Creamy Marry Me Salmon (Printable Version)
Tender salmon cooked golden, topped with a luscious sun-dried tomato cream sauce, garlic, and fresh herbs.
# Ingredients:
→ Fish
01 -
4 center-cut fresh salmon fillets, skin-on, approx. 170 g each
→ Sauce
02 -
30 g unsalted European-style butter
03 -
3 cloves fresh garlic, minced
04 -
15 g all-purpose flour
05 -
120 ml low-sodium chicken stock, cold
06 -
180 ml heavy cream (36-40% fat)
07 -
50 g Parmigiano-Reggiano, freshly grated
08 -
50 g sun-dried tomatoes, julienned, oil-packed
09 -
1 tsp dried Italian seasoning
10 -
Zest of 1 lemon
11 -
10 g fresh basil leaves, torn, plus extra for garnish
→ Seasonings & Oil
12 -
Sea salt, to taste
13 -
Freshly cracked black pepper, to taste
14 -
1 tbsp olive oil
# Steps:
01 -
Bring salmon fillets to room temperature for 10 to 15 minutes. Pat dry thoroughly with paper towels. Season all sides generously with sea salt, cracked black pepper, and dried Italian seasoning. Press seasonings into the flesh evenly.
02 -
Heat a heavy-bottomed skillet over medium-high heat until hot. Add olive oil and swirl to coat. Place salmon fillets skin-side up in the pan, pressing gently to ensure full contact. Sear undisturbed for 4 to 5 minutes until a deep golden crust forms. Carefully flip and cook for an additional 3 to 4 minutes until salmon is just opaque and flakes easily.
03 -
In a separate saucepan, melt butter over medium heat until foamy. Add minced garlic and stir for 30 seconds until fragrant but not browned. Sprinkle flour evenly over the butter and whisk constantly for 1 to 2 minutes to eliminate raw flour taste.
04 -
Slowly pour cold chicken stock into the roux in a steady stream, whisking vigorously to prevent lumps. Gradually stir in heavy cream while maintaining continuous whisking. Reduce heat to medium-low and simmer gently until the sauce thickens lightly.
05 -
Stir in freshly grated Parmesan in small additions until fully melted. Incorporate julienned sun-dried tomatoes, dried Italian seasoning, and lemon zest. Simmer gently for 2 to 3 minutes until the sauce coats the back of a spoon. Season to taste with salt and pepper. Fold in torn basil leaves, reserving some for garnish.
06 -
Nestle seared salmon fillets into the sauce, spooning sauce over each piece. Simmer together for 2 to 3 minutes to marry flavors and heat through. Transfer to warmed plates, garnish with reserved basil and additional Parmesan if desired, and serve immediately.
# Notes:
01 -
Allow salmon to rest 5 minutes before serving for optimal texture. Avoid boiling the cream sauce to preserve its silkiness.
02 -
Use fresh-grated Parmigiano-Reggiano for best flavor and melting quality.