Salmon Herb Garlic Cream (Print Version)
Pan-seared salmon served with a luscious herb and garlic cream sauce enhanced by white wine and fresh herbs.
# Ingredients You'll Need:
→ Fish
01 -
4 skinless salmon fillets (~6 oz each)
02 -
1/2 tsp salt
03 -
1/2 tsp black pepper
→ Fat for Cooking
04 -
1 tbsp olive oil
05 -
1 tbsp unsalted butter
→ Sauce
06 -
2 garlic cloves, finely minced
07 -
1/2 cup dry white wine (or additional chicken stock)
08 -
1/2 cup low sodium chicken or vegetable stock
09 -
1 cup heavy cream
10 -
1/2 cup freshly grated Parmesan cheese
11 -
2 tsp finely chopped fresh tarragon leaves
12 -
2 tsp finely chopped fresh chervil
13 -
2 tsp finely chopped fresh parsley, plus extra for garnish
# Step-by-Step Instructions:
01 -
Pat salmon fillets dry and evenly season with salt and black pepper.
02 -
Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon presentation side down and cook for 3 minutes until golden.
03 -
Turn salmon over and cook for an additional 2 minutes until the internal temperature reaches 120°F (49°C) for medium-rare or to desired doneness.
04 -
Add butter to skillet just before salmon finishes cooking, melt and spoon over the fillets to enhance flavor.
05 -
Transfer salmon to a plate and loosely cover with foil to keep warm, avoiding tight sealing to preserve crispness.
06 -
In the same skillet with remaining butter, add minced garlic and sauté for 20 seconds until lightly golden.
07 -
Pour in white wine and increase heat to high. Simmer for 1 minute while scraping the pan base to dissolve browned bits until wine aroma dissipates.
08 -
Add heavy cream and chicken stock, reduce heat to medium and simmer for 2 to 3 minutes until sauce thickens slightly.
09 -
Stir freshly grated Parmesan into sauce until fully melted and thickened, then fold in tarragon, chervil, and parsley. Adjust seasoning with salt and pepper if needed.
10 -
Plate salmon fillets and generously spoon the herb and garlic cream sauce over. Garnish with additional parsley as desired.
# Extra Tips & Details:
01 -
Use freshly grated Parmesan to ensure smooth melting and avoid gritty texture.
02 -
Cook salmon to an internal temperature of 120°F (49°C) for recommended medium-rare.
03 -
Loosely cover cooked salmon with foil to retain surface crispness while keeping warm.