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    Home > Fish

    Easy Salmon Recipe with Creamy White Wine Sauce

    Published: Jun 11, 2020 · Modified: Feb 8, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    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.

    Grey plate with salmon drizzled in a creamy sauce served with broccoli and potatoes

    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
    Ingredients for salmon with creamy white wine sauce on a wooden table

    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.
    8 image collage showing how to make salmon with creamy white wine sauce

    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!

    What to serve it with

    You can serve this pan fried salmon with:

    • Baby new potatoes (steamed/boiled for 20 minutes)
    • Creamy Mashed Potatoes or crispy Roasted Potatoes
    • Tender Green Beans with Parmesan
    • Simple steamed broccoli
    • The best Potato Dauphinoise
    Close up of a piece of salmon in creamy sauce being flaked with a fork

    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.
    Salmon in cream sauce, broccoli and potatoes on a grey plate

    Don't want to use wine?

    You can replace the white wine with the same amount of chicken stock plus 1 tsp of Worcestershire sauce or 1 tsp fresh lemon juice.

    More fantastic salmon recipes

    • Honey Garlic Butter Baked Salmon
    • Garlic Bread Crusted Salmon
    • Salmon Sushi Bowl
    • Pan Fried Salmon and Spaghetti with Lemon Cream Sauce

    Watch how to make it

    Stay 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).

    Salmon on a grey plate with creamy white wine sauce, broccoli and new potatoes

    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.
    4.83 from 17 votes
    Rate this Recipe Print Recipe Pin Recipe
    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 oil
    • 2 salmon fillets - boneless, skin-on
    • 1 clove garlic - peeled and minced
    • ¼ cup (60 ml) white wine
    • ¼ cup (60ml) strong chicken stock - (I use 1 stock cube crumbled into ¼ cup/60ml hot water)
    • ¾ cup (180ml) double (heavy) cream
    • ¼ tsp salt
    • ¼ tsp pepper
    • 3 tbsp grated parmesan
    • zest 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
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    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.

    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.

    Read More
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    Reader Interactions

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    1. Marguerite Offord says

      July 09, 2022 at 5:36 pm

      4 stars
      Absolutely great salmon recipe . I only had single cream but this was no problem.
      Will definitely make this again

      Reply
    2. Vicky says

      February 23, 2022 at 8:16 pm

      Absolutely divine, it was soo much nicer than I could have imagined, the sauce was full of flavour and so smooth.

      Reply
    3. Kate says

      January 06, 2022 at 10:38 pm

      5 stars
      Amazing 🙏🤩 first time we have sat down as a family with no argument about what our boys like, what they don’t!
      So quick and easy.
      Just perfect for a midweek healthy and quick dinner ☺️☺️☺️

      Reply
    4. Sarah says

      December 25, 2021 at 2:19 pm

      5 stars
      Perfect salmon sauce. Very tasty. I used more wine instead of stock. Will definitely use this recipe again.

      Reply
    5. Mark C says

      October 25, 2021 at 10:11 pm

      5 stars
      All I can say is "WOW"! Of course my wife has many more words to say - "Couldn't have gotten better in a top fine dining restaurant." "One of the best salmon recipes ever!" "Save that recipe for when we have friends over." Along with many sounds of pleasure and delight.

      Reply
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