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!
Course: Dinner Recipes, Main Dish, Seafood
Keyword: pan seared, Salmon in White Wine Sauce, seafood
8ozsalmon fillets(2 4-ounce boneless portions with skin on)
½Tbspgarlic(minced, about 1 clove)
¼cupdry white wine(I like Pinot Grigio best)
¼tspeach, salt & pepper(to taste)
2TbspParmesan cheese(freshly grated)
1lemon(zest and juice)
2cupsbaby leaf spinach(rinsed and chopped)
Heat 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.
A 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.