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Pappadeaux Salmon Alexander with Creamy Sauce Recipe Masterclass
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Pappadeaux Salmon

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 4 salmon fillets about 6 oz each, skin removed if you must (we’re going creamy, not crispy skin comedy)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/2 cup dry white wine or chicken broth optional but tasty
  • 1 cup heavy cream
  • 1/2 cup cream cheese softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes chopped (or regular diced tomatoes in a pinch)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon fresh parsley chopped (plus extra for garnish)
  • Fresh baby spinach or arugula optional for color

Instructions

  • Season salmon generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear salmon 3–4 minutes per side until golden and just cooked through. Remove to a plate and set aside.
  • Reduce the heat to medium. In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.
  • Pour in the wine or broth, if using. Scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
  • Stir in heavy cream, cream cheese, and Parmesan. Whisk until the sauce is smooth and slightly thickened, 3–5 minutes.
  • Add sun-dried tomatoes, Dijon mustard, and lemon juice. Simmer 1–2 minutes to marry the flavors. If it thickens too fast, splash in a splash of broth.
  • Return salmon to the pan, spoon sauce over the fillets, and heat through for 1–2 minutes. Sprinkle with parsley and optional greens just before serving.
  • Taste and adjust salt and pepper. Serve immediately with your favorite sides. Yes, now is the moment to shine.