Jump to Recipe This quick and easy Salmon in White Wine Sauce is a family favorite recipe that combines perfectly pan-seared salmon with a delightfully tangy cream sauce! It’s a wonderful date night dinner for two that’s also easy enough for a family dinner any night of the week! Delicious, tender, and flaky salmon in a rich and tasty white wine cream sauce is a perfect meal to enjoy! Flaky Salmon & Creamy Wine Sauce Seafood dinners are always special, and when it comes to salmon, the options are nearly endless. My flavorful salmon in white wine sauce is one of my favorites – super creamy and tangy, with perfectly pan-fried fish and lots of flavors. While it is a snap to prepare, this is a dish that I like to plan ahead for - having fresh ingredients rather than dried herbs is a big plus! It is so rich and robust, so I know when I’m going to be enjoying my salmon in white wine sauce I can look forward to finishing every bite!
Jump to:Flaky Salmon & Creamy Wine Sauce What You’ll Need Pan Sear the Salmon Make the White Wine Cream Sauce Storing Leftover Salmon 📋 Recipe 💬 Comments
Hungry for more seafood? You might want to try my crab stuffed salmon, maybe my salmon baked in foil, or my super popular lobster risotto! What You’ll Need The ingredients for my salmon in white sauce are straightforward, as it is the combination and cooking that gets everything mingling to make your mouth water. I don’t skimp on the full-fat ingredients like heavy cream and cheese – we deserve the decadence! Coconut Oil – This is a great oil for cooking fish and delivers a delicate sweetness.Salmon – Try to get fillets, steaks, or cuts that are of similar shape and size, so they cook evenly.Garlic – Garlic adds a depth of flavor and overall aromatic enjoyment.Dry White Wine - A dry white wine is best for cooking salmon. These are my favorites in order of preference: Pinot Grigio, Pinot Gris, Pinot Blanc, and Sauvignon Blanc.Chicken Broth – You can use vegetable broth as well, or fish stock.Heavy Cream – Cream gives the sauce thickness and pairs best with the fillets.Salt & Pepper – Add more to taste if desired.Parmesan Cheese – Fresh always tastes better than the stuff in the shaker bottle, and Parmesan provides that pungent perfection that rounds out this dish.Lemon – Zest and then juice your lemon, add more lemon when serving if desired. Seafood dishes are meant to be served with the brightness of citrus!Baby Leaf Spinach – Gotta have your greens! However, if you’re not a fan of spinach, simply omit it from the fish sauce. Pan Sear the Salmon From start to finish, this quick dish takes only 15 minutes to make. For something so extraordinary, it’s really easy. This recipe makes two generous servings. Heat a large skillet or non-stick frying pan with the coconut oil over medium-high heat until the oil begins to shimmer. *The oil is hot enough when you test a corner of your salmon on the skillet surface and hear a good ‘sizzle’!Place the salmon fillets in the heated pan with the skin side facing down. Cook for 3 - 4 minutes, then flip and just “kiss” or sear the top side for 1 additional minute.Flip the salmon back over so that the skin side is facing downward and reduce the heat to medium. Add the minced garlic and sauté for 1 minute. Make the White Wine Cream Sauce This is a divine fish sauce that is suitable for more than just salmon! For a thicker sauce, reduce or omit the chicken broth (or seafood broth) entirely. Deglaze your pan with the dry white wine, scraping any stuck-on bits up from the bottom of the pan as you stir the wine with the garlic. Allow the wine to come to a simmer.Once your wine is bubbling, add the chicken stock and return to a simmer for 1 minute.Add the heavy cream, salt and pepper, and fresh Parmesan cheese. Stir together and simmer for 2 - 3 minutes or until the sauce thickens slightly.Add the lemon juice, zest, and chopped baby leaf spinach. Leave the heat on just long enough for the spinach leaves to slightly wilt, then serve immediately. Garnish your salmon with additional lemon wedges or slices, fresh dill, or fresh parsley. I like to serve mine with chunks of crusty French bread to sop up any of the tasty sauce that may be leftover on the plate! A simple side of steamed rice also goes with salmon beautifully. Or serve your salmon dinner with a green salad and some steamed veggies or roasted broccoli too! Enjoy!
