This creamy salmon recipe is a complete meal with a rich sauce full of herbs, spinach and protein-rich salmon. What’s more, this satisfying recipe is ready in less than 30 minutes!
A creamy sauce is the perfect pairing for salmon. Salmon is first pan seared until crisp and golden brown on the outside before creating a velvety cream sauce that easily thickens thanks to cream cheese, no flour required. A non-stick pan works great for searing without sticking.
Salmon is known for its high content of good-for-you poly-unsaturated fats in the form of omega-3 fatty acids. Here at Sizzlefish, our wild Alaska king salmon contains the highest levels of omega-3 fatty acids compared to other Alaskan species. Omega-3 fatty acids help protect the heart, brain and blood vessels by reducing inflammation.
Sizzlefish salmon arrive frozen and individually sealed for easy thawing. Each piece of salmon is 4-6 ounces for easy portioning. Place salmon in the refrigerator overnight to thaw completely before cooking. Other types of Sizzlefish salmon can be used. Sockeye or Atlantic are both great options.
To balance the rich flavor of the salmon and cream sauce, fresh lemon juice is added along with chicken stock and a splash of cream. Fresh chopped spinach, dill and dried thyme and complexity to the sauce and a serving of vegetables. Other fresh and dried herbs can also be used. Chopped basil or tarragon, chives, or dried oregano would all be delicious in creamed salmon.
Freshly grated Parmesan cheese adds savory flavor to the sauce. Be sure to use freshly grated cheese that will melt to avoid a gritty sauce. Freshly grated parmesan cheese will melt easier in the sauce. To further stretch this recipe, it can be served over rice or pasta. If you are following a low carb diet, serve over zucchini noodles or sautéed cauliflower rice.
4 portions Sizzlefish salmon (king, sockeye, etc.)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup chopped sweet yellow onion
- 2 tsp minced garlic
- 1/2 cup chicken stock
- 2 tbsp fresh lemon juice
- 1/2 cup half and half
- 4 ounces cubed cream cheese
- 2 cup chopped baby spinach
- 2 tbsp fresh chopped dill
- 1/2 tsp dried thyme
- 1/3 cup fresh grated Parmesan cheese
- 2 tbsp fresh chopped parsley for serving
Heat olive oil over medium heat in a large pan. Blot excess moisture from salmon with paper towel and season with salt and pepper.
Sear salmon for 3 minutes, flip and sear 3 minutes longer. Set salmon aside on a plate and cover. It’s okay if salmon isn’t completely cooked through.
- Add onions to skillet and sauté for 5 minutes, until softened. Stir in garlic and cook 1 minute longer.
Stir in lemon juice and chicken stock. Bring to a simmer. Reduce heat to medium-low and add half and half and cubed cream cheese.
Once cream cheese is melted, add spinach, dill and thyme. Stir well. Cook 1 minute to wilt spinach.
- Stir in Parmesan cheese until melted. Add salmon back to pan and simmer for 3-4 minutes until salmon is heated through. Serve hot topped with fresh parsley.