How to cook salmon in a creamy garlic sauce. Recipe for a gentle creamy sauce for salmon steak Sauce for fried salmon recipe

08.03.2020 healthy eating

Red fish baked with lemon and spices is already immensely delicious in itself thanks to its tender, moderately fatty and juicy meat. However, if you serve this fish dish with a chic creamy or caviar sauce for salmon, then you can easily turn an ordinary steak into a real extravaganza of taste. What is especially captivating in such cooking is the incompatibility of the simplicity of the recipe, the sophistication of the ingredients and the unique tenderness of taste.

Salmon steaks with sauce is without embellishment the fastest, most delicious, healthy, and in a word, the perfect dinner option. It takes only 25 minutes to bake a steak in an oven at 180 ° C, and in a microwave oven, this procedure will take even less, only 5-10 minutes. During this time, we will just have time to make an excellent gravy for this royal dish.

Today we want to offer three types of creamy sauce for salmon. All of them are truly magnificent. Recommends trying each one.

Mushroom sauce for salmon steak

Ingredients

- 170 g + -
- 1 head + -
- 20 g + -
- 1 glass + -
— 20-30 ml + -
- 50 g + -
- 1/2 tsp + -
Seasoning "Pepper mix"- 1/3 tsp + -

How to prepare salmon steak sauce

If you are at a dead end in your search for an original idea for a classic dish, then our step-by-step recipe for salmon steak mushroom sauce will be a real discovery. A special mushroom aroma will only add charm to your treat.

We chop the onion into thin, small cubes and send it to a hot frying pan, where we fry it to gold.
Let's prepare the mushrooms. These mushrooms should not be washed as they will become watery and lose their original flavor. Mushrooms should be wiped with a damp cloth, then cut into thin layers. Next, spread the mushrooms to the onion and fry in oil for 7 minutes, stirring occasionally.
Next, add flour to the mushrooms, mix everything and, without stopping stirring, add cream at room temperature to them in a thin stream. You should get a homogeneous mass without lumps.
Bring the resulting sauce to a boil, salt, pepper, and then reduce the cooking temperature to a minimum, cook the gravy over low heat for 7 minutes and turn it off.
We send finely chopped dill greens to the hot sauce, mix the composition and insist under the lid for several minutes.

Pour the sauce over the salmon steak laid out on the dish and decorate with herbs, cranberries and lemon slices. Also, in such a dressing, fish can be baked in the oven at 190 ° C for a third of an hour.

Creamy sauce for baked salmon

This dressing option is not used for the original serving of the finished dish as a taste and aesthetic accompaniment, but the salmon itself is directly baked in this gravy.

With this cooking technology, a classic steak turns out to be incredibly tasty, despite the fact that the recipe is trivially simple and everyone can repeat it at home. In addition, this sauce is perfect not only for salmon, but also for other noble fish.

Ingredients

Semi-soft cheese - 70 g;
High-grade wheat flour - 20 g;
Fatty cream 30% - 210 ml;
Olive oil - 45-50 ml;
A mixture of peppers - 1/3 tsp;
Extra salt - 1/3-1/2 tsp;
Dried chopped basil - 1 tsp;
Marjoram - 1 tsp;
Salmon steaks - 600 g;
Lemon - ½ pc.;

How to make sauce for salmon

Pour cream and a little water (50-70 ml) into an in-depth container, whisking with a whisk, add flour to them. You need to beat thoroughly so that there are no lumps. Next, anoint the sauce with spices and salt to taste. And to top it off, we introduce grated cheese on a fine grater into the composition, evenly distributing it in the creamy mass.
Lubricate the fish steaks with salt and sprinkle with lemon juice, after which we fry them in a pan, but not until cooked, but literally 2 minutes until golden brown. Then we shift the steaks into a baking dish and pour the creamy sauce.
Salmon will be baked in a creamy sauce for 25 minutes at 185 ° C at the middle level of the oven.

We lay out the finished salmon on portioned plates and serve with a side dish or on its own. The best side dish for this dish is curry rice or tagliatelle pasta.

