The best recipes for salmon in a creamy sauce. Salmon with potatoes in creamy sauce

It is difficult to find a person who does not like salmon. It's good no matter how you cook it. But salmon in a creamy sauce cooked in the oven is especially delicious if you use good recipe with technology. Cream favorably emphasizes the taste of salmon, making it even more tender and juicy. Yes, and this dish looks very tempting.

Cooking features

Salmon in a creamy sauce is especially delicious if you know a few little secrets:

• Fresh salmon is more suitable for cooking in cream in the oven, but from a frozen dish it turns out almost as tasty. And here salty fish not suitable for this.
• Salmon in a creamy sauce is not cooked whole. For this you need steaks or portioned pieces fillet. It is important that they are even and appetizing. For this reason, it is easier for housewives who do not have the skills to cut fish to purchase already finished fillet or steak. Their use will help save time and in the presence of these skills. This will not affect the taste of the finished dish.
• To cook salmon with a creamy cream sauce, you can use any cream, but fish with cream with a higher fat content will still be more delicate and palatable.
• Salmon cooks quickly enough - no more than 30 minutes. Even if it seems to you that the cooking time is too short, you should not increase it, as this may cause the dish to turn out less juicy than it should.
• You can cook salmon in a creamy sauce without unnecessary additives - in this case, you will need a side dish for it. Having prepared it immediately with vegetables or potatoes, you can serve the dish without a side dish.

Some of the nuances of cooking depend directly on the selected recipe.

Salmon in creamy sauce - a simple recipe

• salmon (fillet or steak) - 0.7 kg;
• cream - 0.2 l;
• wheat flour - 50 g;
• lemon juice - 25 ml;
• fresh dill - 50 g;
• salt, seasoning for fish - to taste.

Cooking method:

• Defrost salmon if it has been frozen room temperature. Rinse with cool water, pat dry with a tissue.
• Sprinkle salt and spices on both sides. sprinkle lemon juice. Leave for 30-40 minutes to marinate the fish.
• Fry the flour in a pan, dilute it with cream. Add the chopped dill and cook on the stove until the sauce thickens.
• Place the fish in a baking dish lined with parchment.
• Put in an oven preheated to 200 degrees for 20 minutes.
• Remove the salmon from the mold, put it on a plate. Drizzle with cream sauce.

This dish can be served both hot and cold. As a garnish if used as hot snack, baked potatoes will do.

Salmon in garlic cream sauce

• salmon fillet - 0.6 kg;
• cream - 0.25 l;
• garlic - 3 cloves;
• herbs, salt, black ground pepper- taste.

Cooking method:

• Wash the fillet, dry it, check if there are any bones left in it. If bones are found, remove them with tweezers. Cut the fillet into portions.
• Sprinkle the pieces of salmon with spices, herbs, salt. Brush lightly with minced garlic.
• Place in a baking dish. It would be nice if you lubricate it with oil before this, although this is not necessary. Fill with cream.
• Cover the form with a lid and place in the oven, preheated to 200 degrees. Cook 20 minutes.

You can serve salmon cooked according to this recipe with mashed potatoes or paste. It's a good idea to decorate the dish before serving with a sprig of rosemary or parsley.

Salmon in cream cheese sauce with tomatoes

• salmon fillet - 1 kg;
• tomatoes - 0.3 kg;
• pitted olives - 50 g;
• cheese - 0.2 kg;
• cream - 100 ml;
• fresh parsley - 50 g;
• a mixture of peppers, marjoram, salt - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Prepare the fillet, salt it and temporarily set aside.
• Cut olives into thin rings.
• Chop the parsley with a knife.
• Add the marjoram and pepper mixture to the cream, mix well.
• Put parsley and olive rings into the cream, mix.
• Fold the salmon fillet into a mold, pour in the cream.
• Cut the tomatoes into small cubes or thin circles, cover the salmon with them.
• Finely grate the cheese and sprinkle over the dish.
• Preheat the oven to 200 degrees, send the form with salmon into it for 20 minutes. You need to bake without closing the form with a lid.

You can sprinkle the dish before serving. green onions, although without it it looks festive.

