Salmon in Creamy Sun Dried Tomato Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
424 kcal
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Course
Main Course
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Cuisine
American
Salmon in Creamy Sun Dried Tomato Sauce
Description
Salmon in Creamy Sun Dried Tomato Sauce features fillets cooked in a butter and honey glaze that caramelizes the edges for depth of flavor. The sauce brings together minced garlic, Italian herbs, and julienned sun-dried tomatoes which add texture and a concentrated tomato flavor. Incorporating chicken broth with half and half or heavy cream creates a silky sauce that’s thickened with Parmesan cheese, offering a cheesy, creamy finish. Returning the salmon to the pan with the sauce allows the flavors to meld and keeps the fish moist. A final sprinkle of fresh herbs, cracked black pepper, and optional parmesan enhances presentation and taste.
The combination of fatty salmon and the luscious sauce offers a balance of creamy and savory notes, with the garlic, herbs, and sun-dried tomato pieces providing savory complexity and texture contrast. Cooking time ensures the salmon remains tender inside while developing a flavorful crust. The dish is ideal as a plated entrée served with simple sides that absorb the sauce well, such as rice or leafy greens, allowing the salmon and sauce to remain the main focus.
For best results, drain excess oil from the sun-dried tomatoes and adjust the cream quantity for preferred sauce thickness. The recipe uses readily available ingredients and a straightforward cooking method that produces an elegant meal without requiring advanced techniques. It’s important not to overcook the salmon to preserve its moistness when finished in the sauce.
Ingredients
- 4 salmon skin removed, fillets
- salt to taste
- black pepper to taste
- 2 tablespoons butter
- 2 tablespoons honey
- 3 teaspoons garlic minced
- 2 teaspoons Italian seasoning blend or combination or dried thyme, basil, oregano and parsley
- ½ cup sun-dried tomatoes they come in a jar packed with oil, be sure to drain excess oil, julienned
- 1 cup chicken broth
- ½ cup half and half OR heavy cream (use heavy cream for a thicker, creamier sauce!)
- ⅔ cup Parmesan Cheese
- Parmesan Cheese optional, grated parmesan, fresh herbs, cracked, for topping
- herbs
- black pepper
Instructions
- Season salmon with salt and pepper to taste on both sides. Melt butter in a large skillet over medium heat. Once melted stir in honey. Add salmon to pan and cook 4-6 minutes on each side until caramelized around the edges and cooked through the center. Transfer to a plate and cover to keep warm.
- Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
- Return salmon to the pan and spoon the sauce over the salmon. Top with cracked black pepper, grated parmesan cheese, fresh herbs if desired, and serve.
Notes
- Drain sun-dried tomatoes well to avoid excess oil thinning the sauce.
- Adjust cream type based on desired sauce thickness—heavy cream gives a richer texture than half and half.
- Serve with rice pilaf and salad as suggested for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 43g | 86% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 117mg | 39% |
| Sodium | 612mg | 26% |
| Potassium | 1430mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 281mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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