Salmon with Artichoke Cream Sauce
This salmon with artichoke cream sauce takes a standard salmon dish to a whole new level. The pan-seared salmon is simmered in a creamy artichoke white sauce that is packed with flavor and made with simple ingredients.
In our house, we have salmon several times a week. Not only is it healthy and delicious but it is surprisingly versatile. I like making this simple Foil Wrapped Salmon or this Grilled Vegetable Salad with Salmon for simple, tasty meals. But when it comes to dressing up a salmon dish, I find the best way to do this is to add creamy sauces like this artichoke cream sauce.
When it comes to new recipes, this one is a great one to keep in your back pocket. Not only for easy dinners but also for the occasional dinner party that you want to serve something special but not complicated. This flaky salmon is topped with a delicious sauce that only takes a couple of minutes to come together.
Salmon with Artichoke Cream Sauce Is…
- A delicious salmon recipe.
- A one-skillet salmon dish for a weeknight dinner.
- Made with a rich creamy sauce.
- A hearty dish with amazing flavor.
- Made with fresh salmon filet and buttery artichokes.
- Low carb comfort food.
Ingredients
Salmon- Use good quality fresh or frozen salmon will work. Salmon should be bright pink, firm and skinless.
Artichoke Hearts- Use jarred artichoke hearts in water.
Butter- I use salted real butter for this recipe.
Flour- A little all-purpose flour helps to thicken the sauce the cream sauce.
Cream- A blend of heavy cream and full-fat milk creates a rich creamy sauce for the salmon filets. You can use full fat or 2% milk for this.
Oil- I like to use coconut oil to pan-sear the salmon or extra virgin olive oil. Avocado oil also work well.
Spices- Sea salt and freshly ground black pepper season the filets and the sauce. If you don’t have sea salt, Kosher or standard salt will work fine. As will pre-ground pepper.
Directions
Heat a large skillet with coconut oil (or extra virgin olive oil). 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 minutes 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 you’re using frozen salmon filets, please be sure to defrost them before making this recipe. Otherwise it can result in a watery cream sauce and salmon that doesn’t cook in the center. To defrost quickly, place the frozen filets in their vacuum-sealed packets inside a bowl of cool water to defrost salmon quicker.
Selecting Salmon Filets
For any food to be at its best in flavor, freshness, and quality are of the utmost importance. Using 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.
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Cast Iron Skillet Set of 2 (10 in and 12 in)
Gold Plated Stainless Steel Flatware Set
If you try this recipe and love it, I would love it if you could come back and give it 5 stars!
Salmon with Artichoke Cream Sauce
a lightly seasoned salmon topped with a cream sauce packed with bits of artichoke
Ingredients
- 4 (4 oz.) of salmon filets
- 1.5 tbsp. flour
- 1 tbsp, butter
- 1 cup of artichokes (packed in water type)
- 2 tbsp. coconut (or Extra virgin olive oil)
- 1 cup heavy cream
- 1 cup milk
- sea salt
- cracked black pepper
Instructions
- Add coconut oil to a heavy bottom or cast iron skillet.
- Salt and pepper the salmon.
- When adding to the pan place the seasoned side down.
- Salt and pepper the other side after placing the salmon in the skillet.
- Once cooked, remove the salmon from the pan and set it aside for now.
- Wipe the pan out and add 1 tbsp of butter. Then sprinkle the flour to make a rue.
- Slowly add 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 the sauce is thickened, add the salmon back to the pan.
- Serve salmon with the sauce poured over (or over a bed of rice or fresh pasta.) (optional)
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 422Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 115mgSodium: 280mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 18g
