How to make creamy salmon sauce. How to prepare salmon in cream sauce: recipes, tips and ingredients. Lemon sauce for salmon

Today I will tell you how to cook red fish with cream sauce. Creamy salmon or salmon– this is an extremely successful dish for any even somewhat formal feast (holiday, romantic dinner, business lunch, corporate party). Great Recipe! I'm always amazed how many great dishes you can cook from red fish, salmon and co!

Salmon with cream sauce- a dish of French cuisine (perhaps the most refined and sophisticated cuisine in the World!). Excellent, can be served with tender mashed potatoes, and with cream sauce. This is a very famous dish ( creamy salmon) and looks great and will definitely be suitable if you need to please your dear guests. There's nothing super complicated about making creamy salmon. Everything is done simply, and then it is important to decorate everything correctly.

Recipe for salmon fillet or salmon (red fish) with cream sauce.

We need the following components:

Salmon steak, four pieces (about 600g).

Cream - 200-250g (fat content about 30%)

Cream - 100g (15%)

Potatoes for mashed potatoes (as much as needed for dinner).

Butter for adding to puree.

Milk for puree.

100g hard cheese (preferably Parmesan).

1.5 teaspoons seasoning (herbs de Provence). A spoon for preparing the sauce and half a spoon directly for the fish.

A few pinches of ground black pepper for the sauce and lightly grate the salmon fillet.

Salt, basil.

The process of preparing salmon with cream sauce.

Red fish fillet rub with salt and seasonings (pepper, herbs).

Heat the oven to a temperature of 220-230 degrees.

Finely chop the basil. Mix cream with different fat contents. Add dried Provencal herbs, pepper, basil, salt. Heat all this in a separate vessel to a boil. Stir constantly. Then, simmer the sauce a little until it thickens. That's it, our sauce for baked salmon is ready.

Salmon fillets place in a roasting pan. And put it in a hot stove oven. There is no need to wrap the fish fillet in food foil, since we will cook it at a fairly high temperature. The fish comes out with a golden brown crust and is very tender inside. You need to watch the fish in the oven so that it does not burn. The salmon will bake in 15-18 minutes. Yes, that fast. First of all, the fillet is not that thick. Secondly, the fish cooks very quickly. What do you want, in a good way, raw red fish, the same salmon can be eaten raw, biting directly from the fish, as do bears and the host of a program about extreme survival on the Discovery Channel - Bear Grylls. Just adding some salt wouldn't hurt! 😉

Three Parmesan cheese on a coarse grater. Cook the potatoes until tender. Drain the water, add oil, grated Parmesan and mash until pureed. During the kneading process, pour heated milk into the puree. The puree should be of medium density. Not too steep, but not runny either.

It's time to put the puree into plates. Place on top a piece of baked salmon and pour sauce over everything. You can decorate the entire composition with fresh herbs (basil, parsley)!

Salmon with cream sauce goes well with white wine (dry or semi-sweet).

It's not very often that the average family buys red fish. Still, it is too expensive for daily use. And having decided to make such a purchase, every housewife is latently afraid of “screwing up” the dish, because many people have to cook it very rarely. Do not be afraid! Salmon in cream sauce will leave your table before anything else. It can be prepared in many different ways, and each recipe always produces excellent results.

What should you consider when preparing?

The freshness of the starting ingredients is important when creating any dish. It is vital for salmon! If the fish was frozen and then thawed, nothing good or tasty will come out of it. The pulp should be elastic. Loose and watery is a sign that it would be wise to refuse the purchase.

If you like your salmon fried in a creamy sauce, aim to fry it very quickly. Fish quickly loses its juices during processing. If you extend the process longer, it will dry out and begin to disintegrate when transferred.

Almost any recipe for salmon in cream sauce advises limiting yourself to a minimum of spices. It itself has a strong aroma and a pronounced but delicate taste; an abundance of seasonings can “clog” both. It is better to emphasize the subtleties of perception with lemon, grapefruit or lime juice.

