Buy all ingredients right below the recipe
Ingredients
- 4 salmon fillets (approx. 200 g each)
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 1 yellow onion (finely diced)
- 6 garlic cloves (roughly chopped)
- 100 ml dry white wine
- 50 g Parmesan (finely grated)
- 400 ml cooking cream (12% fat)
- 6 tbsp fresh parsley (finely chopped)
- 1 tsp sweet paprika powder
- Juice of ½ lemon
- Salt
- Black pepper (freshly ground)
Preparation
- 1Pat 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. Sear the seasoned salmon fillets over medium to high heat for about 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 fry for another 1–2 minutes.
- 4Increase the heat slightly again, deglaze with 100 ml white wine and let it simmer for about 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. Let the sauce cool for about 5–6 minutes.
- 5Stir the cooking cream and 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 over medium heat for another 1–2 minutes.
- 6Arrange the finished salmon in the creamy sauce on plates and serve immediately. Pasta, rice, or a fresh baguette are suitable accompaniments.