Storing Leftover Salmon Store your leftovers in the fridge or freezer in an airtight container and eat cold or reheat in the microwave. You can make pasta and flake the salmon on top. Add more cheese and another meal is made! The salmon (minus the white wine sauce) goes great over a crisp salad too. Your cooked salmon will store for up to 3 - 4 days in the refrigerator but is best used within the first two days. Your salmon will also last for up to 6 months in the freezer with great results. Just make sure to wrap the fully cooled salmon tightly with plastic cling film. Transfer the wrapped salmon to a freezer storage bag or airtight container. Allow the salmon to thaw in your refrigerator overnight when you’re ready to enjoy it again. 📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 22 reviews
Salmon in White Wine Sauce
This quick and easy Salmon in White Wine Sauce is a family favorite recipe that combines perfectly pan-seared salmon with a delightfully tangy cream sauce! It’s a wonderful date night dinner for two that’s also easy enough for a family dinner any night of the week!
Author | Angela
Servings: 2 servings Calories: 600kcal Prep 5 minutes Cooking 10 minutes Total Time 15 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 tablespoon coconut oil▢ 8 oz salmon fillets (2 4-ounce boneless portions with skin on)▢ ½ tablespoon garlic (minced, about 1 clove)▢ ¼ cup dry white wine (I like Pinot Grigio best)▢ ¼ cup chicken broth▢ ¾ cup heavy cream▢ ¼ teaspoon each, salt & pepper (to taste)▢ 2 tablespoon Parmesan cheese (freshly grated)▢ 1 lemon (zest and juice)▢ 2 cups baby leaf spinach (rinsed and chopped)
InstructionsHeat a large skillet or non-stick frying pan with the coconut oil over medium-high heat until the oil begins to shimmer.Place the salmon in the heated pan with the skin side facing down. Cook for 3 minutes, then flip and just ‘kiss’ or sear the top side for 1 minute.Flip the salmon back over and reduce the heat to medium. Add the garlic and saute for 1 minute. Deglaze your pan with the dry white wine, scraping any bits up from the pan bottom as you stir the wine with the garlic. Allow the wine to come to a simmer.Once your wine is bubbling, add the chicken stock and return to a simmer for 1 minute.Add the cream, salt, pepper, and Parmesan cheese. Stir and simmer for 2-3 minutes or until the sauce thickens slightly.Add the lemon juice, zest, and chopped baby leaf spinach. Leave on the heat just long enough for the spinach leaves to slightly wilt, then serve immediately. Garnish with additional lemon wedges or slices, fresh dill, or fresh parsley. NotesA dry white wine is best for cooking salmon, and these are my favorites in order of preference: Pinot Grigio, Pinot Gris, Pinot Blanc, and Sauvignon Blanc.
Store your leftovers in the fridge or freezer in an airtight container and eat cold or reheat in the microwave. Your cooked salmon will store for up to 3 - 4 days in the refrigerator but is best used within the first two days. Your salmon will also last for up to 6 months in the freezer with great results. Just make sure to wrap the fully cooled salmon tightly with plastic cling film. Transfer the wrapped salmon to a freezer storage bag or airtight container. Allow the salmon to thaw in your refrigerator overnight when you’re ready to enjoy it again. NutritionCalories: 600kcal (30%) | Carbohydrates: 10g (3%) | Protein: 28g (56%) | Fat: 49g (75%) | Saturated Fat: 29g (181%) | Cholesterol: 188mg (63%) | Sodium: 589mg (26%) | Potassium: 922mg (26%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 4222IU (84%) | Vitamin C: 40mg (48%) | Calcium: 183mg (18%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! pan seared, Salmon in White Wine Sauce, seafood Course Dinner Recipes, Main Dish, SeafoodCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
This quick and easy Salmon in White Wine Sauce is a family favorite recipe that combines perfectly pan-seared salmon with a delightfully tangy cream sauce! It’s a wonderful date night dinner for two that’s also easy enough for a family dinner any night of the week!
Delicious, tender, and flaky salmon in a rich and tasty white wine cream sauce is a perfect meal to enjoy!
Flaky Salmon & Creamy Wine Sauce
Seafood dinners are always special, and when it comes to salmon, the options are nearly endless. My flavorful salmon in white wine sauce is one of my favorites – super creamy and tangy, with perfectly pan-fried fish and lots of flavors.
While it is a snap to prepare, this is a dish that I like to plan ahead for - having fresh ingredients rather than dried herbs is a big plus! It is so rich and robust, so I know when I’m going to be enjoying my salmon in white wine sauce I can look forward to finishing every bite!
Hungry for more seafood? You might want to try my crab stuffed salmon, maybe my salmon baked in foil, or my super popular lobster risotto!
What You’ll Need
The ingredients for my salmon in white sauce are straightforward, as it is the combination and cooking that gets everything mingling to make your mouth water. I don’t skimp on the full-fat ingredients like heavy cream and cheese – we deserve the decadence!
