This one-skillet salmon dish comes together in less than 30 minutes and features classic scampi flavors and a creamy sauce. What more could you want? For extra-crispy toast, you can compress the bread in the skillet while it toasts by weighing it down with a tea kettle or another skillet. This is a great technique to have under your belt any time you want to make bruschetta without turning on the oven.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for brushing the skillet
- 4 slices country bread (each 1/2 inch thick)
- 5 cloves garlic, 1 crushed, 4 finely chopped
- Kosher salt and freshly ground black pepper
- Four 6-ounce skinless salmon fillets
- 3 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Heat a large nonstick skillet over medium-low heat and brush lightly with olive oil. Add the bread slices and cook, checking occasionally, until toasted and golden on the bottom, about 3 minutes. Flip and toast the other side, 2 to 3 minutes. While still hot, rub one side of the slices with the crushed garlic and brush with 1 tablespoon of the olive oil. Season lightly with salt and pepper and set aside. Wipe the skillet clean with a paper towel.
- Heat 1 tablespoon olive oil in the skillet over medium-high heat. Pat the salmon dry and season on both sides with salt and pepper. When the oil is hot, add the salmon, flesh-side down, and sear until well browned, 2 to 3 minutes. Flip and cook until the salmon is just cooked through, 2 to 3 minutes more depending on thickness. Remove to a plate and wipe the skillet clean with a paper towel.
- Heat the skillet over medium heat. Add the remaining 1 tablespoon olive oil and the butter. When the butter is melted, add the chopped garlic and red pepper flakes and cook, stirring, until sizzling, about 30 seconds; take care not to let them burn. Add the wine and lemon juice and bring to a boil. Cook, stirring, until reduced by half, 1 to 2 minutes. Add the cream and simmer, stirring, until slightly thickened, 1 to 2 minutes. Return the salmon to the skillet and simmer just to heat through, 1 to 2 minutes. Stir in the parsley and serve in wide shallow bowls with the garlic toast.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 734 |
| Total Fat | 54 g |
| Saturated Fat | 19 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 39 g |
| Cholesterol | 157 mg |
| Sodium | 677 mg |
Reviews
The sauce is amazing!
Excellent! We added capers and served it over pasta. Absolutely amazing. I also agree no need to wipe out the pan. And so easy!
Tasty, easy and quick..
Very good recipe, but something was missing. I omitted the pepper flakes andwhisked in a little wasabi paste and….oh yeah. So good.
Delicious! Especially the sauce!!! Like 11/13/22 Anonymous, I didn’t wipe out pan between steps, this also meant I didn’t have to add the last Tblspn of oil because there was enough in the pan after the fish cooked!
Enjoyed the dish very much. I did cut the cream in half. Additionally, I would not wipe out the pan between the fish and sauce. All those little tasty bits really give flavor to a sauce.
Delicious way to coook salmon, Was getting bored of our usual roasted salmon so tried this, skipped the garlic bread and served with steamed broccoli florets. The broccoli held the yummy sauce really nicely. Will try again with chicken or even shrimp – the addition of cream was a nice change from the usual scampi and the wine didn’t make the cream sauce feel heavy or rich at all.
Do you have the Nutritional facts available?
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