How To Cook Salmon with Creamy Garlic Sauce
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5.0
48 reviews
Excellent
How To Cook Salmon with Creamy Garlic Sauce
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Creamy Garlic Salmon is a deliciously easy salmon recipe! Coated in a rustic and buttery sauce and ready in less than 10 minutes, people will think there is a hidden chef in your kitchen! Transform ingredients you most likely already have in your refrigerator into an incredible dinner.
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Ingredients
- 1 tablespoon olive oil
- 21 ounces salmon fillets skin on or off
- ¼ teaspoon salt to taste
- ¼ teaspoon pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 6 cloves garlic minced
- ½ cup dry white wine or chicken broth
- 1 ½ cups reduced fat cream
- ½ cup Parmesan Cheese fresh grated
- 2 tablespoons fresh parsley chopped
- 1 tablespoons lemon juice ½ lemon
Instructions
- Heat oil a large skillet over medium-high heat. Season salmon with salt, pepper and garlic powder all over. Sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
- Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
- Add the salmon back into the pan, sprinkle with parsley and a squeeze of lemon juice. Taste test sauce and adjust salt and pepper, if needed.
- Serve over pasta, rice or steamed veg.
Notes
- Tips:
- Use a good quality dry white wine such as a pinot griot or chardonnay.
- White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.
- I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.
- Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.
Nutrition Information
Show Details
Calories
639kcal
(32%)
Carbohydrates
6g
(2%)
Protein
37g
(74%)
Fat
50g
(77%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Trans Fat
0.2g
Cholesterol
205mg
(68%)
Sodium
446mg
(19%)
Potassium
894mg
(26%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
1.41IU
(0%)
Vitamin C
6mg
(7%)
Calcium
244mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 6g | 2% |
| Protein | 37g | 74% |
| Fat | 50g | 77% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 205mg | 68% |
| Sodium | 446mg | 19% |
| Potassium | 894mg | 19% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1.41IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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