Salmon with Creamy White Wine Sauce Recipe
Ingredients
- 1 tbsp neutral oil)
(I use avocado oil
- 2 salmon fillets
boneless, skin-on
- 1 clove garlic
peeled and minced
- 60 ml white wine
1/4 cup
- 60 ml strong chicken stock)
1/4 cup
- 180 ml double cream
3/4 cup
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp grated parmesan cheese
- zest of 1 lemon
Directions
- 1
Heat the oil over a high heat in a frying pan (skillet).
- 2
Add the salmon, skin-side down and cook for 2 minutes.
- 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
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
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
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
Stir in the lemon zest.
- 8
Then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.
Salmon with Creamy White Wine Sauce Recipe
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Based on 30 ratings
Rating Breakdown
About this Recipe
Craving a sophisticated yet incredibly easy weeknight meal that tastes like it's from your favorite restaurant? This pan-fried salmon with creamy white wine sauce is your answer, delivering rich, incredible flavor in just 15 minutes, all cooked conveniently in a single pan.What makes this dish a true weeknight hero is its clever design, bringing perfectly pan-fried salmon and a rich, velvety white wine sauce together seamlessly. The quick cooking method ensures your salmon is consistently tender, moist, and wonderfully flaky, avoiding the common pitfall of overcooked fish. Meanwhile, the sauce, infused with aromatic garlic, tangy white wine, and savory chicken stock, develops deep, satisfying flavors that elevate the entire meal.You can anticipate a truly rewarding culinary experience: beautifully cooked, golden-skinned salmon that flakes apart effortlessly, enveloped in a luscious, intensely flavorful sauce. The sauce itself is a masterful blend of savory and bright notes, featuring the aromatic warmth of garlic, the subtle tang of white wine, and the rich depth of strong chicken stock. These elements are perfectly balanced by the indulgent silkiness of double cream, brightened by fresh lemon zest, and given an umami finish by grated Parmesan cheese. It's a wonderfully balanced dish, promising a gourmet experience that belies its simple, one-pan preparation.This versatile recipe welcomes small, practical adjustments to suit your pantry or preference. If white wine isn't available, simply use an equivalent amount of strong chicken stock to maintain a robust, savory base for the creamy sauce. For a subtle herbaceous lift, consider stirring in a tablespoon of freshly chopped chives or parsley just before serving. You could also introduce a tiny pinch of red pepper flakes into the sauce for a barely-there warmth.Perfect for an elegant weeknight dinner, a cozy date night, or whenever you desire a truly impressive meal with minimal effort, this creamy salmon pairs beautifully with a variety of sides. Consider serving it alongside steamed asparagus, tender roasted potatoes, or a light pasta to ensure not a single drop of that incredible sauce goes to waste.