A great addition to such a treat will be wheat croutons, which you can cook at home with your own hands in 5 minutes. Grind a clove of garlic in a garlic maker and mix with salt and sunflower oil (2 tablespoons). Lubricate the bread slices with a fragrant mixture and fry in a pan until crispy.

Caviar sauce for salmon

Not quite democratic in cost, but unsurpassed in taste, the recipe for this sauce will be a worthy addition to this royal fish.

Ingredients

Fatty cream 30% - 250 g;
Parmesan cheese - 70-80 g;
Red granular caviar - 60-80 g;

How to make creamy caviar sauce

Pour the cream into a saucepan and heat up. As soon as the mass boils, reduce the temperature and, with constant stirring, bring the cream to a thickening.
Now the creamy mass can be removed from the stove and mixed with ½ of the caviar.
We also add Parmesan grated on a fine grater to the hot sauce.
And as soon as the gravy cools down, add the rest of the caviar to it and serve it to the table with the salmon steak.

The dish will look not just beautiful, but extravagant and expensive. This sauce for salmon will definitely emphasize the status of your celebration.

Freshwater fish has some flavors that I would like to hide. This is a feature of pike, catfish and cod. The culinary experts created a pleasant, delicate creamy sauce in order to complement the main taste of the dish and set off these unwanted artifacts. It is served with fried, baked, boiled, stewed and grilled fish. In terms of structure, it should be quite dense. You need to carefully select spices for cooking so that they are combined with the main product.

Classic salmon sauce

Ingredients:

Wheat flour - 40-50 gr. (2 tablespoons with a small slide);
Butter (softened) - 50 gr. (2 tablespoons);
Milk - 500 ml. (2 faceted glasses filled to the top);
Salt - to taste;
White pepper (freshly ground) - to taste;
Nutmeg (ground) - pinch (optional)
Paprika (ground sweet pepper) - a pinch (optional).

Cooking method:

Let's start making the sauce by melting the butter.
To do this, we need dishes with one handle (like a ladle), with a thick bottom and preferably with a non-stick coating.
Melt the butter over a very low heat.
The butter should melt, but in no case should it be fried!
In no case do not use dishes made of aluminum and with a thin bottom.
In the first case, the sauce will take on a grayish color, and in the second, it will burn.
The butter for the sauce should be softened, but if there is no time to defrost, then grated.
This is necessary so that it melts evenly on the stove.
If you throw butter to melt with a frozen piece, then some will melt and start to burn, and some will still melt.
And since we are preparing a white sauce, we don’t need to change the color!
The butter has melted and now we will add wheat flour.
Flour must be sifted beforehand.
Pour the flour into the melted butter and carefully grind and mix with a wooden spatula.
We keep the dishes with flour on the stove over moderate heat until it begins to boil, rise with a “cap” and foam.
All this time we do not leave the stove, but constantly stir and grind the flour.
If small lumps appear, then there is nothing to worry about, at this stage this should not bother you.
Stir the flour constantly, do not add fire, watch the color of the flour - it should acquire a soft creamy color.
Do not under any circumstances burn!
As soon as our flour is prepared for further actions, remove the dishes from the fire and pour cold milk in very small portions, in a thin stream.
Simultaneously with the infusion of milk, beat with a whisk and mix the sauce.
Having poured in about a third of the total volume of milk, set the milk aside and thoroughly mix and whip the sauce, as soon as the sauce becomes a homogeneous consistency, pour in the rest of the milk, add salt and spices to the sauce, return the dishes to the stove.
We don't stop mixing.
Bring the sauce to a boil over moderate heat, stirring constantly.
Perform all these actions for 5-7 minutes, from the moment of boiling.
In order to avoid lumps, cold milk is added to the sauce.
If you add hotter, then due to the high temperatures of flour and milk, welding will occur, which will lead to the formation of lumps.
Milk can also be added warm, but not boiled, although in many recipes it is prescribed to add hot milk.
In this case, the sauce will have to be rubbed through a sieve or break up the lumps by whipping with a mixer or in a blender.
The cooking time of the sauce should in no case exceed 10 minutes.
We cook the sauce, not the paste, so you need to accurately observe the cooking time.
Therefore, after boiling the sauce, note the time and taste every minute.
After the fifth minute, you will notice how the taste of the sauce changes, acquiring a pleasant milky hue.
After 5-7 minutes of cooking, remove the sauce from the heat and pour it into a dry gravy boat.
If your sauce is too thick, then pour in enough milk, stir well and heat on the stove.
If it turned out too liquid, then rub the butter with flour (1: 1), add to the sauce and boil after boiling for 2 minutes.
Another way to thicken the sauce is to continue cooking it for up to 40-60 minutes.
During this time, the taste of the paste will disappear.
The sauce can be stored in the refrigerator for 2-3 days.

