For enhanced flavor, consider adding a splash of dry white wine to the sauce while it's thickening. If you don't have a double boiler, you can use a large pot with a steamer basket. Ensure the water level is below the basket to avoid direct contact with the parchment packets. Adjust the amount of mint to your liking. Other fresh herbs, such as tarragon or chives, can also be used for variation. For a richer sauce, use crème fraîche instead of heavy cream. Salmon fillets of uniform size will cook most evenly.
Salmon in Creamy Silk Sauce
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS82
Delight your guests with this elegant and surprisingly simple dish! Flaky salmon, gently steamed in parchment with aromatic herbs and lemon, is crowned with a luscious, velvety sauce hinting at sweetness and herbaceousness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol209 mg
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Fiber2 g
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Protein25 g
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Saturated Fat31 g
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Sodium206 mg
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Sugar1 g
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Fat65 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat a double boiler over medium heat.
02 Step
Recipe View Prepare the salmon parchment packets: Tear a 2-foot piece of parchment paper. Place lemon slices in the center, lengthwise. Arrange fresh rosemary and thyme on top of the lemon slices. Lay salmon fillets on the herbs. Divide 1 tablespoon of butter among each fillet. Fold the parchment paper over the salmon, crimping the edges tightly to seal, ensuring the lemon slices and herbs remain at the bottom. Wrap another piece of parchment paper tightly around the fish. (5 minutes)
03 Step
Recipe View Steam the salmon: Place the fish packet into the prepared double boiler and steam for 25-30 minutes, or until the salmon is cooked through and flakes easily with a fork. (25-30 minutes)
04 Step
Recipe View Prepare the creamy silk sauce: While the fish is steaming, melt the remaining 1/4 cup of butter with the olive oil in a saucepan over medium heat. Add the diced garlic and onion and cook, stirring occasionally, for 15 minutes, or until the onions are translucent and softened, being careful not to brown them. (15 minutes)
05 Step
Recipe View Infuse the cream: Pour in the heavy cream and cook until it begins to gently thicken, about 5-7 minutes. Remove the saucepan from the heat. (5-7 minutes)
06 Step
Recipe View Emulsify the sauce: Carefully pour the hot cream mixture into a blender. Add the chopped fresh mint and blend on high speed for 10-15 seconds, or until the sauce is smooth and emulsified. (1 minute)
07 Step
Recipe View Finish the sauce: Pour the blended sauce back into the saucepan to warm and thicken further for 2-3 minutes, stirring constantly. Be vigilant; do not allow the sauce to sit for too long, as it may begin to separate. (2-3 minutes)
08 Step
Recipe View Assemble and serve: Once the salmon is cooked, carefully remove it from the parchment paper and place each fillet on a warm plate. Spoon the creamy silk sauce generously over the top of the fish. Serve immediately.
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RECIPE REVIEWS
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Freddie Fisher
May 1, 2025I added a squeeze of lemon juice to the sauce at the end for a bit of brightness. It was perfect!
Mohammad Koelpin
Feb 10, 2025I was a little intimidated by the parchment cooking method, but it was surprisingly easy and the results were amazing!
Elaina Vandervort
Nov 25, 2024I have made this recipe several times, and it is always a hit. Thank you for sharing!
Stephen Ryan
Aug 1, 2024This recipe is a winner! The sauce is divine, and the parchment packet keeps the salmon incredibly moist.
Nickolas Sauer
Jul 23, 2024The mint adds a lovely freshness to the creamy sauce. My family loved it!