Salmon with Herbed Cream Sauce Recipe

Four baked salmon fillets topped with a rich herb cream sauce and chopped herbs are arranged on a white oval platter. This elegant baked salmon recipe is complemented by a striped napkin, green herb plant, and small potatoes nearby.

Salmon with Herbed Cream Sauce Recipe

Baked Salmon with Herb Cream Sauce is a French-inspired salmon recipe that’s elegant enough for company and easy enough for weeknight dinner. Tender salmon fillets are baked with shallots and butter, then topped with a creamy Parmesan herb sauce made with parsley, tarragon, and chervil.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 367kcal

Author: Stephanie Wilson

Ingredients

1 tablespoon salted butter for the pan
3-4 shallots diced small (about ⅓ cup)
4 salmon fillets about 6 ounces each
Salt and pepper to taste
2 tablespoons butter Sliced thinly
1 cup heavy cream
½ cup broth (fish, vegetable, or chicken broth)
½ cup freshly grated parmesan cheese
2 tablespoons fresh herbs (like parsley, tarragon and chervil), finely chopped

US Customary - Metric

Get Recipe Ingredients

Instructions

For the Salmon

Preheat your oven to 400°F (200℃).
Remove the skin from the fish fillets using a thin flexible knife. Then lightly butter a baking dish that fits the fillets. Have a sheet of parchment nearby.
Add half of the diced shallots to the bottom of the prepared dish. Lay the fish fillets on top, then scatter the remaining shallots over the fish. Season generously with salt and pepper and tuck slices of butter between the fillets (they will melt as the fish cooks).
Pour water around the fish to ¾ of the way up the fillets. Cover the fish with parchment, but make a small opening in the middle for steam to escape during baking.
Bake for about 15 minutes, or until the fish is just cooked through. The exact time will depend on the thickness of your fillets. Begin checking at 12 minutes.
Remove from the oven and transfer the filets to a serving dish. Spoon a little of the cooking juices over the top to keep them moist. Reserve ½ cup of the juices for the cream sauce. Cover loosely and keep warm while making the cream sauce.

Water is used to gently bake the salmon. Stock is added to the reserved cooking liquid to build the cream sauce.

For the Cream Sauce

Add the ½ cup of reserved cooking liquid into a skillet, bring to a simmer, and cook for 1 minute to reduce slightly. Stir in the stock and cream, bring to a brisk simmer over medium-high heat, and cook for 2-3 minutes, or until reduced and slightly thickened. Stir in the Parmesan and herbs. Taste and adjust the seasoning if needed.
To serve, spoon the sauce generously over the warming fish fillets. Add more chopped parsley to the top and serve with rice or simple roasted potatoes.

Notes

Fresh herbs: Parsley, tarragon, and chervil make a beautiful French-inspired herb combination. If chervil is unavailable, use additional parsley.
Parmesan: Freshly grated Parmesan melts best into the cream sauce. Pre-shredded Parmesan can make the sauce grainy.
Parchment Method: Covering the salmon with parchment creates a gentle steaming effect as it bakes, keeping the fish moist and tender. Leave a small opening in the center so some steam can escape.
Doneness: Salmon is done when it flakes easily with a fork. The exact baking time will depend on the thickness of the fillets, so begin checking at 12 minutes.
Serving: This salmon is delicious with rice, roasted potatoes, asparagus, green beans, or a simple salad.

Nutrition