Salmon fillet in cream sauce in the oven. How to cook salmon in cream sauce

Salmon is a special sea fish, very aromatic and tasty. It’s easy to prepare – you can boil it, fry it, serve it baked in the oven or cooked in a slow cooker. We fry it in breadcrumbs or batter, and come up with special signature recipes, because it’s worth it.

And to emphasize the taste characteristics, we prepare special sauces for it. With them, this fish will decorate any holiday table.

Salmon sauce in this case may include the following ingredients:

• lemon
• White wine
• berries - cranberries, cherries, red currants and juices from them
• pomegranate
• mushrooms
• greenery
• natural yogurt without fillers
• cream, full-fat milk or sour cream

When you make sauce for salmon, you will need very ordinary ingredients. You won’t need to look for something rare; everything you need is in any kitchen. The recipe is quite simple, it contains a special ingredient that goes very well with any fish - lemon. It goes perfectly with the taste of salmon, in addition, the aroma removes the smell of fried fish, which many may not like. When the fish is fried, it should be sprinkled with lemon from time to time, then it will be saturated with its juice and will be especially tender.

Cream sauce

This is the simplest and most dietary sauce, and you can adjust the calorie content yourself - the recipe allows for the use of less heavy cream and the absence of butter in it. However, it will turn out more liquid or you will have to cook it longer. This low-fat sauce for salmon is often used for baking it in the oven.

You will need:

• Flour – 50 g;
• Cream 33% – 100 ml;
• Butter – 50 g;
• Greens - a small bunch;
• Lemon – 0.5 pcs.;
• Salt - to taste;
• Ground black pepper - a pinch.

How to cook

When cooking, butter often burns. If this happens, the gravy will be hopelessly spoiled at any stage. But this can be easily avoided. Just before putting it in the pan, pour a little vegetable oil into it.

1. Melt the butter in a frying pan and heat it slightly. It shouldn't boil.
2. When it melts, immediately add all the flour and fry it until golden brown. There should be a light aroma of fresh bread. The flour must be mixed thoroughly so that lumps do not form. If they form, they must be mashed immediately with a fork.
3. Add cream in small portions. It is advisable to preheat them, then they will not curl up in the pan.
4. Finely chop the greens and add to the sauce.
5. Squeeze the juice from the lemon, pour into the pan and stir immediately.
6. Add salt and other spices. Cook for about 5-7 minutes, stirring continuously so that the sauce does not overcook or burn.

Thus, you have an exquisite sauce for a juicy steak made from tender salmon , which will turn an ordinary portion of fish into an unsurpassed masterpiece. When the fish is baked in the oven, it is important to ensure that it does not dry out. To do this, from time to time you need to water it with the released liquid or sprinkle it with water. lemon juice.

In this sauce, instead of cream, you can add sour cream.

For salted salmon

The sauce for lightly salted salmon is prepared completely differently. The seasoning recipe is not at all complicated, the good thing is that it does not need to be cooked at all. All ingredients are mixed cold and raw.

It is used on pre-salted fish, has a savory taste and is easy to prepare.

You will need:

• olive oil– 3 tbsp. spoons
• soy sauce – 2 tbsp. spoons
• lemon juice – 1 teaspoon
• garlic – 1 clove
• hot pepper - to taste

How to cook

1. In a bowl, mix olive oil, soy sauce and lemon juice.
2. Press the garlic and add to the oil.
3. Add pepper.
4. If desired, chop any greens into the sauce.

Among fish sauces, creamy occupies a special place, since it is truly universal and suitable for all types of fish. It is easy to prepare and at the same time can make the dish not only more satisfying, but also give it a soft, delicate taste. This sauce is based on cream, flour and butter, but thanks to the use of various ingredients you can give it additional flavors: garlic, cheese, pickles.

Classic cream sauce

Classic creamy sauce does not require the use of any additives. It can be served with fish, meat, and vegetables. It can be used as a basis for preparing special creamy sauces that are served with specific dishes. To prepare a classic cream sauce you will need:

200 ml cream 20% fat;
- 1 tbsp. butter;
- 1 tbsp. wheat flour;
- ground black pepper;
- salt.

Before preparing the sauce, flour should be lightly fried in a dry frying pan until golden brown. Then put the butter in the pan and mix it well with the flour, continuing to fry. Pour the cream into the pan, wait until it boils, and cook, stirring the sauce for another 2 minutes. Be careful not to form lumps. Lightly pepper the sauce and add salt to taste.

