Buy all ingredients right below the recipe
Ingredients
- 4 salmon fillets (approx. 200 g each)
- 1 tbsp butter
- 400 ml whipping cream (36% fat)
- 50 g Parmesan (finely grated)
- 1 medium onion (approx. 90 g)
- 6 cloves garlic
- Juice of ½ lemon
- 6 tbsp fresh parsley (finely chopped)
- 1 tsp sweet paprika powder
- 2 tbsp extra virgin olive oil
- 100 ml dry white wine
- Salt
- Pepper
Method
- 1First, pat the salmon fillets dry with kitchen paper and season with paprika powder, salt, and pepper. Peel and finely dice the onion. Peel and roughly chop the garlic.
- 2Heat 2 tbsp olive oil in a deep pan and sear the seasoned salmon fillets over medium-high heat for approx. 2–3 minutes on each side until golden brown.
- 3Remove the fillets from the pan and set aside. Reduce the heat, add 1 tbsp butter to the pan and let it melt. Add the diced onion and sauté over low to medium heat for 4–5 minutes until translucent. Then add the garlic and cook for another 1–2 minutes.
- 4Increase the heat slightly again, deglaze with 100 ml white wine and let it reduce for approx. 3–4 minutes until the liquid is reduced by half. Remove the pan from the heat, stir in the finely grated Parmesan and let it melt (approx. 30 seconds). Let the pan contents cool for about 5–6 minutes.
- 5After cooling, stir 400 ml whipping cream and the finely chopped parsley into the pan. Season with salt, pepper, and lemon juice to taste. Finally, return the seared salmon fillets to the pan and let everything simmer again over medium heat for 1–2 minutes.
- 6Arrange and serve the finished salmon in cream sauce on plates. Potatoes or fresh baguette, for example, pair well with it.
