Cheesecake Factory Herb Crusted Salmon

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Here is a copycat recipe for the cheesecake factory's herb crusted salmon. This tastes amazing and is great for any holiday occasion too! Enjoy.

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Steps

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Place salmon in a shallow dish , and rub with 3 tablespoons lemon juice.

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Season the non-skin side with lemon pepper , parsley , thyme.

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Set aside.

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In a sauce pan heat 2 tablespoons butter over medium heat , and saute shallot for 2 minutes until tender.

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Mix in remaining 2 tbsp lemon juice , vinegar , and 1 / 4 cup wine.

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Simmer until reduced by at least 1 / 2.

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Stir in half & half.

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Season sauce with salt , and white pepper to taste.

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Cook and stir until thickened.

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Whisk in 4 tbsp butter.

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Set aside and keep warm.

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Heat remaining 4 tbsp butter in a skillet over medium heat.

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Place salmon in the skillet herb side down , and cook 1 to 2 minutes , until seared.

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Remove salmon and set aside herb side up.

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Deglaze the skillet with remaining 1 tablespoon wine , then mix in the cream sauce.

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Return salmon to the skillet herb side up , and cook 8 minutes in the sauce , or until easily flaked with a fork.

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Serve salmon on plate with sauce , paired with steamed asparagus spears and mashed r.

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Ingredients

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salmon fillets, fresh lemon juice, lemon pepper, parsley, dried thyme, butter, shallot, white wine vinegar, white wine, half-and-half cream, salt, white pepper