Salmon with Herb Garlic Cream

This creamy salmon with herb and garlic sauce is an elegant but easy way to enjoy a luxurious dinner without spending hours in the kitchen. The sauce is rich and flavorful thanks to fresh herbs and a touch of white wine, transforming everyday salmon into a fine dining experience. Perfect for when you want something impressive but fuss—free.

I first made this on a busy weeknight when I wanted something special yet quick, and it quickly became a go to for entertaining friends who always rave about that lush herb sauce.

Ingredients

• Salmon fillets: skinless — ensures tender flesh, but you can use skin—on if you prefer crispier texture
• Olive oil: for searing the fish, choose a good quality extra virgin for best flavor
• Unsalted butter: added at the end to baste the salmon for richness without burning the pan
• Garlic cloves finely minced: for aromatic depth fresh is best
• Dry white wine: adds complexity a sauvignon blanc or pinot gris works beautifully
• Chicken or vegetable stock low sodium: balances and deepens flavor without overpowering
• Heavy cream thickened: helps the sauce thicken quickly and prevents curdling
• Parmesan finely grated by hand: gives umami and thickens sauce avoid pre—grated for a silky finish
• Fresh tarragon leaves finely chopped: adds mild aniseed notes classic in French sauces
• Chervil finely chopped: delicate herb that brightens the sauce
• Parsley finely chopped: for freshness and color, also great for garnish
• Salmon Seasoning: Salt and black pepper — simple seasoning to enhance the fish’s natural flavor

Instructions

Sauté the Salmon:

Season the salmon fillets by patting them dry and sprinkling with salt and pepper. Heat olive oil in a non—stick skillet over medium high heat. Place the salmon, presentation side down, and cook for about 3 minutes until a golden crust has formed. Flip the fillets and cook another 2 minutes until the internal temperature reaches medium rare or your preferred doneness.

Butter Baste:

Just before the salmon is done, add unsalted butter to the pan. Let it melt, then gently spoon the melted butter over the fillets a few times. This adds richness and helps keep the salmon moist.

Rest the Fish:

Remove the salmon from the skillet and place on a serving plate. Cover loosely with foil to keep warm while you make the sauce. Avoid tight wrapping to keep the salmon from sweating and losing its texture.

Sauté the Garlic:

In the same skillet with all the buttery goodness remaining, add the minced garlic. Stir continuously for about 20 seconds until the garlic is fragrant and just starting to turn golden.

Reduce the Wine:

Pour in the white wine and turn the heat to high. Bring to a simmer, stirring the pan to deglaze and dissolve all the flavorful browned bits stuck to the bottom. Cook until the wine has mostly evaporated and the wine aroma is gone, about 1 minute.

Simmer Cream and Stock:

Add the heavy cream and chicken or vegetable stock. Reduce the heat to medium and let it simmer gently for 2 to 3 minutes until the liquid thickens slightly.

Add Parmesan and Herbs:

Stir in the finely grated parmesan to thicken the sauce further and add savory depth. Then fold in the chopped tarragon, chervil, and parsley. Taste and adjust salt and pepper if needed. Avoid cooking the herbs too long to preserve their fresh flavor and vibrant green color.

Serve:

Plate the salmon, spoon the creamy herb and garlic sauce generously over or alongside it, and pair with your favorite sides to soak up every drop of this luscious sauce.

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Tarragon is my favorite herb in this sauce because it brings a delicate anise—like aroma that pairs beautifully with salmon’s rich flavor. I remember making this dish for a small dinner with close friends and watching everyone swoon over how luscious and yet fresh the sauce tasted. The ease and elegance of the recipe always impresses.

Storage Tips

Store leftover cooked salmon neatly wrapped in the fridge for up to three days. Reheat gently on low power in the microwave to avoid further cooking or drying out the fish. The sauce can be stored separately in an airtight container for up to two days. Reheat gently on the stove adding a splash of cream or stock if it thickens too much.

Ingredient Substitutions

Trout fillets make a lovely alternative to salmon and soak up the sauce just as well. If you prefer to skip wine, use extra chicken or vegetable stock and add a splash of lemon juice to brighten the sauce. For herbs, you can swap tarragon and chervil for dill and parsley with a squeeze of lemon to keep fresh but with a different flavor profile. Chives also work nicely if you want a light onion touch.

Serving Suggestions

Creamy mashed potatoes are the classic accompaniment and soak up this sauce perfectly. Consider upgrade to Paris mash for an extra silky texture. For a low carb option, mashed cauliflower or mashed sweet potatoes add color and complement the rich sauce well. A crisp green salad with a lemon vinaigrette or French bistro salad can refresh the palate alongside the salmon without overwhelming it. Simple steamed or roasted green vegetables tossed in olive oil and salt are a fuss—free but delicious pairing.

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This creamy herb and garlic sauce elevates simple salmon into an elegant weeknight or entertaining dish. Keep the herbs fresh and finish with a butter baste for glossy richness.

Frequently Asked Questions About Recipes

→ What herbs are best for this sauce?

Tarragon and chervil form the base, offering mild aniseed and delicate parsley-like flavors. Parsley adds freshness, and you can also try dill or chives for variations.

→ Can I use a different fish than salmon?

Yes, trout or any pan-sear friendly fish works well with this cream and herb sauce.

→ What white wine pairs well in the sauce?

Dry white wines like sauvignon blanc, pinot gris, or riesling add complexity without overwhelming the sauce.

→ How do I prevent the sauce from curdling?

Using heavy or thickened cream and simmering gently helps keep the sauce smooth and prevents curdling.

→ What sides complement this salmon dish?

Creamy mashed potatoes, steamed vegetables, or light fresh salads like a French bistro salad balance the rich sauce beautifully.

→ Is it necessary to grate parmesan fresh?

Yes, freshly grated parmesan melts better and provides a smooth texture without grit in the sauce.