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Salmon with Garlic Cream Sauce
5 from 105 votes

Salmon with Garlic Cream Sauce

Salmon with Garlic Cream Sauce features pan-seared salmon fillets finished with a rich sauce made from garlic, shallots, flour, white wine, chicken stock, and half and half. Baby spinach and fresh dill add verdant notes, while lemon wedges brighten the plate. This dish combines a tender, golden crusted salmon with a silky, mildly spiced cream sauce that enhances but doesn’t overpower the fish.

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

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

    Cup of Yum
  1. Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. 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.
  3. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Stir in wine, scraping any browned bits from the bottom of the skillet.
  6. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
  7. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill.
  8. 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.