Salmon Au Poivre
Elevate your seafood repertoire with Salmon Au Poivre, a luxurious twist on the French classic. This recipe features tender, pan-seared salmon filets encrusted with coarsely cracked black pepper, creating a beautiful, golden crust that delivers just the right amount of bold, peppery kick. Finished with a velvety pan sauce infused with white wine, heavy cream, and a bright splash of lemon juice, this dish strikes the perfect balance between richness and freshness. Ready in just 35 minutes, it’s an impressive yet accessible recipe ideal for weeknight dinners or elegant entertaining. Serve with a garnish of fresh parsley for a pop of color and pair with roasted vegetables or creamy mashed potatoes for a restaurant-worthy meal at home. Packed with flavor and simple sophistication, Salmon Au Poivre is sure to become a new favorite. Keywords: Salmon Au Poivre recipe, pan-seared salmon, creamy pan sauce, easy seafood dinner, French-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon filets (skinless)
- 2 tablespoons Coarsely cracked black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots (finely minced)
- 0.5 cup White wine or dry vermouth
- 0.33 cup Heavy cream
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Pat the salmon filets dry with paper towels and season both sides evenly with 1 teaspoon of kosher salt.
Press 2 tablespoons of coarsely cracked black pepper onto the flesh side of each salmon filet, creating a light crust. Set aside.
Heat a large, heavy-bottomed skillet over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is shimmering, place the salmon filets, skin-side up (pepper-crust down), into the skillet. Cook for 3-4 minutes, without moving, to form a golden crust.
Carefully flip the filets and reduce the heat to medium. Add 2 tablespoons of unsalted butter to the pan. Continue cooking, basting occasionally with the melted butter, for another 3-4 minutes, or until the salmon reaches your desired doneness (internal temperature of 125°F for medium-rare or 135°F for medium).
Remove the salmon filets from the skillet and set them aside on a plate, tented with foil to keep warm.
In the same skillet, lower the heat to medium and add the minced shallots. Cook for 1-2 minutes, stirring frequently, until softened.
Deglaze the skillet with 1/2 cup of white wine or dry vermouth, scraping up any browned bits from the pan. Let the wine reduce by half, about 2-3 minutes.
Stir in 1/3 cup of heavy cream and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Add 1 tablespoon of fresh lemon juice, then taste and adjust the seasoning as needed. Remove the skillet from the heat.
Plate each salmon filet and spoon the creamy pan sauce over the top. Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.1 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