Creamy sauce with mushrooms for salmon steak

- 1 tbsp. wheat flour;
- 50 g of dried forest mushrooms or 150 g of fresh;
- 1 small onion;
- 1 tbsp. olive oil;
- a little chopped dill;
- salt, pepper to taste.

Chop the mushrooms as finely as possible; you can even grind them in a blender to prepare the sauce. Fry the flour in a dry frying pan and pour it into a cup. Pour vegetable oil into a frying pan and fry the finely chopped onion until golden brown. Add the mushrooms and fry them along with the onions, stirring constantly, over medium heat for another 8-10 minutes until all the liquid has evaporated. When it boils, add flour and salt, stir and carefully pour the cream into the pan. Keep stirring the contents of the pan to avoid lumps. After the sauce boils, cook it over low heat for another 2-3 minutes, remembering to stir. At the very end, add the chopped dill, turn off the heat, cover the sauce with a lid and let sit for a few minutes before pouring it over the salmon steaks.

Creamy sauce with caviar for salmon steak

- 150 ml cream 20% fat;
- 1 small onion;
- 1 tbsp. butter;
- 1 tbsp. wheat flour;
- 50 g of red caviar;
- salt, pepper to taste.

Cut the onion into small cubes. Heat a frying pan, melt vegetable oil and fry the onion in it until golden brown. Add flour, stir, pour in cream. When the mixture thickens, remove the pan from the stove, cool its contents and pour into the blender chopper. Add caviar to the blender and grind everything until smooth.

Tender salmon in a fragrant creamy sauce is very tasty! Cook in the oven or in a frying pan, with broccoli or mushrooms.

Our salmon in cream sauce will not leave you indifferent. By the way, we hasten to please novice cooks: it is prepared simply and quickly, but the result is impressive.

• fresh fish – 0.5-0.7 kg;
• a glass of cream;
• flour – 2 tablespoons;
• a bunch of dill;
• juice of half a lemon;
• spices to taste.

Let's start the process of preparing our delicious fish by cutting the salmon into portions. Sprinkle them with salt and spices and leave to marinate.

While the fish is soaked in spices, let's start preparing the sauce. To do this, fry the flour in a dry frying pan until it acquires a light golden color.

Now heat the cream a little in a frying pan and pour the toasted flour into it. The most important thing is to thoroughly stir everything until smooth so that no lumps form.

The sauce can be transferred to a convenient container, and then squeeze the juice from half a lemon into it.

The final note of our sauce will be fresh dill: it needs to be chopped.

Add the greens to the sauce and stir the mixture until smooth.

To make the salmon in cream sauce delight you with its juiciness, fry it in a well-heated frying pan in a small amount of vegetable oil.

Don't forget that fresh fish should not be overcooked! It is enough to hold it in the pan on each side for just a few minutes.

All ingredients for our dish are prepared. You can serve the fish while still warm with the sauce and enjoy the excellent taste of the dish.

Recipe 2: salmon baked in creamy sauce

Salmon with creamy sauce is the perfect combination of tender red fish fillet and creamy sauce with the aroma of nutmeg, baked with Parmesan cheese. Salmon with cream sauce is essentially salmon with Bechamel sauce, but instead of milk, cream is added to the sauce. The fish turns out to be very fragrant and appetizing; it will easily decorate even a festive table. Another nice addition is the ease and speed of preparation of this dish.

• Salmon fillet – 800 g
• Lemon – ½ piece
• Salt - to taste
• Pepper - to taste
• Cheese – 100 g (preferably Parmesan)

For the sauce:

• Bulb onions
• Butter – 50 g
• Flour – 2 tbsp. spoons
• Cream – 1.5 cups (10%)
• Nutmeg – ½ teaspoon
• Salt – ½ teaspoon
• Pepper - to taste

Wash the salmon fillet and dry it with a paper towel to remove excess water. Sprinkle the salmon with the juice of half a lemon. Lemon removes unpleasant fishy odor. Season the fillets with salt and pepper on both sides and leave while you prepare the sauce.

Let's start preparing the sauce. To do this, peel and grate one medium-sized onion on a medium grater.

In the saucepan in which you will prepare the sauce, melt the butter.

When the butter melts, add the grated onion and fry it with constant stirring for 3 minutes.

