This one-pan creamy salmon is as simple as it is satisfying. An ultra creamy mascarpone sauce made with copious amounts of garlic, sun-dried tomatoes and roasted bell peppers, coupled with pan-seared salmon and jazzed up with parmesan, lemon and basil. It’s tasty, especially with a sprinkle of almonds and chives on top. Super easy, yet seriously delicious. Best served with some type of crusty bread, because that sauce is to die for.
Why you’ll love this creamy salmon recipe
The sauce is full of wonderful flavors and the salmon is perfectly tender and flaky. The whole dish is anything but boring thanks to the mix of textures you’ll get in every bite. It’s perfect as an easy weeknight meal, but special enough for a dinner date.
The best part is that the whole dish comes together in about 20 minutes from start to finish and only one pan is needed. First we sear the salmon until crisp, make the sauce, then nestle the fillets back into the skillet and simmer briefly just until the flavors melt together. The result is mouthwatering.
Let me guide you through the recipe with this step-by-step VIDEO.
Recipe tips
- You can easily swap the salmon for white fish in this recipe—just adjust the cooking time based on the thickness of the fillet. Great substitutes include pollack, hake, halibut, or cod.
- Feel free to add extra veggies like broccoli or spinach for a heartier meal.
- Serve alongside your favorite vegetables or a simple side salad for a fresh, balanced plate.
- This dish also pairs beautifully with pasta, zoodles, rice, orzo, or even some crusty bread to soak up the delicious mascarpone sauce!
Storage tips
- Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently over medium heat until heated through, but avoid boiling the sauce as it may separate.
- Freezer: Freezing is not recommended for this dish, as the mascarpone sauce can lose its creamy texture.
More salmon, please!
- Penne with smoked salmon and mascarpone
- One-Pan Creamy Tomato Salmon with Chorizo
- Roasted salmon with black bean salsa
Pan Seared Salmon in Garlic Mascarpone Sauce
Ingredients
- 4 salmon fillets - skin removed
- 4 ounces sun-dried tomatoes - completely drained, oil reserved for cooking
- 1 jar (280 g/10 oz) roasted bell peppers - excess oil drained
- 1 shallot - finely chopped
- 4 garlic cloves - minced
- 4 ounces mascarpone - at room temperature
- 1.5 ounces grated parmesan
- ¾ cup cream 20% fat - or heavy cream, at room temperature
- 1 tbsp lemon juice
- 1 tsp sweet paprika
- salt
- black pepper
- 20 basil leaves
- 2 tbsp chopped chives - for serving
- 4 tbsp chopped almonds - for serving
- 1 tsp red pepper flakes - for serving
Instructions
- Get the prep done before you start cooking: pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika. Mince the garlic and finely chop the shallot.
- Heat 3 tbsp oil from the sun-dried tomatoes in a large non-stick frying pan over medium high heat. Add to the salmon filets and sear, about 3 minutes on each side. Remove from the pan and set aside.
- Reduce heat to medium low, add shallot, cook over low heat until softened, about 2 minutes. Add garlic, cook until fragrant, for 1 minute. Add sun-dried tomatoes and roasted bell peppers, cook for 2 minutes. Season with salt and pepper.
- Pour in cream. Once the sauce starts to bubble, slowly add mascarpone and stir until dissolved. Add parmesan and stir. Then nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat. Stir in the basil leaves and serve.
- Top with chopped chives, almonds and red pepper flakes. Enjoy!
Video
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