Seared Wild Salmon in Saffron Sauce
Elevate your dinner table with the luxurious flavors of Seared Wild Salmon in Saffron Sauce, a dish that effortlessly combines elegance and simplicity. Perfectly seared wild salmon fillets with crispy skin are bathed in a creamy saffron-infused sauce, bursting with the delicate aroma of garlic, shallots, and a splash of white wine. The silky sauce, enriched with heavy cream and brightened by a hint of fresh lemon juice, complements the rich, flaky salmon beautifully. Garnished with fresh parsley and served alongside lemon wedges, this restaurant-worthy recipe is ideal for impressing guests or indulging in a gourmet meal at home. Ready in under 40 minutes, it strikes the perfect balance between quick preparation and decadent taste. Keywords: seared salmon recipe, saffron cream sauce, wild salmon, elegant dinner, quick gourmet meal.
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Recipe Information
Ingredients
- 4 fillets (6 oz each) Wild salmon fillets (skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 1 medium Shallot (finely chopped)
- 0.5 cup White wine (dry)
- 0.5 cup Chicken or fish stock
- 0.75 cup Heavy cream
- 0.25 teaspoon Saffron threads
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Pat the wild salmon fillets dry with paper towels. Season both sides with salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the salmon fillets skin-side down into the skillet. Cook for 4-5 minutes, pressing gently with a spatula to ensure the skin crisps up evenly.
Flip the fillets and cook for an additional 2-3 minutes, or until the salmon is just cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside on a plate. Cover lightly with foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and chopped shallot. Sauté for 2-3 minutes, until softened and fragrant.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2-3 minutes, allowing the wine to reduce slightly.
Add the chicken or fish stock, heavy cream, and saffron threads. Stir to combine. Bring the sauce to a gentle simmer and cook for 4-5 minutes, or until it thickens slightly.
Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Return the seared salmon fillets to the skillet and spoon the saffron sauce over the top. Let them warm through for 1-2 minutes.
Plate the salmon fillets, spooning additional saffron sauce over each piece. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 932 mg | 20% | |
*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.