Exquisitely grilled salmon

It is clear that to prepare red fish you will need additional expensive ingredients. But if you have already purchased it, be generous with them in order to fully enjoy the resulting dish. To begin, fry the jalapeño chili until the skin bubbles, put it in a bag and tie it. A spoonful of olive oil is heated in a saucepan, in which a chopped small onion is fried for about three minutes. When it becomes golden, pour in half a glass of fish broth, grate lime zest into it and add its juice. It will take about 10 minutes to cook the contents. During this time, the peppers are removed from the bag, the skin is removed from them, the seeds are removed, and the flesh is cut into strips. Lightly heavy cream (120 ml) is poured into the broth, chili is added and the whole thing is cooked together with continuous stirring for a couple of minutes, salted and peppered with white pepper. Then two large spoons of high-quality tequila are poured into the saucepan, and the sauce is left to simmer for a while. Four salmon fillets are brushed with two tablespoons of the same oil and quickly fried. The avocado needs to be peeled, pitted and chopped. Salmon is served with cream sauce, avocado slices, green bell pepper strips and parsley sprigs.

Spirit fish

Red fish turns out great when baked in the oven. Salmon with cream sauce can also be prepared this way. The oven is heated (up to 190 Celsius), three fish fillets are peppered, salted, sprinkled with a tablespoon of lemon juice and the same amount of olive oil. The prepared salmon goes into the oven for about 15 minutes (if the pieces are large, it may take longer, so check the doneness with a fork). Prepare the sauce: two tablespoons of butter are slowly heated until melted, one spoon of flour is added to it and kneaded until smooth. A glass of milk is poured in, dill is added (chopped fresh is better, but dried will also work). As soon as the sauce thickens, remove from heat, take out the fish, pour it generously and invite guests to try it.

Creamy sauce for baked salmon

It can be performed differently than described above. This recipe for salmon in cream sauce is better suited for whole fish. A one and a half to two kilogram carcass should be cleaned and generously greased from the inside with a mixture of finely chopped onions and dill. A tall frying pan or mold is greased with butter; salmon is placed in it, salted and lemon is sprinkled on top. Next, the fish is poured with cream and placed in a very hot (220-225 degrees) oven for 20 minutes. After the specified time, the dish is sprinkled with grated cheese and sent back for the same time and at the same temperature. As a result, salmon in creamy sauce acquires very soft and tender meat under a crispy and golden-brown crust.

Very expensive and very tasty

Salmon in cream sauce, of course, is already an expensive and tasty dish, but you can make it even more appetizing if you don’t spare some more money. Take two steaks or fish fillets, season with pepper and salt and fry in olive oil until golden brown. In a dry small frying pan, fry a spoonful of flour until golden brown, add a piece of butter, and when it melts, pour in cream (300 ml) in a thin stream. When the sauce begins to thicken, add two spoons of red granular caviar and mix the contents. The sauce is poured into the container with the fish, it is covered with a lid and left for 5 minutes on low heat. All that remains is to turn off the fire and leave the dish covered for about 15 minutes.

Salmon, mushrooms and pasta

Italians believe that the best side dish with which salmon in a creamy sauce goes most harmoniously is pasta. They prepare this dish as follows: 3 cloves of garlic are crushed and fried with a chopped onion. When it’s ready, slices of fresh mushrooms are placed in its place for two minutes (take about 150 grams). Then pieces of salmon without bones and skin (300 g) are introduced. You need to turn the fish regularly: the proposed recipe for salmon in cream sauce does not favor crusts. Just before the end of cooking, pour in 300 ml of cream, add salt and pepper, and wait until the sauce thickens. This amount of food is enough for 400 g of pasta. You can take it of the type and manufacturer that you like best. Place salmon in creamy sauce on the pasta cooked according to instructions and take it to the table. Please note: it is recommended to eat it hot!

