Easy Creamy Sauce For Salmon Recipe

easy creamy sauce for salmon featured image

Easy Creamy Sauce For Salmon Recipe

Garlic, parmesan, white wine, and cream combine for a luscious sauce that's perfect on pan-seared salmon or just about any other protein you like. The best part is, the whole meal whips up in just 15 minutes!

Course Main Course

Cuisine American

Keyword Cream Sauce for Salmon, Creamy Sauce for Salmon, Easy Cream Sauce for Salmon, Easy Creamy Sauce for Salmon

Prep Time 5

Cook Time 10

Servings servings

Calories 523kcal

Author Faith Gorsky

Ingredients

Salmon:

12 ounces salmon fillets 2 6-ounce fillets, patted dry (with or without skin is fine)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons extra-virgin olive oil

Cream Sauce:

1 tablespoon unsalted butter
1/4 cup minced yellow onion
1 large clove garlic crushed
2 sprigs fresh thyme plus more for garnish
2 tablespoons dry white white such as Sauvignon Blanc (see Notes)
1/2 cup chicken stock or vegetable stock
1/4 cup heavy whipping cream at room temperature
1/4 cup freshly-grated parmesan cheese

Other:

Fresh lemon wedges for serving

US Customary - Metric

Instructions

Pan-sear the salmon. Season the salmon fillets on both sides with the salt and black pepper. Heat a medium nonstick skillet over medium to medium-high heat. Once hot, add the olive oil, and then the salmon (if your fillets have skin, add them skin-side-up at first). Let the salmon cook until golden, about 2 to 3 minutes on the first side, and then flip and cook until golden on the second side, about 1 to 2 minutes more. Transfer the salmon to a plate and tent with foil (make sure to tent with foil, this helps steam the salmon and make sure it’s cooked in the middle).
Cook the aromatics. Turn the heat down to medium-low. To the skillet you cooked the salmon in (why dirty another dish, right?!), add the butter. Once melted, add the onion and cook until softened, about 1 to 2 minutes, stirring constantly. Stir in the garlic and thyme, and cook 30 seconds more, stirring constantly.
Deglaze the pan. Add the white wine and cook until it’s mostly evaporated, about 1 minute, stirring constantly.
Add the liquids. Stir in the chicken stock and heavy cream, and bring to a simmer. Whisk in the parmesan cheese until smooth and fully incorporated.
Add the salmon to the sauce. Add the salmon back to the skillet and spoon the cream sauce on top. Cook until the salmon is fully cooked (it should flake easily with a fork), which should only take about 1 minute.
Enjoy. Serve the salmon with the lemon wedges to squeeze on top.

Notes

White Wine Substitute: Use 1 1/2 tablespoons water + 1/2 tablespoon fresh lemon juice instead.
For a Thicker Sauce: Simmer the sauce a little longer, or before adding the salmon to the sauce, whisk in 1 teaspoon of cornstarch dissolved in 2 teaspoons of cold water and let it come up to a simmer.
Storage and Reheating: This dish is best enjoyed fresh, but you can store leftovers in an airtight container for up to 3 days. Reheat over medium-low on the stovetop, adding a splash more chicken stock or cream to the sauce if needed.
Net Carbs: 6g per serving (1/2 of recipe)

Nutrition