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Pan Seared Salmon with Arugula and Cream Sauce

  • Author: Cosette's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Fish
  • Method: Pan-fry
  • Cuisine: Seafood

Description

This simple, yet elegant dish is made with beautiful Copper River salmon. The salmon you choose will make a difference in the dish. Choose the highest quality salmon you can.

Recipe inspired by Half Baked Harvest, Garlic Butter Creamed Spinach Salmon


Ingredients

Scale
  • 1 pound Copper River Salmon – 3-4 center cut pieces
  • 1/4 cup toum – can sub 3 Tbsp olive oil mixed with 1 teaspoon garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp coriander
  • 4 Tbsp olive oil, divided
  • 1 large onion, sliced
  • 6oz fresh arugula or spinach
  • 1/2 cup half and half – can sub coconut milk for dairy free, it will give the dish a slightly sweet taste
  • 1/4 cup freshly grated parmesan 
  • 1 Tbsp toum – can sub freshly minced garlic
  • salt and pepper to taste

Instructions

  1. Preheat your oven to 350 degrees.
  2. Begin by preparing your salmon. If you’re salmon is whole, cut into 3-4 portions using a large, sharp knife. You can leave the skin on or remove.
  3. Lightly pat your fillets with a paper towel to ensure any additional moisture is removed. 
  4. Next, combine your toum, salt, black pepper and coriander together.
  5. Slather the mixture on your fillet pieces, both sides of the fish.
  6. In a large non-stick pan heat up 2 tablespoons of olive oil on medium-high heat. Once pan is hot, add your salmon fillets to pan skin side down. DO NOT TOUCH, let cook for 3 minutes until skin is crisp and are easily lifted.
  7. Flip and cook the other side for 3 minutes, remove from pan and allow to rest while you complete the dish. 
  8. In an oven-safe pan, add your additional 2 tablespoons of olive oil on medium-high heat. Add your onions and begin to cook until they become translucent. Sprinkle with a touch of salt and add your fresh arugula. Allow the arugula to wilt and combine with onions.
  9. Next, add your half and half and season your sauce with any additional salt and pepper to taste. 
  10. Add your fresh parmesan and allow to cook for 5 minutes on medium heat.
  11. Add your salmon back to the pan and nestle into the cream sauce.
  12. Place your oven-safe pan in the oven for another 10 minutes until fish is cooked through.
    * Please read notes below about cooking time based on temperature and salmon cuts/thickness.

Notes

Cooking time:

If you are using a different variety of salmon, cook time can vary. Copper River Salmon are thick cuts, upto 1.5″ thick. Center cuts are also best for this dish. 

Adjust your cooking time based on the internal temperature of your fish. Internal temperature should read between 110-125 for medium-rare. If fish is reading that temperature before you place in oven, skip the oven step.

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