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- 4 salmon fillets (about 6 oz each) - 1 cup heavy cream - 1/2 cup sun-dried tomatoes in oil, drained and chopped - 1/4 cup fresh basil, chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - 1/2 teaspoon red chili flakes (optional, for heat) - Fresh lemon wedges, for serving The main stars of this dish are the salmon fillets, which bring a rich, buttery flavor. I love using heavy cream because it adds that luxurious texture. Sun-dried tomatoes give a sweet and tangy punch, while fresh basil adds a pop of color and freshness. For seasoning, garlic is a must. It brings warmth and depth. Olive oil helps sear the salmon perfectly. Salt and pepper are basic, yet essential. If you like some heat, red chili flakes fit in nicely. Finally, lemon wedges brighten the flavors and bring a zesty kick. You can find these ingredients at most grocery stores. Grab them fresh to enhance the dish. This combination creates a creamy, flavorful sauce that complements the salmon perfectly. Enjoy cooking! {{ingredient_image_1}} Start by patting the salmon fillets dry with paper towels. This step helps the fish sear better and keeps it from getting soggy. Next, season both sides of the fillets with salt and pepper. Use just enough to enhance the flavor without overpowering it. Now, heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the salmon fillets, skin side down. Sear the fillets for about 4 to 5 minutes until they turn golden brown. Then, flip the fillets and cook for another 3 to 4 minutes until they are cooked through. After that, remove the salmon from the skillet and set it aside on a plate. In the same skillet, turn the heat down to medium. Add the minced garlic and sauté it for about one minute until it gives off a nice aroma. Be careful not to burn the garlic, as it can turn bitter. Next, stir in the chopped sun-dried tomatoes. Cook them for about 2 minutes to let their flavors blend with the garlic. After that, pour in one cup of heavy cream. Bring the mixture to a gentle simmer while stirring continuously. This helps the sauce thicken slightly, which should take about 3 to 4 minutes. Once the sauce is thick, add in the chopped fresh basil and optional red chili flakes for a little heat. Stir everything together until combined. Now, return the salmon fillets to the skillet. Spoon the creamy sauce over each fillet. Let them warm in the sauce for about 2 minutes. This step allows the salmon to soak up the delicious flavors. For plating, place the salmon fillets on individual plates. Drizzle extra sauce over them for a beautiful finish. Add fresh lemon wedges on the side to give your dish a bright burst of flavor. This adds a nice contrast to the creamy sauce and enhances the overall taste. Enjoy your creamy sun-dried tomato salmon! - Look for salmon fillets that are about 6 ounces each. This size cooks well and gives you a nice portion. - Wild-caught salmon has a richer flavor than farmed salmon. It’s often more sustainable too. If you can, choose wild-caught for the best taste. - You can add herbs like thyme or parsley for extra flavor. These herbs pair well with the creamy sauce. - If you want more creaminess, add a bit more heavy cream. For a lighter option, you can try half-and-half. - When searing salmon, heat your skillet well before adding the fish. This helps create a nice crust. - If you want to try baking, place the salmon in a dish, add the sauce, and bake at 400°F for about 15-20 minutes. Grilling is another option. Just make sure to keep an eye on it so it doesn’t dry out. Pro Tips Choose Fresh Salmon: Opt for fresh, high-quality salmon fillets for the best flavor and texture. Look for fillets that are bright in color and have a clean scent. Perfectly Cooked Salmon: For perfectly cooked salmon, aim for an internal temperature of 145°F. Use a meat thermometer for accuracy to prevent overcooking. Customize the Sauce: You can add other ingredients to the creamy sauce, such as spinach or artichokes, to enhance the flavors and nutritional value of the dish. Serving Suggestions: This dish pairs wonderfully with a side of garlic bread or over a bed of pasta or rice to soak up the delicious creamy sauce. {{image_2}} You can switch heavy cream for several options. Try using half-and-half for a lighter choice. If you want a dairy-free option, use coconut cream. Both options still create a rich sauce. For the sun-dried tomatoes, you can use fresh tomatoes. Just chop them up and sauté them until soft. You can also try canned tomatoes for an easy swap. Just drain them well to avoid watery sauce. Adding white wine to the sauce gives it extra depth. Just pour in about half a cup after sautéing the garlic. Let it cook down for a few minutes. This adds a bright note to the dish. You can also infuse the sauce with spices. Italian seasoning adds a warm, herby flavor. You might also try some fresh thyme or oregano. This salmon pairs well with many sides. Consider serving it with creamy mashed potatoes. The smooth texture complements the sauce beautifully. Another great option is a fresh green salad. Use mixed greens and a light vinaigrette for balance. You can also add roasted vegetables for a hearty touch. To elevate the meal, serve with crusty bread. It’s perfect for soaking up the creamy sauce. Each bite becomes even more delicious! To store leftovers, place your salmon in an airtight container. This keeps the dish fresh and safe to eat. Make sure the salmon cools down before sealing the container. You can store it in the fridge for up to three days. When reheating, do it gently on low heat to avoid drying it out. If you want to freeze cooked salmon, let it cool completely first. Wrap each fillet tightly in plastic wrap, then place them in a freezer-safe bag. This helps prevent freezer burn. The salmon can last for up to three months in the freezer. When ready to eat, move it to the fridge overnight to thaw. Reheat it gently in a skillet or oven for the best taste. Refrigerated salmon stays fresh for about three days. If you freeze it, expect the best quality for up to three months. After that, it may still be safe but lose flavor and texture. Always check for any off smells or changes in color before eating. Yes, you can use fresh tomatoes. They add a juicy bite. However, fresh tomatoes have more water. This can make the sauce thinner. Sun-dried tomatoes pack more flavor. They add a rich taste that fresh tomatoes lack. If you choose fresh, try using less cream to keep the sauce thick. You can check doneness by using a fork. Gently twist the fork in the thickest part. If it flakes easily, it is done. You can also use a food thermometer. The salmon should reach 145°F. If you see any raw pink, it needs more cooking. This dish pairs well with many sides. Here are some great options: - Steamed asparagus: Adds a nice crunch. - Garlic mashed potatoes: Creamy and comforting. - Quinoa salad: Light and full of flavor. - Simple green salad: Fresh and crisp. These sides will enhance your meal. Enjoy mixing and matching! This blog post walked you through making a tasty creamy sun-dried tomato salmon. We covered key ingredients like salmon, cream, and fresh basil. Preparing and cooking the dish is simple and rewarding. You learned useful tips on choosing salmon and flavor enhancements. Remember, you can swap ingredients if needed or add side dishes to boost the meal. Enjoy your cooking and savor this delicious dish with family and friends!

Creamy Sun-Dried Tomato Salmon

A delicious salmon dish cooked in a creamy sun-dried tomato sauce, perfect for a quick and elegant meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 fillets salmon fillets (about 6 oz each)
  • 1 cup heavy cream
  • 0.5 cup sun-dried tomatoes in oil, drained and chopped
  • 0.25 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 0.5 teaspoon red chili flakes (optional, for heat)
  • Fresh lemon wedges, for serving

Instructions
 

  • Prepare the salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
  • Sear the salmon: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin side down, and sear for 4-5 minutes until golden brown. Flip the fillets and cook for another 3-4 minutes until cooked through. Remove from the skillet and set aside.
  • Make the creamy sauce: In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
  • Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
  • Create the cream mixture: Pour in the heavy cream and bring to a gentle simmer. Stir continuously until the sauce thickens slightly, about 3-4 minutes.
  • Incorporate basil: Add the chopped fresh basil and red chili flakes (if using), stirring to combine well.
  • Finish the dish: Return the salmon fillets to the skillet, spooning the creamy sauce over each fillet. Allow them to warm in the sauce for an additional 2 minutes.
  • Serve: Plate the salmon fillets and drizzle with additional sauce, giving each plate a splash of color with the vibrant sauce. Serve with lemon wedges on the side for a fresh burst of flavor.

Notes

Serve with fresh lemon wedges for added flavor.
Keyword creamy, quick meal, salmon, sun-dried tomatoes