Galley Talk

Salmon & Cream Sauce Recipe


  • 1/4 Ground Pepper
  • 1/2 TSP Salt
  • 2 TSP Italian Seasoning (Dry)
  • 2 TBSP Olive Oil (Divided)
  • 4 Skinless Salmon Filets

Salmon Instructions

Brush salmon with olive oil. Season as noted above. Heat 1 TBSP olive oil in a skillet pan. Cook on medium heat for 3 minutes on each side, lower heat until thoroughly cooked. Remove and set aside the pan.

Sauce Ingredients

  • 1 1/2 Cups Chicken Broth
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Parmesan Cheese (Grated)
  • 1/2 Cup Sun-Dried Tomatoes
  • 1 TSP Italian Seasoning (Dry)
  • 1 TSP Lemon Zest
  • 2 TSP Garlic (Minced)
  • 3 TBSP Butter
  • 3 TBSP Flour
  • 3/4 Cup Heavy Cream

Sauce Instructions

Add butter to previously used pan. Over medium heat saute garlic. Add flour creating a paste.

Slowly fold in broth, heavy cream and parmesan cheese while continuously whisking mixture. Add seasoning, sun-dried tomatoes and zest. Simmer until thick. 

Add salmon steaks, coat with sauce mixture and keep simmered for a few additional minutes. Serve hot.


  • Compliments a side of pasta or rice.
  • Filling dish.
  • Fresh basil garnish is optional.
  • I prefer dry packets of sun-dried tomatoes vs dealing with draining oil from jars.
  • Photo is with jasmine rice considering the cream sauce.
  • We use low sodium chicken broth.

This is one of our favorite summertime meals!

Hi, I’m Janet

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