Salmon in cream sauce: step-by-step recipe

Salmon is a representative of the salmon species and is often called “royal salmon.”

As for its parameters, salmon contains a lot of protein; almost 100 grams of fish contains more than half the daily requirement for an adult. Salmon is also rich in phosphorus, iodine, calcium, magnesium, zinc, fluorine, in addition to useful vitamins and acids.

This fish is very warm and does not need to be cooked for a long time. Most often, salmon is used in soups, baked, and grilled. Also very popular is the production method of baking in a cream sauce, because the cream luxuriously emphasizes the tenderness of the salmon and makes it even more appetizing.

A few aspects that are useful to know:

To bake salmon in creamy sauce, it is better to use the freshest fish. Frozen will also work, but when the fish is cooked, it will fall apart very much, but what you should not bake is fish that has been salted.
It is better not to bake salmon in cream as a whole fish; fish steaks or fillets, very smooth and similar, are better suited for this purpose.
It is better to choose cream for baking with about 30% fat content, as it will give the fish more tenderness, taste and smell.
This type of fish does not require long cooking, so half an hour of baking will be enough to get a juicy and indescribably tasty dish.
Salmon in cream is prepared in different ways: some immediately add vegetables to the fish, which will be used as a side dish, while others, on the contrary, believe that vegetables impart an excessive smell to the fish and it is better to prepare the side dish separately.

Now we will tell you how to cook salmon in cream sauce, so that this dish becomes the most basic on the table.

Salmon fillet in cream sauce

Required components:

Salmon fillet - 900 g;
Lemon - 1 piece;
Salt - to taste;
Dark pepper - to taste;
Cream 30% - 900 ml;
Dijon mustard - 2-3 tsp;
Egg yolk - 3 pcs;
Parsley, dill, basil, tarragon - 30 g.

Salmon fillet in cream sauce

Manufacturing process:

First you need to prepare the lemon. To do this, wash it under running cool water using a brush or the back of your lip. Next, peel the lemon and grind the zest using a blender or simply grate it on a small grater.
Squeeze the lemon juice into a deep container, then make sure that there are no excess seeds or pulp left in the juice.
If your fish is not chilled, but frozen, then first you need to defrost it, but this must happen naturally, in other words, you should not use any special devices, this may have a bad effect on the taste of the finished dish.
When the salmon is defrosted, wash it under running cool water, dry it slightly with a cardboard towel, then cut into several pieces about 5 cm wide.
Rub the salmon with salt and pepper, carefully rubbing them into the fillet, then place the pieces in a baking dish and pour freshly squeezed lemon juice over it, then leave the salmon to stand for about a quarter of an hour.
While the fish is marinating, take the greens and wash them thoroughly, then place them on a towel or napkin and let them drain. Separate the greenish leaves from the stems, chop them finely, and the stems can be thrown away.
Next is the turn of the sauce. Place the egg yolks in a separate container and pour the cream over them, then, using a whisk, mix them until smooth. Next, add the herbs, mustard and lemon zest, mix everything well, and pour the prepared sauce over the fillet.
Set the oven to preheat to 190-200 degrees. When the oven is hot, place the fish in it and bake for about 20 minutes. By now it’s enough for the sauce to evaporate slightly and for the salmon itself to become saturated with the indescribable smell of cream.
Serve the fish in portions, garnished with lemon slices and fresh herbs; boiled potatoes or fluffy rice are most often used as a side dish.
Bon appetit!

Salmon steak baked in cream sauce

Required components:

Fish steak (salmon) - 650 g;
Cream - 250 ml;
Flour - 2-3 tsp;
Lemon - 1 piece;
Butter - 25 g;
Salt - to taste;
Dark pepper - to taste.

Salmon steak baked in cream sauce

Manufacturing process:

First, wash the fish steaks under running cool water, then dry with napkins or cardboard towels.
Carefully wash the lemon, cut it in half and squeeze the juice from both halves into a deep container.
Pour freshly squeezed lemon juice over the steaks, then rub the fish pieces with salt and pepper.
Place a medium-sized saucepan over low heat, add the butter and stir thoroughly until it melts, then pour the cream into it, start stirring the sauce continuously, gradually adding flour, add a little salt and pepper. Heat the sauce and do not forget to stir constantly. Cook for about seven minutes.
Pour the sauce into a separate container, let it cool and add 1⁄2 tsp. lemon juice, stir well.
Take a grill pan, heat it well and fry the steaks on it - not more than one minute on each side.
Preheat the oven to 200 degrees.
Add some of the sauce to the baking dish, add the salmon and bake for 20 minutes.
Serve the salmon with the remaining white wine sauce.

