a lot of pepper but it really perks up the salmon. Don’t laugh but I have a battery operatedΒ  Peugeot pepper grinder!

Heat a non-stick skillet with spray and cook flesh side down until you get a nice crust. Turn and cover the pan and cook until done. The rule of thumb – 10 minutes per inch or however you like your salmon cooked. I do like my salmon cooked – nothing raw for me!

In the meantime make the following sauce.

Limoncello Cream Sauce:

  • 4 tbsp. Limoncello
  • 2-3 tbsp. lemon juice (I prefer 2 tbsp.)
  • 1/2 cup unsalted butter
  • heavy cream to thicken (1/4 cup or more)

Simmer the liqueur and lemon juice; whisk in the butter gradually to combine. Add a little cream to thicken the sauce; season to taste. I like to make the sauce ahead of time and then gently reheat – it will be thicker. Or, just let the sauce cool a little and it will thicken. Pour a little over the salmon or serve on the side.

Recipe by

Beautiful piece of Coho Salmon…

A glass of Pinot Grigio, Southern Green Beans and Roasted Potatoes – perfect meal!

Thanksgiving weekend and once again I am a co-hostΒ Judi @ and Mollie @ The Frugal Hausfrau. Please join us along with Angie @ Fiesta Friday #199

34 thoughts on “Salmon with a Limoncello Cream Sauce

  1. I am always looking for new ways to make salmon Judi and am happy to have your recipe. Reading about yours, I want to get an electric pepper grinder too…sounds like a great idea πŸ˜‰
    The sauce sounds finger licking good! Happy Thanksgiving to you and your family!


    • Thanks Sandhya – I am always looking for different ways to serve salmon. The sauce adds a nice touch to the peppered salmon. The Peugeot salt and pepper grinders were gifts to my hubby – he used them a lot. I wish your family a very Happy Thanksgiving – enjoy all the good food πŸ™‚


  2. What a refreshing dish you have here Judi, so what caught my eye was the wonderful limoncello cream sauce. I love salmon too, so wow, it would go down a treat for me – I see you’re making good use of your limoncello in so many different ways. Happy Thanksgiving!


    • Thanks Loretta – I have been finding recipes to use that wonderful liquor. Good thing I don’t sip it (yet). Salmon and citrus are a good combination and why not throw in a little “booze” πŸ™‚ Happy Thanksgiving and enjoy your trip to New York.


  3. This honestly looks amazing. I have a couple of salmon filets left from Meijer’s buy one get one free sale, I can’t wait to try this recipe.


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