lemon butter salmon remove the skin from a fresh salmon fillet cut into 4 pieces (see notes) salt pepper 60g butter melt over medium heat heat 3 to 4 minutes return heat another 3 to 4 minutes 160ml white wine lemon zest 2 tbsp lemon juice 120ml cream heat the salmon in the sauce for 3 minutes 15g butter salt pepper continue to cook, stirring occasionally, until it thickens 2 tbsp chopped parsley
