Salmon Filet Recipe

Time30m

Serves2

Fresh filet of salmon sautéed within a lemon, butter red bell pepper sauce, and a touch of bechamel.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Red Bell Pepper
Wash the red bell pepper. Remove the seeds and stem, then dice the pepper into small pieces.
2
Make the Béchamel Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of all-purpose flour and whisk continuously for about 2 minutes until it forms a paste. Gradually add 1 cup of heavy cream, whisking until smooth. Cook for an additional 2-3 minutes until thickened. Season with salt and black pepper to taste.

3
Sauté the Bell Pepper
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced red bell pepper and sauté for about 3-4 minutes until soft.
4
Cook the Salmon
Push the bell pepper to the side of the skillet. Place the salmon filets in the skillet, skin-side down. Cook for 4-5 minutes, then carefully flip the filets and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
5
Add Lemon Juice
Once the salmon is cooked, squeeze 2 tablespoons of lemon juice over the salmon and bell pepper mixture, allowing it to combine with the butter and create a sauce.
6
Combine with Béchamel Sauce
Pour the prepared béchamel sauce over the salmon and bell pepper. Allow it to heat through for an additional minute.