If you were ever looking for a quick protein forward dinner that is done in a flash this is it. With just a handful of ingredients and 30 minutes this dish is a great weeknight / anytime dinner. Serve over pasta, rice, roasted vegetables, or straight out of the pan.
*This post is sponsored by Kvaroy Arctic, as always, all thoughts and opinions are my own. Thank you for your support!
You have 2 options when it comes to buying salmon. The first being drive to your local seafood counter and buy fresh salmon, in hopes that it is actually “fresh”. This option does require you to make it the same day (you know that salmon won’t sit well in the fridge). Or go with convenience and buy pre-cut, pre-portioned frozen fillets. Considering that this is a great 30-minute weeknight dish you are going to want to go with the latter. If you’ve had a bad experience in the past with frozen salmon, chances are you haven’t tried Kvaroy Arctic.
Kvaroy Arctic is a 3rd generation family-owned and operated salmon farm on Kvaroy Island in the Arctic Circle, imagine a postcard-pretty island with about 90 residents. Kvaroy’s mission is to leave the environment in the same shape or better than they began. They are evolving open water salmon farming into a sustainable practice that protects the environment and promotes animal welfare. Everything from the sustainable feed they use, to the advanced technology that tracks and cares for each fish takes the environment into account. Kvaroy Arctic are innovators in aqua agriculture and it shows in their product.
Defrost a piece and you will see the texture and taste is that of a fresh fillet. Kvaroy rapidly freezes their fish fillets at extremely low temperatures, which maintains the integrity, texture, and taste you would expect if it were fresh. This Fair Trade Certified salmon contains double the amount of omega-3’s than other farmed salmon, and contain no hormones and no antibiotics. In addition, they are convenient and delicious. A great staple to keep in the freezer.
TTo learn more about Kvaroy, and their other product offerings such as their smoked salmon, salmon hot dogs (you read that right they are delicious), and salmon burgers check them out HERE!
I know what some of you are thinking, if this salmon is simmering in a cream sauce why leave the skin on. These salmon fillets are pan seared before the sauce comes together, and truth be told they will hold up better in the pan with the skin attached. My suggestion is to leave it on the entire time, or if it really bothers you remove it after you pan sear it. Once cooked the skin will be much easier to remove.
Season + Sear– Season the salmon with a heavy pinch of salt and a few crack of black pepper. Add olive oil to a non stick pan over medium heat. Once hot add the salmon skin side down. Cook for 3-4 minutes then flip. Cook for another 2 minutes then remove from the pan. Don’t worry if the salmon is still undercooked, it will finish in the sauce at the end.
Make the Sauce – Lower the heat and add the butter. Once melted add the garlic and cook until soft and fragrant 2-3 minutes. Do not brown the garlic. If the garlic begins to brown lower the heat further. Add the flour and cook for another 2-3 minutes. Add broth and mix to combine. Cook the sauce until it begins to thicken 3-4 minutes. Once it can coat the back of a spoon add the herbs, mix and simmer for 2 additional minutes.
Finish! – Add the salmon back in skin side up and simmer until desired doneness approx. 5-7 minutes. Serve immediately.
Typically my stance on seafood is consume it the same day. If you happen to have leftovers store in an airtight container in the fridge for no more than 2 days. If you have leftover sauce heat the fillets in the sauce on the stove.
Looking for other cream sauce recipes? Check out the below.