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–+ servings
salmon with cream sauce.

Salmon with Cream Sauce

Rika
This simple-to-make salmon with cream sauce is an easy seafood dinner meal that offers a luxurious taste without breaking the bank. A quick salmon recipe that will become a staple in your weekly dinner rotation. 
4.94 from 16 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine world
Servings 4
Calories 614 kcal

Equipment

Ingredients
 

Pan-Seared Salmon:

White Wine Creamy Sauce for Salmon:

Instructions
 

  • Pat the fillets dry with paper towels. Season with salt and black pepper on both sides of fillets.
  • Heat the oil in a skillet over medium-high heat. Gently place the salmon fillets (flesh side down) in a pan. Cook, undisturbed for 3 minutes or until golden brown. Flip the fillets, cook the skin until it's crispy and the fish is cooked to your liking (see notes). Transfer them to a plate.
  • In the same skillet, melt butter then saute shallots for 1 minute. Add the garlic, then saute until fragrant. 
  • Add the wine and gently scrape the brown bits from the bottom of the pan with a spatula. Bring to simmer over medium-high heat until it reduces to about 1-2 tablespoons, then add Dijon mustard and stir for a few seconds.
  • Add the heavy cream and broth. Simmer over medium-low heat until the sauce is reduced and slightly thickened, about 3 minutes.
  • Stir in a small amount of cheese at a time. Whisk it smooth after each addition, until the sauce is thickened for about 2 minutes. Adjust the seasoning with salt/black pepper if needed. Stir in the spinach and continue cooking until it's wilted. 
  • Add the salmon fillets back into the pan and spoon the sauce over them OR pour the sauce over the salmon fillets right before serving. 

Notes

Cooking time.  The cooking time will vary based on the size and thickness of your salmon, and the type of stove and pan. 
Salmon cooking temperature. According to the FDA, salmon is considered cooked when the thickest part reaches 145°F. If you are going to put the salmon back into the sauce, pan-sear the salmon until medium to medium rare, about 125°F - 135°F to avoid overcooking. 
Spinach. If you are not a big fan of spinach, skip it. This salmon and cream sauce will taste good with or without spinach. 
Seasoning. You can customize this recipe by adding your own favorite herbs or spices, such as thyme, tarragon, etc. 
Parmesan cheese.  It's so important to finely grate your own parmesan cheese to prevent gritty and/or grainy sauce. Store-bought pre-shredded or pre-grated cheese will not melt properly into the sauce due to its anti-caking ingredient. 
Dry white wine. You can use Sauvignon blanc or Pinot Grigio.
If you don't have white wine or are avoiding alcohol, use a small amount of broth (about ¼ cup) to deglaze the pan. 
Serve. You can serve this salmon with rice, mashed potatoes, or veggies. 
Storing.
  • Let the hot salmon and cream sauce cool down to room temperature before refrigerating
  • Put the salmon and cream sauce into separate airtight containers.
  • Properly stored, it can last 3-4 days in the fridge.
Reheating. 
  • Preheat the oven to 275°F.
  • Put the salmon and white sauce in a baking dish.
  • Drizzle the leftover with a small amount of broth or water.
  • Cover the dish tightly with foil.
  • Reheat the leftover in an oven for about 15 minutes or longer or until warm throughout.

Nutrition

Calories: 614kcalCarbohydrates: 9gProtein: 41gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 170mgSodium: 675mgPotassium: 1189mgFiber: 1gSugar: 3gVitamin A: 3824IUVitamin C: 11mgCalcium: 212mgIron: 3mg
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