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Salmon With Cajun Cream Sauce

A quick, easy and flavorful salmon recipe that comes together in under 20 minutes.
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: American
Keyword: salmon, dinner recipe, salmon with cream sauce, lunch recipe
Servings: 2
Author: Melissa Reome

Ingredients

  • 2 salmon fillet portions
  • 1 tbsp ghee or an oil with high smoke point (canola, avocado, peanut oil etc)
  • 1/3 cup dry white wine
  • 1 tbsp butter, unsalted
  • 1/4 cup bell peppers (any color) small dice Optional
  • 1/3 cup onion, white or yellow, finely chopped
  • 1/2 cup heavy cream
  • 2 tbsp crushed tomatoes
  • 1 tsp garlic (or 1 clove)
  • 2 tbsp chives, chopped for garnish

Instructions

  • Preheat your skillet over medium to medium-high heat.  When fully heated, add 1 tbsp of high smoke point oil (canola, avocado, peanut oil, ghee etc) and heat the oil for 30 seconds or until shimmering.
  • Dry the salmon fillets completely.  Moisture is the enemy to crispy skin if cooking skin-on.  Pat dry with paper towels regardless of cooking skin on or off.  Season the skin with salt and pepper.  Season the flesh as you desire.
  • Using fish spatula or another flexible spatula, press the fish in the pan, skin side down for 30-40 seconds.  Much like when searing a steak, do not be tempted to flip the salmon prior to it being cooked enough.  The drier that skin is going into the pan, the crispier the skin will be.  Fish skin shrinks when it cooks so adding pressure will keep it flat and covering the flesh.
  • When skin is crisped and easily releases from the pan, flip the salmon over and cook an additional minute.
  • Remove fish from pan when it reaches 125°F (medium-rare) and let rest for 5 minutes.  Serve skin side up.  I like to use this time to make a pan sauce if desired.

Cajun Cream Sauce

  • Over medium heat and using the same skillet that the salmon was cooked in, add 1 tbsp unsalted butter.
  • Add chopped onions and peppers. Saute until onions are translucent and peppers have softened. Add garlic and cook for 30 seconds.
  • Add wine to skillet. Cook for 1 minute over medium high heat. Add crushed tomatoes. Stir and cook for 1 minute.
  • Reduce heat to medium and add heavy cream. Stir periodically until reduced and thickened (approximately 2 to 3 minutes).
  • Plate sauce on warmed plates if possible (30 seconds in the microwave will do). Add salmon, skin side up onto sauce. Garnish with chives. Serve.