Salmon in White Wine Sauce

This salmon in white wine sauce is a quick and easy family favorite recipe that combines pan-seared salmon with a delightfully tangy cream sauce. Broth, cream, lemon, garlic, and Parmesan cheese make the delicious sauce extra flavorful! It's a wonderful date night dinner for two that's also easy enough for a family dinner any night of the week.

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!

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Salmon In White Wine Sauce
• 🍽️ What To Serve With
• 🥡 Storing
• 📖 Recipe Card
• 💬 Comments & Reviews

Seafood dinners are always special, and when it comes to salmon, the options are nearly endless. My flavorful pan-seared salmon in lemony 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!

🥘 Ingredients

• 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.

🔪 How To Make Salmon In White Wine Sauce

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.

Make The Salmon

1. 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'!
2. 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.
3. 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! Reduce or omit the chicken broth (or seafood broth) for a thicker sauce.

1. 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.
2. Once your wine is bubbling, add the chicken stock and return to a simmer for 1 minute.
3. 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.
4. Add the lemon juice, zest, and chopped baby leaf spinach. Leave the heat on just enough for the spinach leaves to wilt slightly, then serve immediately.

🍽️ What To Serve With

Garnish your salmon with additional lemon wedges or slices, fresh dill, or fresh parsley. I like to serve mine with French bread to sop up any of the tasty sauce that may be leftover on the plate.

Serve with simple side of Jasmine rice and a green salad and some roasted veggies or roasted broccoli.

🥡 Storing

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 can be refrigerated for up to 3 - 4 days but in my experience is best used within the first two days.

It 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 Card