Cream sauce for salmon

Ingredients:

champignons 100-150 g
onion 1 pc
milk or cream 200 ml
flour 1 tbsp
dill greens vegetable oil salt freshly ground pepper

Cooking method:

Wash the fish, dry it, rub with salt and pepper (the steak can be cut across into two halves).
Drizzle with lemon juice and brush with olive oil.
Put the fish in a greased baking dish and bake at ~180°C for ~15-20 minutes.
Finely chop the onion.
Wash mushrooms, dry and cut into slices.
Fry the onion in a frying pan with hot vegetable oil for about 2 minutes.
Add champignons, and fry, stirring, ~5 minutes, salt.
Add flour to onions and mushrooms and mix.
Pour milk or cream into the pan, stirring vigorously with a spatula so that no lumps form.
Bring to a boil, reduce heat and simmer for ~2-3 minutes, stirring occasionally.
The sauce should thicken and become homogeneous.
Add chopped dill, salt and pepper.
Cover and leave for 2-3 minutes.
Put the salmon on a plate, pour over the sauce and decorate the greens.

Creamy sauce for baked salmon

This dressing option is not used for the original serving of the finished dish as a taste and aesthetic accompaniment, but the salmon itself is directly baked in this gravy.

Ingredients:

Semi-soft cheese - 70 g;
High-grade wheat flour - 20 g;
Fatty cream 30% - 210 ml;
Olive oil - 45-50 ml;
A mixture of peppers - 1/3 tsp;
Extra salt - 1/3-1/2 tsp;
Dried chopped basil - 1 tsp;
Marjoram - 1 tsp;
Salmon steaks - 600 g;
Lemon - ½ pc.;

Cooking method:

Pour cream and a little water (50-70 ml) into an in-depth container, whisking with a whisk, add flour to them.
You need to beat thoroughly so that there are no lumps. Next, anoint the sauce with spices and salt to taste. And to top it off, we introduce grated cheese on a fine grater into the composition, evenly distributing it in the creamy mass.
Lubricate the fish steaks with salt and sprinkle with lemon juice, after which we fry them in a pan, but not until cooked, but literally 2 minutes until golden brown.
Then we shift the steaks into a baking dish and pour the creamy sauce.
Salmon will be baked in a creamy sauce for 25 minutes at 185 ° C at the middle level of the oven.
We lay out the finished salmon on portioned plates and serve with a side dish or on its own. The best side dish for this dish is curry rice or tagliatelle pasta.
A great addition to such a treat will be wheat croutons, which you can cook at home with your own hands in 5 minutes.
Grind a clove of garlic in a garlic maker and mix with salt and sunflower oil (2 tablespoons). Lubricate the bread slices with a fragrant mixture and fry in a pan until crispy.

