Salmon with Parsley Cream Sauce Recipe

Name: Salmon with Parsley Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry white wine; 3 tablespoons bottled clam juice; 3 large garlic cloves, minced; 2 large shallots, minced; 1 cup whipping cream; 1/2 cup plus 3 tablespoons chopped parsley; 1 1 1/2-pound salmon fillet (about 3/4 to 1 inch thick); Olive oil; 1 tablespoon minced fresh tarragon or 1 teaspoon dried; 1 tablespoon minced chives or green onion; Parsley sprigs

Servings: persons

1 cup dry white wine
3 tablespoons bottled clam juice
3 large garlic cloves, minced
2 large shallots, minced
1 cup whipping cream
1/2 cup plus 3 tablespoons chopped parsley
1 1 1/2-pound salmon fillet (about 3/4 to 1 inch thick)
Olive oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried
1 tablespoon minced chives or green onion
Parsley sprigs

1
Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan.
2
Boil until mixture is reduced to 2/3 cup, about 6 minutes.
3
Stir in whipping cream and 1/2 cup parsley.
4
Boil until mixture is reduced to 1 1/2 cups, about 4 minutes.
5
Transfer mixture to blender.
6
Blend until parsley is finely minced.
7
Pour sauce into strainer set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats spoon, about 3 minutes.
8
Preheat broiler, Brush salmon fillet on both side with oil.
9
Broil salmon, skin side up, 4 minutes.
10
Turn salmon over; season with salt and pepper.
11
Broil until salmon is opaque in center, about 3 minutes.
12
Transfer to platter.
13
Bring sauce to simmer.
14
Whisk in tarragon, chives and remaining 3 tablespoons parsley.
15
Season sauce with salt and pepper.
16
Pour sauce over salmon.
17
Garnish with parsley sprigs and serve.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dry white wine, 3 tablespoons bottled clam juice, 3 large garlic cloves, minced, 2 large shallots, minced, and more.

Yes, Salmon with Parsley Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon with Parsley Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions