Introduction
If you’re looking for a delicious and easy-to-make seafood dish, look no further than this Salmon with Garlic Cream Sauce recipe from Damn Delicious. This dish combines the rich flavors of garlic and cream with perfectly cooked salmon, resulting in a meal that’s not just satisfying but also incredibly flavorful. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to impress.
Detailed Ingredients with measures
4 (6-ounce) salmon fillets
Kosher salt and freshly ground black pepper, to taste
1 ½ tablespoons unsalted butter
2 cloves garlic, minced
1 medium shallot, diced
2 tablespoons all-purpose flour
¼ cup dry white wine*
¾ cup chicken stock
¾ cup half and half*
3 cups baby spinach
2 tablespoons chopped fresh dill
1 lemon, cut into wedges
*Note: Additional chicken stock can be used instead of white wine. Half and half is equal parts whole milk and heavy cream.*
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yield
Serves 4
Instructions
1. Prepare the Salmon:
Pat both sides of the salmon fillets dry with paper towels. Season with 1 teaspoon salt and ½ teaspoon pepper.
2. Cook the Salmon:
Melt butter in a large cast iron skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip the fillets and cook for an additional 4-5 minutes, or until desired doneness. Remove from skillet and keep warm.
3. Prepare the Sauce:
Reduce heat to low; add garlic and shallots to the skillet. Cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 1-2 minutes.
4. Combine and Serve:
Return salmon to the skillet; sprinkle with dill. Serve immediately with lemon wedges.
Enjoy your meal!
Detailed Directions and Instructions
Prepare the Salmon:
– Pat both sides of the salmon fillets dry with paper towels.
– Season with 1 teaspoon salt and ½ teaspoon pepper.
Cook the Salmon:
– Melt butter in a large cast iron skillet over medium heat.
– Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes.
– Using a fish turner, flip the fillets and cook for an additional 4-5 minutes, or until desired doneness.
– Remove from skillet and keep warm.
Prepare the Sauce:
– Reduce heat to low; add garlic and shallots to the skillet.
– Cook, stirring frequently, until fragrant, about 2 minutes.
– Whisk in flour until lightly browned, about 1 minute.
– Stir in wine, scraping any browned bits from the bottom of the skillet.
– Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
– Stir in spinach until wilted, about 1-2 minutes.
Combine and Serve:
– Return salmon to the skillet; sprinkle with dill.
– Serve immediately with lemon wedges.
Notes
Substitute Ingredients:
– Additional chicken stock can be used instead of white wine.
Half and Half Explanation:
– Half and half is equal parts whole milk and heavy cream.
Cook techniques
Patting the Salmon Dry
Patting the salmon fillets dry with paper towels ensures that they sear properly in the skillet, promoting a crispy exterior without steaming the fish.
Seasoning
Generously season the salmon with salt and pepper to enhance its natural flavors before cooking.
Searing the Salmon
Searing the salmon skin side up in a hot skillet allows for a golden brown crust to form while cooking, sealing in the moisture and flavor.
Cooking to Desired Doneness
Cook the salmon until it reaches your desired level of doneness, typically 4-5 minutes on each side, for a moist and tender result.
Making a Sauce
Using the same skillet to make the garlic cream sauce captures the flavors left from cooking the salmon, enhancing the overall dish.
Wilting Spinach
Adding spinach at the end of the sauce preparation allows it to wilt quickly, keeping its vibrant color and nutrients intact.
FAQ
Can I use different fish instead of salmon?
Yes, this recipe can be adapted for other firm fish such as trout or halibut, but adjust cooking times as needed.
What can I substitute for white wine?
You can use additional chicken stock or a splash of lemon juice as a substitute for white wine in the sauce.
How do I know when the salmon is done cooking?
The salmon is done when it flakes easily with a fork and is opaque throughout, generally about 130-145°F internal temperature.
Can the recipe be made ahead of time?
While the salmon is best served fresh, the sauce can be prepared ahead of time and reheated before serving.
What sides pair well with this dish?
This salmon with garlic cream sauce pairs well with rice, pasta, or a fresh green salad.
Conclusion
This Salmon with Garlic Cream Sauce is a delightful dish that brings together the richness of salmon with a creamy, flavorful sauce. The combination of garlic, shallots, and fresh dill enhances the overall experience, making it a perfect choice for dinner gatherings or a special occasion. Serve it with lemon wedges for an extra zing that complements the dish beautifully.
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