Salmon in cream sauce in the oven

Required components:

Salmon - 200 g;
Sunflower oil - 40 g;
Cream - 150 g;
Wine - 100 g;
Onions - 65 g;
Bay leaf - 2-3 pcs;
Salt - to taste;
Mustard beans - 25 g;
Black peppercorns - to taste.

Salmon in cream sauce in the oven

Manufacturing process:

First, carefully wash the salmon under running cool water, remove the bones and clean it of scales, then cut the piece in half.
Line the bottom of the baking dish with baking paper, lightly grease it with vegetable oil, then place the fish there. Preheat the oven to 190-200 degrees in advance and place the pan with salmon there for 6 minutes.
While the salmon is cooking, it's time to make the sauce. Peel the onion from everything unnecessary and chop it into small cubes.
Place the frying pan on the fire and heat a little vegetable oil on it. Fry the onion until golden brown.
Add dry white wine to the onion in the pan. Boil it briefly so that the excess alcohol evaporates, then pour in the cream, add bay leaves and pepper, mix it all well, add salt and mustard. Let the sauce simmer for a few minutes, then remove from heat.
Next, strain the creamy sauce into a separate container through a sieve and pour it over the prepared salmon.
Bon appetit!

Salmon with cream sauce

Required components:

Salmon - 600 g;
Cream - 300 ml;
Potatoes - 10 pcs;
Butter - 30 g;
Milk - 1 tbsp;
Parmesan - 100 g;
Provençal herbs - 1.5 tsp;
Pepper - 0.6 tsp;
Basil - several leaves;
Salt - to taste.

Salmon with cream sauce

Manufacturing process:

First, rub the salmon with salt and spices, and set the oven to preheat to 220 degrees.
Next you need to prepare the sauce. To do this, wash and finely chop the basil, mix it with cream, dried herbs, pepper, salt the sauce and put on fire. When it boils, remove from heat and it will be ready.
When the oven has warmed up to the right temperature, place the pan with the fish there, bake it for no more than 15-20 minutes, while keeping a close eye on it so that it does not burn.
Grate the Parmesan on a small grater, peel the potatoes and boil until soft, drain the water from the pan, add butter and Parmesan, start making puree, adding hot milk in small portions.
Place the puree into portioned plates, place pieces of salmon on top of the puree, pour the sauce over the dish and garnish with basil leaves.
Bon appetit!

We hope that you will definitely try to cook salmon in cream sauce according to one of these recipes and that your family and friends will like this dish!

Salmon in cream sauce – 4 recipes

Marina Arushanyan • 08/14/2018

Salmon in cream sauce is prepared all over the world. The recipe for this wonderful dish originated in Spain. It is usually prepared for Christmas.

The creamy sauce, soft in texture, gives the salmon extraordinary tenderness and a wonderful creamy taste. Cook the fish under a lid or in a sleeve - this way it will retain its juiciness.

Salmon is a fish that loves lemon juice. You should definitely sprinkle it on the fish before baking.

There is a worldview that the brighter the color of the salmon, the more natural and healthy it is. But this is wrong: in artificial reservoirs, the dye can be added to fish feed. Chilled salmon will have a soft pink, uniform flesh color. Snow-white veins should be visible on the cut.

Traditional salmon in cream sauce in the oven

The freshest salmon fillet does not have to be soft - it is elastic. Otherwise, there is a risk of purchasing a damaged product.

Production time - 1 hour.

Ingredients:

500 gr. salmon fillet;
1 teaspoon rosemary;
2 tablespoons lemon juice;
1 tablespoon of dry dill;
1 heaped tablespoon of starch;
150 ml cream 20%;
45 gr. butter;
salt, pepper - to taste.

Manufacturing:

Salt and pepper the salmon. Sprinkle with rosemary. Rub with lemon juice.
Place the fish in a greased baking dish and cover with a lid. Cook for 20 minutes.
Take a saucepan and put butter in it. Melt it in a water bath.
Add a tablespoon of starch.
Carefully pour the cream into the saucepan. Stir all the time. When the sauce begins to thicken, turn off the heat. Add dry dill to the mixture.
Remove the salmon from the oven and pour the cream sauce over it. Place back in the oven for another 5-6 minutes.
Place the finished dish on a huge round plate. You can serve!