Red fish meat, also called salmon, contains many nutrients: easily digestible protein, fatty acids, saturated and unsaturated fats, trace elements and vitamins. The meat of this fish, included in the diet, preserves youth and beauty, ensures the restoration and growth of muscle tissue, and is beneficial for the nervous system. Salmon in cream sauce turns out to be especially tasty and nutritious; despite the ease of preparation, the dish would be appropriate on a holiday table.

Interesting fact: Salmon is the common name for Atlantic game fish from the salmon family. The same family includes salmon, pink salmon, chum salmon, sockeye salmon, etc. - more than 170 species in total. Trout is also the name of several forms of fish.

Recipe 1. Classic, in the oven

Cooking fish in the oven according to this recipe is not at all difficult; the dish will be delicious if you follow all the recommendations.

Ingredients:

1 liter of cream;
1 kg fish fillet (salmon);
3 eggs;
2 teaspoons Dijon mustard;
1 lemon;
a bunch of parsley;
basil;
dill;
tarragon;
black pepper;
salt.

Advice! In such a sauce, both delicacy salmon and the already familiar pink salmon will turn out equally tasty, which will come out juicy and appetizing.

Preparation:

Cut the fish fillet into strips. The width of each should be from 4 to 6 cm.
Rub the salmon with a mixture of salt and pepper and sprinkle with lemon juice.
Take a baking dish and place the fish in it.
Separate the egg whites from the yolks.
Combine the yolks with cream.
Wash and chop basil, dill, parsley, tarragon.
Peel the lemon, mix the resulting zest with mustard and add to the cream. Mix the ingredients thoroughly.
Pour the cream mixture over the fish in the baking dish and place in the preheated oven.
Bake salmon in cream sauce for about 25 minutes at a temperature of 180-200˚ C.

Recipe 2. With caviar, in the oven

A dish prepared according to this recipe will decorate the holiday table. It is very nutritious and maximally saturated with useful substances. At the same time it cooks very quickly.

Ingredients:

2 trout steaks;
200 ml cream (20%);
2 tbsp. spoons of red caviar;
Italian herbs;
parsley (greens);
pepper;
salt;
vegetable oil.

Advice! A dish made from chilled or fresh fish is much tastier. Frozen loses a significant part of its taste and beneficial qualities.

Preparation:

Rinse fish steaks under cold water.
Cut in half and remove all bones. Feel the meat with your fingers so as not to miss any splinters or small bones.
Cut each half of the steak lengthwise to create strips approximately 1.5-2 cm in length. The pulp should be separated, but the skin should remain intact.
Unfold along the cut and straighten to form butterfly steaks.
Take a baking dish and grease the sides with oil.
Place the fish and add spices: salt, pepper and Italian herbs, using the proportions to suit your taste.
Now let's get to the sauce. While it's kneading, turn on the oven to preheat.
Pour the cream into a small bowl.
Chop the parsley and place in the same bowl.
Add red caviar, mix carefully without damaging the eggs.
The sauce is ready. Now pour it evenly over the butterfly steaks.
Place the pan in the oven and bake at 200˚ C for 10-15 minutes. Bon appetit!

Advice! If you have an electric stove with a built-in oven, it will take about half an hour to warm up. Therefore, turn on the oven in advance, for example, after removing the steaks from the bones.

Recipe 3. With potatoes, in the oven

The recipe is a hearty and quite high-calorie dish. It takes a long time to cook for the potatoes to cook through, but the end result is worth the wait.

Ingredients:

400 g salmon fillet;
1 PC. leeks;
5 medium-sized potatoes;
1 tomato;
2 cloves of garlic;
3 tbsp. spoons of freshly squeezed lemon juice;
4 tbsp. spoons of olive oil;
5 tbsp. spoons of cream (30% fat);
pepper;
salt;
fresh herbs to taste.

Advice! When choosing fillets, give preference to juicier types of salmon: trout or salmon, for example. It’s even better to take steaks or remove the bones yourself, this will make the fish tastier.