Salmon with potatoes in creamy sauce

• salmon (fillet) - 0.4 kg;
• potatoes - 0.4 kg;
• onion- 100 g;
• lemon - 1 pc.;
• bell pepper - 0.25 kg;
• champignons - 0.2 kg;
• cream - 0.2 l;
• butter - 100 g;
• flour - 15 g;
• salt, spices - to taste.

Cooking method:

• Cut salmon into fillets or use ready-made. Check that there are no bones left in the fish.
• Rub with salt and spices, pour over the juice squeezed from one lemon. Leave to marinate for half an hour, while preparing the rest of the ingredients.
• Peel the potatoes, cut into bars and boil in salted water until half cooked. Remove with a slotted spoon, let the water drain.
• Wash and dry the mushrooms, cut them into small pieces.
• Peel the onion, cut into medium-sized cubes.
• Melt half the butter in a frying pan, put the mushrooms and onions in it and fry until the excess moisture has evaporated.
• Mix mushrooms with potatoes. Put them in a baking dish, smooth out.
• Peel the peppers, cut into squares or strips, sprinkle them with potatoes.
• Arrange the salmon pieces on the potatoes.
• Melt the remaining butter in a frying pan, fry the flour, dilute with cream.
• Pour salmon with cream sauce.
• Bake in an oven preheated to 200 degrees for half an hour.

According to this recipe, you can bake salmon in a creamy sauce in portion molds. This full meal, hearty, tasty and unusual.

Salmon in a creamy sauce, baked in the oven - great option holiday dish when there is no time left to prepare a dinner party.

Step 1: prepare the lemon.

Rinse the lemon thoroughly with warm running water, brushing off all adhering dirt with a hand or brush. Remember that there is a lot of dirt on the skin of the fruit that you may not see. Wipe the peeled lemon with a disposable paper towel and grate its zest fine grater. Then squeeze the juice from the fruit into a separate bowl and clean the liquid from the pulp and seeds.

Step 2: prepare the salmon fillet.

If your fish was frozen, then, of course, you need to defrost it, but you just don’t need to use a microwave for this or put the fillet under the stream hot water. No, just wait until the salmon moves away and warms itself at room temperature.
Rinse the defrosted fillet with cool water, wipe with disposable towels and cut into small strips, thick 5-7 centimeters, while it is better to strive for 5 centimeters. Pepper and salt the pieces of salmon, rubbing spices and put the fish in a baking dish. Pour lemon juice over salmon. Leave everything soaked in a kind of marinade for 10-15 minutes.

Step 3: prepare the greens.

Place all fresh herbs in a colander and rinse warm water. Then wait a while for the glass to get excess moisture. Then transfer the sprigs of greens to a cutting board and separate the leaves from the stems. Discard the stems and chop the rest very finely.

Step 4: prepare the sauce.

Place the yolks in a deep plate, pour the cream there and mix everything with a whisk until smooth. Then add Dijon mustard to the sauce and mix thoroughly again. And lastly, add chopped greens and lemon zest to the mixture. Stir in the freshly added spices.

Step 5: bake the salmon in a creamy sauce.

Preheat the oven to 200 degrees Celsius. Pour the resulting creamy sauce into the form with the fish and send everything to bake for 20 minutes. During this time, part of the sauce will evaporate, it will thicken a little, and the fish will be saturated with the aromas of herbs and become deliciously juicy. Get it soon ready meal out of the oven and serve it to the table.

Step 6: serve the salmon baked in a creamy sauce.

Using a thin spatula, transfer the pieces of salmon to portion plates and decorate them with fresh herb sprigs and thin slices of lemon. As a side dish, choose rice or boiled potatoes.
Bon appetit!

You can use any spices that you like most to rub the salmon fillet. Or you can just use a mixture of several peppers, in which case the fish meat is even more aromatic.

Instead of fresh herbs, you can use dried herbs, in which case, select the amount of spices to suit your taste and the taste of your household and guests.

Salmon is already quite fatty and juicy, so I use cream of moderate fat content, because dry red fish will turn out only if it is overexposed.

Instead of fillets, you can also use steaks, but get ready for the fact that you will have to dig in your plate, looking for bones.