Salmon steak in cream sauce

This is a good dinner option on a low carb diet. Diet (Diet is a set of rules for eating food by a person or other living organism) is not a reason to deny yourself a delicious salmon steak.

Production time - 1 hour.

Ingredients:

650 gr. salmon fillet;
100 gr. sour cream (15%)
100 gr. hard cheese;
2 tablespoons lemon juice;
50 gr. butter;
salt, pepper - to taste.

Manufacturing:

Rinse the salmon and rub with lemon juice. Salt and pepper.
Wrap the fish in foil and bake in the oven at 180 degrees for 25 minutes.
In an aluminum container, mix butter and sour cream. Cook the mixture for 7-8 minutes.
Cool the sauce slightly and add grated cheese on a small grater.
Remove the salmon from the oven. Open the foil and pour the cream sauce over it.
Bake the fish for about 7 more minutes.
Salmon in cream sauce is ready. Bon appetit!

Creamy salmon goulash

Salmon goulash is an unusual, but tasty dish. Having prepared it one day, you will firmly add it to the list of your favorite recipes.

Production time - 1 hour.

Ingredients:

600 gr. salmon;
2 tablespoons of tomato paste;
150 gr. sour cream (20%);
60 gr. butter;
50 ml water;
1 bunch of fresh dill;
a couple of drops of lemon juice;
salt, pepper - to taste.

Manufacturing:

Wash the salmon under cold water and cut into pieces for goulash.
Mix soft butter with sour cream.
Finely chop the dill.
Take an aluminum pan with a thick bottom. Place the salmon. Sprinkle it with lemon juice. Season with salt and pepper. Pour water. Add tomato paste. Simmer for about 15 minutes.
Then add cream sauce and dill. Simmer for another 20 minutes.

Salmon with potatoes in cream sauce

The unforgettable taste of salmon with potatoes is familiar to us from our youth. And for those who are not familiar, be sure to try it. Divine taste!

Production time - 1 hour.

Ingredients:

500 gr. salmon;
700 gr. potatoes;
150 gr. cream (20%)
1 tablespoon turmeric;
2 tablespoons olive oil;
70 gr. mayonnaise;
a couple of drops of lemon juice;
salt, pepper - to taste.

Manufacturing:

Wash the salmon and cut into medium-sized pieces. Salt and pepper. Add lemon juice.
Peel the potatoes and cut into strips. Season with salt and olive oil.
Place the salmon and potatoes in a baking dish. Cook covered in the oven for about 20 minutes at 180 degrees.
Mix cream with mayonnaise. Add turmeric.
Remove the pan from the oven. Pour the sauce over the dish and send back for another 5 minutes. Ready!

Salmon with cream sauce

I prepared this dish for the New Year, it turned out very tasty, try it too!

Ingredients for “Salmon with creamy sauce”:

Salmon – 700 g
Salt (to taste)
Lemon (to taste)
Dark pepper (to taste)
Cream (10%, in sauce) - 200 ml
Dill (sauce) - 1 bunch.
Butter (sauce) - 1 tbsp. l.
Wheat flour / Flour (sauce) - 1 tbsp. l.

Production time: 60 minutes

Number of servings: 6

Nutritional and energy value:

Ready meals
kcal 2366.3 kcal	proteins 154.6 g	fat 181.2 g	carbohydrates 30.4 g
Portions
kcal 394.4 kcal	proteins 25.8 g	fat 30.2 g	carbohydrates 5.1 g
100 g dish
kcal 239 kcal	proteins 15.6 g	fat 18.3 g	carbohydrates 3.1 g

Recipe for “Salmon with creamy sauce”:

Take salmon fillet (or ready-made steaks), I have a piece of approximately 700 grams.

Cut into any pieces (as you wish), I did not cut them coarsely. Place in a bowl, add a little salt and pepper, squeeze out the juice of half a lemon, stir and let marinate for half an hour.

Place in a baking dish on parchment paper and place in a preheated oven, bake for 20 minutes at a temperature of 180-200C.

Here is the finished fish.

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