After 3 minutes, add flour to the onion and butter and quickly mix all the ingredients.

Then pour in the cream. Cream can be of any fat content, but to ensure that the dish is not very heavy, ten percent is enough.

Cook the sauce over low heat, stirring constantly until thickened. This will take approximately 5 minutes. Usually there are no problems with the presence of lumps in this sauce, but if they suddenly appear, just mix the sauce with a blender. Add salt, pepper and nutmeg to the sauce. This time I ran out of nutmeg, but a friend brought me an interesting spice from Sri Lanka called nutmeg/machis, which is what I added, and it turned out very tasty. The taste of the spice is very similar to nutmeg, but a little more delicate. The creamy sauce is ready, you can start assembling the dish.

Grease a baking dish with a small piece of butter and place the salmon in one layer.

Pour the sauce over the fish. The sauce is quite thick, so you need to smooth it out with a spoon.

Grate the cheese on a coarse grater and sprinkle it over the salmon and cream sauce. It is advisable to use Parmesan, as it gives a special piquancy to the dish, but if it is not available, you can add any cheese.

Place the fish in an oven preheated to 200 degrees for 20 minutes. Do not overcook the fish, otherwise it will be dry.

After 20 minutes, the fish with creamy sauce is ready, serve it hot with any side dish of your choice and enjoy its delicate creamy taste.

Bon appetit!

Recipe 3: salmon in cream sauce in the oven

A recipe for cooking juicy salmon in the oven in just 10 minutes. Very delicious fish, which is served with a delicate creamy sauce.

• Salmon – 150 g
• Vegetable oil - 40 g
• Cream - 100 g
• Wine – 100 g
• Onions - 60 g
• Bay leaf - 2 pcs.
• Salt - to taste
• Black peppercorns - to taste
• Mustard beans - 20 g

Prepare ingredients for salmon with cream sauce.

We clean the salmon from bones and husks. Make a deep cut and fold it in half.

Pour a little vegetable oil onto the parchment, place the salmon on top and salt on all sides. Place the salmon in a preheated oven (temperature 190 degrees) for 6 minutes.

In the meantime, prepare the sauce. Cut the onion into medium cubes.

In a heated frying pan, fry the onions in vegetable oil until golden brown.

Then add dry white wine. Evaporate the alcohol and add bay leaf, black peppercorns and cream. Stir, add mustard and salt. Let the sauce simmer for 2 minutes and remove from heat.

Strain the cream sauce through a sieve.

Serve creamy sauce with baked salmon.

Salmon baked in the oven with cream sauce is ready. Bon Appetit everyone!

Recipe 4: salmon in cream sauce in a frying pan

Juicy, tender salmon in creamy sauce is perfect for any side dish, everyday or festive, or even romantic dinner!

• Salmon steak 380 g.
• Cream 150 ml.
• Parmesan cheese 30 g.
• Soy sauce 3 tbsp. l.
• Lemon juice 1 tbsp. l.
• Vegetable oil 1 tbsp. l.
• Salt to taste
• Spices for fish to taste

Clean the salmon, remove the skin and bones, cut the carcasses in half lengthwise.

Marinate the fillet in soy sauce and lemon juice. Be sure to salt the marinade, season with spices, and let the fish product marinate for 15 minutes.

Heat a frying pan with vegetable oil, fry the fish fillet on each side.

Now make the sauce. Take a clean container, pour cream into it, add salt, boil, then add grated cheese to the hot mixture, stir, the sauce mixture is ready.

Pour the sauce over the fish and immediately invite everyone to the table, the salmon in cream sauce is ready!

Recipe 5: salmon with broccoli in cream sauce (with photo)

• salmon fillet - 500 g
• broccoli cabbage - 500 g
• lemon juice - 2 tbsp. spoons
• butter - 4 tbsp. spoons
• hard cheese - 125 g
• cream - 100 ml
• milk - 200 ml
• eggs - 4 pcs
• ground nutmeg - 1 pinch
• ground black pepper - to taste
• salt - to taste

Wash the salmon fillet, dry it and cut into slices. Salt, pepper and sprinkle with lemon juice. Leave for 30 minutes, then add water and cook with broccoli over low heat for about 10 minutes.

Place on a plate using a slotted spoon. Can be boiled separately.

Beat cream, milk (you can use one or the other), grated cheese and eggs using a blender until smooth. Add salt, pepper and nutmeg. Mix.

