Seared Salmon Fillet with Creamy Garlic Sauce

< Back to Recipe Listings

Seared Salmon Fillet with Creamy Garlic Sauce

by Susanne Despature

Indulge in this perfectly Seared Salmon Fillet topped with flavoursome Creamy Garlic Sauce that will leave you wanting more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 4


  • 60 ml Fish Stock
  • 60 ml Dry White Wine
  • 100 ml Liquid Cream, 35% fat
  • 50 g Cold Butter
  • 2 cloves Garlic, chopped or crushed
  • 3 Ripe Tomatoes, diced
  • 20 g Basil Leaves, finely chopped
  • Salt, Pepper, Lemon Juice
  • 4 Thick Salmon Fillet, 120g per fillet, with skin
  • 1-2 tbsp Grape Seed Oil
  • Salt & Pepper


  1. Bring fish stock and white wine to the boil in a small saucepan – let reduce to half of the initial quantity. Add cream and continue to simmer for some minutes.
  2. Season to taste with salt, pepper and some drops of lemon juice, a hint of curry powder. Whisk in the cold butter in small amounts until you get a glossy, creamy consistency.
  3. Add garlic, then just before serving, add diced tomatoes and chopped basil.
  4. Heat some oil in a pan and start to pan-fry skin side first on high to medium heat for 2 minutes or until skin is golden & crispy.
  5. Gently turn fish over and reduce heat to low.
  6. Allow fish to cook through on the other side, turn off heat and let rest in pan for 2-3 minutes.
Love this? Share it!
This entry was posted in . Bookmark the permalink.