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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Salmon with Garlic Cream Sauce
...in your mind.
Salmon with Garlic Cream Sauce

Salmon with Garlic Cream Sauce


  • 1 teaspoon neutral oil, like avocado
  • 2 tablespoons red onion, finely diced
  • 1-2 garlic cloves, minced
  • 2 tablespoons dry vermouth
  • 2 tablespoons very cold butter
  • 1/3 cup heavy cream
  • Juice of 1/2 lemon
  • 1 tablespoon chopped fresh dill
  • Kosher salt and fresh ground pepper
  • <
  • Four 6 - 8 ounce salmon fillets, skin off and out of the fridge at least 20 minutes
  • Neutral oil
  • Kosher salt and fresh ground pepper


  1. Warm a small pot over medium heat - add oil, onion, garlic and cook until onion has softened, 2-3 minutes
  2. Slowly add vermouth and simmer until liquid reduces to about half
  3. Put in butter, whisking in until melted - then add cream and stir through to heat and until sauce slightly thickens
  4. Mix in lemon juice and dill - season with salt and pepper to taste - set aside
  1. Lightly oil salmon and season with salt & pepper, be generous
  2. Heat a non-stick pan really well - until almost smoking
  3. Turn on the fan and carefully add salmon to pan - top side down first
  4. Cook until about 1/4 of the way done - and you can see this by watching the sides of the salmon change color
  5. Carefully turn over, cook the same – remove
  6. Serve with garlic cream sauce and garnish with a touch more dill