Grease the mold with butter.

Layer salmon fillets and broccoli. Pour in the creamy sauce and place in a preheated oven. Bake at 200-220 degrees for about 20 minutes.

This dish is delicious served with mashed potatoes or as a separate dish.

Baked salmon with broccoli in cream sauce is ready!

Recipe 6, step by step: salmon in creamy caviar sauce

It is difficult to find a person who would be indifferent to red fish. It goes well with many products, and is also very useful. That is why salmon is a fairly frequent guest on our table. I cook it differently.

I’ve been wanting to cook salmon with caviar sauce for a long time, and then my husband just bought a jar of red caviar. It turned out very tasty, although the recipe is quite simple.

• Salmon 400 g
• Salt 2 tbsp. spoon
• Cream 200 ml
• Red caviar 50 g

First you need to marinate the salmon fillet in rock salt. To do this, the salmon fillet must be thoroughly sprinkled with salt and left for five minutes. It is important not to overcook the fish in salt, otherwise it will become tough and dry.

While the salmon is marinating, pour the cream into the pan and bring it to a boil over medium heat. When the cream boils, reduce the heat to low and evaporate the cream for another 4-5 minutes. Let the cream cool slightly and add to the red caviar. It is important to add caviar to slightly cooled cream, otherwise the caviar may cook and become hard. The sauce does not need to be salted; thanks to the red caviar, it turns out quite salty.

Rinse the marinated fish from any remaining salt, wipe it thoroughly and fry for 4-5 minutes on each side (for pieces 1.5 cm thick) in a well-heated dry frying pan with Teflon coating.

It is best to serve salmon with creamy caviar sauce with mashed potatoes.

Recipe 7: Salmon with shrimp in creamy sauce

This tasty and quite filling dish is very easy to prepare. You won’t need any special skills, and it will take you very little time to cook. Any part of fish is suitable for preparing this dish, as long as it is boneless. Shrimp can be used either fresh or frozen. If you have been looking for a recipe for a long time, not knowing how to cook salmon with shrimp in creamy sauce - here it is in front of you.

• Salmon - 250-300 Grams
• Shrimp - 300-400 grams
• Sour cream - 100 grams
• Garlic - 4-5 cloves
• Onion - 1 piece
• Salt - 0.5 teaspoons (to taste)
• Vegetable oil - 1 tbsp. spoon

Peel the onion and garlic. Cut the garlic into thin slices and the onion as finely as possible. Cut the fish into small pieces, peel the shrimp.

Heat a frying pan with vegetable oil and put garlic on it. Fry for literally 15-20 seconds. Add the chopped onion and fry, stirring, until the onion becomes transparent.

Now it’s the fish’s turn - add pieces of salmon to the frying pan with the onion and garlic, mix and fry for 2 minutes. Now add the shrimp and fry, stirring for 2 minutes.

Add sour cream to the pan, add salt and stir. You can add a pinch of lemon pepper or ground black. Stirring, cook for another 2-3 minutes. That's all. The dish is ready.

Recipe 8: Salmon steaks in the oven in cream sauce

• Salmon - 700 g
• Salt (to taste)
• Lemon (to taste)
• Black pepper (to taste)
• Cream (10%, in sauce) - 200 ml
• Dill (sauce) - 1 bunch.
• Butter (sauce) - 1 tbsp. l.
• Wheat flour / Flour (sauce) - 1 tbsp. l.

Take salmon fillet (or ready-made steaks), I have a piece of about 700 grams.

Cut into any pieces (as you wish), I did not cut large. Place in a bowl, add a little salt and pepper, squeeze out the juice of half a lemon, stir and let marinate for half an hour.

Place in a baking dish on parchment paper and place in a preheated oven, bake for 20 minutes at a temperature of 180-200C.

Here is the finished fish.

Prepare the sauce: melt 1 tbsp in a frying pan. l. butter, add 1 tbsp. l. flour, lightly fry and pour in cream, boil a little (until slightly thickened). Cut a bunch of dill, add it to the hot (but already removed from the stove) sauce, stir and immediately pour it over the fish. Bon appetit!

Recipe 9: salmon with cream sauce in the oven

Cook aromatic red fish at home the same way as in a restaurant? Easily! Salmon in creamy sauce in the oven will captivate your family and guests with its delicious appearance, light aroma of greenery and amazing taste of juicy delicious fish. And making this culinary masterpiece is not so difficult, the main thing is to maintain the temperature and select only the highest quality ingredients.