Universal white sauce for salmon

Ingredients:

600 gr water
a quarter of an onion
parsley root
slice of celery root
550 gr fish broth
25 gr (1 heaping tablespoon) flour
25 gr butter or margarine
a quarter of an onion
parsley root
1 bay leaf
4-5 black peppercorns
salt to taste
lemon juice or citric acid to taste

Cooking method:

We cook the broth, well-washed and cleaned fish raw materials, determined by you for the broth, pour cold water, quickly bring to a boil, reduce the heat.
We remove the foam, add raw peeled onions and white roots for flavor, you can also parsley stalks, cover the pan with a lid and cook at a gentle boil for 50-60 minutes.
We filter the finished broth so that the bones do not get into the sauce.
Discard the boiled vegetables.
As an option, we use any available fish broth from cooking or poaching fish with a pleasant aroma.
Let's start making the actual sauce.
Heat the butter or margarine in a frying pan or at the bottom of the pan.
Sprinkle the sifted flour over it.
On medium heat, with active stirring, pass the flour with butter until it acquires a light cream color and a pleasant aroma.
This will take 3-5 minutes.
Let the flour cool down a bit and, gradually adding hot broth, grind it into a “gruel”, if possible without lumps.
We combine the flour gruel with the remaining broth and cook with stirring until a characteristic sauce consistency is reached.
Immediately put peeled and randomly chopped onions and white roots into the sauce.
Cook for 30 minutes until they are completely softened.
7-10 minutes before the end of cooking, salt to taste, put parsley and peppercorns, you can also ground, but it will be visible in the sauce
Then we wipe the sauce through a sieve with a metal mesh.
Only spices and unboiled parts of vegetables will remain in the sieve.
After wiping, the sauce should be brought to a boil again.
It tastes good, with a pleasant smooth texture, but “white” is relatively, rather beige - the broth and flour sauté have their own shade
If desired, add a little lemon juice or just a little citric acid to the sauce, and also, in order to prevent the surface of the sauce from drying out, we dilute a small piece of butter on it.
The basic white sauce in fish broth is good on its own, but more often it serves only as a “base” for preparing an extensive range of derivatives of hot white and tomato sauces for fish.
Derivatives are prepared in an elementary way, by adding certain ingredients to the main sauce that adjust the flavor and aroma of the sauce in order to emphasize the merits of the dish for which it is intended.

Mustard sauce for red fish

Ingredients:

Shallot - 1 piece
Dry white wine 150 ml.
Fish broth 500 ml.
Butter 25 gr.
Lemon 1 piece
Spicy mustard 1 tablespoon
Salt to taste
Ground black pepper to taste

Cooking method:

For mustard sauce, we take shallots.
It is softer, more aromatic and juicier than onion.
Shallot has a very peculiar aroma, so dishes with this onion are very spicy.
After heat treatment, it acquires a delicate taste, even slightly sweet.
Shallots are very good in dishes where wine is used.
So, we clean the onion, wash it under cold water and then chop it with a knife on a cutting board.
We take a saucepan and pour dry white wine into it.
Then, add finely chopped shallots to it, mix with a wooden spoon.
We put on a gas stove and cook the onion over medium heat until half of the wine has evaporated.
Next, pour the fish broth into the pan and boil the contents of the pan over medium heat to 150 - 200 ml.
After that, add butter and juice, half of the squeezed lemon, mix everything thoroughly and cook the mixed ingredients for another 10 minutes.
After the time has elapsed, add ready-made spicy mustard to the pan, mix the resulting sauce with a spoon and bring to a boil.
Pass the sauce through a sieve.
Remove the mustard sauce from the heat and rub it through a sieve to get a smooth consistency.
Then, take a mixer and beat the mashed mustard sauce until foam forms.
The last thing we need to do is season our sauce with salt, ground black pepper and the juice of half a squeezed lemon.
We mix everything thoroughly.
Mustard sauce for fish is ready!

Delicious homemade tartar sauce

Ingredients:

8 pcs. chicken eggs,
800 g salmon
2 heads of red onion,
8 basil leaves
2 tbsp. l. olive oil,
50 g parsley,
2 tsp lemon juice
120 g 25% sour cream,
120 g capers,
ground black pepper,
salt.

Cooking method:

To prepare salmon with tartar sauce, you will need about 20 minutes of your free time.
Boil the eggs for exactly 10 minutes after boiling so that the yolk does not darken too much.
We clean, separate the yolks from the proteins.
We rub on a grater both.
Carefully cut the teshu into slices 4–5 mm thick, then into strips of the same width and into cubes.
Sprinkle the fish with finely chopped red onion, basil, salt and pepper to taste.
Add olive oil and lemon juice, mix well.
Using a cooking ring, spread the tartar sauce on a plate.
We spread the grated yolk along its perimeter, then the protein, and decorate the outer perimeter with parsley.
Finely chop a quarter of a head of red onion, sprinkle with parsley.
We complete the picture with capers scattered on the plate and remove the ring.
Put sour cream on top.
Salmon with tartar sauce will also be delicious.

Sour cream-nut sauce for salmon

Ingredients:

sour cream 500g
garlic 3-4 cloves
nuts 1 cup
cilantro
salt pepper

Cooking method:

Sour cream for this sauce is better to take fatty, then it will be thick.
If a fruit-bearing walnut tree does not grow under your window, then you will have to go to the market or to the supermarket.
It is better to buy nuts in the shell, so they retain their beneficial properties longer.
But then they need to be washed, dried, split and the core removed.
It is unlikely that you will want to mess around with this, so buy already chopped and peeled.
They should be light and juicy in appearance.
Before cooking, such nuts should be dried in a hot frying pan or poured over with boiling water.
In our case, the second option is suitable - pour over with boiling water, because they will still be in a humid environment.
Put the nuts in a colander and pour over boiling water, spread on a towel - let dry.
Chop the nuts.
I do it with a knife, I like it when there are chunks in the sauce.
You can chop the nuts in a meat grinder or blender, then the sauce will be more uniform.
Use a press to crush the garlic.
In a bowl, mix sour cream, nuts and garlic.
Add salt, pepper to taste and chopped cilantro.
If there is no cilantro, you can make such a sauce without herbs.
In this version, he is also very good.
Mix all the ingredients well, transfer the sauce to a clean, dry jar, close the lid and store in the refrigerator.
This sauce will keep in the refrigerator for 2-3 days.

Classic white salmon sauce

Ingredients:

sour cream 15-20% fat - 100 g (2 full tablespoons)
soy sauce - 1.5 tbsp
greens (parsley, dill, tarragon) - 1-2 tbsp
lemon peel 1 tsp

Cooking method:

Put the sour cream in a bowl.
Add soy sauce.
Grate the zest from the lemon.
It is advisable to remove only the yellow part of the lemon peel, as the white flesh under the peel can add bitterness to the sauce.
Although this is a matter of taste.
It is quite possible to replace the lemon with an orange, the sauce will turn out to be brighter and less tart, since the orange peel has a sweetish taste.
Rinse fresh herbs in cold water, dry with a towel and cut into pieces.
If you have tarragon herb, then I advise you to add it, this herb will give a special taste to the sauce.
Mix everything thoroughly and the sauce with herbs for the fish is ready.
I prepared the sauce for red fish, which often turns out to be rather dry, especially pink salmon meat.
Therefore, such gravy to the fish will make it more juicy and soft.

Creamy sour cream sauce

Ingredients:

cream - ½ cup;
sour cream - ½ cup;
water - 100 ml;
dill or parsley - to your taste;
garlic - 1 clove (can be without garlic);
salt - to your taste.

Cooking:

Chop up the greens.
Pass the garlic through a garlic press.
Put cream and sour cream in a small saucepan, pour in water, add salt, garlic and herbs.
Mix everything well.
Put the pot on the fire and boil.
Remove from fire.
The sauce is ready.
It remains only to put it in a gravy boat and serve it to the table along with a fish dish.

Salmon spicy tomato sauce

Ingredients:

fresh river fish - 400 g;
onion turnip - 1 pc.;
sweet pepper - 1 pc.;
vegetable oil - 4 tbsp. l.;
flour and breadcrumbs for breading - 100 g;
Vietnamese hot chili sauce - 2 tbsp. l.;
spicy Indian king masala - 1 tsp;
soy sauce Kikkoman - 1 tbsp. l.;
ketchup-lecho sauce - 2 tbsp. l.;
sugar - 1 tsp;
mayonnaise - 1 tbsp. l.

Cooking method:

Let's start making tomato spicy sauce for fried fish
Let's take some fresh river (sea) fish, remove the scales, entrails and wash it.
We remove the heads and tails and cut the fish into small pieces, no larger than a matchbox.
Fish can be sprinkled with soy sauce, so it ferments and does not crumble during frying. Read more:
Prepare a breading from a mixture of flour and ground white crackers.
Roll the pieces of breaded fish and start frying them on both sides in heated vegetable oil.
Fish is not meat, it cooks very quickly.
We take out the finished pieces of fish from the pan and put them on a separate dish.
We begin to prepare spicy tomato sauce for fish dishes, for which we take one sweet pepper, onion, Vietnamese spicy chili sauce with garlic and a little hot and fragrant Indian masala.
Cut the onion and red bell pepper into smaller pieces and place them in the pan where the fish was fried.
There is enough oil left.
We will prepare Kikkoman soy sauce, lecho ketchup, which contains natural tomatoes and peppers, and we will also need mayonnaise.
Of course, if you have fresh ripe tomatoes, no ketchup is needed.
Peppers and onions are well fried.
Add soy sauce, ketchup, chili sauce and mayonnaise to the pan.
We return the pan to the fire, add half a glass of boiling water and a teaspoon of sugar.
Cook the fish sauce over low heat for another 5 minutes.
We taste the dish for salt and add it as needed.
You can add some crushed dried herbs.
Remove the pan from the heat and pour the sauce into a gravy boat.
We serve the dish on flat plates.
As a side dish, use boiled potatoes, cut into circles.
In the center of the plate we place the sauce, potatoes and fish are laid out around the perimeter.
We decorate the dish with sliced fresh dill.

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

Classic creamy sauce

Classic creamy sauce does not involve the use of any additives. It can be served with fish, meat and vegetables. It can be used as a base for preparing special creamy sauces that are served with specific dishes.

Ingredients:

200 ml cream 20% fat
1 st. a spoonful of butter
1 st. a spoonful of wheat flour
ground black pepper
salt

How to make Classic Cream Sauce:

Before preparing the sauce, the flour should be lightly fried in a dry frying pan until a golden color appears.

Then put the butter in the pan and mix it well with 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.

Pepper the sauce a little, add salt to taste.

Cream sauce with mushrooms for salmon steak

Ingredients:

150 ml cream 20% fat
1 st. a spoonful of wheat flour
50 g dry forest mushrooms or 150 g fresh
1 small onion
1 st. a spoonful of olive oil
a little chopped dill
salt, pepper to taste

How to cook a creamy sauce for salmon with mushrooms:

Cut the mushrooms as finely as possible, to prepare the sauce they can even be chopped in a blender. In a dry frying pan, fry the flour and pour it into a cup.

Pour vegetable oil into a frying pan and fry the finely chopped onion in it until golden brown.

Add mushrooms and fry them together with onions, stirring constantly, over medium heat for another 8-10 minutes, until all the liquid has boiled away.

When it boils, add flour and salt, mix and carefully pour the cream into the pan. Keep stirring the contents of the pan so that there are no lumps.

After the sauce boils, cook it over low heat for another 2-3 minutes, remembering to stir. At the very end, add chopped dill, turn off the heat, cover the sauce with a lid and let stand 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 st. a spoonful of butter;
1 st. a spoonful of wheat flour;
50 g of red caviar;
salt, pepper to taste.

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

Atlantic salmon, noble salmon, Baltic salmon are all synonyms for the same type of fish. It's about salmon.

This magnificent fish is a very nutritious and healthy product. The fact is that it contains Omega 3 fatty acids necessary for our body, as well as such as vitamin A and In addition, salmon is also rich in pyridoxine.

You can cook a wide variety of dishes from it. For example, you can cook a steak. To do this, you can not do without such an important component as sauce for salmon.

So, to cook a steak, you need a piece of salmon. As a rule, it weighs about 400 grams, cream, spices. You can use those spices that are used for cooking fish dishes.

Olive oil, salt, herbs and lemon will also help you.

All preparatory work will take you no more than fifteen minutes, and the direct preparation of the steak will take twenty minutes.

