Seared Salmon with an Herb & Garlic Parmesan Cream Sauce

A hot skillet creates a golden crust on pan-seared fish in just a few minutes. You can make Seared Salmon with an Herb & Garlic Parmesan Cream Sauce entirely in one pan. The fish cooks to 120°F (49°C) for a tender medium-rare center. A quick pan sauce comes together from the remaining brown bits.

Preparing and searing the fish

Begin the recipe by drying the salmon fillets with paper towels. Trout serves as an exact substitute if you prefer. Just about every kind of fish meant for pan-searing works well in this preparation.

A hot skillet requires olive oil instead of butter at the beginning. You will burn the butter if you add it to the pan during the initial high-heat cooking. You always cook the presentation side of the fish first. This gives the salmon the best appearance on the plate.

Basting and resting the salmon

You only add the butter near the end of cooking. You baste the fish with the melted butter to season the fillets. You take the salmon out of the pan to rest while you make the sauce. You must tent the resting fish loosely with foil. A tight foil seal traps steam and destroys any surface crispness. The loose foil keeps the salmon warm without causing it to sweat.

Building the Herb & Garlic Cream Sauce

The Herb & Garlic Cream Sauce starts with minced garlic in the leftover pan fat. You sauté the garlic briefly before adding dry white wine.

As soon as the garlic turns light golden, pour the dry white wine into the hot skillet. Good choices include chardonnay, rosé, sauvignon blanc, verdelho, pinot gris, and semillon. Stay away from heavily oaked varieties, along with any bottles that are highly sugary or dominated by fruit notes, because they will negatively alter the flavor of the sauce. If you want a non-alcoholic version, simply swap out the wine for extra chicken stock or vegetable stock. While the liquid bubbles, make sure to stir the bottom of the pan so the browned bits dissolve completely into the liquid.

Heavy cream contains additives that prevent curdling when you simmer it. You can substitute light thickened cream to reduce calories. The sauce texture will just be slightly thinner. You also pour in low-sodium chicken stock or vegetable stock at this stage.

Adding the cheese and fresh herbs

You must finely grate a block of parmesan by hand to ensure the cheese melts smoothly into the sauce. Using pre-grated parmesan from the store prevents proper melting and leaves a gritty texture. Because freshly grated cheese is highly aerated, 0.5 cup (50 g) is the exact amount you need.

Tarragon provides a gentle vanilla and aniseed flavor to the dish. Chervil adds a delicate parsley profile along with faint hints of aniseed. If you cannot find these specific herbs, fresh chives or dill combined with a squeeze of fresh lemon make excellent substitutes. Always stir the chopped greens into the liquid at the very end when the pan is completely off the heat. Removing the skillet from the active burner protects the bright color and fresh flavor of the leaves.

Side dishes and plating

You can pair the fish with several sides to soak up the sauce:

• Mashed potatoes
• Mashed cauliflower
• Rice
• Crusty bread

Basic steamed vegetables or a light, acidic salad balance out the cream sauce and salmon. Whenever you cook fillets with the skin attached, ladle the liquid onto the plate first and rest the fish on top. Serving the mixture underneath stops the seared skin from getting soft.

Storing and reheating leftovers

Cooked salmon stays fresh in the refrigerator for up to three days.

Whenever you decide to warm up extra portions, use a low power setting on your microwave. This careful approach stops the salmon from overcooking.