Salmon in a creamy sauce is cooked all over the world. The recipe for this wonderful dish originated in Spain. It is traditionally prepared for Christmas.

Creamy sauce, soft in texture, gives the salmon a special tenderness and delicious taste. creamy taste. Cook the fish under the lid or in the sleeve - this way it will retain its juiciness.

Salmon is a fish that loves lemon juice. Be sure to sprinkle them with fish before baking.

There is an opinion that brighter color salmon, the more natural and useful it is. But this is not true: in artificial reservoirs, the dye can be added to fish feed. In chilled salmon, the color of the flesh will be pale pink, uniform. White streaks should be visible on the cut.

Classic salmon in a cream sauce in the oven

Fresh salmon fillet should not be soft - it is elastic. Otherwise, there is a risk of buying a spoiled product.

Cooking time - 1 hour.

Ingredients:

• 500 gr. salmon fillet;
• 1 teaspoon rosemary;
• 1 tablespoon dry dill;
• 1 heaping tablespoon of starch;
• 150 ml cream 20%;
• 45 gr. butter;
• salt, pepper - to taste.

Cooking:

1. Salt and pepper the salmon. Sprinkle with rosemary. Rub with lemon juice.
2. Place the fish in a greased baking dish and cover with a lid. Cook for 20 minutes.
3. Take a saucepan and put butter in it. Melt it in a water bath.
4. Add a tablespoon of starch.
5. Carefully pour the cream into the saucepan. Stir all the time. When the sauce starts to thicken, turn off the heat. Add dry dill to the mass.
6. Remove the salmon from the oven and pour over the cream sauce. Place back in the oven for another 5-6 minutes.
7. Place the finished dish on a large round plate. You can submit!

Salmon steak in creamy sauce

This is a great low carb dinner option. Diet is not a reason to deny yourself delicious steak from salmon.

Cooking time - 1 hour.

Ingredients:

• 650 gr. salmon fillet;
• 100 gr. sour cream (15%)
• 100 gr. hard cheese;
• 2 tablespoons of lemon juice;
• 50 gr. butter;
• salt, pepper - to taste.

Cooking:

1. Wash salmon and rub with lemon juice. Salt, pepper.
2. Wrap the fish in foil and bake in the oven at 180 degrees for 25 minutes.
3. In an aluminum bowl, mix butter and sour cream. Boil the mixture for 7-8 minutes.
4. Cool the sauce slightly and add the grated cheese on a fine grater to it.
5. Take the salmon out of the oven. Open the foil and pour over the cream sauce.
6. Bake the fish for about 7 more minutes.
7. Salmon in creamy sauce is ready. Bon appetit!

Creamy salmon goulash

Salmon goulash is an unusual dish, but tasty. Having prepared it once, you will firmly fix it in the list of your favorite recipes.

Cooking time - 1 hour.

Ingredients:

• 600 gr. salmon;
• 2 tablespoons of tomato paste;
• 150 gr. sour cream (20%);
• 60 gr. butter;
• 50 ml of water;
• 1 bunch of fresh dill;
• a couple of drops of lemon juice;
• salt, pepper - to taste.

Cooking:

1. Rinse salmon under cool water and cut into pieces for goulash.
2. Mix soft butter with sour cream.
3. Finely chop the dill.
4. Take aluminum pan with a hard bottom. Put the salmon in. Sprinkle it with lemon juice. Salt and pepper. Pour water. Add tomato paste. Simmer for about 15 minutes.
5. Then add cream sauce and dill. Simmer another 20 minutes.

Bon appetit!

Ingredients:

• 500 gr. salmon;
• 700 gr. potatoes;
• 150 gr. cream (20%)
• 1 tablespoon of turmeric;
• 2 tablespoons olive oil;
• 70 gr. mayonnaise;
• a couple of drops of lemon juice;
• salt, pepper - to taste.

