Grilled Salmon with Shallot Sauce

Why You’ll Love This Recipe

I absolutely love this recipe because it combines the tender, perfectly grilled salmon with a creamy, flavorful sauce. The richness of the butter and cream pairs beautifully with the shallots, creating a luxurious sauce that complements the salmon without overpowering it. The addition of fresh parsley adds a bright, fresh touch. This dish is quick to prepare but feels gourmet, making it ideal for both weeknight dinners and special occasions.

Ingredients

• 2 salmon fillets (170 g each)

• 5 French shallots, finely chopped

• 30 g unsalted butter

• 80 ml heavy cream

• 2 tablespoons fresh parsley, chopped

• Salt to taste

• Freshly ground black pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the salmon: Season the salmon fillets with salt and pepper on both sides. Heat a lightly oiled skillet over medium-high heat. Cook the salmon for about 4-5 minutes on each side, or until golden brown and cooked to your liking. Remove the salmon from the skillet and set aside to keep warm.

2. Prepare the shallot sauce: In the same skillet, add the butter and melt it over medium heat. Add the finely chopped shallots and cook them gently for 3-4 minutes, until they become tender and lightly golden.

3. Make the sauce: Add the heavy cream to the pan and simmer for 2-3 minutes, allowing the sauce to thicken slightly.

4. Finish the sauce: Season with salt and pepper to taste. Stir in the fresh chopped parsley for an added burst of color and flavor.

5. Serve: Place the salmon fillets on serving plates and spoon the shallot sauce generously over the top. Serve immediately with a side of your favorite vegetables or potatoes.

Servings and Timing

This recipe is ideal for 2 servings.

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Lemon twist: For a tangy kick, add a squeeze of fresh lemon juice to the sauce just before serving.

• Mushroom addition: If you love mushrooms, you can sauté some sliced mushrooms with the shallots for added texture and flavor.

• Herb alternatives: You can use other fresh herbs like dill or tarragon instead of parsley for a different flavor profile.

Storage/Reheating

• Storage: Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to 1-2 days.

• Reheating: Reheat the salmon and sauce gently over low heat in a skillet, adding a bit of cream or broth to loosen the sauce if necessary.

Can you freeze it? It’s best not to freeze this dish, as the salmon’s texture may change, and the sauce may separate when thawed.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure to thaw it thoroughly and pat it dry before cooking to prevent excess moisture.

Can I make the shallot sauce ahead of time?

Yes, the shallot sauce can be made ahead and stored in the refrigerator for 1-2 days. Reheat it gently on the stove before serving.

What’s a good side dish for this salmon?

This grilled salmon pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad. You can also serve it with rice or quinoa for a complete meal.

Can I use other types of fish?

While salmon is the star of this dish, you can use other firm white fish like halibut, cod, or trout if you prefer.

How can I make this dish spicier?

If you like a bit of heat, you can add a pinch of cayenne pepper or some crushed red pepper flakes to the sauce for a spicy kick.

Conclusion

Grilled salmon with shallot sauce is a simple yet sophisticated dish that combines tender salmon with a creamy, savory sauce. The richness of the butter and cream complements the delicate flavor of the fish perfectly, while the shallots and fresh parsley add depth and brightness. Whether you’re preparing this for a special occasion or just treating yourself to a delicious meal, this dish is sure to impress!

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