Salmon with Artichoke Cream Sauce

Salmon with Artichoke Cream Sauce is a lightly seasoned salmon topped with a cream sauce that has bits of artichokes.

Years have passed since the first time I attempted to make a salmon dinner for the first time. It was before my daughter was born. I was a newbie in the kitchen and somehow I found the filets to be a dish that felt impossible. I remember staring down at them with a feeling of regret for my spontaneity at the grocery store just hours prior.

To say that dinner was a wreck would be putting it lightly. I overcooked and under-seasoned those filets. Turning what seemed like a good idea into a frustrating mess. Since then, I have come to understand that salmon is simple to make. It’s not something we need to fuss over. Cooking in good oil, with a great pan, seasoning well with salt and pepper. Ensuring that the salmon is done but not overdone is what creates a delicious salmon meal.

If anyone would have told me all those years later that I would not only be cooking salmon regularly. But also sharing recipes over the internet on how to make it. I would have downright laughed. Yet here I am sharing with you a way to not just make a good salmon but make a delicious sauce that creates an upscale element to a simple salmon dish.

What I Love About This Recipe

I often like to switch things up or create little surprises in our home. Sometimes it’s packing up lunch for a backyard picnic or creating a fancy dinner at home. Meal time is special, whether you are making something out of the ordinary or not. It can be an elevated experience.

This Salmon with Artichoke Cream Sauce allows me to create something that feels elevated with a few additions to an otherwise ordinary dish. The cream sauce poured over the filets feels upscale as the name certainly implies. Yet it is simple to do and doesn’t take much as far as effort or ingredients. Each time I make this, my daughter’s eyes light up. Allowing me to create a special evening out of an otherwise ordinary Tuesday.

What You Will Need To Make It

4 (4 oz) salmon filets

1 cup of jarred artichoke hearts in water (drained)

1 tbsp butter

1.5 tbsp flour

1 cup of milk

coconut oil or olive oil for sautéing the salmon

1 cup of heavy cream

sea salt

cracked black pepper

Directions

Add coconut oil or olive oil to a heavy bottom or cast iron skillet. When adding to the pan place the seasoned side down. Salt and pepper the other side after placing the salmon in the skillet. Cook salmon for approximately 2 1/2 to 3 mins on each side.

Once cooked, remove salmon from the pan and set aside for now.

Wipe the pan out and add the 1 tbsp of butter. Then sprinkle the flour to make a rue.

Slowly add in the milk and cream.

Allow it to simmer for about 5 minutes. Add the artichoke hearts and any additional salt and pepper needed. While the sauce continues to simmer smash the artichokes down with a fork.

When sauce is thickened, add the salmon back to the pan.

Serve over a bed of rice or fresh pasta.

Cooking Notes

• Be sure to add the milk slowly to the skillet, whisk then add more to ensure it thickens properly.
• I use canned artichoke hearts in water for this recipe.
• Salmon is fully cooked when you can press your finger or fork into the flesh and it separates. When done it should separate easily along the white lines that run across the filet.
• Have a pot of white rice or pasta ready to serve alongside this dish to make serving a breeze.
• If using frozen salmon filets, be sure to defrost them prior to making this recipe. Otherwise not can result in a watery cream sauce and salmon that doesn’t cook in the center. To defrost salmon quicker, place the frozen filets in their vacuum sealed packets inside a bowl of cool water.

Selecting Salmon Filets

For any food to be at its best in flavor, freshness and quality are of the utmost importance. Using a good quality salmon for this recipe will ensure success. To select a good quality salmon look for cuts that are a deep red. The skin should be shiny and when touched even through packaging, the salmon should feel firm and not floppy.

Steer clear of salmon that appears cloudy or dull. If using frozen, inspect the cuts as best you can to ensure the color of the salmon appears fresh. Also, it is a good idea to use frozen salmon that you have used before so that you know the quality firsthand.

Serving Suggestions

• The savory aspect of the cream sauce with the salmon creates a richness that in many cases can be served as is and filling. However, here are some suggestions for serving this Salmon with Artichoke Cream Sauce.
• This salmon pairs perfectly with white rice. Consider using Basmati or Jasmine rice when serving.
• A mixed green salad is a nice addition to the richness of this dish.
• Roasted vegetables are always a good idea when serving any type of salmon. Check out this Roasted Asparagus to pair with your salmon.
• If rice is not your thing, try serving over a bed of pasta allowing the cream sauce to be incorporated into the pasta as its eaten.
• When I am in the mood to make them, I find a scoop of mashed potatoes to go beautifully with this savory salmon and sauce. Serving them on the same plate allows for scooping a bit of the sauce on to the potatoes. A delicious addition to this salmon.

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Cast Iron Skillet Set of 2 (10 in and 12 in)

Whisk

Gold Plated Stainless Steel Flatware Set

White Dinner Plates Set of 6

If you try this recipe and love it, I would love it if you could come back and give it 5 stars!

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