Cooking:

1. Rinse the salmon and cut into medium-sized pieces. Salt, pepper. Add lemon juice.
2. Peel potatoes and cut into strips. Salt and drizzle with olive oil.
3. Place salmon and potatoes in a baking dish. Cook covered in the oven for about 20 minutes at 180 degrees.
4. Mix cream with mayonnaise. Add turmeric.
5. Remove the form from the oven. Pour the sauce over the dish and send back for another 5 minutes. Ready!

Bon appetit!

Salmon itself is tasty and nutritious, however, the use of sauces and marinades will make the fish more tender, softer, complement refined taste new notes. The best seafood is combined with cream, caviar.

You can add mushrooms, herbs. A good option considered gravy from soy sauce gives a spicy taste.

Let's figure out how to cook sauces for steaks.

Cream sauce

The most popular, versatile gravy option. There can be several recipes using cream, each with its own twist. Fills the fish with tenderness, softness, makes the dish more satisfying.

Traditional

Ingredients:

• cream - 200 ml;
• flour - 1 tablespoon;
• butter;
• spices.

Pre-fry the flour using a dry frying pan, waiting for the appearance of a golden hue. Lay a tablespoon of oil, mix thoroughly, continuing to fry. Pour into mass heavy cream, mix, wait for boiling, cook for 2 minutes.

It is necessary to carefully monitor the formation of lumps, break them immediately. Then pepper, add salt to the sauce. You can pour the fish on top, serve in a gravy boat.

With mushrooms

Adds mushroom flavor red fish, it turns out subtly, gently. It is better to use champignons, their aroma will suit the salmon, it will not kill unique taste, but complement it.

• cream - 150 ml;
• Champignon;
• flour;
• onion, dill;
• olive oil;
• seasonings.

We cut the mushrooms finely, as an option, grind using a blender. Fry the flour, pour into a container. We cut the onion, fry in a pan, wait for a brownish color, add champignons, mix, fry together over medium heat. After the liquid has completely boiled away, we throw in the flour, salt, mix, then carefully pour the cream.

Constantly stir so that the mass remains homogeneous. After boiling, reduce the heat, cook the gravy for a maximum of five minutes. Before turning off, we throw chopped dill, turn off the stove, close the lid, let it stand. Water the salmon before serving.

With caviar

The recipe is for holiday table, the combination of two seafood is perfect, salty caviar adds sophistication, solemnity. Salmon under caviar sauce dish for true gourmets.

Ingredients:

• cream;
• Red caviar;
• spices;
• butter;
• bulb;
• wheat flour.

Chop the onion into small cubes, fry in butter, sprinkle with flour, add cream, mix well. We are waiting for thickening, pour the mass into a chopper, throw caviar, beat until uniform consistency. Gorgeous gravy decorates pieces of salmon, fills pleasant taste. Suitable for any cooking method, be it baked fish or grilled slices.

Orange

Any citrus is perfect for. Lemons are added to almost every recipe. Now consider extraordinary recipe preparation of orange seasoning.

• orange;
• rice vinegar;
• maple syrup;
• coriander, pepper, salt.

We make fresh juice from an orange, rub the zest, add vinegar, pour coriander, pepper. salt. Mix everything thoroughly, pour salmon on top of the steak. citrus notes act as a wonderful highlight, giving exotic taste and coriander adds spice.

honey soy

Sweetish chords seem unusual in combination with fish, but taste sensations will be indescribable if you pour a fried steak with such a dressing.

Ingredients:

• soy sauce;
• garlic;
• Chile;
• sesame;
• ginger.

Mix honey and soy sauce, throw squeezed garlic into the mixture, hot peppers, grated ginger, sesame. The filling is sweetish, spicy, very suitable for steaks.

Wine

Wine is an excellent companion for seafood, it is customary to serve a glass of dry white, but you can use red for gravy. Astringency has a remarkable effect on taste qualities steaks.

• red wine - 200 grams;
• lime juice;
• cane sugar;
• soy sauce;
• oregano.

It is necessary to heat the wine, 60 degrees is enough, add oregano (you can replace it with rosemary, marjoram, thyme). Leave to cool, soak in spices, squeeze lime juice, sauce, sweeten brown sugar. All components are calculated by the number of servings.

With capers

Pleasant sensations are provided, the gravy is very tender, appetizing, fragrant.

