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Site By Bjork Creative Services The salmon does most of the cooking in the sauce, which means it will be lovely and tender, and it’s actually quite difficult to overcook, so you haven’t got to worry about dry salmon! The sauce, although very simple, is quite rich and decadent, so it works really well with potatoes and green veg to soak it all up. What do we need?
- Boneless salmon fillets, with the skin on (this helps to keep the salmon tender) – you can use the thinner fillets as I have in the image above, or you can use the more square-shaped tail fillets.
- Base sauce ingredients – white wine, a splash of stock cream, parmesan
- Aromatics/seasonings – garlic, salt, pepper, lemon zest
How to make this pan fried salmon Full recipe with detailed steps in the recipe card at the end of this post. - Cook the salmon fillets for 2 minutes, skin-side-down over a high heat with a little oil.
- Flip, cook for 2 further minutes until lightly browned, then flip again.
- Add garlic, white wine, stock, cream, salt, pepper and parmesan.
- Simmer until slightly thickened, the sprinkle on lemon zest and a little freshly chopped parsley before serving.
The stock and parmesan in the sauce really helps to add extra flavour to the cream and white wine sauce. It works so well with the salmon, but you could also use if for chicken, steak and juicy king prawns too! Skin-on or skinless filletsI would always suggest going for skin-on salmon fillets as the skin helps to protect the salmon from overcooking and drying out.
Once the salmon is cooked, you can easily remove the skin if you prefer. It will peel right off. Replace with other fishThis recipe works great with most types of fish fillets. - Cook as per this recipe with skin-on trout, sea bass or sea bream
- For firm-fleshed, skinless, white fish fillets – such as cod, haddock and pollack, it’s a good idea to season them with a pinch of salt and pepper first for extra flavour. These types of white fish are usually thicker, but since they’re skinless, they should cook in about the same amount of time as the salmon.
Tips to pan-fry salmon with a sauce:
- It’s a good idea to take the salmon out of the fridge 15-20 minutes before frying them. This takes the chill off the middle so they’ll cook more evenly.
- Make sure the pan and the oil is very hot, and add the salmon to the pan skin-side down first.
- If you’re finishing off the cooking process in a sauce (like this recipe), you only need to cook the salmon for a couple of minutes on each side before adding the sauce. Just enough to brown the salmon slightly. The salmon will continue to cook in the sauce.
- Once you’ve added the sauce ingredients, the salmon should only need a few minutes more – enough time for the sauce to simmer and reduce. This will ensure the salmon is lovely and juicy.
- The sauce helps to keep the salmon moist, so if you do cook it for a few minutes longer than the recipe suggests, it’ll still be perfect.
Watch how to make itStay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). - ▢ 1 tbsp vegetable oil
- ▢ 2 salmon fillets boneless, skin-on
- ▢ 1 clove garlic peeled and minced
- ▢ 60 ml (1/4 cup) white wine
- ▢ 60 ml (1/4 cup) strong chicken stock (I use 1 stock cube crumbled into 1/4 cup/60ml hot water)
- ▢ 180 ml (3/4 cup) double (heavy) cream
- ▢ ¼ tsp salt
- ▢ ¼ tsp pepper
- ▢ 3 tbsp grated parmesan
- ▢ zest of 1 lemon
- Heat the oil over a high heat in a frying pan (skillet).
1 tbsp vegetable oil
- Add the salmon, skin-side down and cook for 2 minutes.
2 salmon fillets
- Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
- Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
1 clove garlic, 60 ml (1/4 cup) white wine
- Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
60 ml (1/4 cup) strong chicken stock
- Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
180 ml (3/4 cup) double (heavy) cream, 1/4 tsp salt, 1/4 tsp pepper, 3 tbsp grated parmesan
- Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.
zest of 1 lemon
 Can I make it ahead and/or freeze? No, I don’t recommend making this one ahead. The salmon is best when freshly cooked, and the sauce is flavoured in part by the juices from frying the salmon. What size salmon fillets? I use regular salmon fillet portions that are about 2 inches wide and thick (at the the thickest part) and 6-7 inches long.
You can replace with the square-ish sizes tail-end fillets if you prefer. The tail end fillets, although wider, are usually thinner. They cook in about the same amount of time (the last bit of cooking in the sauce will help to keep them juicy too). Can I replace with other fish? Yes! This recipe works great with most types of fish fillets - Cook as per this recipe with skin-on trout, sea bass or sea bream
- For firm-fleshed, skinless, white fish fillets – such as cod, haddock and pollack, it’s a good idea to season them with a pinch of salt and pepper first for extra flavour. These types of white fish are usually thicker, but since they’re skinless, they should cook in about the same amount of time as the salmon.
Nutritional information is per serving, not including serving suggestions of potatoes and broccoli. Calories: 607kcal | Carbohydrates: 5g | Protein: 29g | Fat: 50g | Saturated Fat: 29g | Cholesterol: 196mg | Sodium: 537mg | Potassium: 708mg | Sugar: 1g | Vitamin A: 1425IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions. Welcome to Kitchen Sanctuary Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day. |
