Salmon with Garlic Cream Sauce

Name: Salmon with Garlic Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6-ounce) salmon fillets; Kosher salt and freshly ground black pepper; 1 ½ tablespoons unsalted butter; 2 cloves garlic; 1 medium shallot; 2 tablespoons all-purpose flour; ¼ cup dry white wine*; ¾ cup chicken stock; ¾ cup half and half*; 3 cups baby spinach; 2 tablespoons chopped fresh dill; 1 lemon

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5.0

105 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course

Salmon with Garlic Cream Sauce

Iris Warren

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Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!

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Ingredients

Servings

4 (6-ounce) salmon fillets
Kosher salt and freshly ground black pepper to taste
1 ½ tablespoons unsalted butter
2 cloves garlic minced
1 medium shallot diced
2 tablespoons all-purpose flour
¼ cup dry white wine*
¾ cup chicken stock
¾ cup half and half*
3 cups baby spinach
2 tablespoons chopped fresh dill
1 lemon cut in wedges

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Instructions

Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a large cast iron skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm.
Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the skillet.
Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill.
Serve immediately with lemon wedges.

Notes

*Chicken stock can be used for white wine as a non-alcoholic substitute.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.