Pan Fried Salmon in Creamy White Wine Sauce

Every Christmas, when faced with gatherings and deciding what to cook, it can be quite a challenge. You want something that’s both simple and elegant. The white wine cream salmon recipe I’m sharing this time is definitely a great option!

When cooked to perfection, salmon fillets not only become tender but also offer a rich, intense flavour. This recipe combines salmon with vegetables to create a dish that's both visually appealing and flavourful. The white wine cream salmon is full of Western flair and can be ready in just 30 minutes. The creamy sauce is delicious, and you can even cook some pasta to mix with the sauce for extra flavour. Serve up a big platter to feed a crowd—give this recipe a try!

Ingredients

---

Salmon Fillets	4 pcs
Onion	½ each
Asparagus	4-5 spears
Shimeji Mushroom	100g
Cheddar Cheese	20g
Unsalted Butter	20g
White Wine	150ml
Heavy Cream	100ml
Paprika	1 tsp
Thyme	few sprigs
Sea Salt	1 tsp
Ground Black Pepper	½ tsp

Steps

---

1. Trim the roots of the mushrooms; brunoise the onion; slice the asparagus diagonally; pat the salmon dry with paper towels, then score the fish skin with two cuts and sprinkle with 1/2 teaspoon of salt.

2. Heat a pan over medium-high heat. First, sear the fish skin side until golden brown, then flip and cook the other side for about 2 minutes per side.

3. In the same skillet, add butter and onions over medium heat and sauté until fragrant.

4. Then add white wine, paprika, thyme, black pepper, 1/2 teaspoon of sea salt, and heavy cream. Bring to a simmer and cook for an additional minute.

5. Add the mushrooms and asparagus, and cook for 1 minute.

6. Return the salmon to the pan, skin side up, and sprinkle with cheese. Cook for an additional 2-3 minutes, then serve.