Seared salmon fillets served with a creamy sauce made with grated parmesan, Italian herbs and lemon juice and zest. This rich and tasty meal goes well with mashed potato or pasta, fresh green veg and a side of crusty bread to mop up the delicious sauce.
If you're a salmon-lover then this one is for you - Creamy Salmon Fillets. The salmon is seared in the pan then set aside while you make the sauce with the residual oil from the fish. Finely diced onion, cream, parmesan and lemon balance out this meal perfectly. Serve with fresh pasta or mashed potatoes. For a low-carb option, serve with a fresh green salad.
I'm a big fan of salmon and try to purchase it when it's on special at the supermarket. Last year I found a large fillet on special and froze it for Christmas to make my Honey and Soy Whole Baked Salmon. Or for something a little different, be sure to our Salmon, Asparagus Piccata Pasta.
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Ingredient notes:
- Salmon: I tend to buy salmon when it's on special at the supermarket. If you're cooking for less than 4 people, you can adjust the amount of salmon you buy.
- Cream: Regular pouring cream is perfect for this recipe.
- Cheese: I like to use parmesan cheese for its strong flavour. You could also use Tasty cheese for something more affordable.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cut salmon into four equal portions and pat dry, then season with salt and pepper. Place a large pan over a medium heat. Add oil and place the salmon skin side up. Sear for five minutes, until golden. Carefully remove the salmon fillets and set aside, leaving the oil in the pan. In the same pan, add the onion and sauté it in the reserved oil for one minute.
Add butter and garlic then stir to combine. Sprinkle over the flour and fry off. Dissolve the stock cube in the boiling water then pour into the pan and let it simmer for one minute. Pour in the cream, then add the lemon zest and juice, Italian herbs and parmesan. Simmer while stirring for a few minutes.
Carefully place the salmon fillets back in the pan, skin side down. Place a lid on top and cook on a low heat for a further five minutes, or until the salmon is cooked through. Sprinkle over some fresh parsley then serve immediately with mashed potato, pasta, steamed rice or crusty bread.
Recipe FAQs:
No, this meal uses plain flour in the sauce. To make this meal gluten free, simply swap this for your preferred gluten free flour alternative.
Yes, you could substitute the cream for whole milk, or a non-dairy milk alternative (like almond milk or coconut milk) to make a lighter version of the creamy sauce. Just bear in mind this could alter the taste of the sauce.
Storage:
These creamy salmon fillets are best served immediately on the day they are cooked. If you have leftovers, you can store them in an airtight container in the fridge for up to two days. Reheat in the oven or microwave until piping hot.
This meal is not suitable for freezing.
Top tips:
Raw salmon can be frozen! Therefore if you see it on special in the supermarket, you can purchase it and save it for another day if you like.
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Creamy Salmon Fillets
Seared salmon fillets served with a creamy and zesty sauce made with grated parmesan, Italian herbs and lemon juice and zest.
Ingredients
- 600g salmon fillets
- 1 Tbsp olive oil
- 1 onion, finely diced
- 1 Tbsp butter
- 2 cloves garlic, crushed
- 2 tsp flour
- 1 vegetable stock cube
- 1 cup boiling water
- ½ cup cream
- Zest and juice of 1 lemon
- 1 tsp dried Italian herbs
- 25g parmesan, grated
- Fresh parsley, chopped
Instructions
- Cut salmon into four equal portions and pat dry, then season with salt and pepper.
- Place a large pan over a medium heat. Add oil and place the salmon skin side up. Sear for five minutes, until golden. Carefully remove the salmon fillets and set aside, leaving the oil in the pan.
- In the same pan, add the onion and sauté it in the reserved oil for one minute. Add butter and garlic then stir to combine. Sprinkle over the flour and fry off.
- Dissolve the stock cube in the boiling water then pour into the pan and let it simmer for one minute.
- Pour in the cream, then add the lemon zest and juice, Italian herbs and parmesan. Simmer while stirring for a few minutes.
- Carefully place the salmon fillets back in the pan, skin side down. Place a lid on top and cook on a low heat for a further five minutes, or until the salmon is cooked through.
- Sprinkle over some fresh parsley then serve immediately with mashed potato, pasta, steamed rice or crusty bread.
Notes
- A side salad or steamed green vegetables would also go really well with this meal.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 516Total Fat: 37gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 141mgSodium: 406mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 37g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Deborah says
Hi there. Can you use smoked salmon fillets? Looks delish
VJ cooks says
They are already cooked. I mean you could just make the sauce and pour that over them if that's what you mean?