Salmon with Herb Garlic Cream (Printer-Friendly)
Tender salmon served with a luscious herb and garlic cream sauce, featuring tarragon, chervil, and parmesan.
# What You’ll Need:
→ Salmon
01 -
4 skinless salmon fillets, approximately 6 oz (180 g) each
02 -
1/2 tsp salt
03 -
1/2 tsp black pepper
04 -
1 tbsp olive oil
05 -
1 tbsp (15 g) unsalted butter
→ Creamy Herb & Garlic Sauce
06 -
2 garlic cloves, finely minced
07 -
1/2 cup dry white wine (or additional chicken stock as substitute)
08 -
1/2 cup low-sodium chicken or vegetable stock
09 -
1 cup heavy cream
10 -
1/2 cup finely grated Parmesan cheese (freshly grated)
11 -
2 tsp fresh tarragon leaves, finely chopped
12 -
2 tsp fresh chervil, finely chopped
13 -
2 tsp fresh parsley, finely chopped, plus extra for garnish
# Steps to Follow:
01 -
Pat salmon fillets dry with paper towels. Season evenly with salt and black pepper.
02 -
Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon presentation side down and cook for 3 minutes until golden brown.
03 -
Turn salmon over and cook the other side for 2 more minutes or until the internal temperature reaches 120°F (49°C) for medium-rare or desired doneness.
04 -
When the salmon is nearly cooked, add unsalted butter to the skillet. Once melted, spoon the butter over the salmon several times to enhance flavor.
05 -
Transfer salmon to a plate and loosely cover with foil to keep warm and preserve surface texture.
06 -
In the same skillet with remaining butter and oil, add minced garlic and stir for approximately 20 seconds until lightly golden and fragrant.
07 -
Pour in the white wine and increase heat to high. Simmer for about 1 minute while stirring to dissolve browned bits, continuing until most wine aroma dissipates.
08 -
Lower heat to medium, add heavy cream and chicken stock. Allow sauce to simmer gently for 2 to 3 minutes until it thickens slightly.
09 -
Stir in freshly grated Parmesan until fully melted to further thicken the sauce. Fold in chopped tarragon, chervil, and parsley. Adjust seasoning with salt and pepper if necessary.
10 -
Plate the salmon and generously spoon the creamy herb and garlic sauce over or alongside. Accompany with mashed potatoes or preferred side to absorb the sauce.
# Helpful Hints:
01 -
For best results, grate Parmesan fresh to avoid a gritty texture and ensure proper melting.
02 -
Cook salmon skin-side down first to achieve a presentable crust if using skin-on fillets.
03 -
Maintain foil loosely tented while resting salmon to preserve surface texture.