• Salmon fillet 1 kilogram
• Lemon 1 piece
• Salt to taste
• Ground black pepper to taste

For the sauce

• Cream (medium fat) 1 liter
• Dijon mustard 2 teaspoons
• Fresh dill 10 grams
• Fresh parsley 10 grams
• Fresh basil 10 grams
• Fresh tarragon 10 grams
• Egg yolks 3 pieces

Rinse the lemon thoroughly with warm running water, removing all adhered dirt with your hand or brush. Remember that there is a lot of dirt on the skin of the fruit that you may not see. Wipe the peeled lemon with a disposable paper towel and grate the zest on a fine grater. Then squeeze the juice from the fruit into a separate bowl and remove the pulp and seeds from the liquid.

If your fish has been frozen, then, of course, it needs to be thawed, but you just don’t need to use a microwave for this or put the fillet under running hot water. No, just wait until the salmon moves away and warms up on its own at room temperature.
Rinse the thawed fillet with cool water, wipe with disposable towels and cut into small strips, 5-7 centimeters thick, preferably aiming for 5 centimeters. Pepper and salt the salmon pieces, rubbing in the spices, and place the fish in a baking dish. Pour lemon juice over the salmon. Leave everything to soak in this marinade for 10-15 minutes.

Place all the fresh herbs in a colander and rinse them with warm water. Then wait a while to allow excess moisture to drain from the glass. Then transfer the sprigs of greenery to a cutting board and separate the leaves from the stems. Discard the stems and chop the rest very finely.

Place the yolks in a deep plate, pour the cream there and mix everything with a whisk until smooth. Then add Dijon mustard to the sauce and mix thoroughly again. Lastly, add the chopped herbs and lemon zest to the mixture. Stir in the spices you just added.

Preheat the oven to 200 degrees Celsius. Pour the resulting creamy sauce into the dish with the fish and bake everything for 20 minutes. During this time, part of the sauce will evaporate, it will thicken a little, and the fish will be saturated with the aromas of herbs and become deliciously juicy. Quickly remove the finished dish from the oven and serve it to the table.

Using a thin spatula, transfer salmon pieces to serving plates and garnish with fresh sprigs of herbs and thin lemon slices. As a side dish, choose rice or boiled potatoes. Bon appetit!

Recipe 10: Salmon with mushrooms in cream sauce

It is difficult to spoil salmon with anything. This fish is tender, tasty, cooks quickly and does not require much effort in preparation.

Salmon in creamy sauce with mushrooms is suitable for a festive table, a gala family dinner, or a romantic evening. Of course, this product is not cheap, but it is not prepared often, so try it, success and praise are guaranteed!

• 3 salmon steaks
• 0.4-0.5 kg champignons
• 1 onion
• juice of ½ lemon
• bunch of dill
• 3 tbsp. l. olive oil
• 200 ml 10% cream
• 1 tbsp. l. flour
• 1 tbsp. l. soy sauce
• salt, pepper to taste

First, prepare the marinade from 1 tbsp. l. soy sauce, 1 tbsp. l. olive oil and juice of ½ lemon.

Wash the fish steaks and dry them with a paper towel. Lubricate each steak on both sides with the resulting sauce. Then add a little more salt and pepper on both sides. To make salmon in cream sauce tastier, it is advisable that it, coated with marinade, should stand for at least half an hour and soak.

Heat 2 tbsp in a frying pan. l. olive oil and lightly fry the salmon (no more than 1 minute on each side).

Preheat the oven to 160-180 degrees. Wrap each steak in foil, shiny side inward.

Place the wrapped salmon steaks on a baking sheet and place in the oven for 20 minutes.

Let's start preparing the creamy mushroom sauce.

Peel the onion and cut into small cubes.

Wipe the mushrooms with a damp cloth or wash them, then cut into thin slices.

Finely chop the washed dill.

In the oil remaining after frying the salmon, fry the onion until slightly golden brown.

Add chopped mushrooms to the onion and fry over medium heat, stirring, for about 5 minutes. Then carefully add flour, mix and fry for another 1-2 minutes.

Pour cream into the pan, bring to a boil, reduce heat. Then add salt and pepper to taste and cook the sauce with constant stirring for 1-2 minutes. You can add the remaining marinade to the creamy sauce, but do not oversalt it!