Ingredients:

• homemade yogurt without additives;
• lemon juice;
• lemon peel;
• capers;
• tarragon;
• Cayenne pepper;
• parsley.

Preparing the marinade is easy. Finely chop capers, parsley, add yogurt, add sourness with lemon juice, zest, season with tarragon, cayenne pepper.

The main thing is to let the marinade settle, then you can serve the fish in a special dish or pour over the finished pieces.

Of course, salmon is delicious in any of its manifestations, however, flavoring it a pleasant addition m, you can impress your family and friends. Give pleasant sensations, experiment, surprise.

Tender salmon in a fragrant creamy sauce - it's very tasty! Cook in the oven or pan, with broccoli or mushrooms.

Our salmon in a creamy sauce will not leave you indifferent. By the way, we hasten to please novice cooks: it is prepared simply and quickly, but the result is impressive.

• fresh fish - 0.5-0.7 kg;
• a glass of cream;
• flour - 2 tablespoons;
• a bunch of dill;
• juice of half a lemon;
• spices to taste.

The process of preparing our delicious fish Let's start by cutting the salmon into portioned pieces. Sprinkle them with salt and spices and leave to marinate.

While the fish is soaked in spices, let's start preparing the sauce. To do this, fry the flour in a dry frying pan to such an extent that it acquires a light golden color.

Now, in a frying pan, warm the cream a little and pour the toasted flour into them. The most important thing is to thoroughly stir everything until smooth so that lumps do not form.

The sauce can be transferred to a convenient bowl, and then squeeze the juice from half a lemon into it.

The final note of our sauce will be fresh dill: it needs to be chopped.

Add greens to the sauce and knead the mass until smooth.

To make the salmon with a creamy sauce delight with its juiciness, fry it in a well-heated pan in a small amount vegetable oil.

Do not forget that fresh fish does not need to be overcooked! It is enough to hold it in the pan on each side for only a few minutes.

All the ingredients for our dish are prepared. You can serve still warm fish with sauce and enjoy excellent taste dishes.

Recipe 2: Salmon Baked in Cream Sauce

Salmon with cream sauce perfect combination tender fillet red fish and cream sauce with nutmeg aroma, baked with parmesan cheese. Salmon with cream sauce is, in fact, salmon with Bechamel sauce, only cream is added to the sauce instead of milk. The fish turns out to be very fragrant and appetizing, it will easily decorate even a festive table. Also a nice addition is the ease and speed of cooking this dish.

• Salmon fillet - 800 g
• Lemon - ½ piece
• Salt - to taste
• Pepper - to taste
• Cheese - 100 g (preferably Parmesan)

For sauce:

• Bulb onions
• Butter - 50 g
• Flour - 2 tbsp. spoons
• Cream - 1.5 cups (10%)
• Nutmeg - ½ teaspoon
• Salt - ½ teaspoon
• Pepper - to taste

Wash the salmon fillet and pat dry with paper towels to remove excess water. Drizzle the salmon with the juice of half a lemon. Lemon removes unpleasant fishy smell. Sprinkle the fillets with salt and pepper on both sides and leave while you prepare the sauce.

Let's start making the sauce. To do this, peel and grate one medium-sized onion on a medium grater.

In the saucepan in which you will prepare the sauce, melt the butter.

When the butter has melted, add the grated onion and fry it with constant stirring for 3 minutes.

After 3 minutes, add flour to the onion with butter and quickly mix all the ingredients.

Then pour in the cream. Cream can be of any fat content, but whatever the dish is not very heavy, ten percent is enough.

Cook sauce over low heat, stirring constantly until thickened. This will take approximately 5 minutes. Usually there are no problems with the presence of lumps in this sauce, but if they suddenly appear, then just mix the sauce with a blender. Add salt, pepper and nutmeg. This time I ran out of nutmeg, but a friend brought me an interesting spice from Sri Lanka called nutmeg / mace, that's what I added, it turned out very tasty. The taste of the spice is very similar to nutmeg, but a little more tender. Cream sauce ready, you can start assembling the dish.

Lubricate the baking dish with a small piece of butter and put the salmon in one layer.

