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Prep 30 mins
Cook 0 mins
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.
- 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.
- 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.
- 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.
- Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.
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.
Herb crusted salmon is my favorite dish from Cheesecake Factory, so I'm a bit of an expert on the taste. This recipe is practically SPOT ON!!! The first time I tried it, I accidentally swapped the amounts of white wine and white wine vinegar and it was so tart, it was inedible. The second time we got it right, and I was in HEAVEN! Use heavy cream, no half and half. and you can use more than they suggest if you want more sauce than the recipe makes. The flavor won't suffer.
I was so excited to find this recipe. This is my favorite dish at the Factory. I was very disappointed with the sauce. The half and half gave the sauce a weird consistency. Heavy cream would have worked a lot better. Plus it needed more than two tablespoons of lemon juice. Four was perfect. Its a nice start. Just needs a little work. Oh...fresh herbs are a must.