4.5 from 24 votes
Sauce for Salmon
This homemade Sauce for Salmon is one of the easiest and quickest recipes I make. It comes together in minutes with just a few simple ingredients, turning a basic fish dinner into something that tastes restaurant-quality. The butter and cream give it that silky texture that sticks perfectly to the salmon, adding so much flavor in every bite.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 6 servings
Calories: 113 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 2 1/2 - 3 cups light cream
- 4 cloves minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon red pepper flakes
- salt and fresh ground pepper to taste
- 1 cup Parmesan Cheese grated
Instructions
- Over medium heat, place a large skillet and add butter.
- Once the butter is melted and sizzling, add the flour, and whisk well to combine while cooking. Let it cook for about 1 minute while stirring.
- Next, add slowly the light cream and continue to stir. Make sure not to pour the cream all at once, instead do it slowly.
- Then, add garlic, lemon juice, lemon zest, dried herbs, salt, and pepper.
- Once the sauce simmers, reduce heat to low and add shredded Parmesan cheese to the mixture. Stir for a few seconds until the cheese fully melts.
- Serve the sauce.
Cup of Yum
Notes
- The best part about this sauce is how creamy and smooth it turns out when I use fresh Parmesan cheese. I always grate it right when I start the recipe, which makes all the difference. I learned that pre-grated cheese tends to clump because it is drier, so I keep that for sprinkling on top of dishes. When I add the Parmesan, I make sure the sauce is off the heat or on very low, then stir it in a little at a time until it melts perfectly. It is a small step, but it guarantees the sauce stays silky and never clumpy.
- I can make this sauce vegan by using plant-based butter and cream. It still turns out rich and creamy.
- I have tried all kinds of butter for this recipe, and if I use salted butter, I just cut back a little on the added salt.
- While the sauce is great served right away, I like to let it chill for a bit because the herbs and seasonings blend together even more.
- I always keep the heat low and avoid overcooking, since cream can separate if it gets too hot.
Nutrition Information
Calories
113kcal
(6%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
11mg
(4%)
Sodium
313mg
(13%)
Potassium
24mg
(1%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
320IU
(6%)
Vitamin C
3.2mg
(4%)
Calcium
206mg
(21%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 113
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 313mg | 13% |
| Potassium | 24mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 206mg | 21% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.