Easy Salmon Recipe with Creamy White Wine Sauce

Tender, fall-apart pan-fried salmon in rich, creamy, white wine and garlic sauce. All cooked in one pan, this dish has a few little extras to make the sauce over-the-top tasty.
On the table in 15 minutes, it's a great meal when you need dinner fast, but you want something special.

I like to serve fish for dinner at least once a week and this is a recipe I often use to ensure we have clean plates all-round.
Tender, juicy salmon fillets, all served up with veggies and sauce in 15 minutes!

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 fillets

I 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 fish

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.

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 it

Salmon with Creamy White Wine Sauce

By: Nicky Corbishley

Easy pan-fried salmon with a creamy white wine and garlic sauce. All cooked in one pan and ready in 15 minutes.

4.86 from 7 votes

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Dinner

Cuisine British, French

Servings 2

Calories 607 kcal

Ingredients

 

• 1 tbsp vegetable oil1 tbsp vegetable oil
• 2 salmon fillets - boneless, skin-on2 salmon fillets - boneless, skin-on
• 1 clove garlic - peeled and minced1 clove garlic - peeled and minced
• 1/4 cup (60 ml) white wine1/4 cup (60 ml) white wine
• 1/4 cup (60ml) strong chicken stock - (I use 1 stock cube crumbled into 1/4 cup/60ml hot water)1/4 cup (60ml) strong chicken stock - (I use 1 stock cube crumbled into 1/4 cup/60ml hot water)
• 3/4 cup (180ml) double (heavy) cream3/4 cup (180ml) double (heavy) cream
• 1/4 tsp salt1/4 tsp salt
• 1/4 tsp pepper1/4 tsp pepper
• 3 tbsp grated parmesan3 tbsp grated parmesan
• zest of 1 lemonzest of 1 lemon

INSTRUCTIONS

 

• Heat the oil over a high heat in a frying pan (skillet).
• Add the salmon, skin-side down and cook for 2 minutes.
• 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.
• Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
• 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.
• 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.

Video

✎ Notes

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.

Nutrition

Calories: 607kcalCarbohydrates: 5gProtein: 29gFat: 50gSaturated Fat: 29gCholesterol: 196mgSodium: 537mgPotassium: 708mgSugar: 1gVitamin A: 1425IUVitamin C: 1mgCalcium: 156mgIron: 1mg

Keywords Fish, How to make a creamy white wine sauce, How to pan fry salmon, lighter, wine

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Hi I’m Nicky

I love to cook and 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.

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