Salmon with Saffron Cream Sauce
Elevate your dinner table with this luxurious Salmon with Saffron Cream Sauce, a dish that combines succulent, pan-seared salmon with a velvety, aromatic saffron-infused sauce. Perfectly seasoned and cooked to crispy-skinned perfection, the salmon is paired with a dreamy sauce featuring the delicate sweetness of shallots, a splash of white wine, and the distinctive golden hue of saffron threads. Finished with a touch of lemon juice for brightness and garnished with fresh parsley, this elegant recipe is surprisingly approachable, ready in just 35 minutes. Whether served atop fluffy rice, alongside roasted vegetables, or with steamed asparagus, this restaurant-worthy entree is sure to impress at any occasion.
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Recipe Information
Ingredients
- 4 fillets (6 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
- 0.5 cup White wine
- 1 cup Heavy cream
- 0.25 teaspoon Saffron threads
- 1 teaspoon Lemon juice
- 2 tablespoons Parsley, finely chopped (for garnish)
Instructions
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy and the fillet is about 70% cooked through, then flip and cook for an additional 2-3 minutes. Remove the salmon from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced shallots and garlic. Sauté for 1-2 minutes until fragrant and tender.
Deglaze the skillet with the white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to reduce by half, about 2-3 minutes.
Add the heavy cream and saffron threads to the skillet, stirring gently to combine. Let the sauce simmer for 3-4 minutes until slightly thickened.
Stir in the lemon juice and season the sauce with additional salt and pepper to taste.
Return the salmon fillets to the skillet and spoon the saffron cream sauce over the top. Allow the salmon to warm through for 1-2 minutes.
Remove the skillet from heat and transfer the salmon to serving plates. Drizzle additional saffron cream sauce over each fillet and garnish with freshly chopped parsley.
Serve immediately with your choice of side dishes, such as roasted vegetables, steamed asparagus, or a bed of rice.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 2.3 g | 1% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 41 mg | 1% | |
*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.
