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This creamy salmon with herb and garlic sauce is the perfect dish for those moments you want something elegant without spending hours in the kitchen. The rich sauce complements the tender salmon beautifully, making it a luxurious yet straightforward weeknight meal or a stunning option when guests drop by. It has become one of my go to dishes because it feels fancy but is always a breeze to pull together.
I first made this for a dinner party, and everyone kept asking for the recipe because it looks and tastes like it took hours to prepare. Since then, it’s become a favorite for both casual and celebratory meals in my house.
Ingredients
- Salmon fillets: skinless for easy cooking and plating — using skin on is great too if you prefer crispy skin
- Olive oil: for searing the salmon without burning
- Unsalted butter: added at the end for richness and a glossy finish
- Garlic cloves: finely minced to infuse the sauce with gentle pungency
- Dry white wine: to deglaze the pan and deepen the flavor — sauvignon blanc or pinot gris work wonderfully if abstaining chicken stock is a good substitute
- Chicken or vegetable stock: low sodium to add depth without overpowering
- Heavy or thickened cream: thickens the sauce and prevents curdling
- Freshly grated parmesan: for salty umami and to help thicken — freshly grated is key to avoid gritty texture
- Fresh tarragon and chervil: finely chopped provide that subtle aniseed note typical of French cuisine, while parsley adds brightness
Instructions
- Sear the Salmon:
- Heat olive oil in a non stick skillet over medium high heat. Pat the salmon fillets dry, season with salt and black pepper, and place presentation side down in the pan. Cook undisturbed for 3 minutes until a beautiful golden crust forms. Flip the salmon and cook the other side for 2 minutes for a medium rare finish or longer if you prefer it more done. This method keeps the salmon tender and juicy.
- Butter Baste:
- Just before the salmon finishes cooking, add the butter to the pan. Allow it to melt, then spoon the butter over the salmon repeatedly. This adds flavor and helps the salmon stay moist. Be careful not to add butter too early to avoid burning.
- Rest the Salmon:
- Transfer the salmon to a plate and tent loosely with foil to keep warm. Leaving the tent loose prevents the crust from steaming and losing its texture.
- Sauté the Garlic:
- Using the same skillet with the buttery pan residue, add the minced garlic over medium heat. Stir for about 20 seconds until fragrant and lightly golden. This forms the aromatic base of the sauce.
- Deglaze with Wine:
- Raise the heat to high and pour in the white wine. Stir and scrape the pan bottom to dissolve all the browned bits left from cooking the salmon. Simmer for 1 minute or until the wine aroma recedes. These steps enrich the sauce with complex flavors.
- Simmer Cream and Stock:
- Pour in the cream and chicken or vegetable stock. Reduce the heat to medium and let it simmer gently for 2 to 3 minutes until the sauce thickens slightly. Stir occasionally to prevent sticking.
- Add Parmesan and Herbs:
- Lower the heat, then sprinkle in the freshly grated parmesan and stir until melted and fully incorporated. The sauce should thicken further and become velvety. Fold in the chopped tarragon, chervil, and parsley just before serving to keep their bright flavor and color intact. Taste and adjust seasoning if necessary.
- Serve:
- Plate the salmon and generously spoon over the creamy herb and garlic sauce. This dish pairs beautifully with mashed potatoes, steamed vegetables, or a crisp green salad that can soak up every drop of the luscious sauce.
Tarragon and chervil are my favorite herbs for this sauce because their subtle, slightly sweet anise flavor adds a sophisticated lift without overpowering the salmon. One memorable dinner we shared this dish at felt like a restaurant experience, yet I’ve made it so many times that it’s become a comfort food with a gourmet twist.
Storage Tips
Store leftover cooked salmon and sauce separately in airtight containers in the fridge for up to three days. Reheat gently on low power in the microwave to avoid overcooking. The sauce might thicken or separate slightly upon cooling; stir well and warm slowly on the stovetop to bring it back.
Ingredient Substitutions
If tarragon or chervil aren’t available, dill or chives make excellent alternatives and pair well with salmon. For a non alcoholic sauce, replace white wine with extra chicken or vegetable broth. Light cream works too but expect a slightly thinner sauce.
Serving Suggestions
Mashed potatoes or creamy mashed cauliflower are perfect for soaking up the rich sauce. A crisp green salad with a lemon vinaigrette balances the richness beautifully. Crusty artisan bread also works wonderfully for mopping up leftover sauce.
This creamy salmon is elegant yet quick to make, perfect for weeknight dinners or for entertaining. Serve immediately with your favorite sides and enjoy.
Common Recipe Questions
- → What type of salmon is best for this dish?
Skinless salmon fillets work well, but crispy skin salmon can add extra texture if served skin-side up carefully.
- → Can I substitute the white wine in the sauce?
Yes, use more chicken or vegetable stock as a non-alcoholic alternative to maintain depth of flavor.
- → How do I prevent the cream sauce from curdling?
Using heavy cream and gently simmering the sauce without boiling helps maintain a smooth texture.
- → Which herbs can I use if I don't have tarragon or chervil?
Dill and chives are excellent substitutes, providing fresh, delicate flavors that complement the salmon.
- → What sides pair best with salmon and this cream sauce?
Creamy mashed potatoes, steamed vegetables, or light green salads are ideal to soak up the rich sauce.
- → How should I cook the salmon for best texture?
Pan-sear over medium-high heat for 3 minutes on the presentation side and 2 minutes on the other, aiming for medium-rare.