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This elegant pan-seared salmon nestled in a rich sun-dried tomato cream sauce creates an unforgettable dining experience. The tender, flaky fish paired with a velvety Tuscan-inspired sauce transforms simple ingredients into a restaurant-quality meal that impresses every time.
The aroma of garlic and herbs fills the kitchen as this dish comes together. The first bite reveals perfectly cooked salmon enrobed in silky sauce - a combination that consistently earns rave reviews.
Key Ingredients
- Salmon Fillets: Select thick center-cut portions with bright color and firm texture. Fresh fish should have no strong odors. Wild-caught offers superior flavor
- Heavy Cream: Choose full-fat (36-40%) for the smoothest sauce texture. Fresh cream produces better results than ultra-pasteurized
- Fresh Garlic: Look for firm, heavy heads with tight skin. Fresh whole garlic provides better flavor than pre-peeled
- Sun-Dried Tomatoes: Oil-packed varieties offer intense flavor and tender texture. Select deep red, pliable pieces
- Fresh Basil: Choose bright green leaves without blemishes. Small leaves often have concentrated flavor
Base Components
- Unsalted Butter: European-style butter creates richer sauce. Fresh butter should have sweet aroma
- Chicken Stock: Use homemade or quality store-bought. Look for clear, golden color
- All-Purpose Flour: Keep in sealed container for freshness
- Parmesan Cheese: Aged Parmigiano-Reggiano offers complex flavor notes
- Italian Seasoning: Select fresh, aromatic dried herbs
Preparing the Salmon
- Initial Steps:
- Bring salmon to room temperature. Pat dry thoroughly. Season generously with salt, pepper and Italian herbs, pressing seasonings into flesh.
- Cooking Method:
- Heat heavy skillet over medium-high heat. Add oil to coat pan. Place salmon skin-side up, sear 4-5 minutes until golden. Flip carefully, cook 3-4 minutes until just done.
- Starting the Sauce:
- Melt butter in separate pan over medium heat. Add minced garlic, cook 30 seconds. Whisk in flour, cook 1-2 minutes to remove raw taste.
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Side Dish Suggestions
Serve over creamy risotto or pasta. Pair with roasted vegetables or sautéed greens. Crusty bread makes the perfect sauce-gathering companion. A chilled white wine balances the richness.
Storage Guidelines
Store fish and sauce separately in airtight containers. Keeps refrigerated 2-3 days. Gently reheat sauce, adding cream if needed. Warm salmon briefly to maintain moisture.
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Frequently Asked Questions
- → Can I cook this with the salmon's skin still on?
- Absolutely! Start with the skin side down, then flip it over. If you don't want the skin, it should peel off easily after cooking.
- → Can I prepare the cream sauce beforehand?
- For sure, you can make the sauce ahead—just warm it up gently before serving. Make fresh salmon for best results.
- → What’s a good side dish for this?
- Pair it with pasta, rice, roasted veggies, or crunchy bread to soak up all that amazing sauce!
- → Is there a swap for heavy cream?
- If needed, you can use half-and-half, though the sauce won’t be quite as velvety and indulgent.
- → How do I know when the salmon’s cooked?
- Check for easy flaking with a fork. The center should be just slightly pink—overcooking will make it dry.