Preparation:

Wash the fish fillet, dry it lightly, rub with pepper and salt.
Place the salmon pieces in a deep plate, add lemon juice and olive oil. Let the fish marinate for 10 minutes.
Peel the potatoes, wash the tubers and cut into slices.
Wash the tomato and cut it the same way as potatoes.
Chop the onion into thin rings.
Grease a baking dish with olive oil and place the chopped potatoes in it.
Make the sauce by mixing cream with chopped garlic and pepper, and add salt.
Sprinkle the potatoes with onion rings.
Pour the sauce over the onions and potatoes in the mold, place the tomato rings on top.
The last, topmost layer in the baking dish is marinated fish fillet.
Place everything in the preheated oven.
Bake for 40 minutes at 190˚ C.
Sprinkle the finished dish with fresh chopped herbs if desired.

Recipe 4. With mushrooms, in a frying pan

This recipe will take approximately 35 minutes to prepare, since the ingredients do not require prolonged cooking.

Ingredients:

500 g salmon;
100 g leeks;
200 g champignons;
100 g processed cheese;
150 ml cream (10% fat);
40 ml olive oil;
10 g fresh parsley;
2 cloves of garlic;
salt (it is better to use sea salt).

Advice! Champignons with a brown cap are best, as they have the aroma of wild mushrooms.

Preparation:

Wash the fish fillet and cut into pieces approximately 4 x 4 cm in size.
Pour olive oil into the pan and add the fish pieces. Fry them on all sides for 10 minutes.
While the salmon is frying, start preparing the sauce. Cut the leeks into thin rings and the mushrooms into pieces.
Transfer the fried fish from the frying pan to a plate.
Add vegetable oil to the vacated frying pan and fry the chopped champignons and onions for 5-7 minutes.
Add cream and melted cheese to the mushrooms and onions.
Add spices (to taste) and salt. Simmer the sauce over low heat for about 5 minutes.
Dip the fried fish pieces into the prepared sauce and simmer for about 5 minutes.
At the end of cooking, add chopped garlic cloves and fresh parsley.

Advice! If you add a little dry white wine to the mixture of cream, cheese, mushrooms and onions, the taste of the sauce will significantly improve.

Serve salmon with creamy sauce prepared in this way with mashed potatoes, boiled rice or pasta.

Recipe 5. With cheese, in a frying pan

This very aromatic, tender and at the same time healthy dish with a minimum of ingredients is very easy to prepare. Even an inexperienced cook can cope with the task, since no special skills are required.

Ingredients:

700 g salmon (salmon);
350 g cream 35% fat;
50 g butter;
150 g cheese;
a bunch of fresh dill;
salt.

Advice! The recipe is perfect for salmon and other varieties of salmon, as well as trout.

Preparation:

Place butter in a slightly heated frying pan and pour in cream. Bring to a boil.
Cut the salmon into medium-sized pieces and place in the cream.
Simmer for 7 minutes, covering the pan with a lid.
Chop the dill and add to the fish.
Grate the cheese on a coarse grater and place in the frying pan.
Cover the dish with a lid and simmer the dish for 5 minutes.

There are several nuances of preparing salmon in cream sauce, knowledge of which will help make the dish uniquely tender and tasty:

For cooking, take a steak or fillet, the main thing is to choose the right fish. When purchasing, be sure to smell the pieces - the smell should be fishy and in no case putrefactive. The color of the meat should not be too rich, as this indicates the use of dyes. Pale fish is not fresh.
The dish is prepared in two ways: pour in a pre-made sauce and bake, or bake the fish in foil and only then pour in the prepared creamy sauce.
Not only cream, but also milk, sour cream or butter will work for the sauce. But cream is best suited, thanks to it the fish gets a delicate taste and softness.
To make the sauce thicker, add a little wheat flour to it.
Onions, garlic, spices, aromatic herbs, lemon juice, cheese, and mushrooms give the dish its pronounced taste.
Before cooking, be sure to defrost the fish if it was stored in the freezer. This cannot be done by immersing the carcass or fillet in water, as the flesh will lose its taste and will look untidy. The best option is defrosting on the bottom shelf of the refrigerator. At room temperature, the fish may spread.
If the salmon is slightly frozen and there is no thick crust of ice on it, then you can start cooking without first thawing it.
You need to wash the fish exclusively in cold water, otherwise the juiciness and taste will be lost. Then it is advisable to blot off any remaining moisture with a paper towel or napkin.
If fresh, just purchased fish cannot be cooked immediately, then wash it, remove the insides and store in the refrigerator in a glass container with a lid for no longer than 3 days. The only way to preserve freshness for a longer time is in the freezer.

