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Pan Seared Salmon with Garlic Wine Cream Sauce

Melt-in-your-mouth salmon is all about how you cook it! Follow these easy steps and it will melt in your mouth like butter. Of course, it always helps when you are cooking with butter! My Pan Seared Salmon with Garlic Wine Cream Sauce is guaranteed to impress! This simple, but decadent recipe uses technique that will create a dish easy enough for a weeknight, but would be outstanding for company.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian American
Keyword: Pan Seared Salmon with Garlic Wine Cream Sauce
Servings: 6
Calories: 395kcal

Ingredients

  • 2 pounds center cut salmon cut into 5-6 uniform pieces skin on, scales removed
  • 1 tablespoon extra virgin olive oil
  • fresh ground pepper
  • kosher or sea salt
  • 3 tablespoons butter at room temperature
  • 2 shallots sliced
  • 3 cloves garlic minced
  • 1 cup dry white wine
  • 1/2 to 1 cup heavy cream or half and half
  • 1/2 bunch Italian parsley chopped
  • Fresh grated parmesean or pecorino cheese to taste

Instructions

  • Preheat oven to 400 degrees.
  • Fill pasta pot with water, bring to boil, and heavily salt water.
  • Add pasta to boiling water when you start cooking the salmon. Cook pasta according to al dente package directions.
  • Season both side of salmon with salt and pepper.
  • Heat black steal or cast iron pan to a medium-hot temperature.
  • Add olive oil.
  • Place salmon skin side down in pan.
  • Cook approximately 3 minutes until the bottom half of the salmon is no longer translucent.
  • Add butter to pan and melt.
  • Spoon butter over the top of the salmon for about 30 seconds until the top is slightly cooked.
  • Place pan in oven for 3 minutes.
  • Spoon butter over the top of the salmon a second time and place back in over for another 3 minutes or until salmon is slightly less cooked then desired doneness, about 130 degrees.
  • Remove salmon from pan and loosely tent with foil.
  • Saute shallots in drippings for 2 minutes.
  • Add garlic and continue sauteing 1-2 minutes.
  • Add wine and bring to gentle simmer, reducing slightly.
  • Turn off heat.
  • Add cream or half and half and parsley.
  • Taste sauce and add salt and pepper if needed.
  • Place salmon on a bed of cooked pasta if desired.
  • Top salmon with sauce, a squeeze of lemon, ground black pepper, and fresh grated parmesan.

Notes

OVEN ROASTED ASPARAGUS

Can I add shrimp or other seafood to my Garlic Wine Cream Sauce?

Yes! Shrimp, scallops, or crab meat are delightful additions. Raw seafood can be seared with the shallots and garlic. Precooked seafood can be added with the white wine addition.

Nutrition

Calories: 395kcal | Carbohydrates: 3g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 127mg | Potassium: 817mg | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 1.2mg | Calcium: 42mg | Iron: 1.4mg