Cheesecake Factory Herb Crusted Salmon

Submitted by SkylerFox

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 (5 ounce) salmon fillets
• 5 tablespoons fresh lemon juice, divided
• 3⁄4 teaspoon lemon pepper
• 1 teaspoon parsley
• 1 teaspoon dried thyme
• 10 tablespoons butter, divided
• 1 shallot, minced
• 1 tablespoon white wine vinegar
• 5 tablespoons white wine, divided
• 1 cup half-and-half cream
• salt
• white pepper

directions

1. Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside.
2. In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm.
3. Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork.
4. Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.

Reviews

[Amaya S.]

This recipe taste just like The Cheesecake Factory version. The sauce is what really makes it so you could honestly cook the salmon however you choose either as the recipe says or in the oven. There’s a lot of butter in this recipe. I mean a lot!! You could probably also cook the salmon in something other than butter but I wouldn’t scrimp on the butter in the sauce. I too like my salmon skin crispy so I opted to finish the salmon in the oven rather than cook it in the sauce but I still deglazed the pan with wine and added the sauce to pan with the fish to get all the yummy salmon taste off the bottom of the pot. I used heavy cream like everyone else mentioned. I’ve never actually cooked with half and half but you can’t go wrong with a heavy cream sauce. Don’t be fooled by the lack of reviews. The recipe is legit. Bon apetit!

 

[lauramwl]

I love LOVE this recipe!! Only change I made was to use heavy cream instead of the half & half. Have made it a few times now and it is a big hit with the family.

 

[Lexi C.]

I made air fryer salmon but used the lemon sauce recipe & it was perfect!! I used the comments suggestions of using cream instead of half and half

 

[mlm724]

This recipe was excellent! The only thing I changed was that I used heavy cream instead of half and half and it was perfect! Even my picky kids loved it! I served with creamy mashed potatoes. Just as good as the restaurant version.

 

[MeliSweetness]

This recipe is amazing! As others mentioned, heavy cream is the way to go (not half and half). I always triple the sauce and since I use heavy cream, I don’t add more butter at the end. Another small tweak I made was cooking the salmon separately and then combined it with the sauce at serving. This way the salmon skin stays nice and crispy, and the white wine sauce stays clean (the other way, the herbs from the salmon get into the sauce and it just doesn’t look as pretty). Photos don’t do it justice, but the taste of this combination is out of this world! It’s tangy and creamy and complex and rich. A great meal to prepare in front of guests because it looks complicated and impressive, but its not and it takes less than 30 minutes to make (including the mash potatoes and asparagus). The wine sauce cuts out the fishiness of the salmon so if you aren’t into fish, this may be the best way for you to try it.