We start with spices. All housewives use a different set of spices, for example, they mix mint, thyme, saffron, pepper.

From them it is necessary to make a mixture of spices, add sea salt and grate the salmon on all sides.

After that, the fish is placed in the refrigerator, where it should be marinated for literally two or three hours.

As soon as the specified time has elapsed, it is necessary to heat the pan in order to fry the steak. To do this, pour olive oil on it, heat it at the highest possible temperature. As a rule, it is 200 or 220 degrees.

The fish is carefully fried on each side. This takes an average of two or three minutes.

After that, the salmon is put on a baking tray and poured with cream. This is a simple, uncomplicated sauce for salmon.

Lemon slices are laid on top of the fish and sprinkled with dill for a luxurious aroma.

At this time, the oven is already preheated to a temperature of 250 degrees, so the salmon with sauce can be carefully placed in it.

As soon as the sauce for salmon, in this case, cream, begins to boil, the oven is turned off. The steak can be left in the oven for a couple more minutes and then removed.

So, the steak is ready. A side dish for it can be potatoes, both boiled and fried, as well as rice.

You can also prepare a more complex sauce for salmon. To do this, you need to have peeled shrimp on hand - two hundred grams, sour cream, processed cheese, paprika, dill, salt and vegetable oil will be enough.

Shrimps are boiled until fully cooked, spread in a colander, allowed to cool, peeled and finely cut.

The cheese is rubbed on a fine grater. Then chopped shrimp are spread on a preheated pan with vegetable oil, salted, peppered and poured with sour cream.

After that, grated cheese is added to the resulting mass and everything is mixed properly, adding dill, after which the fire is turned off, the salmon sauce is poured into a gravy boat and served.

Marinade for salmon can be prepared using flour, which is fried in a pan for a couple of minutes. Cream is poured into a small saucepan and boiled over low heat. Flour is added to the heated cream and the resulting mass is stirred until it becomes thick.

In the already thickened cream, you can add lemon juice, as well as wine, and again mix everything properly.

Parsley, dill, onion, and salt will come in handy in the marinade.

After that, it can be served with boiled salmon. As a rule, marinade is abundantly poured over salmon cut into small pieces, decorated with a sprig of dill and served.

It is a wonderful table decoration. It can act as a festive as well as everyday dish.

Salmon is a special marine fish, very fragrant and tasty. It is easy to cook - you can boil, fry, serve baked in the oven and cooked in a slow cooker. We fry it in crackers or batter, come up with special branded recipes, because it is worth it.

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

Sauce for salmon in this case may include the following ingredients:

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

When you make sauce for salmon, you will need very ordinary products. You will not need to look for something rare, everything you need is in any kitchen. Its recipe is quite simple, it has a special ingredient that goes very well with any fish - it's a lemon. It pairs 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 must 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 the use of less fat cream and the rejection of oil in it. True, in this case it will turn out to be more liquid or it will take longer to cook. Such a 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

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

Melt the butter in a frying pan and heat it up a little. It shouldn't boil.
When it disperses, immediately put all the flour and fry it until golden brown. There should be a slight aroma of fresh bread. The flour must be mixed properly so that lumps do not form. If they form, they must be immediately kneaded with a fork.
Pour in the cream in small amounts. It is advisable to preheat them, then they will not curl up in the pan.
Finely chop the greens, add to the sauce.
Squeeze the juice from the lemon, pour into the pan and stir immediately.
Salt, add other spices. Cook for about 5-7 more minutes, stirring constantly so that the sauce does not overcook and burn.

Thus, you have an exquisite sauce for a juicy tender salmon steak. , which will turn an ordinary portion of fish into an unsurpassed product. 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 it is necessary to water it with the released liquid or sprinkle it with water and lemon juice.

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

For salted salmon

Sauce for slightly salted salmon is prepared in a completely different way. The seasoning recipe is quite simple, the good thing is that it does not need to be cooked at all. All ingredients are mixed cold and raw.

It is applied to pre-salted fish, it is savory in taste and easy to prepare.