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Salmón a la crema

Salmon in cream sauce

  • Total Time: 40 mins
  • Yield: 4 1x


  • 1 filet of Alaska salmon
  • 2 tablespoons of butter
  • 1 onion, finely sliced
  • 2 cloves of garlic
  • Salt and pepper to taste (for the salmon)
  • 1 cup of liquid cream
  • 1/2 cup of Parmesan cheese
  • 1/4 cup of sun-dried tomatoes
  • 2 tablespoons of olive oil
  • 1 tablespoon of cornstarch, and a little water to dissolve it.


  1. Melt 1 tablespoon of butter in a skillet, and fry the salmon seasoned with salt and pepper, for about 4 minutes per side. Once ready, remove from the heat and set aside.
  2. In the same skillet, add the other tablespoon of butter and fry the finely-sliced onion for about 3 minutes, then add the finely-chopped garlic and cook for about 2 more minutes.
  3. Add the chopped sun-dried tomatoes, previously macerated in olive oil.
  4. Add the cream and Parmesan cheese.
  5. Then add the cornstarch (dissolved in a little bit of water), and cook for one more minute or until the sauce thickens.
  6. Place the salmon filet on top, and let this combination stand for a few minutes.
  7. To serve, as an idea you can accompany this delicious salmon with brown rice and kale sautéed in olive oil, seasoned with salt and pepper.
  8. Then place the salmon filet on top with the sauce.
  • Prep Time: 20 mins
  • Cook Time: 20 mins