creamy salmon recipe

Salmon, sweet shallots, double cream and peas – for a pop of colour – all go into this creamy salmon pasta recipe. Fresh parsley and mint lift the flavours to new levels. Love creamy salmon? Try our baked salmon in a creamy spinach sauce, you won&#8217;t regret it.

Salmon and pea tagliatelle

dried tagliatelle

piece skinless salmon fillet

fresh vegetable stock, hot

butter

shallots, finely chopped

carton double cream

frozen peas

tbsp each chopped fresh flatleaf parsley and mint

Cook the pasta in a large saucepan of boiling salted water, according to the packet instructions or until al dente. Drain well and return to the saucepan.

Meanwhile, place the salmon in a large frying pan with a lid. Pour over the hot stock and cover. Poach over a medium-low heat for 5 minutes, turning halfway or until just cooked. Remove the salmon from the pan and strain the stock into a jug. Flake the salmon into large chunks.

Wipe the frying pan clean, put over a medium heat and add the butter. When melted, add the shallots and cook for 2-3 minutes, until beginning to soften. Pour in the strained stock and cream. Simmer for a few minutes, then add the peas and plenty of black pepper. Cook for 2-3 minutes, until the peas are tender and the sauce has thickened slightly.

Add the cream and pea mixture to the hot, cooked pasta, along with the parsley and mint. Toss together well to combine, then gently stir in the salmon. Divide between bowls and serve immediately.

This Salmon in Creamy Sauce has deliciously flaky salmon fillets smothered in a rich sauce. The roasted red peppers and Parmesan cheese add sweet and salty notes that are so flavorful.

Salmon in Creamy Sauce

salmon 4

paprika

salt

olive oil

vegetable broth

onion,

garlic cloves,

red pepper flakes

heavy cream (or Half&Half)

Parmesan

parsley

Puree 6 oz. of roasted peppers in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.

Season the salmon fillets with salt and paprika.

Add about 2 tablespoons of olive oil to a large non-stick skillet. When it’s hot, add the salmon and fry for about 4-5 minutes on each side, until just cooked through (time will depend on the thickness of the fish). Remove the salmon from the skillet.

To the same skillet, add the onions and garlic. Cook for 2 minutes, stirring, and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.

Add the chopped and pureed peppers. Cook, stirring occasionally, for 5-7 minutes, until it starts looking thicker, and the roasted peppers sweeten.

Reduce the heat to low. Add the cream and Parmesan cheese, and season with some salt and pepper, if needed. Stir and bring to a gentle simmer.

Return the salmon to the skillet, cover it with the sauce, and simmer for 1 minute, just to heat it through. Sprinkle some fresh parsley on top. Serve.

Lovely recipes,not run of the mill. I will be trying lots inthefuture

Sensational meal!  We love salmon, and we constantly search for great salmon recipes.
This one really knocked it outta the park!  The creamy pepper sauce is rich and flavorful.
We added fresh dill and the broccoli florets you recommended. So good.  Smiles all around.  Thanks for another dinner winner!

https://content.jwplatform.com/videos/jbGDRalZ.mp4

This Salmon in Creamy Sauce has deliciously flaky salmon fillets smothered in a rich sauce. The roasted red peppers and Parmesan cheese add sweet and salty notes that are so flavorful.

Salmon in Creamy Sauce.mp4

A delicious, fail-proof dish that&#39;s ready in just 20 minutes. The salmon is seared until crispy on the outside and juicy in the middle, then smothered in a divine sauce enhanced with fresh dill for a fine dining touch. Serve it with buttered potatoes for a quick yet satisfying dinner.

Salmon in Creamy Dill Sauce

salmon

garlic powder

½ tsp sweet paprika

½ tsp black pepper (divided)

salt (divided)

unsalted butter

garlic

onion

carrot

⅛ tsp ground turmeric

tbsp all-purpose flour

heavy cream

lemon juice

dill (more for serving)

black pepper (for serving)

seasoning

Get your prep done before you start cooking: Pat the salmon fillets dry. Season both sides with garlic powder, sweet paprika, ¼ teaspoon salt and ¼ teaspoon black pepper.

chopping

Peel and grate the carrot. Dice the onion, mince the garlic cloves and chop the dill.

searing

Heat oil and butter over medium high in a large nonstick skillet. Add salmon fillets and sear 3 minutes per side. Remove from skillet onto a clean plate.

sautéing

Add carrot, garlic and onion. Sauté for 3 minutes. Add turmeric, and the remaining salt and black pepper.

simmering

Add flour and stir until incorporated. Add vegetable broth and simmer for 1 minute while stirring constantly.

stirring

Pour in cream, bring to a simmer. Add dill and lemon juice. Stir until combined. Taste and adjust salt. If the sauce thickens too much, add a splash of cream.

