Description
This salmon with pink peppercorn cream sauce is a restaurant-quality dish made effortlessly at home. The pan-seared salmon is crisp on the outside, tender on the inside, and finished with a velvety cream sauce infused with crushed pink peppercorns for a floral, peppery bite. It’s refined, bold, and ready in under 30 minutes.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- ½ cup dry white wine (or chicken broth)
- ¾ cup heavy cream
- 1 tbsp pink peppercorns, lightly crushed
- 1 tsp Dijon mustard
- Salt, to taste
- Optional: fresh lemon zest or juice for brightness
Instructions
- Season salmon with salt and pepper. In a skillet over medium-high heat, heat olive oil and butter.
- Sear salmon, skin side down, for 4–5 minutes. Flip and cook another 2–3 minutes, then remove and set aside.
- In the same skillet, reduce heat to medium and add shallots. Sauté 2–3 minutes, then add garlic and cook 30 seconds more.
- Deglaze with wine, scraping up brown bits. Simmer until reduced by half.
- Stir in cream, crushed pink peppercorns, and Dijon. Simmer until slightly thickened (about 3–4 minutes). Season to taste.
- Return salmon to pan and spoon sauce over. Simmer 1–2 minutes more.
- Garnish with lemon zest or a squeeze of lemon juice if desired. Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 430
- Sugar: 1g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 100mg
Keywords: Salmon, Pink Peppercorn, Cream Sauce, Dinner, Quick Recipe