Welcome to a culinary symphony where succulent salmon meets a velvety basil cream sauce—a dish that tantalizes the taste buds and delights the senses.

Begin by selecting the freshest salmon fillets, ensuring they’re the stars of the show. In a skillet, melt a luxurious blend of unsalted butter before adding the aromatic duo of minced shallots and garlic. As they sizzle and release their fragrant notes, introduce a generous handful of chopped fresh basil and parsley, infusing the air with a garden-fresh aroma.

Now, it’s time to elevate our creation to new heights. Pour in a splash of dry white wine, letting it bubble and reduce, intensifying the flavors with every swirl. Then, gently stir in light cream, transforming our sauce into a creamy dream.

But what’s a dish without a touch of brightness? Squeeze in freshly squeezed lemon juice, adding a citrusy zing that balances the richness of the sauce. Finally, season to perfection with freshly ground white pepper and a pinch of salt, allowing the flavors to meld into a symphony of perfection.

As the sauce simmers, nestle the salmon fillets into the pan, allowing them to gently cook and absorb the flavors of the basil-infused cream. With each forkful, savor the delicate interplay of flavors—the buttery richness of the salmon, the herbaceous freshness of basil, and the creamy indulgence of the sauce.

Prepare to be transported to a culinary paradise as you indulge in this exquisite dish—Salmon with Basil Cream Sauce—a feast for both the palate and the soul.

Salmon with Basil Cream Sauce

Servings 6


  • 2 lbs. salmon fillets
  • 1 1/2 tbsp unsalted butter
  • 3 shallots peeled and minced
  • 1 clove garlic peeled and minced
  • 1 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 3/4 cup dry white wine
  • 1/3 cup light cream
  • 1 tbsp freshly squeezed lemon juice
  • 1/4 tsp freshly ground white pepper
  • 1/4 tsp salt or to taste


  • Cut the salmon into 6 equal serving pieces, wash and pat dry on paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for about 2 to 3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shallots and garlic to the pan.
  • Sauté, stirring frequently, for 5 minutes.
  • Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring
  • frequently, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed.
  • To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets.


NOTE: The fish can be prepared up to three hours in advance. Reheat the fish in the sauce over low heat, uncovered, for 10 minutes.

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