Creamy garlic butter salmon
User Reviews
4.8
Creamy garlic butter salmon
Description
Creamy Garlic Butter Salmon cooks salmon fillets first by browning them in a hot pan until they achieve a golden crust. After removing the fish, butter is used to sauté finely chopped red onions and crushed garlic to build the sauce's aromatic base. White wine or stock is added and reduced, followed by cream and a milk mixture thickened with cornstarch to create a velvety sauce. Lemon juice and zest introduce acidity to balance the richness, and seasoning is adjusted with salt and black pepper. The salmon is returned to the pan to finish cooking gently within the sauce, allowing it to absorb the garlic butter flavors. Chopped parsley sprinkled on top adds a fresh herbal note. This method keeps the salmon moist and tender while the sauce provides a creamy, bright accompaniment that enriches the dish without overpowering it.
Ingredients
- 4 salmon fillet skin removed
- 2 tbsp butter
- 1 red onion finely chopped
- 3 garlic cloves, crushed
- 1 cup white wine or stock
- 1 cup cream
- 1/2 cup milk mixed with 1 tablespoon cornflour or starch
- 2 tbsp lemon juice
- lemon zest of 1/2
- salt to taste
- black pepper to taste
- parsley chopped
Instructions
- Heat a large non-stick frying pan then brown the salmon fillets on both sides in a splash of oil until golden brown. Remove from the pan and set aside.
- Add the butter to the pan and add the red onion. Saute until soft and fragrant then add the garlic and fry for another 30 seconds.
- Pour in the wine/stock and allow to reduce then pour in the cream and milk mixture. Bring to a simmer then allow to cook for 5 minutes before adding the lemon juice and zest. Season to taste then add the salmon back in.
- Allow to salmon to cook in the sauce for 3-5 minutes then sprinkle with the parsley and serve.
User Reviews
Overall Rating
4.8
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