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Salmon with Herbed Cream Sauce Recipe

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4 from 127 reviews

This Salmon with Herbed Cream Sauce recipe features tender, oven-baked salmon fillets cooked gently in water with shallots and butter, then topped with a luscious, creamy sauce made from the cooking juices, broth, heavy cream, Parmesan cheese, and fresh herbs. Perfect for an elegant yet simple dinner, it pairs beautifully with rice or roasted potatoes for a comforting meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Salmon

  • 1 tablespoon salted butter (for the pan)
  • 3-4 shallots, diced small (about ⅓ cup)
  • 4 salmon fillets, about 6 ounces each
  • Salt and pepper to taste
  • 2 tablespoons butter, sliced thinly
  • Water (enough to pour around fish to ¾ of the way up)

For the Herbed Cream Sauce

  • ½ cup reserved cooking liquid from salmon
  • ½ cup broth (fish, vegetable, or chicken broth)
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh herbs (like parsley, tarragon, and chervil), finely chopped

Instructions

  1. Preheat oven: Preheat your oven to 400°F (200℃) to prepare for gentle baking of the salmon.
  2. Prepare salmon: Remove the skin from the salmon fillets using a thin flexible knife. Lightly butter a baking dish that fits the fillets and have a sheet of parchment paper ready.
  3. Assemble in dish: Spread half of the diced shallots in the bottom of the baking dish. Arrange the salmon fillets on top, then scatter the remaining shallots over the fish. Season generously with salt and pepper. Tuck the thin slices of butter between the fillets to melt during cooking.
  4. Add water and cover: Pour water around the fish fillets until it reaches about ¾ of their height. Cover the dish with the parchment paper, leaving a small opening in the center to allow steam to escape while baking.
  5. Bake salmon: Bake for approximately 15 minutes, or until the salmon is just cooked through. The time may vary depending on thickness; start checking at 12 minutes to avoid overcooking.
  6. Remove and reserve liquid: Carefully take the salmon out of the oven and transfer fillets to a serving dish. Spoon some cooking juices over to keep moist. Reserve ½ cup of the cooking liquid for making the cream sauce. Cover the fillets loosely to keep warm.
  7. Prepare cream sauce: Pour the reserved ½ cup cooking liquid into a skillet and bring it to a simmer. Reduce slightly by cooking for one minute, then stir in the broth and heavy cream. Bring to a brisk simmer over medium-high heat, cooking 2-3 minutes until slightly thickened.
  8. Finish sauce: Stir in the grated Parmesan cheese and finely chopped fresh herbs. Taste and adjust seasoning if needed.
  9. Serve: Spoon the warm herbed cream sauce generously over the salmon fillets. Garnish with additional chopped parsley if desired. Serve alongside rice or simple roasted potatoes for a complete meal.

Notes

  • Using water to gently bake salmon helps keep it moist and tender.
  • Reserve cooking liquid carefully as it forms the base of the flavorful cream sauce.
  • Fresh herbs such as parsley, tarragon, and chervil brighten the sauce and complement the salmon well.
  • Check salmon early to avoid overcooking; fish should flake easily but remain moist.
  • Parmesan cheese melts into the sauce adding richness and umami.
  • Optional sides include steamed rice or roasted potatoes for a hearty accompaniment.
  • If preferred, other broths like chicken or vegetable can be used for the sauce.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/salmon-with-herbed-cream-sauce-recipe/