Salmon with Herb Garlic Cream (Printer-Friendly)
Delicate salmon fillets served with a rich herb and garlic cream sauce, perfect for quick, elegant meals.
# What You'll Need:
→ Protein
01 -
4 skinless salmon fillets, approximately 6 oz each
02 -
½ teaspoon salt
03 -
½ teaspoon black pepper
→ Fats and Oils
04 -
1 tablespoon olive oil
05 -
1 tablespoon unsalted butter
→ Sauce
06 -
2 garlic cloves, finely minced
07 -
½ cup dry white wine (or additional chicken stock as substitute)
08 -
½ cup low sodium chicken or vegetable broth
09 -
1 cup heavy cream
10 -
½ cup finely grated parmesan cheese (freshly grated)
11 -
2 teaspoons fresh tarragon leaves, finely chopped
12 -
2 teaspoons fresh chervil, finely chopped
13 -
2 teaspoons fresh parsley, finely chopped, plus extra for garnish
# Steps to Follow:
01 -
Pat salmon fillets dry and season both sides evenly with salt and black pepper.
02 -
Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon fillets presentation side down and cook for 3 minutes until a golden crust forms.
03 -
Turn salmon over and cook for an additional 2 minutes, or until internal temperature reaches 120°F for medium-rare doneness.
04 -
Add butter to pan just before the salmon finishes cooking. Allow it to melt and spoon the melted butter repeatedly over the fillets for enhanced flavor.
05 -
Transfer salmon to a plate and cover loosely with foil to retain warmth without steaming the skin.
06 -
Using the same skillet with residual butter, add minced garlic and stir continuously for about 20 seconds until lightly golden and aromatic.
07 -
Pour in white wine, increase heat to high, and simmer for 1 minute while scraping the pan to dissolve browned bits, until alcohol aroma dissipates.
08 -
Add heavy cream and chicken or vegetable broth, reduce heat to medium, and simmer for 2 to 3 minutes until the sauce thickens slightly.
09 -
Stir in freshly grated parmesan to thicken sauce further and add saltiness, followed by freshly chopped tarragon, chervil, and parsley. Adjust seasoning with salt and pepper if necessary.
10 -
Plate the salmon fillets and generously spoon the creamy herb and garlic sauce over or alongside. Serve with preferred sides to soak up the sauce.
# Extra Suggestions:
01 -
For optimal texture and flavor, cook salmon to medium-rare (120°F internal temperature). Loosely covering when resting preserves the crispy exterior.
02 -
Use freshly grated parmesan instead of pre-shredded to ensure smooth melting and avoid gritty texture in sauce.
03 -
Choose dry white wines such as Sauvignon Blanc, Pinot Grigio or a light Chardonnay for best balance. Substitute with broth to omit alcohol.