Salmon in a Creamy Sauce

Salmon in a Creamy Sauce


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About this recipe: Salmon fillets are cooked in a parchment packet with lemon, rosemary and thyme, before being served with a rich and creamy sauce. Serve with rice, mashed potatoes or pasta.


Makes: 4 salmon fillets

  • 6 slices lemon
  • 10g fresh rosemary
  • 10g fresh thyme
  • 4 (115g) fillets salmon
  • 75g butter
  • 3 tablespoons olive oil
  • 4 cloves garlic, diced
  • 1 small onion, diced
  • 300ml double cream
  • 1 tablespoon chopped fresh mint leaves

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Tear a 60cm piece of baking parchment paper and place lemon slices in the middle, lengthways. Place fresh rosemary and thyme on top of lemon slices. Lay salmon fillets on top of herbs. Divide a knob of the butter amongst the fillets. Fold and seal the baking parchment paper being careful that the lemon slices and herbs stay on the bottom. Wrap another piece of parchment paper tightly around the fish.
  2. Place fish packet into a double boiler for 25 to 30 minutes. While fish is cooking, make the sauce.
  3. In a saucepan, combine the remaining butter, olive oil, garlic and onion; saute on medium heat for 15 minutes, until onions are transparent. Do not over brown. Pour in double cream and cook until it begins to thicken. Remove from the heat.
  4. Pour the hot butter mixture into a liquidiser. Add fresh mint and blend on high for 10 to 15 seconds. Pour back into the saucepan to warm and thicken for 2 to 3 minutes, stirring constantly. Do not let it sit too long or it will begin to break down.
  5. When fish is done, remove from the packet and place on a warm plate. Spoon sauce over top of fish.

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Reviews (2)


Because I'm working tomorrow I left out the garlic but it still tasted yummy.I will definitely make this again. - 18 Jul 2013


New to cooking, the other half is insisting that I cook when she working late, so tryed this for the 1st time, very tasty found the sauce a bit bland added salt and pepper, it all worked out well in the end, will try again. Ps all about timing - 14 Sep 2016

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