Creamy Salmon

Servings: servings

Calories: 537cal

Cut salmon into 6 filets.
In a small bowl combine Old Bay Seasoning, garlic salt, and half of the olive oil. Use basting brush to apply mixture to the salmon filets.
To a saucepan add the minced garlic and white wine. Bring to a boil over medium high heat, allowing it to reduce by about 25%.
Add heavy cream and bring back to a boil. Whisk in the parmesan cheese.
Add the sun dried tomatoes and the spinach leaves. Continue cooking until spinach is wilted. Remove from heat.
Heat olive oil in skillet over medium-high heat until shimmering.
Add salmon filets, skin side up. Cook over medium-high for 3-5 minutes, or until nicely browned. Turn over and cook an additional 3 minutes.
Add reserved cream mixture over the salmon filets. Bring back to a boil, then reduce heat to medium. Cook to reduce and thicken sauce to your liking.

Author: Chef Antoine Davis

5 from 1 vote

Just a note that we have included a cornstarch slurry in the ingredient list. This is totally optional for thickening. We found that it thickened on its own and was not needed.
I always recommend center-cut salmon so your filets are all evenly sized. That also means they cook at the same rate in the pan. You’ll want your salmon to be thawed completely that way the seasonings don’t slip off as it cooks.
Choose a dry white wine that you would enjoy sipping on, but it does not have to be expensive. Think Pinot Grigio, Sauvignon Blanc, or Chardonnay. You can substitute it with equal amounts of vegetable broth or chicken broth.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time20

Total Time40