Salmon Filets with Creamy White Wine Crab Meat Sauce
Elevate your dinner with this luxurious recipe for Salmon Filets with Creamy White Wine Crab Meat Sauce. Perfectly seared salmon filets serve as a tender, flaky base for a velvety sauce made with dry white wine, heavy cream, and freshly squeezed lemon juice. Generously studded with sweet, succulent lump crab meat and a touch of Parmesan cheese, this decadent dish is both elegant and comforting. Fresh parsley adds brightness, while the rich, buttery sauce pairs beautifully with the crispy, golden seared salmon. Ready in just 40 minutes, this restaurant-quality meal is surprisingly simple to make at home. Serve with roasted vegetables or fluffy rice for a dish that’s sure to impress at your next dinner party or special occasion. Keywords to highlight: salmon, creamy sauce, white wine, crab meat, easy gourmet recipe, dinner party recipe.
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Recipe Information
Ingredients
- 4 pieces salmon filets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons lemon juice (freshly squeezed)
- 1 cup crab meat (cooked and lump)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon Parmesan cheese (grated)
Instructions
Pat the salmon filets dry with paper towels and generously season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, place the salmon filets skin-side down (if skin is on) and cook for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon filets and cook the other side for another 3-4 minutes, or until the salmon is cooked to your desired doneness. Remove the filets and set them aside, tenting them with foil to keep warm.
In the same skillet, lower the heat to medium and melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
Deglaze the skillet by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pan and allow the wine to simmer for 2-3 minutes until reduced by half.
Lower the heat slightly and stir in the heavy cream, lemon juice, and Parmesan cheese. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Gently fold in the cooked lump crab meat and chopped parsley. Cook for another 1-2 minutes to heat the crab meat through. Taste the sauce and adjust seasoning with salt and pepper if needed.
Place the cooked salmon filets onto serving plates and spoon the creamy crab meat sauce over the top.
Garnish with additional parsley or a slice of lemon if desired. Serve immediately with your favorite sides, such as roasted vegetables or rice.
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 5412 mg | 235% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 3.2 g | ||
| Protein | 206.4 g | 413% | |
| Vitamin D | 57.0 mcg | 285% | |
| Calcium | 444 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4159 mg | 88% | |
*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.