Pour the sauce over the fish. The sauce is quite thick, so it needs to be smoothed out with a spoon.

Grate the cheese on coarse grater and sprinkle them with salmon in a creamy sauce. It is advisable to use Parmesan, because it gives a special piquancy to the dish, but in its absence, any cheese can be added.

Send the fish to the oven preheated to 200 degrees for 20 minutes. Do not overcook the fish, otherwise it will be dry.

After 20 minutes, the fish in a creamy sauce is ready, serve it hot with any side dish of your choice and enjoy its delicate creamy taste.

Bon appetit!

Recipe 3: salmon in a creamy sauce in the oven

The recipe for cooking juicy salmon in the oven in just 10 minutes. Very delicious fish, which is served with a delicate creamy sauce.

• Salmon - 150 g
• Vegetable oil - 40 g
• Cream - 100 g
• Wine - 100 g
• Onion - 60 g
• Bay leaf - 2 pcs.
• Salt - to taste
• Black peppercorns - to taste
• Mustard beans - 20 g

We prepare the ingredients for salmon with a creamy sauce.

We clean the salmon from bones and husks. Make a deep cut and fold in half.

Pour a little vegetable oil on the parchment, put the salmon on top and salt on all sides. We put the salmon to bake in a preheated oven (temperature - 190 degrees) for 6 minutes.

Meanwhile, let's prepare the sauce. Onion cut into medium cubes.

In a heated skillet, fry the onion in vegetable oil until golden brown.

Then add white dry wine. Evaporate the alcohol and add Bay leaf, black peppercorns and cream. Stir, add mustard and salt. Let the sauce simmer for 2 minutes and remove from heat.

Strain the cream sauce through a sieve.

Serve the creamy sauce to the baked salmon.

Salmon baked in the oven with creamy sauce is ready. Bon Appetit everyone!

Recipe 4: salmon in a creamy sauce in a pan

Juicy, tender salmon in a creamy sauce is perfect for any side dish, everyday or festive, and even a romantic dinner!

• Salmon steak 380 g
• Cream 150 ml.
• Parmesan cheese 30 g.
• Soy sauce 3 tbsp. l.
• Lemon juice 1 tbsp. l.
• Vegetable oil 1 tbsp. l.
• Salt to taste
• Spices for fish to taste

Peel the salmon, remove the skin, bones, cut the carcasses in half lengthwise.

Send the fillet to marinate in soy sauce and lemon juice. Be sure to salt the marinade, season with spices, let fish product marinated 15 minutes.

Heat up a frying pan with vegetable oil, fry fish fillet from each side.

Now get on with the sauce. Take a clean container, pour cream into it, salt, boil, then add grated cheese to the hot mass, stir, the sauce mixture is ready.

Pour the sauce over the fish and immediately invite everyone to the table, the salmon in a creamy sauce is ready!

Recipe 5: salmon with broccoli in a creamy sauce (with photo)

• salmon fillet - 500 g
• broccoli cabbage - 500 g
• lemon juice - 2 tbsp. spoons
• butter - 4 tbsp. spoons
• hard cheese - 125 g
• cream - 100 ml
• milk - 200 ml
• eggs - 4 pcs
• ground nutmeg - 1 pinch
• ground black pepper - to taste
• salt - to taste

Wash salmon fillet, dry and cut into slices. Salt, pepper and drizzle with lemon juice. Leave for 30 minutes, then pour water and boil with broccoli for small fire about 10 minutes.

Put on a plate with a slotted spoon. Can be boiled separately.

Cream, milk (you can use one), grated cheese and eggs, beat with a blender until smooth. Add salt, pepper and nutmeg. Mix.

Grease the form with butter.

Arrange salmon fillet and broccoli in layers. Pour in the cream sauce and place in the preheated oven. Bake at 200-220 degrees for about 20 minutes.

Serve this dish very tasty with mashed potatoes or as an independent dish.

Baked salmon with broccoli in a creamy sauce is ready!

Recipe 6, step by step: salmon in creamy caviar sauce

It is difficult to find a person who would be indifferent to a red fish. It goes well with many products, and besides, it is very useful. That is why salmon is a fairly frequent guest on our table. I cook it differently.