Salmon in cream sauce is prepared all over the world. The recipe for this wonderful dish originated in Spain. It is traditionally prepared for Christmas.

The creamy sauce, soft in texture, gives the salmon a special tenderness and delicious creamy taste. Cook the fish under a lid or in a sleeve - this way it will retain its juiciness.

Salmon is a fish that loves lemon juice. Be sure to sprinkle it on the fish before baking.

There is an opinion that the brighter the color of the salmon, the more natural and healthy it is. But this is not true: in artificial reservoirs, the dye can be added to fish feed. Chilled salmon will have a soft pink, uniform flesh color. White veins should be visible on the cut.

Classic salmon in cream sauce in the oven

Fresh salmon fillet should not be soft - it is elastic. Otherwise, there is a risk of buying a spoiled product.

Cooking time - 1 hour.

Ingredients:

• 500 gr. salmon fillet;
• 1 teaspoon rosemary;
• 1 tablespoon of dry dill;
• 1 heaped tablespoon of starch;
• 150 ml cream 20%;
• 45 gr. butter;
• salt, pepper - to taste.

Preparation:

1. Salt and pepper the salmon. Sprinkle with rosemary. Rub with lemon juice.
2. Place the fish in a greased baking dish and cover with a lid. Cook for 20 minutes.
3. Take a saucepan and put butter in it. Melt it in a water bath.
4. Add a tablespoon of starch.
5. Carefully pour the cream into the saucepan. Stir all the time. When the sauce begins to thicken, turn off the heat. Add dry dill to the mixture.
6. Remove the salmon from the oven and pour the cream sauce over it. Place back in the oven for another 5-6 minutes.
7. Place the finished dish on a large round plate. You can serve!

Salmon steak in cream sauce

This is a great dinner option on a low carb diet. A diet is not a reason to deny yourself a delicious salmon steak.

Cooking time - 1 hour.

Ingredients:

• 650 gr. salmon fillet;
• 100 gr. sour cream (15%)
• 100 gr. hard cheese;
• 2 tablespoons lemon juice;
• 50 gr. butter;
• salt, pepper - to taste.

Preparation:

1. Wash the salmon and rub with lemon juice. Salt and pepper.
2. Wrap the fish in foil and bake in the oven at 180 degrees for 25 minutes.
3. Mix butter and sour cream in an aluminum container. Cook the mixture for 7-8 minutes.
4. Cool the sauce slightly and add finely grated cheese.
5. Remove the salmon from the oven. Open the foil and pour the cream sauce over it.
6. Bake the fish for about 7 more minutes.
7. Salmon in cream sauce is ready. Bon appetit!

Creamy salmon goulash

Salmon goulash is an unusual but tasty dish. Once you prepare it, you will firmly place it on your list of favorite recipes.

Cooking time - 1 hour.

Ingredients:

• 600 gr. salmon;
• 2 tablespoons of tomato paste;
• 150 gr. sour cream (20%);
• 60 gr. butter;
• 50 ml water;
• 1 bunch of fresh dill;
• a couple of drops of lemon juice;
• salt, pepper - to taste.

Preparation:

1. Rinse the salmon under cool water and cut into pieces for goulash.
2. Mix soft butter with sour cream.
3. Finely chop the dill.
4. Take an aluminum pan with a thick bottom. Place the salmon. Sprinkle it with lemon juice. Season with salt and pepper. Pour water. Add tomato paste. Simmer for about 15 minutes.
5. Then add cream sauce and dill. Simmer for another 20 minutes.

Bon appetit!

Ingredients:

• 500 gr. salmon;
• 700 gr. potatoes;
• 150 gr. cream (20%)
• 1 tablespoon turmeric;
• 2 tablespoons olive oil;
• 70 gr. mayonnaise;
• a couple of drops of lemon juice;
• salt, pepper - to taste.

Preparation:

1. Wash the salmon and cut into medium-sized pieces. Salt and pepper. Add lemon juice.
2. Peel the potatoes and cut into strips. Season with salt and olive oil.
3. Place the salmon and potatoes in a baking dish. Cook covered in the oven for about 20 minutes at 180 degrees.
4. Mix cream with mayonnaise. Add turmeric.
5. Remove the pan from the oven. Pour the sauce over the dish and send back for another 5 minutes. Ready!