Return salmon to the skillet and simmer for 3 minutes. Finish off with dill and freshly ground black pepper. Enjoy!

Made this today and it is sooooo good!! I carmelized the onions for longer than the recipe called for because I really wanted to get them soft and translucent and golden, and then I added in the carrots and garlic. I served it with baby gold potatoes tossed in butter and garlic and the leftover dill, along with a Caesar salad and it was a 10/10.

Very complimentary for salmon and trout. Great drizzled over vegetables as well. Many may not know however that a brown onion is the same as a yellow onion. Commonly, stores have yellow onion bins, but not brown onion bins. My point is most people are more inclined to try a new reciepe knowing the ingredients are easily accessible. No sense making it complicated. The reciepe is very good and 
worth a try.

Served this at a dinner party and the results were nothing short of FANTASTIC!  I may eat this sauce on shoe sole!

Pan-seared salmon served with a rich creamy garlic butter sauce over rice.

Creamy Garlic Butter Salmon with Rice

salmon fillets

cream

Cook rice.

Sear salmon.

Prepare sauce.

Combine and serve.

This one-pot wonder is beyond delicious, super easy to make and ready in 30 minutes. Flaky salmon fillets paired with velvety orzo, infused with the sweetness of fresh corn.

Creamed Corn Orzo with Salmon

salmon removed)

Cajun seasoning

yellow onion (finely chopped)

tsp black pepper

thyme (more for serving)

orzo

corn

chicken broth

chili flakes

Get your prep done before you start cooking. Pat the salmon fillets dry with a paper towel. Season both sides with salt, garlic powder and Cajun seasoning. Grate the Parmesan, finely chop the onion and mince the garlic.

cleaning

Shuck the corn, removing the husks and silks. Cut each cob in half to get 2 equal parts. Hold a halved ear of corn upright on your cutting board, steadying the tapered end against the board. Use a large sharp knife to shave the corn kernels from the cob, working in long strips down towards the bottom. Repeat the process with the remaining ears of corn.

Heat oil and 1 tbsp butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.

Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in salt, pepper and thyme leaves. Add orzo and corn kernels, toast for 1 minute.

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring frequently to keep the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 10 minutes.

cooking

Stir in Parmesan. Next add cream and lemon juice, simmer for 2 minutes. Return salmon to the skillet and simmer everything for 2-3 more minutes or until the salmon is heated through.

serving

Top with thyme, black pepper and chili flakes. Enjoy!

Oh my goodness this was delicious! I ended up grilling the salmon instead. Everybody loved it!

Great recipe! I added mushrooms 8oz of mushrooms (cooked with onion/garlic). I used four ears of corn! I also milked the corn after shaving all of the kernels off. Then, I threw the cobs in my homemade veggie broth and let boil for about 5-10 minutes before adding to the skillet. I got every last squeeze of the corn flavor out! So delicious!

I absolutely loved this dish! My husband and I are well seasoned home cooks and he was in the restaurant business so we are extremely picky. We will definitely be making it again!
The only changes we made were to halve the salmon ingredients for just the two of us and we also did 1/3 for the orzotto and used light cream instead of heavy cream to reduce the overall calories. We found that 1/3 of the recipe was perfect for the two of us. so delicious, thank you!

Just made for the second time and this is a spectacular recipe!  
There is so much flavour….used Red Spring Salmon……amazing!
Thank you for a lovely balanced dish which is so flavourful
and 5 star on all levels.

First timer here and I’m so happy I tried this recipe! I cooked the salmon the grill so I can’t speak to the fish, but the orzo is to die for. I was second guessing the amount of garlic but it was perfect. Thanks, Anna, for this one. Can’t wait to try more!

Thank you! I just made the recipe, it turned out AMAZING. I subbed evaporated milk in for the heavy cream to cut some calories and it worked out really well. Will definitely become a staple in my kitchen!

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Top 5 creamy salmon recipe recipes from across the web

The most viewed creamy salmon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon and pea tagliatelle

Salmon in Creamy Sauce

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Creamy Garlic Butter Salmon with Ri...

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The most viewed creamy salmon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine