Salmon with Creamy White Wine Sauce

This salmon with creamy white wine sauce feels fancy enough to serve to company, but is also easy enough to whip up for a weeknight dinner.

Course dinner, lunch, Main Course, main meals

Cook Time 30

Total Time 30

Servings servings

Calories 460

Author Lindsay

Heat a large oven-safe skillet over medium heat and add 1 tbsp butter. Once melted, add the shallot and garlic. Sauté for about 3-5 minutes or until translucent.
Add the white wine and let cook down for about 3 minutes or until reduced by half.
Whisk the chicken broth and flour in a bowl until combined. Pour into the pan along with the heavy cream.
Bring the mixture to a simmer, whisking frequently until slightly thickened, about 2-4 minutes. Remove from the heat and stir in the parmesan until combined. Taste and add salt and pepper if needed.
Preheat the oven to 400 degrees Fahrenheit.
While the oven preheats, melt the remaining tbsp of butter in a medium sized bowl. Mix the melted butter with the breadcrumbs, garlic powder, and a generous pinch of salt and pepper.
Place the salmon filet into the center of the pan in the cream sauce. Only about ½ of the salmon should be submerged.
Sprinkle the breadcrumb mixture over the top of the salmon evenly. Bake for about 12-20 minutes or until the salmon is cooked to desired doneness. Baking time may vary based on the thickness of your fillet.
Serve and garnish withmore parmesan and parsley if desired!