Salmon with Creamy White Wine Sauce Recipe

Salmon with Creamy White Wine Sauce Recipe

from kitchensanctuary.com
15 min
2 servings

Easy pan-fried salmon with a creamy white wine and garlic sauce. All cooked in one pan and ready in 15 minutes.

Ingredients

  • 1 tbsp neutral oil ((I use avocado oil))
  • 2 salmon fillets (boneless, skin-on)
  • 1 clove garlic (peeled and minced)
  • 60 ml (1/4 cup) white wine
  • 60 ml (1/4 cup) strong chicken stock (chicken broth) ((I use 1 stock cube crumbled into 1/4 cup/60ml hot water))
  • 180 ml (3/4 cup) double cream (heavy cream)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp grated parmesan cheese
  • zest of 1 lemon

Directions

  1. 1

    Heat the oil over a high heat in a frying pan (skillet).

  2. 2

    Add the salmon, skin-side down and cook for 2 minutes.

  3. 3

    Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.

  4. 4

    Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.

  5. 5

    Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.

  6. 6

    Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.

  7. 7

    Stir in the lemon zest.

  8. 8

    Then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.