Salmon with Herb & Garlic Cream Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Marinating time
20 mins
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Servings
4
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Calories
538 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Salmon with Herb & Garlic Cream Sauce
Description
Salmon with Herb & Garlic Cream Sauce uses skinless salmon fillets seasoned with salt and pepper, quickly pan-seared skin-side down to develop a golden crust, then flipped and basted with butter for moistness just before resting. The accompanying sauce starts with sautéing garlic until lightly golden, then deglazing the pan with white wine to incorporate browned bits for flavor depth. Chicken stock and heavy cream follow to build richness, thickened gently. Freshly grated parmesan adds body and subtle tang, while chopped herbs like tarragon, chervil, and parsley impart a fragrant, fresh note.
The preparation yields salmon cooked to a recommended medium-rare temperature of 49°C / 120°F, ensuring tenderness without dryness. The sauce is creamy and herbaceous, complementing the fish's mild flavor and rich texture. Cooking the salmon carefully with butter basting enhances the experience by adding a subtle buttery finish.
Serve the salmon topped with the herb and garlic cream sauce, garnished with fresh parsley. The sauce's richness pairs well with simple sides such as steamed vegetables or rice, which can be used to soak up the sauce. The recipe suggests alternatives like trout or using the skin for crisp textures, and wine can be omitted if preferred. Leftover cooked salmon can be stored for up to three days and reheated gently to avoid overcooking.
Ingredients
Salmon
- 4 salmon skinless (~180g/6oz each) (Note 1, fillets
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
- 15g / 1 tbsp butter , unsalted
Creamy garlic sauce:
- 2 garlic finely minced, cloves
- 1/2 cup white wine or more chicken stock) (Note 2, dry
- 1/2 cup chicken stock low sodium, or vegetable stock/broth
- 1 cup cream , heavy/thickened
- 1/2 cup parmesan , finely grated (grate your own, Note 3)
- 2 tsp tarragon finely chopped, leaves
- 2 tsp chervil finely chopped
- 2 tsp parsley finely chopped, plus more for garnish, fresh
Instructions
Salmon:
- Season: Pat salmon dry, then sprinkle with salt and pepper.
- Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
- Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
- Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
- Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
Creamy Salmon Sauce:
- Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
- Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
- Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
- Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
- Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).
Notes
- Trout may be used as a substitute for salmon without changing the sauce.
- Consider cooking salmon with skin on for crispy skin variations or peel skin before serving if preferred.
- White wine is optional but adds depth by deglazing the pan to capture flavor from browned bits.
- Always use freshly grated parmesan to ensure smooth sauce texture; pre-grated varieties do not melt well.
- Salmon is best served medium-rare at an internal temperature of 49°C (120°F) to preserve moisture.
- Cooked salmon and sauce can be refrigerated for up to three days; reheat gently to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538cal | 27% |
| Carbohydrates | 4g | 1% |
| Protein | 34g | 68% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 177mg | 59% |
| Sodium | 519mg | 22% |
| Potassium | 875mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1134IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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