I have long wanted to cook salmon with caviar sauce, and then my husband bought a jar of red caviar. It turned out very tasty, although the recipe is quite simple.

• Salmon 400 g
• Salt 2 tbsp. spoon
• Cream 200 ml
• Red caviar 50 g

First you need to marinate the salmon fillet in rock salt. To do this, the salmon fillet must be carefully sprinkled with salt and left for five minutes. It is important not to overexpose the fish in salt, otherwise it will become hard and dry.

While the salmon is marinating, pour the cream into the pan and bring it to a boil over medium heat. When the cream boils, reduce the heat to a minimum and evaporate the cream for another 4-5 minutes. Allow the cream to cool slightly and add to the red caviar. It is important to add caviar to slightly cooled cream, otherwise the caviar may boil and become hard. The sauce can not be salted, thanks to the red caviar, it turns out to be quite salty.

Rinse the marinated fish from salt residues, wipe it well and fry for 4-5 minutes on each side (for pieces 1.5 cm thick) in a well-heated dry frying pan with a Teflon coating.

Serve the salmon creamy caviar sauce best with mashed potatoes.

Recipe 7: Salmon with shrimp in a creamy sauce

It's delicious and quite hearty meal very easy to cook. No special skills are required from you, and it will take you very little time to cook. To prepare this dish, any part of the fish is suitable - the main thing is that it be boneless. Shrimp can be used fresh or frozen. If you have been looking for a recipe for a long time, not knowing how to cook salmon with shrimp in a creamy sauce, here it is in front of you.

• Salmon - 250-300 Grams
• Shrimps - 300-400 Grams
• Sour cream - 100 grams
• Garlic - 4-5 Cloves
• Onion - 1 piece
• Salt - 0.5 teaspoons (to taste)
• Vegetable oil - 1 Art. spoon

We clean the onion and garlic. Cut the garlic into thin slices, onion - as small as possible. Cut the fish into small pieces, clean the shrimp.

Heat a frying pan with vegetable oil and put garlic on it. Fry literally 15-20 seconds. Add the chopped onion and fry, stirring, until the onion is translucent.

It's the turn of the fish - put the pieces of salmon in the pan to the onion and garlic, mix and fry for 2 minutes. Now add the shrimp and fry, stirring for 2 minutes.

Add sour cream to the pan, salt and mix. You can add a pinch lemon pepper or black ground. Stirring, cook for another 2-3 minutes. That's all. The dish is ready.

Recipe 8: Salmon steaks in the oven in a creamy sauce

• Salmon - 700 g
• Salt (to taste)
• Lemon (to taste)
• Black pepper (to taste)
• Cream (10%, in sauce) - 200 ml
• Dill (sauce) - 1 bunch.
• Butter (sauce) - 1 tbsp. l.
• Wheat flour / Flour (sauce) - 1 tbsp. l.

Take a salmon fillet (or ready-made steaks), I have a piece of about 700 gr.

Cut into any pieces (as you wish), I cut not large. Put in a bowl, add a little salt, pepper, squeeze the juice of half a lemon, mix and let marinate for half an hour.

Pour into a baking dish parchment paper and put in a preheated oven, bake for 20 minutes at a temperature of 180-200C.

Here is the finished fish.

Prepare the sauce: Melt 1 tbsp. l. butter, add 1 tbsp. l. flour, lightly fry and pour cream, boil a little (until it thickens slightly). Cut a bunch of dill, add to the hot (but already removed from the stove) sauce, mix and immediately pour over the fish. Bon appetit!

Recipe 9: Salmon with Cream Sauce in the Oven

Cook fragrant red fish at home just like in a restaurant? Easily! Salmon in a creamy sauce in the oven will conquer your family and guests with its mouth-watering appearance, light fragrance greenery and amazing taste of juicy gourmet fish. And do this cooking masterpiece not so difficult, the main thing is to withstand the temperature and select only the highest quality ingredients.

