Pat salmon dry and sprinkle with S&P. Heat oil in
a large skillet over medium heat. Add salmon
presentation side down and cook for 3 minutes
until golden brown .Flip and cook the other side
for 2 minutes until 120 degrees F. When almost
cooked add butter, melt, then spoon over salmon.
Remove salmon onto plate.
Creamy Sauce- add garlic and stir until golden
brown. Add wine or stock, turn up heat, bring to
simmer while stirring base of the pan to dissolve
all the golden bits into the sauce. Cook 1 minute
or until most of the wine evaporates. Add cream
and chicken stock, then simmer on medium heat 2-3
minutes until reduced and slightly thickened.
Add parmesan, stir thoroughly, this will thicken
sauce more. Add herbs and S&P to taste. Note- Trout
is a fabulous alternative, or any fish suited for
pan searing.
Originally Submitted
2/25/2023
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