Salmon is truly a royal fish, thanks to its delicate juicy taste, low bone content and, of course, undoubted benefits. In addition, preparing such fish is very simple, even a novice housewife can handle it.

You can simply bake it in a frying pan or bake it in the oven, but to get a more original taste and appearance of the dish, we suggest cooking it in a creamy sauce or serving this sauce separately. You will learn how to do this correctly from the recipes below.

How to cook salmon in cream sauce in the oven - recipe?

Ingredients:

salmon fillet – 820 g;
cream 10% fat – 320 ml;
– 20 g;
ground black pepper – 5 g;
fresh dill – 10 g;
fresh tarragon - 10 g;
fresh green basil – 10 g;
fresh parsley – 10 g;
lemon – 0.5 pcs.;
salt – 10 g or to taste.

Preparation

Cut the salmon fillet into slices about five centimeters wide and place in a deep enough pan of a suitable size. Season the fish with salt, ground black pepper and lightly sprinkle with lemon juice.

To the cream add the yolks, finely chopped fresh parsley, dill, tarragon and basil, also add Dijon mustard and lemon zest. Mix the sauce well and pour it over the salmon in the mold.

Place the dish in an oven preheated to 210 degrees for twenty minutes.

Salmon baked in the oven in cream sauce is ready. It is best served with boiled potatoes, rice or vegetables. Bon appetit!

Recipe for salmon in cream sauce with tomatoes

Ingredients:

salmon steaks – 3-4 pcs.;
cream 30% fat – 175 ml;
olive oil – 35 ml;
ground black pepper – 5 g or to taste;
fresh dill – 25 g;
cherry tomatoes – 4-5 pcs.;
lemon – 0.5 pcs.;
salt – 5 g or to taste.

Preparation

Season the salmon pieces with salt and leave at room temperature for about fifteen minutes. Then heat the olive oil in a frying pan and fry the fish on both sides until browned and cooked.

In a ladle or small saucepan, heat the cream to a boil, season it with salt and ground black pepper and keep it on the fire, stirring, until thickened. Then add finely chopped dill and cherry tomatoes cut into halves to the creamy mixture. Mix everything carefully and remove from heat.

Place the prepared steaks on a plate, pour the prepared cream sauce with tomatoes over them and serve.

Oven baked salmon in cream sauce with white wine

Ingredients:

salmon (fillet) – 700 g;
butter – 35 g;
cream 30% fat – 220 ml;
dry white wine – 100 ml;
wheat flour – 30 g;
ground black pepper - to taste;
green onion feathers - to taste;
sea salt - to taste;
salt – 5 g or to taste.

Preparation

Cut the salmon fillet into slices of the desired size, place in one layer in an oiled pan or on a baking sheet, skin side down, season with sea salt and place in preheated to 225 degrees oven for fifteen to twenty minutes, depending on the size of the fish pieces.

Meanwhile, melt the butter in a saucepan, frying pan or small saucepan and cook over low heat until it turns brown in color, but be careful not to burn. Next, add wheat flour, mix, pour in cream and white wine, continuing to stir vigorously. Heat the sauce until thick, then remove it from the heat and season with salt and ground black pepper.

When ready, remove the salmon from the oven, place it on a dish, season with cream sauce and crush with finely chopped green onions.

Salmon is not only tasty, but also a very healthy fish. Fillet cooked in cream with various additives will please all family members.

