Salmon with Champagne Cream Sauce

My Salmon with Champagne Cream Sauce (you can also use Prosecco!) features seasoned pan-seared salmon topped with a creamy champagne sauce flavored with fresh dill and shallots. A perfect date night or Valentine's Day recipe, or a great recipe to use leftover champagne.

Valentine's Day is around the corner and my husband and I love to cook at home and spend the evening together- after the kids crash for the night.

I love to make a meal that is not something we typically make on a weekday, a little fancy, and super tasty. I love to make Salmon with Champagne Cream Sauce, fluffy mashed, potatoes, and roasted veggies for a upscale at home meal. This recipe is very simple, and it allows for quick clean up so the evening is not spent cooking and washing dishes.

My husband is not typically a bubbly drinker and there have been times, few but it has happened, when I am wondering what to do with leftover champagne. I always look to sauce making when this type of question comes up because champagne makes a delicious cream sauce for fish.

Many times, salmon with dill sauce is a popular menu item and I wanted to create a sauce using dill, but also using champagne. I also love to add a little diced shallot to the sauce because I love the gently onion flavor with the dill and champagne (or prosecco if you're using it in place of champagne).

My favorite method to cook my salmon is to pan-sear it. I love the salty flavorful crust and the moist flaky salmon underneath. I also love to grill salmon, and I use a similar method using oil and seasonings as detailed in the recipe card below.

Ingredients

• salmon fillets - I like to use 6 oz filets, but you can cut them into smaller pieces.
• olive oil
• salt
• pepper
• butter
• shallots - a regular white onion will work well too.
• fresh dill -fresh thyme or tarragon are great substitutions.
• champagne- prosecco is another great option, but do not opt for something sweet. Remember that leftover champagne works great!
• heavy cream- I do not recommend subbing milk because they sauce will be watery.
• sauce pan

Substitutions

My Salmon with Champagne Cream Sauce can be made using prosecco making the recipe Salmon with Prosecco Cream Sauce. Both beverages are fine choices for the sauce- in fact any sparkling dry beverage will work well. I do recommend using a sweet drink.

Regular white onion can be place of a shallot, but make sure it s finely giced.

If you do not care for dill, fresh thyme is a delicious substitute in the cream sauce.

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Instructions

For Salmon:

• Rub the salmon with olive oil and  season with salt and pepper.
• Heat a skillet over medium high heat, add the salmon to the pan skin side down and sauté for 3 to 5 minutes. Flip the salmon over and sauté for and additional 3 to 5 minutes. 

For Sauce:

• In a saucepan, combine the butter and shallots. Sauté for 2-3 minutes. Add the champagne. Bring to a boil and cook until almost all liquid evaporates, about 6 minutes.
• Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50 percent in volume, about 3 minutes.
• Whisk in the butter until smooth and strain the sauce through a fine mesh strainer.  Season with salt and pepper.  Serve immediately over salmon.

Frequently Asked Questions

My fish is sticking- how can I prevent that from happening?

Make sure that the pan is at the correct heat AND the fish has cooked long enough. When the exterior gets crisp it will not stick to the pan. A lukewarm pan and trying to flip too early will result in issues with the fish sticking.

Can I use regular dry white wine?

Yes, the flavor will be just as delicious. However, stay away from sweet wine. Also, the leftover champagne can be a few days old- the flavors will still be delicious in the sauce.

My fish is looking scorched on the outside and still raw in the middle- what can I do?

Lower your heat and remove the pan for a minute to allow it to cool slightly. Salmon fillets come in all different sizes. A thicker fillet might encounter this issue so be patient with the heat when cooking.

I don't love salmon with dill sauce- what herbs can I use?

You can leave out the dill or use fresh thyme or tarragon. You could also add a little lemon to the sauce as well.

Can I eat the salmon skin?

Sure! Pan-searing gets nice crispy skin and it is delicious. I recommend leaving the skin on when searing, and it is easy to remove it after if you don't want to eat it.

What is a safe temperature to cook salmon?

The FDA recommends 145°F and I advise following those recommendations. However, if you like it cooked below that use your own judgement. You also can cook salmon over the recommended temperatures as well if you prefer well-done.

Serving Suggestions

I love the serve my Salmon in Champagne Cream Sauce with my Make Ahead Mashed Potatoes, Garlic Parmesan Noodles, or Asparagus Risotto. I also love to make a simple side salad as well.

More Delicious Salmon Recipes!

Everything Bagel Smoked Salmon Quiche

Spicy Salmon Poke Bowls from Big Flavors, Tiny Kitchen

Balsamic Glazed Salmon from Kylee Cooks

Baked Teriyaki Salmon from The Toasty Kitchen

Mediterranean Grilled Salmon Kabobs from Erhardts Eat

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This recipe was originally published in 2013 and was updated in 2021 for reader enhancement and enjoyment.