Bon appetit!

Fried and baked, stewed and boiled, pickled and salted – we love fish in any form. This dish always looks elegant and is the most desired on the holiday table. Salmon is rightfully considered the most exquisite type, the taste of which will not leave anyone indifferent. In addition, it stands out for its benefits for humans. Thanks to its unique composition, it reduces cholesterol levels, improves metabolism and promotes weight loss.

So, salmon dishes are just a godsend for those who love to eat tasty and healthy food. However, the taste of the fish mainly depends on the seasonings and sauces used, which can subtly highlight and complement the main dish. There are a huge number of original seasonings, very tasty and aromatic. Accompanied by such a trail, the most tender salmon meat simply melts in your mouth. A festive salmon dish needs an elegant setting, and on an ordinary day you can also treat yourself to a restaurant masterpiece. Prepare salmon sauce and delight yourself and your loved ones with incredibly tasty dishes that even novice housewives can prepare.

Creamy sauce for salmon with caviar

The classic combination of red fish with cream and caviar simply cannot leave you indifferent. This version of the sauce is perfect for a festive table, thanks to it the dish turns out simply luxurious and chic. We recommend preparing this one.

Ingredients:

• cream – 200 ml
• red caviar – 1 table. spoon
• lemon juice – 1 tbsp. spoon
• starch – 1 teaspoon
• black pepper, chili, salt - 2 pinches each

We dilute the starch in 2 tablespoons of cream, put the rest on the fire and bring almost to a boil. At this very moment, add starch, remove from heat, and season with spices. As a finishing touch, add red caviar to the sauce.

Spicy cream sauce for fried salmon

Thanks to the combination of hot, spicy and sweet flavors, this sauce turns out to be very original. It perfectly complements the taste of fish with a golden crust.

Components:

• cream – 1 glass
• honey – 15 g
• coriander – 1 tbsp. spoon
• parsley – 0.5 bunch.
• Dijon mustard – 2 tbsp. spoons
• mustard seeds – 1 teaspoon
• pepper mixture – 0.5 teaspoon
• lime – 2 slices
• sage – 5 g
• tarragon – 5 g

Warm the cream with honey and Dijon mustard over low heat. In a separate frying pan, fry the coriander and mustard seeds, which allows them to fully reveal their aroma. Finely chop the parsley, sage and tarragon, mix all the ingredients of the sauce and add freshly squeezed lime juice.

Orange sauce for salmon

A quick and tasty sauce will turn an ordinary salmon steak into a real masterpiece. If you love everything unusual and original, then this recipe is for you.

Required Products:

• orange – 1 pc.
• maple syrup - 1 table. spoon
• rice vinegar – 20 ml
• ground coriander – 5 g
• salt and pepper - to taste

Three zest an orange, squeeze out the juice and mix with rice vinegar and maple syrup, season with coriander, salt and pepper.

Soy-honey sauce

Components:

• soy sauce – 50 ml
• garlic – 4 cloves
• honey - 1 tbsp. spoon
• chili pepper – 3 pinches
• ginger – 2 pinches
• sesame – 1 table. spoon
• olive oil – 50 ml
• mixture of peppers - to taste

Mix olive oil with honey and soy sauce, add all the spices, chopped garlic and sesame seeds. By the way, you can serve this one, it will be simply gorgeous.

Exquisite wine sauce

Take:

• red wine – 100 ml
• oregano – 2 pinches
• soy sauce – 1 tbsp. spoon
• lime juice – 1 tbsp. spoon
• cane sugar - optional

Heat the wine to about 50-60 degrees, add oregano or any other favorite spice. For example, rosemary, marjoram and thyme are great, but you should not use a spicy mix, since with 1 spice the taste of the sauce is more noble and refined. Let the wine cool for a while and absorb the aroma of the spices, then add lime juice and soy sauce.

If the sauce seems too sour to you, you can add a little cane sugar to give it a sweet note.

Sauce for salmon with capers

Components:

• natural yogurt – 1 cup
• lemon juice – 1 tbsp. spoon
• lemon zest – 0.5 teaspoon. spoons
• tarragon – 5 g
• capers - 2 table. spoons
• parsley – 20 g
• cayenne pepper – 3 pinches

Grind capers and parsley, mix with yogurt, season with lemon juice, zest, tarragon and cayenne pepper, leave in the refrigerator for an hour.