Best 4 Grilled Salmon With White Wine Cream Sauce Recipes

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SALMON WITH CREAMY WHITE WINE SAUCE



Salmon with Creamy White Wine Sauce image

Easy pan-fried salmon with a creamy white wine and garlic sauce. All cooked in one pan and ready in 15 minutes.

Provided by Nicky Corbishley

Categories     Dinner

Time 15m

Number Of Ingredients 10

1 tbsp vegetable oil
2 salmon fillets (boneless, skin-on)
1 clove garlic (peeled and minced)
1/4 cup (60 ml) white wine
1/4 cup (60ml) strong chicken stock ( (I use 1 stock cube crumbled into 1/4 cup/60ml hot water))
3/4 cup (180ml) double (heavy) cream
1/4 tsp salt
1/4 tsp pepper
3 tbsp grated parmesan
zest of 1 lemon

Steps:

  • Heat the oil over a high heat in a frying pan (skillet).
  • Add the salmon, skin-side down and cook for 2 minutes.
  • Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
  • Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
  • Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
  • Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
  • Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.

Nutrition Facts : Calories 607 kcal, Carbohydrate 5 g, Protein 29 g, Fat 50 g, SaturatedFat 29 g, Cholesterol 196 mg, Sodium 537 mg, Sugar 1 g, ServingSize 1 serving

WHITE WINE GRILLED SALMON



White Wine Grilled Salmon image

A delicious white wine garlic marinade gives this salmon amazing flavor, and keeps it nice and moist when grilled on the BBQ. A definite favorite at our house, and our guests always ask for the recipe!

Provided by ScrappieDoo

Categories     Very Low Carbs

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb salmon fillet, sliced into 4 individual portions
1 cup dry white wine (or enough to cover most of fish)
1 -2 garlic clove, minced
1/2 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 dash hot sauce
salt
pepper

Steps:

  • Pour white wine into a non-metallic dish and add remaining ingredients.
  • Marinate fish for at least one hour, turning occasionally.
  • Grill on BBQ flesh side down for 5-6 mins, flip and finish cooking with skin side down, 5-6 mins or until fish flakes. Do not overcook or it will be dry!

Nutrition Facts : Calories 212.4, Fat 7.3, SaturatedFat 1.1, Cholesterol 59.1, Sodium 79.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 22.8

SALMON WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

I served this with spaghetti. I tossed the hot, drained noodles with enough of the sauce to coat, plated the spaghetti, topped with the salmon and dressed the salmon with another dollop of the sauce, and garnished with a few more capers.

Provided by Good EatNZ

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 45m

Yield 6

Number Of Ingredients 17

1 (2 pound) salmon fillet
1 teaspoon lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 slices lemon
¼ cup butter, cut into small chunks
⅓ cup sour cream
⅓ cup mayonnaise
¼ cup dry white wine
1 tablespoon capers
1 tablespoon finely chopped onion
1 tablespoon caper brine
1 teaspoon lemon juice
1 teaspoon prepared horseradish
¾ teaspoon dried dill weed
¼ teaspoon garlic salt
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
  • Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
  • Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
  • While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 4.5 g, Cholesterol 98 mg, Fat 29 g, Fiber 1 g, Protein 33.4 g, SaturatedFat 9.9 g, Sodium 694.7 mg, Sugar 1 g

SALMON FILETS WITH CREAMY, WHITE WINE/CRAB-MEAT SAUCE



Salmon Filets With Creamy, White Wine/Crab-Meat Sauce image

The other night after dinner, the conversation was something like this. "Did you just make up this recipe?".... "Yes, I did." Then, you should share it with your "recipe- people"....That is what you ZAARians are "recipe-people"....Served with your favourite dry white wine, this recipe can be adapted to any thick-fleshy fish fillet....remember to leave the fish skin on for the cooking process....Remember to use shallots in this recipe, not white or green onion...shallot flavour is more distinctive, and compliments the other ingredients, without being overpowering.

Provided by TOOLBELT DIVA

Categories     Crab

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

2 salmon fillets, with skin
0.5 (6 1/2 ounce) package crabmeat, chopped coarse
1 -2 shallot, chopped coarse
1/4 cup extra virgin olive oil
1 1/2-2 1/2 tablespoons butter
1/4 teaspoon Old Bay Seasoning
1/2 cup milk (not canned milk) or 1/2 cup whipping cream (not canned milk)
1/4 cup dry white wine
flour or cornstarch, for thickening

Steps:

  • Clean and pat dry salmon filets- set aside.
  • Drain chopped crab meat- set aside.
  • Use your favourite pan which is large enough to accommodate all of the ingredients, when finished.
  • Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid).
  • Clarify coarsely chopped shallots; remove from pan and set aside.
  • To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside.
  • At this point, you may need more oil or butter-- you be the judge.
  • Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature.
  • Add salmon filets, skin side down, to the pan, and cover.
  • Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes.
  • Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes.
  • Remove salmon filets from pan and place on a plate (skin side up) to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm.
  • Prepare the Creamy, White Wine, Crab-Meat Sauce Add flour or corn starch to pan-- whisking constantly-- until all browning juices are absorbed Add 1/2 the quantity of milk, slowly-- whisking constantly-- When mixture is thickened, add balance of milk-- whisking constantly When completely blended, and smooth add crab meat and shallots Mix constantly, (with a mixing spoon) during this cooking process; you want the mixture to be well blended.
  • Add Old Bay Seasoning and mix well-- Add white wine when crab meat mixture is completely blended and well thickened. Mix well to ensure a good blend. Turn off burner and cover pan while you prepare the salmon filets for serving.
  • To serve, place salmon filets on two preheated dinner plates-- Divide crab meat mixture and sauce evenly between the two servings and spoon over Salmon Fillets.
  • Serve with any kind of rice; orzo; baked potato; or just a mixed green salad with an olive oil/ balsamic vinaigrette-- crusty Italian bread or French baguette.

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