General cooking principles

Cooking red fish at home is quite easy. It can be baked in the oven or fried in a pan. To make the dish tasty, you should know the rules of its preparation. It is of utmost importance to choose the right main ingredient. Both sirloin and steak are suitable for cooking salmon in cream. In the store, pay attention to the degree of freezing:

if the fillet is covered with a thin crust of ice, it means it is fresh;
a thick layer indicates repeated freezing.

High-quality salmon will make the most delicate dish, which, combined with a side dish and a salad of fresh vegetables, will become a complete dinner. This hot dish is suitable even for people on a diet or proper nutrition.

Creamed salmon is prepared in two ways:

in the first case, a cream sauce is first made and fish is added to it;
in the second, the seafood is baked in foil and served with dressing in a separate bowl.

The dressing can be prepared from cream, milk or sour cream. It is still preferable to use the first option, adding much sifted flour to thicken the sauce. A variety of spices, herbs, lemon, cheese, mushrooms and other products as desired are used as additional components.

Before cooking, thoroughly wash all ingredients and dry them. The fillets should be washed in cold water and then patted with a paper towel.

To make the taste of dinner more rich, it is better to leave the fillet, rubbed with spices, for a few minutes. This way they will be better absorbed into the pulp.

Recipes

There are many delicious options for preparing salmon in cream sauce at home.

Traditional

A standard recipe for salmon in cream, which can be used as a base and where you can add your favorite products if desired. The fillet turns out tender and literally melts in your mouth.

Components:

1 l 15% cream;
1 kg fillet;
2 tsp. mustard;
a bunch of dill;
spices to taste;
basil;
parsley;
1/2 lemon;
tarragon;
2 yolks.

Cut the fillet along the veins into small strips, salt and pepper each and sprinkle with lemon juice. Leave the salmon to marinate. In the meantime, make the sauce. Mix the yolks with cream, add finely chopped herbs, grated lemon zest and mustard. Mix the components thoroughly until a homogeneous consistency is obtained. Grease a deep dish with a small amount of olive oil and transfer the fillet inside. Pour the prepared dressing over everything and place in a preheated oven for twenty-five minutes, setting the temperature to 175 degrees. Serve the baked dish, garnished with a sprig of mint.

With mushrooms

The classic combination of mushrooms and creamy sauce is ideally complemented by red fish. The dish turns out juicy, tasty and aromatic. For cooking, it is better to use champignons, but you can use another type of mushroom.

Components:

1 steak;
2 tbsp. l. olive oils;
1/2 lemon;
150 gr. mushrooms;
spices as desired;
1 onion;
1 tbsp. cream;
1 tbsp. l. flour;
a bunch of dill;
2 tbsp. l. vegetable oil.

Season the steak with salt and pepper, brush with olive oil and sprinkle with lemon juice. Pour vegetable oil into a deep form and put the fish there, then bake in the oven for twenty minutes at 180 degrees. Chop the onion finely and fry until golden brown. Cut the champignons into slices and add them to the onion, fry the ingredients for about seven minutes. Next, you should salt the ingredients, add the sifted flour and pour in the cream, mixing everything well with a wooden spatula. Try to prevent lumps from appearing.

Simmer the contents of the container over high heat until the liquid boils. After this, lower the heat level and keep the dish for five minutes until the consistency of the steaming becomes homogeneous. Chop a bunch of dill and add to the sauce, add salt and pepper and stir again. Remove from the stove and leave the contents covered for a while.

It is recommended to serve salmon in creamy sauce with mushrooms in portioned plates, top with dressing and garnish with a sprig of cilantro.

With cumin

Cumin will give the dish a spicy taste and extraordinary aroma. Thanks to him, a classic dish turns into an original hot dish that the whole family will enjoy.

Components:

2 onions;
a bunch of dill;
1/2 tsp. caraway;
30 gr. butter;
200 gr. fillet;
1 tbsp. cream;
spices as desired.

