Salmon with Creamy Garlic Sauce
Salmon filets that are perfectly seasoned, pan-seared, and then nestled in a deliciously creamy garlic sauce.
Ingredients
- 4 6 oz salmon filets
- 2 tablespoon butter
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 teaspoon extra virgin olive oil
- 2 large cloves of garlic, finely diced
- ½ cup dry white wine or chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 teaspoons each of freshly chopped parsley and dill
- juice and zest of half a lemon or to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Season the salmon with salt, pepper and garlic powder. Sear in the hot pan, skin-side down, for the first 5 minutes and then flip. Cook flesh side down until golden brown. Salmon should be cooked to medium-rare to medium. Once cooked, remove from the pan and set aside.
- Melt the butter in the same skillet that you cooked the filets. Add the garlic and saute until fragrant (about 30 seconds). Pour in the white wine or broth and then allow to reduce to about half while scraping any bits off of the bottom of the pan.
- Reduce heat to medium-low heat, add the cream and bring to a gentle simmer, while stirring occasionally. Add salt and pepper to taste.
- Add the parmesan cheese and allow sauce to gently simmer until the cheese melts and sauce thickens.
- Add the salmon back into the pan, sprinkle with fresh herbs and a squeeze of lemon juice. Taste the sauce and add salt and pepper, if needed.
- Serve over pasta, rice, roasted potatoes or fresh vegetables.
Notes
- Use a white wine that isn't too sweet. Sauvignon Blanc or Pinot Grigio are both excellent choices.
- Grate your own Parmesan Cheese. Pre-shredded cheese often contains cellulose (wood pulp) or potato starch to prevent it from clumping. These additives can make the cheese melt unevenly and leave a grainy texture in your smooth sauce.