Description
A rich and elegant salmon dish with perfectly seared fillets bathed in a velvety lemon garlic cream sauce. Enhanced with fresh herbs and parmesan, this easy one-pan meal delivers restaurant-quality flavor in under 30 minutes.
Ingredients
For the Salmon:
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4 salmon fillets, skinless (~180g / 6oz each)
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1/2 teaspoon black pepper
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1/2 teaspoon salt
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1 tablespoon olive oil
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1 tablespoon (15g) unsalted butter
For the Creamy Garlic Sauce:
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2 garlic cloves, finely minced
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1/2 cup dry white wine (or chicken stock)
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1/2 cup chicken or vegetable broth, low sodium
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1 cup heavy/thickened cream
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1/2 cup parmesan cheese, finely grated
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2 teaspoons fresh tarragon, finely chopped
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2 teaspoons fresh chervil, finely chopped
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2 teaspoons fresh parsley, finely chopped (plus more for garnish)
Instructions
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Season salmon fillets with salt and black pepper.
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Heat olive oil and butter in a large skillet over medium-high heat. Add salmon and sear for 3–4 minutes per side, or until golden and cooked to your preference. Remove salmon and set aside.
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In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
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Deglaze the pan with white wine (or chicken stock), scraping up browned bits. Simmer for 1–2 minutes.
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Stir in chicken broth and bring to a simmer. Add cream and parmesan, stirring until cheese is melted and sauce begins to thicken, about 3–5 minutes.
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Stir in chopped tarragon, chervil, and parsley. Adjust seasoning with salt and pepper if needed.
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Return salmon to skillet and spoon sauce over fillets. Let simmer for 1–2 more minutes to warm through.
- Garnish with additional parsley and serve hot.
Notes
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Use skin-on fillets if preferred, but remove before serving for a smoother presentation.
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Dry white wine adds depth, but chicken stock works well as a substitute.
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For best results, freshly grate parmesan instead of using pre-shredded.
- Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-seared, Sautéing
- Cuisine: European-inspired