- Coconut Oil – This is a great oil for cooking fish and delivers a delicate sweetness.Salmon – Try to get fillets, steaks, or cuts that are of similar shape and size, so they cook evenly.Garlic – Garlic adds a depth of flavor and overall aromatic enjoyment.Dry White Wine - A dry white wine is best for cooking salmon. These are my favorites in order of preference: Pinot Grigio, Pinot Gris, Pinot Blanc, and Sauvignon Blanc.Chicken Broth – You can use vegetable broth as well, or fish stock.Heavy Cream – Cream gives the sauce thickness and pairs best with the fillets.Salt & Pepper – Add more to taste if desired.Parmesan Cheese – Fresh always tastes better than the stuff in the shaker bottle, and Parmesan provides that pungent perfection that rounds out this dish.Lemon – Zest and then juice your lemon, add more lemon when serving if desired. Seafood dishes are meant to be served with the brightness of citrus!Baby Leaf Spinach – Gotta have your greens! However, if you’re not a fan of spinach, simply omit it from the fish sauce.
Pan Sear the Salmon
From start to finish, this quick dish takes only 15 minutes to make. For something so extraordinary, it’s really easy. This recipe makes two generous servings.
- Heat a large skillet or non-stick frying pan with the coconut oil over medium-high heat until the oil begins to shimmer. *The oil is hot enough when you test a corner of your salmon on the skillet surface and hear a good ‘sizzle’!Place the salmon fillets in the heated pan with the skin side facing down. Cook for 3 - 4 minutes, then flip and just “kiss” or sear the top side for 1 additional minute.Flip the salmon back over so that the skin side is facing downward and reduce the heat to medium. Add the minced garlic and sauté for 1 minute.
Make the White Wine Cream Sauce
This is a divine fish sauce that is suitable for more than just salmon! For a thicker sauce, reduce or omit the chicken broth (or seafood broth) entirely.
- Deglaze your pan with the dry white wine, scraping any stuck-on bits up from the bottom of the pan as you stir the wine with the garlic. Allow the wine to come to a simmer.Once your wine is bubbling, add the chicken stock and return to a simmer for 1 minute.Add the heavy cream, salt and pepper, and fresh Parmesan cheese. Stir together and simmer for 2 - 3 minutes or until the sauce thickens slightly.Add the lemon juice, zest, and chopped baby leaf spinach. Leave the heat on just long enough for the spinach leaves to slightly wilt, then serve immediately.
Garnish your salmon with additional lemon wedges or slices, fresh dill, or fresh parsley. I like to serve mine with chunks of crusty French bread to sop up any of the tasty sauce that may be leftover on the plate!
A simple side of steamed rice also goes with salmon beautifully. Or serve your salmon dinner with a green salad and some steamed veggies or roasted broccoli too! Enjoy!
Storing Leftover Salmon
Store your leftovers in the fridge or freezer in an airtight container and eat cold or reheat in the microwave. You can make pasta and flake the salmon on top. Add more cheese and another meal is made! The salmon (minus the white wine sauce) goes great over a crisp salad too.
Your cooked salmon will store for up to 3 - 4 days in the refrigerator but is best used within the first two days. Your salmon will also last for up to 6 months in the freezer with great results.
Just make sure to wrap the fully cooled salmon tightly with plastic cling film. Transfer the wrapped salmon to a freezer storage bag or airtight container. Allow the salmon to thaw in your refrigerator overnight when you’re ready to enjoy it again.
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 22 reviews
Salmon in White Wine Sauce
This quick and easy Salmon in White Wine Sauce is a family favorite recipe that combines perfectly pan-seared salmon with a delightfully tangy cream sauce! It’s a wonderful date night dinner for two that’s also easy enough for a family dinner any night of the week!
Author | Angela
Servings: 2 servings Calories: 600kcal Prep 5 minutes Cooking 10 minutes Total Time 15 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 tablespoon coconut oil▢ 8 oz salmon fillets (2 4-ounce boneless portions with skin on)▢ ½ tablespoon garlic (minced, about 1 clove)▢ ¼ cup dry white wine (I like Pinot Grigio best)▢ ¼ cup chicken broth▢ ¾ cup heavy cream▢ ¼ teaspoon each, salt & pepper (to taste)▢ 2 tablespoon Parmesan cheese (freshly grated)▢ 1 lemon (zest and juice)▢ 2 cups baby leaf spinach (rinsed and chopped)
InstructionsHeat a large skillet or non-stick frying pan with the coconut oil over medium-high heat until the oil begins to shimmer.Place the salmon in the heated pan with the skin side facing down. Cook for 3 minutes, then flip and just ‘kiss’ or sear the top side for 1 minute.Flip the salmon back over and reduce the heat to medium. Add the garlic and saute for 1 minute. Deglaze your pan with the dry white wine, scraping any bits up from the pan bottom as you stir the wine with the garlic. Allow the wine to come to a simmer.Once your wine is bubbling, add the chicken stock and return to a simmer for 1 minute.Add the cream, salt, pepper, and Parmesan cheese. Stir and simmer for 2-3 minutes or until the sauce thickens slightly.Add the lemon juice, zest, and chopped baby leaf spinach. Leave on the heat just long enough for the spinach leaves to slightly wilt, then serve immediately. Garnish with additional lemon wedges or slices, fresh dill, or fresh parsley. NotesA dry white wine is best for cooking salmon, and these are my favorites in order of preference: Pinot Grigio, Pinot Gris, Pinot Blanc, and Sauvignon Blanc.