• Salmon fillet 1 kg
• Lemon 1 piece
• Salt to taste
• Ground black pepper to taste

For sauce

• Cream (medium fat) 1 liter
• Dijon mustard 2 teaspoons
• Dill fresh 10 grams
• Fresh parsley 10 grams
• Fresh basil 10 grams
• Tarragon fresh 10 grams
• Egg yolks 3 pieces

Rinse the lemon thoroughly with warm running water, brushing off all adhering dirt with your hand or brush. Remember that there is a lot of dirt on the skin of the fruit that you may not see. Wipe the peeled lemon with a disposable paper towel and grate its zest on a fine grater. Then squeeze the juice from the fruit into a separate bowl and clean the liquid from the pulp and seeds.

If your fish was frozen, then, of course, you need to defrost it, but you just don’t need to use the microwave for this or substitute the fillet under hot water. No, just wait until the salmon moves away and warms itself at room temperature.
Rinse the thawed fillet with cool water, wipe with disposable towels and cut into small strips, 5-7 centimeters thick, while aiming for 5 centimeters is better. Pepper and salt the pieces of salmon, rubbing spices and put the fish in a baking dish. Pour lemon juice over salmon. Leave everything soaked in a kind of marinade for 10-15 minutes.

Place all fresh herbs in a colander and rinse with warm water. Then wait a while for the glass to get excess moisture. Then transfer the sprigs of greens to a cutting board and separate the leaves from the stems. Discard the stems and chop the rest very finely.

Place the yolks in a deep plate, pour the cream there and mix everything with a whisk until smooth. Then add Dijon mustard to the sauce and mix thoroughly again. And lastly, add chopped greens and lemon zest to the mixture. Stir in the freshly added spices.

Preheat the oven to 200 degrees Celsius in advance. Pour the resulting creamy sauce into the form with the fish and send everything to bake for 20 minutes. During this time, part of the sauce will evaporate, it will thicken a little, and the fish will be saturated with the aromas of herbs and become deliciously juicy. Get the finished dish out of the oven as soon as possible and serve it to the table.

Using a thin spatula, transfer the salmon pieces to portioned plates and decorate them with fresh green sprigs and thin slices of lemon. Choose rice or boiled potatoes as a side dish. Bon appetit!

Recipe 10: salmon with mushrooms in a creamy sauce

Salmon is hard to mess up. This fish is tender, tasty, cooks quickly and does not require special efforts in cooking.

Salmon in a creamy sauce with mushrooms is suitable for a festive table, and for a solemn family dinner, and for romantic evening. Of course, the product is not cheap, but it is not prepared often, so try it, success and praise are guaranteed to you!

• 3 salmon steaks
• 0.4-0.5 kg of champignons
• 1 bulb
• juice of ½ lemon
• bunch of dill
• 3 art. l. olive oil
• 200 ml 10% cream
• 1 st. l. flour
• 1 st. l. soy sauce
• salt, pepper to taste

First, prepare the marinade from 1 tbsp. l. soy sauce, 1 tbsp. l. olive oil and juice of ½ lemon.

Wash fish steaks and pat dry with paper towels. Rub the resulting sauce on each steak on both sides. Then, also on both sides, add a little more salt and pepper. To make the salmon in a creamy sauce tastier, it is desirable that it, smeared with marinade, stand for at least half an hour, soaked.

In a skillet, heat 2 tbsp. l. olive oil and lightly fry the salmon (no more than 1 minute on each side).

Preheat the oven to 160-180 degrees. Wrap each steak in foil with the shiny side inward.

Put the wrapped salmon steaks on a baking sheet and put in the oven for 20 minutes.

Let's make the creamy mushroom sauce.

We clean the onion and cut into small cubes.

We wipe the mushrooms with a damp cloth or mine, then cut into thin slices.

Finely chop the washed dill.

In the oil remaining after frying the salmon, fry the onion until slightly golden.

Add chopped mushrooms to the onion and fry over medium heat, stirring occasionally, for about 5 minutes. Then carefully add the flour, mix and fry for another 1-2 minutes.

Pour the cream into the pan, bring to a boil, reduce the heat. Then salt and pepper to taste and boil the sauce with constant stirring for 1-2 minutes. You can add the rest of the marinade to the creamy sauce, but do not oversalt!