Salmon with Garlic Cream Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Salmon with Garlic Cream Sauce
Description
This recipe for Salmon with Garlic Cream Sauce begins by seasoning salmon fillets before pan-searing to create a golden crust while keeping the interior moist and tender. Cooking the fillets skin-side up first helps form a crust without sticking.
The sauce is built in the same skillet by gently cooking garlic and shallots until fragrant, then whisking in flour to form a roux that thickens the sauce. White wine deglazes the pan, lifting browned bits to intensify flavor. Chicken stock and half and half create a creamy base, thickening over a few minutes. Baby spinach is stirred in to wilt, providing color and a subtle green taste. Fresh dill added at the end complements the salmon with its bright/herbal aroma.
Serving the salmon with lemon wedges offers a refreshing acidity that contrasts the richness of the cream sauce. The method ensures a harmonious balance between the crisped salmon, velvety sauce, and tender vegetables, resulting in a refined yet approachable main dish.
Chicken stock can substitute white wine to make the sauce non-alcoholic.Half and half consists of equal parts whole milk and cream; you can substitute with combinations of whole milk and heavy cream as preferred.
Ingredients
- 4 (6-ounce) salmon fillets
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons butter unsalted
- 2 cloves garlic minced
- 1 shallot diced, medium
- 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 dill chopped, fresh
- 1 lemon cut in wedges
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 substitute white wine to make the sauce non-alcoholic.
- Half and half consists of equal parts whole milk and cream; you can substitute with combinations of whole milk and heavy cream as preferred.
User Reviews
Overall Rating
5
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