Rub the salmon with spices. Heat the butter in a frying pan, add cream, salt, pepper, cumin and chopped herbs. After a couple of minutes, finely chopped onions are added to the dressing. The dressing should be brought to a boil and the heat should be reduced to a minimum, then simmer the contents for about another five minutes. Place the fish on foil, pour in the prepared creamy dressing and wrap. Heat the oven to 185 degrees and bake the fillet for half an hour. Serve the finished dish with the juice of half a lemon. This fish can be complemented with a side dish in the form of rice or mashed potatoes.

With red caviar

A rich dish with expensive ingredients will decorate any holiday table. Guests will be delighted with the tender fish in creamy sauce.

Components:

350 gr. salmon;
1.5 tbsp. cream;
1 tbsp. l. flour;
100 gr. oils;
2 tsp. red caviar;
fish seasoning;
spices to taste;
1 tbsp. l. olive oils.

Sprinkle red fish with spices and herbs. Grease a thick-bottomed frying pan with olive oil, heat thoroughly and fry the salmon on both sides until golden brown. Remove the container from the stove and leave the fish to rise for a while. In another container, fry the flour until it turns beige, add the butter and pour in the cream. Heat the dressing until it boils, stirring constantly to prevent lumps from appearing.

As soon as the liquid boils, lower the heat to low and simmer the contents of the frying pan for another six minutes until the dressing thickens. Add caviar, mix. Pour the finished sauce into the container with the salmon and put it back on the stove. Cook the dish for another five minutes, covered with a lid, over low heat, then remove from the heat and set aside for twenty minutes to let it sit. Serve, first sprinkled with chopped herbs.

With cheese

Salmon cooked in creamy cheese sauce turns out very tender, tasty, with a rich aroma. The dish will appeal to all family members. The optimal type of cheese for this dish is Parmesan, but you can use any other cheese, as long as it is hard.

Components:

1 fish steak;
250 ml sour cream;
a bunch of dill;
a bunch of cilantro;
100 gr. cheese;
1 tsp. lime juice;
spices to taste;
1 tbsp. l. vegetable oil.

The first step is to prepare the dressing: transfer the sour cream to a small bowl, add finely chopped herbs, grated cheese, lime juice and salt and pepper. Mix the ingredients thoroughly until the mixture becomes homogeneous. Cut the salmon into several parts and coat each with the resulting dressing. Line a baking tray with baking paper and grease with vegetable oil.

Place the salmon and sauce on paper and bake in a preheated oven for thirty minutes, setting the temperature to 175 degrees. It is recommended to serve the finished dish on a large plate with a bed of lettuce leaves. Place the fish with a spatula and sprinkle with lemon juice.

In tomato cream sauce

Creamy sauce with cherry tomatoes complements salmon perfectly. The dish turns out not only very tasty, but also aesthetically beautiful.

Components:

2 tbsp. l. olive oils;
200 gr. salmon fillet;
spices as desired;
60 gr. butter;
3 garlic cloves;
100 gr. cherry tomatoes;
a bunch of spinach;
100 ml 15% cream;
50 gr. cheese;
greenery;
1/2 lemon.

Heat olive oil in a frying pan. Cut the fillet into pieces and sprinkle with seasonings, then transfer to a hot surface and fry over high heat on both sides until golden brown. Place the fillet on a plate, fry the chopped garlic in a frying pan until half cooked and melt the butter. Add cherry tomato halves, salt and pepper.

Keep the dish over medium heat until the tomatoes release their juices and add the spinach. Simmer the ingredients, stirring occasionally, for six minutes. Then pour cream over the ingredients, sprinkle with grated Parmesan or other hard cheese and mix everything. Increase the heat and bring the mixture to a boil, stirring constantly, after which the heat level should be reduced to minimum and simmer the contents of the pan for another four minutes until the dressing thickens.

Place the salmon fillet back into the bowl and thoroughly pour in the tomato-cream sauce, then cover the frying pan with a lid and simmer for about three minutes. Sprinkle the finished dish with lemon juice and serve, garnished with herbs.

For the recipe for preparing salmon in cream sauce for your holiday table, watch the video below.