Salmon with Basil Champagne Cream Sauce
Elevate your dinner table with this elegant Salmon with Basil Champagne Cream Sauce, a dish that's as indulgent as it is easy to make. Perfectly seared salmon fillets, with their crispy skin and tender, flaky interior, are bathed in a luscious sauce made from champagne, heavy cream, and fragrant fresh basil. The tangy brightness of lemon zest and juice cuts through the richness, creating a balanced flavor profile that’s both decadent and refreshing. Ready in just 35 minutes, this restaurant-quality recipe is ideal for date nights, special occasions, or any evening when you crave gourmet flair. Serve it with roasted vegetables or wild rice for a complete and unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Salmon fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 2 cloves Garlic, minced
- 1 cup Champagne or dry sparkling white wine
- 1 cup Heavy cream
- 0.25 cup Fresh basil leaves, chopped
- 1 teaspoon Lemon zest
- 2 teaspoons Lemon juice
- 4 sprigs Fresh basil leaves, for garnish
Instructions
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, place the salmon fillets skin-side down in the skillet. Sear for 4-5 minutes without moving to ensure a crispy skin.
Flip the salmon fillets and cook for an additional 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, stir in the minced shallots and garlic. Cook for 1-2 minutes, stirring frequently, until softened and fragrant.
Carefully pour in the champagne, scraping the bottom of the skillet to deglaze it and incorporate any browned bits. Let the champagne simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Mix in the chopped basil, lemon zest, and lemon juice. Simmer for 1-2 more minutes, then taste and adjust seasoning with additional salt or pepper if needed.
Return the salmon fillets to the skillet, spooning the sauce over the top to warm them slightly.
Serve the salmon fillets on plates, generously drizzled with the basil champagne cream sauce. Garnish each plate with a sprig of fresh basil. Pair with your favorite side dish, such as roasted vegetables or wild rice.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 3.0 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 461 mg | 10% | |
*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.
