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salmon with champagne sauce and dill on top
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Salmon with Champagne Cream Sauce

Course Main Course
Cuisine American
Keyword Fish
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

Pan-Seared Salmon

  • 4 6 oz salmon fillets
  • 1 ½ tbsp olive oil
  • salt
  • pepper

Champagne Cream Sauce

  • 2 tbsp butter
  • ¼ cup chopped shallots
  • 1 tbsp chopped fresh dill
  • cup champagne
  • 1 cups heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

Pan-Seared 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. 

Champagne Cream 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.