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This creamy Herb and Garlic Sauce paired with salmon brings a luxurious feel to a simple panseared fish dinner with minimal effort. The fresh tarragon and chervil lift the sauce into something elegant yet comfortable enough for weeknight meals. This is one of those recipes that transforms salmon, making it rich, flavorful, and perfect for impressing without hours in the kitchen.
I made this one evening when I was pressed for time but wanted something special. My family was thrilled, and now this dish often surprises guests who expect just plain salmon. It feels fancy but comes together so easily you’ll want to make it often.
Ingredients
- Salmon fillets: skinless for an even cook and easy plating
- Black pepper and salt: to enhance the salmon’s natural flavor
- Olive oil: for the initial pansear for a good golden crust
- Unsalted butter: added late in cooking to baste the fish and soften flavors
- Garlic cloves: finely minced for that aromatic base that lifts the whole dish
- Dry white wine or chicken stock: to deglaze the pan and deepen the sauce’s flavor choose a wine you enjoy drinking as it influences the taste
- Chicken or vegetable stock: low sodium to balance richness without overpowering
- Heavy cream: thickened cream works best here to avoid curdling and achieve a silky texture
- Parmesan cheese: freshly grated to melt smoothly and offer umami and saltiness
- Fresh tarragon leaves plus chervil and parsley: finely chopped bring freshness and a subtle aniseed touch commonly found in French cooking
- Tips: Always grate your own parmesan to avoid grit in the sauce. Select firm, bright green herbs with no wilting for best flavor and appearance.
Instructions
- Season the Salmon:
- Pat the salmon fillets dry with paper towels to remove moisture. Sprinkle salt and black pepper evenly on all sides to season before cooking.
- Heat the Pan and Oil:
- Place a large nonstick skillet over mediumhigh heat and add olive oil. Wait until the oil shimmers but is not smoking for the perfect sear.
- Cook Salmon Presentation Side Down:
- Place the salmon fillets skinless side down (or presentation side) in the pan. Cook without moving for 3 minutes so a golden crust forms. This helps keep the fish intact.
- Flip and Continue Cooking:
- Carefully flip the salmon over and cook the other side for 2 minutes. The internal temperature should reach about 49 degrees Celsius for mediumrare, keeping the fish tender and moist.
- Add Butter and Baste:
- Add butter to the pan toward the end of cooking so it does not burn. As it melts, use a spoon to baste the butter over the salmon repeatedly to infuse richness and flavor.
- Rest the Salmon:
- Transfer the salmon to a plate and loosely cover with foil. This resting time keeps the fish warm without steaming off the crispy surface.
- Sauté the Garlic:
- In the same skillet with leftover butter and oil, add finely minced garlic. Cook for about 20 seconds until just golden but not brown to avoid bitterness, infusing the pan with aroma.
- Deglaze with White Wine:
- Pour in the white wine or more chicken stock and increase heat to high. Stir the pan to release the caramelized bits stuck to the bottom. Simmer for one minute until the wine aroma dissipates.
- Add Cream and Stock and Reduce:
- Pour in the heavy cream and chicken stock. Simmer gently over medium heat for 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Incorporate Parmesan and Herbs:
- Stir in the finely grated parmesan cheese, which further thickens and seasons the sauce. Add freshly chopped tarragon, chervil, and parsley last to preserve their color and fresh flavor. Taste and adjust salt and pepper if needed.
- Serve Immediately:
- Plate the salmon and spoon over the creamy herb and garlic sauce. Pair with mashed potatoes or a fresh salad to soak up every last bit of the sauce.
This dish reminds me of cooking for my parents on special family dinners. The garlic and herbs always bring the house alive with fragrance and everyone looks forward to the sauce equally as much as the salmon.
Storage Tips
Store any leftover salmon and sauce separately in airtight containers in the fridge for up to three days. Reheat gently in a microwave or on the stove over low heat to avoid overcooking. The sauce may thicken when chilled thin it with a splash of stock or cream when reheating.
Ingredient Substitutions
If fresh tarragon or chervil are unavailable try dill and parsley for a different but still complementary flavor. For the white wine, a dry vermouth or non-alcoholic white wine can work in a pinch. Use light cream or half and half if you want a lighter sauce, but watch the heat to prevent curdling.
Serving Suggestions
Mashed potatoes soak up the sauce perfectly but mashed cauliflower also works well for a lowcarb alternative. A simple green salad dressed with lemon vinaigrette adds a refreshing brightness. Crusty artisan bread is perfect for mopping up any extra sauce without overpowering the salmon’s delicate flavor.
Serve immediately for best texture and garnish with extra chopped herbs for freshness.
Common Recipe Questions
- → What type of salmon is best for this dish?
Skinless salmon fillets work well, but you can also use crispy skin salmon if you prefer a contrast in texture.
- → Can I substitute the white wine in the sauce?
Yes, dry chicken or vegetable stock is a good non-alcoholic substitute that adds depth without altering flavor significantly.
- → Why is fresh parmesan recommended over pre-grated?
Freshly grated parmesan melts better into the sauce, ensuring a smooth texture without grit or clumps.
- → How do the fresh herbs contribute to the sauce?
Fresh tarragon and chervil add a delicate, anise-like flavor and lift the sauce’s profile, making it more aromatic and sophisticated.
- → What are suitable side dishes to serve with this salmon?
Mashed potatoes, steamed vegetables, crusty bread, or light salads complement the rich salmon and sauce perfectly.
- → How long does this dish take to prepare and cook?
The entire process including preparation and cooking takes about 15 minutes, ideal for quick yet elegant meals.