Sauce For Salmon

This Homemade Sauce for salmon is one of the easiest and quickest recipes you can prepare. It is delicious and comes together fast and effortlessly. It has just a few ingredients, but tastes rich, creamy, and delicious, making an ordinary fish dinner taste fancy. The butter and cream are what make this sauce so rich and creamy so it sticks to your salmon for a fabulous burst of flavors in every bite.

I first tried making this sauce after having it on my salmon in a quaint restaurant in France. After dozens of adjustments in the herbs, spices, and amounts to use, I found the perfect recipe that tastes even better than the one I had in France! All in all, this is my favorite sauce to use when cooking salmon recipes because it is buttery, creamy, and melt-in-your-mouth delicious.

This dish is not only rich and creamy, but it is easily made in less than 15 minutes. I love creamy sauces, and my all-time favorite is the creamy alfredo sauce which I pretty much use on any dish! Just like the Alfredo sauce, this one is made with minimal ingredients. Once you give it a try, you will never cook your salmon with any other sauces.

I have tried making this recipe in many variations over the years, and we have perfected it over and over again. The flavors are out of this world, with butter, cream, fresh herbs, and garlic mix, you will smell the aromas filling your kitchen right away. When using it for cooking salmon, it truly boosts the flavors of the fish to a new level. 

Also, I have added some lemon juice and zest to it, which adds a nice citrusy kick and a great overall balance. You can also use a bit of white wine if desired. It adds a nice boost of aromas to it. It is simple to make with just a few ingredients, but it is not just for salmon; this sauce is good on all kinds of things from seafood to pasta, chicken, and veggies.

This homemade recipe is truly easy to follow and yields a delicious and hearty sauce that can be mixed in lots of other recipes. I love it so much that we use it as a dip once in a while. Give it a try, we are confident you will enjoy it just as much!

I love using it over creamy pan-seared salmon and when you serve it, make sure you have some fresh bread on the table to mop up the extra sauce from your plate. Try my easy recipe for Amish white bread.

What you need to make sauce for salmon

There are no uncommon ingredients to have to search for in this easy recipe. All you need are the basic kitchen items.

Dairy:

• Butter – I use unsalted butter so I can control how much saltiness is in the sauce.
• Cream – The cream along with the butter makes this sauce super creamy and rich.
• Parmesan cheese – Use freshly grated for a salty and rich flavor.

Starch:

• Flour – All-purpose flour is what I use just to thicken the sauce.

Herbs, Seasonings and Spices:

• Dried basil – For a blend of anise, pepper licorice, and mint with a slight taste of sweetness.
• Dried parsley – This herb offers a mild herbal flavor with a slight taste of citrus and a grassy earthy background.
• Red pepper flakes: Adds a kick of spiciness.
• Lemon juice and zest – To give your sauce a fresh and tangy kick.
• Minced garlic – Better than garlic powder because it is richer with a slightly sweet taste.
• Salt and freshly ground black pepper – To taste.

How to make a sauce for salmon?

• Heat the skillet: First, melt butter in a large skillet over medium heat.
• Add flour: Then, add flour and whisk while cooking for about one minute.
• Add the cream: Now, slowly add the cream while stirring. Add it just a little at a time.
• Add the rest: Last, add the lemon juice, lemon zest, herbs, salt, and pepper and stir.
• Simmer: Once it simmers, reduce the heat to low and add the cheese. Stir for a few seconds until the cheese is fully melted.

Expert tip

Adding parmesan cheese to sauce

Parmesan based sauces are delicious, but they can be a pain if the cheese does not melt properly and clots the sauce. To avoid this issue, in this case, make sure you buy good parmesan cheese and you freshly grate it to use in the recipe.

Pre-grated cheese has a lower moisture content, which makes melting it a bit harder. It is best used on top of pizza or pasta. I recommend grating the parmesan just when you start making the recipe to ensure its freshness. 

Never add the cheese when the sauce is bubbling/simmering. Always add it on low heat, or after taking the pan from the stove. Add it little by little, and stir until fully melted.

Recipe variations and add-ins:

• Make it spicier: If you love spicy food, add some extra red pepper flakes or some cayenne pepper.
• No heat: Those who do not like hot food can leave out the red pepper flakes.
• Add some wine: A good white wine mixed into the sauce would add an incredible flavor.
• Lemony sauce: For more of a lemony flavor, add the lemon wedges to the sauce while it is bubbling.
• Fresh herbs: For a milder taste, use fresh herbs instead of dried ones.
• Extra creamy: An extra tablespoon of butter and cream will make your sauce even richer and creamier.
• Substitute the parmesan cheese: I love using grated Parmesan cheese in this recipe since it gives it a nice and rich aroma. However, you can use any of your favorite cheeses. They will work just fine. Some of my other favorites are Romano cheese, Gruyere cheese, Asiago, and Grana Padano.

Serving suggestions:

I love this salmon sauce on salmon but it is also a scrumptious addition to beef, pork, chicken, and other seafood.

• Spread this sauce on a bun for my McDonald’s fish sandwich copycat instead of tartar sauce for a different taste.
• Use it as a dipping sauce for veggies like broccoli florets, carrot sticks, and cauliflower.
• Make some Shrimp Cakes, or homemade crabcakes and simmer them in this delicious sauce.
• Salmon sauce is perfect for salmon patties served with garlic mashed potatoes and asparagus.

Frequently asked questions

Why is my salmon sauce too runny?

This can happen if you accidentally put too much liquid in the sauce. But it is easy to fix. Just cook it a bit longer to let it reduce. If it is still too runny, make a roux with a tablespoon of softened butter and 1/2 tablespoon of flour and whisk it in. Another option is to stir in more cheese.

On the other hand, if it is too thick, you can add some liquid to it. Use 1-2 tablespoons of broth, white wine, water, or cream. This will thin it out. Just remember to add the ingredients gradually. 

Why did my sauce curdle?

There are quite a few reasons why dairy based sauce might curdle. One of it is maybe the there was not enough fat present, this usually happens when using fat-free or low-fat products. Another reason is cooking the sauce over high heat, a dairy based sauce should never get to the boiling point. If you are using an acid like wine, made sure its fully reduced before adding the dairy. Lastly, salt can also curdle the sauce, so wait until the very last second to season it.

How do I fix curdled sauce?

Thankfully curdled sauce is salvageable. Add it to a pan over medium heat, and bring it to a bubbling simmer, but not boiling. Add 1/4 cup of liquid (water, milk, or broth), and whisk vigorously and constantly for 1-2 minutes, until the sauce is again smooth and glossy. If needed add more liquid, a little at a time.

How to store:

• Refrigerate: Keep unused sauce in a glass jar with a lid in your fridge for up to five days.
• Freezing: To freeze, put it into a freezer bag or freezer-safe container and it will stay good for up to three months.
• Defrost: Defrost overnight in the fridge.
• Reheating: You can reheat it on the stove while whisking for several minutes. 

More salmon recipes:

Recipe tips:

• Looking for a vegan sauce? Use vegan butter and cream.
• Any kind of butter will work, but if you use salted butter, you will not need to add as much salt.
• Although you can use it right away, the longer you let it chill, the more flavor it will have as the herbs and seasonings meld with the sauce.
• Don’t overheat and don’t overcook, the cream may start to separate.