Salmon in Creamy Sun-Dried Tomato Sauce is an easy recipe for oven-baked salmon filet served with a rich and delectable sauce made with white wine, shallots, sun-dried tomatoes and crème fraîche. The creamy sun dried tomato sauce is sweet, tart, rich and creamy transforming a simple dish into something fancy. And it’s the perfect any day of the week dinner recipe, since it’s ready in under 30 minutes. Yes, it’s impressive yet deceptively easy.
Cooking salmon — skin side up or down?
I admit, I have a number of methods for cooking salmon. When it’s seared in the pan, I like to start by browning the skin to get it crispy, before flipping it and cooking it for the last couple minutes on the flesh side. As for preparing it in the oven, if I am only seasoning it with olive oil, salt, pepper, then I follow the “Jamie Oliver Method” and bake it skin-side up. It comes out perfectly every time. And the beauty of it is that it only takes 15 minutes.
For this recipe you can use either method for preparing the salmon. I prefer the oven method, as this gives me a chance to prepare the sauce while the salmon is roasting.
Choosing salmon for this recipe
- Look for wild-caught salmon if possible. It is significantly more expensive than salmon from aquaculture. However, the WWF recommends MSC-certified wild salmon from Alaska because the stocks there are well managed.
- If you purchase farm-raised as opposed to wild salmon, look for “sustainably-farmed” on the label. It should be ASC or organic certified. Organic farmed salmon with a Naturland seal of approval is a good choice.
- Select salmon filets that are skinless and about the same size (150 g eac) to achieve even cooking among the salmon. You can also buy or buy a 600 g piece and slice it into filets yourself.
- Fresh salmon is best used within 24 hours of purchase, so buy it the same day or the maximum the day before.
- Bring salmon to room temperature (15-20 minutes) before cooking it. Doing so, will allow the salmon to cook more evenly.
Key ingredients for the sauce
Sun-dried tomatoes — they are the key to this tasty sauce! They have an intense sweet-tart flavor and are much more potent than fresh tomatoes. Choose high-quality ones from your local supermarket, delicatessen or farmer’s market. Or take advantage of the abundance of summer tomatoes and make your own. You can dry them out in the sun as people have been doing it for centuries, or make sun-dried tomatoes in the oven, or using a dehydrator.
White wine — choose a dry white wine. It adds extra complexity to this simple sauce. I tend to use Riesling in my cooking, but Pinot Grigio, Sauvignon Blanc, and Chardonnay (unoaked) are all good choices. Alternatively, for an alcohol-free version of this salmon recipe, simply increase the amount of broth.
Crème fraîche — Its rich and tangy flavor add extra decadence to the sauce. However, if preferred, heavy cream can be used in its place. The sauce in turn, will be less tart.
How to adapt this salmon recipe
If you are looking for a recipe with more sauce, you could easily make some minor adaptions to this recipe for a perfectly saucy salmon in sun-dried tomato sauce recipe. Simply trade out the crème fraîche for cooking cream (double the amount, or more) and add a little more spice with a sprinkle of paprika and Italian seasonings, and maybe even a pinch of cayenne or red pepper flakes. Serve over your favourite pasta for a hearty meal. And while you are at it, how about adding a handful or two of baby spinach? And if you are a fan of garlic you could even sauté a little along with the shallot and sun-dried tomatoes.
What to serve with salmon in creamy sun-dried tomato sauce
Try serving the salmon over tagliatelle pasta, orzo (small rice-shaped pasta), steamed rice, potatoes or alongside some crusty bread. Couscous is also a great choice. Or, if you prefer a lower-carb option, try zucchini noodles, green asparagus, favourite steamed vegetables or a big bowl of leafy greens tossed with a French vinaigrette.
Looking for other ideas with salmon?
Try one of these delicious recipes:
- Salmon Coconut Curry with Spinach and Chickpeas
- Pulled Salmon Burger with Caper-Lemon-Yoghurt Sauce
- Smoked Salmon Risotto
- Coconut Curry Salmon with Green Beans & Potatoes
Salmon in Creamy Sun-Dried Tomato Sauce
- 4 x 150 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources (600 g)
- Sea salt and freshly ground pepper, to taste
- 1 tablespoon olive oil, plus more
- 3 shallots, finely chopped
- 50 g oil-packed sun-dried tomatoes, cut into thin strips (about 8 halves)
- 100 ml dry white wine
- 125 ml vegetable broth
- 4 tablespoons crème fraîche (alternatively use heavy cream)
- chopped fresh parsley, to garnish
- Cooked rice, pasta or potatoes
- Steamed vegetables or green salad
Arrange the oven rack in upper third of the oven. Preheat the oven to 400ºF / 200ºC (180°C fan-assisted).
Drizzle salmon with a little olive oil and rub all over the salmon, season with salt and pepper. Place the salmon in an oven-proof baking dish, skin-side up. Roast at the top third of the oven for 12-15 minutes, or until cooked through.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add the sun-dried tomatoes and shallots; cook, stirring, for 2-3 minutes.
Increase the heat to medium-high to high; add the wine and broth. Cook, stirring, until the liquid has reduced by half, about 2 minutes.
Reduce the heat to medium and stir in the crème fraîche (or cream, if using) and season with salt and pepper; simmer for 2 minutes.
Serve the salmon topped with the sauce, and garnish with parsley. Enjoy with your choice of sides.
- If preferred, the salmon can also be cooked in a skillet. To pan sear the salmon, heat a skillet over medium-high heat until it gets very hot. Coat the salmon fillet lightly with olive oil and season with salt, pepper. Transfer the salmon fillet to the pan, making sure that the skin-side is facing down. Cook it for 2-3 minutes, until the skin is crispy, and then flip it over and cook it for another 2-3 minutes, or until your fillet is cooked through. Remove the salmon from the pan, transfer it to a plate, and cover loosely with foil to keep warm while you prepare the sauce.
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