Salmon with a Garlic Cream Sauce is such an elegant dish. It’s so easy to make yet tastes and looks like something you would find in a classy restaurant. The tender and flaky salmon along with the creamy, flavorful sauce make the perfect marriage.
I have to say that my family are not big fish eaters. In fact, out of the five of us, only three will touch it. It used to just be my husband and I, but over the years my oldest was brave enough to try it and now joins in on the meals.
I, myself, am a little particular, too, though, when it comes to seafood. If I do have fish, I always seem to gravitate towards salmon or tilapia. I guess it’s because they are milder, flakier fish. I really dislike “fishy” tasting fish.
This recipe really could be made with any fish, in my opinion. The only thing that would change is the cooking time. You could even cook shrimp and use this same sauce.
If I had to rate my favorite fish though it would be salmon. It’s a meaty fish that holds up well to any kind of cooking. It looks beautiful, too, with its golden-brown color.
When I made this dish, I felt like I needed to use linen napkins and pour some wine. (haha) It just has such an elegant look to it and makes you feel like you’ve made a million-dollar dish. This Salmon with a Creamy Garlic Sauce is definitely a dish to make if you want to impress.
Salmon with a Garlic Cream Sauce
- 4 6 oz salmon filets (skin on or off)
- 1 1/2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 med shallot, diced
- 2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 3/4 cup chicken stock
- 3/4 cup half and half
- 3 cups baby spinach
- 2 tbsp fresh dill, chopped
- 1 large lemon, cut in wedges
- salt and pepper, to taste
- Prep! Gather and measure all ingredients.
- Dry each filet with a paper towel and season with salt and pepper
- In a large skillet, melt the butter on medium heat and add the salmon skin side up. Cook approximately 4-5 minutes or until a nice golden-brown crust has formed. Flip the fish and continue cooking for another 4-5 minutes and then remove to a plate.
- Lower the heat level and toss in the garlic and shallots. Cook for approximately 2-3 minutes or just until the shallots start to turn transparent and the garlic fragrant.
- Whisk the flour into the garlic and shallots and cook for one minute stirring continuously.
- Pour in the wine and with a spatula, scrape the bottom to release the browned bits of flavor from the bottom of the pan.
- Stir in the chicken stock and half and half until it starts to thicken and season with salt and pepper.
- Turn off the heat and toss in the spinach. After it wilts, place the salmon back into the pan. Sprinkle with dill and cover each filet with sauce if desired.
- Serve with lemon wedges.