Store your leftovers in the fridge or freezer in an airtight container and eat cold or reheat in the microwave. Your cooked salmon will store for up to 3 - 4 days in the refrigerator but is best used within the first two days. Your salmon will also last for up to 6 months in the freezer with great results. Just make sure to wrap the fully cooled salmon tightly with plastic cling film. Transfer the wrapped salmon to a freezer storage bag or airtight container. Allow the salmon to thaw in your refrigerator overnight when you’re ready to enjoy it again. NutritionCalories: 600kcal (30%) | Carbohydrates: 10g (3%) | Protein: 28g (56%) | Fat: 49g (75%) | Saturated Fat: 29g (181%) | Cholesterol: 188mg (63%) | Sodium: 589mg (26%) | Potassium: 922mg (26%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 4222IU (84%) | Vitamin C: 40mg (48%) | Calcium: 183mg (18%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! pan seared, Salmon in White Wine Sauce, seafood Course Dinner Recipes, Main Dish, SeafoodCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Love This Recipe?Click On A Star To Rate It!
5 from 22 reviews
Salmon in White Wine Sauce
Author | Angela
Servings: 2 servings
Calories: 600kcal
Prep 5 minutes
Cooking 10 minutes
Total Time 15 minutes
Ingredients US CustomaryMetric1x2x3x▢ 1 tablespoon coconut oil▢ 8 oz salmon fillets (2 4-ounce boneless portions with skin on)▢ ½ tablespoon garlic (minced, about 1 clove)▢ ¼ cup dry white wine (I like Pinot Grigio best)▢ ¼ cup chicken broth▢ ¾ cup heavy cream▢ ¼ teaspoon each, salt & pepper (to taste)▢ 2 tablespoon Parmesan cheese (freshly grated)▢ 1 lemon (zest and juice)▢ 2 cups baby leaf spinach (rinsed and chopped)
InstructionsHeat a large skillet or non-stick frying pan with the coconut oil over medium-high heat until the oil begins to shimmer.Place the salmon in the heated pan with the skin side facing down. Cook for 3 minutes, then flip and just ‘kiss’ or sear the top side for 1 minute.Flip the salmon back over and reduce the heat to medium. Add the garlic and saute for 1 minute. Deglaze your pan with the dry white wine, scraping any bits up from the pan bottom as you stir the wine with the garlic. Allow the wine to come to a simmer.Once your wine is bubbling, add the chicken stock and return to a simmer for 1 minute.Add the cream, salt, pepper, and Parmesan cheese. Stir and simmer for 2-3 minutes or until the sauce thickens slightly.Add the lemon juice, zest, and chopped baby leaf spinach. Leave on the heat just long enough for the spinach leaves to slightly wilt, then serve immediately. Garnish with additional lemon wedges or slices, fresh dill, or fresh parsley.
NotesA dry white wine is best for cooking salmon, and these are my favorites in order of preference: Pinot Grigio, Pinot Gris, Pinot Blanc, and Sauvignon Blanc.
Store your leftovers in the fridge or freezer in an airtight container and eat cold or reheat in the microwave. Your cooked salmon will store for up to 3 - 4 days in the refrigerator but is best used within the first two days. Your salmon will also last for up to 6 months in the freezer with great results. Just make sure to wrap the fully cooled salmon tightly with plastic cling film. Transfer the wrapped salmon to a freezer storage bag or airtight container. Allow the salmon to thaw in your refrigerator overnight when you’re ready to enjoy it again.
Nutrition
Calories: 600kcal (30%) | Carbohydrates: 10g (3%) | Protein: 28g (56%) | Fat: 49g (75%) | Saturated Fat: 29g (181%) | Cholesterol: 188mg (63%) | Sodium: 589mg (26%) | Potassium: 922mg (26%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 4222IU (84%) | Vitamin C: 40mg (48%) | Calcium: 183mg (18%) | Iron: 2mg (11%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dinner Recipes, Main Dish, SeafoodCuisine American
US CustomaryMetric
