Description
This Creamy Salmon recipe is an elegant and flavorful dish that’s perfect for a special occasion or a weeknight indulgence. Tender salmon fillets are pan-seared and then simmered in a rich and creamy sauce with white wine, Parmesan cheese, sun-dried tomatoes, and spinach.
Ingredients
Units
Scale
- 2 1/2 pounds center-cut salmon fillet, skin on or off, cut into 6 equal pieces
- 1 tablespoon Old Bay seasoning
- 1 tablespoon garlic salt
- 1/4 cup olive oil, divided
- 2 teaspoons minced garlic
- 1/2 cup dry white wine (such as Pinot Grigio, Sauvignon Blanc, or Chardonnay)
- 1 cup heavy whipping cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup julienned sun-dried tomatoes
- 2 cups packed fresh baby spinach leaves
Optional Slurry:
- 2 teaspoons cornstarch
- 1/4 cup water
Instructions
- Season Salmon: In a small bowl, combine Old Bay seasoning, garlic salt, and 2 tablespoons of olive oil. Brush this mixture evenly over both sides of the salmon fillets.
- Reduce Wine: In a saucepan, combine minced garlic and white wine. Bring to a boil over medium-high heat and reduce by about 25%.
- Make Cream Sauce: Add heavy cream to the saucepan and bring back to a boil. Whisk in Parmesan cheese until melted and smooth. Stir in sun-dried tomatoes and spinach; cook until spinach is wilted. Remove from heat.
- Cook Salmon: Heat the remaining olive oil in a skillet over medium-high heat. Add salmon fillets and cook for 3-5 minutes per side, or until golden brown and cooked through.
- Combine and Finish: Pour the cream sauce over the cooked salmon fillets in the skillet. Bring to a simmer, then reduce heat and cook until the sauce thickens to your liking. (Optional: If you prefer a thicker sauce, whisk together cornstarch and water to make a slurry, then stir it into the sauce.)
- Serve: Serve immediately with your favorite sides, such as rice pilaf, mashed potatoes, or steamed vegetables.
Notes
- Salmon: Use center-cut salmon for even cooking. Thaw completely before cooking.
- Wine: Choose a dry white wine or substitute with vegetable or chicken broth.
- Thickening: The cornstarch slurry is optional for thickening the sauce.
- Storage: Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 450kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
