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The cream sauce will work with anything, but it’s particularly amazing with fresh or frozen salmon.


4 Salmon filets
ASS dry rub
2 cloves garlic
1 medium shallot
2 tbsp butter
1/2 cup heavy cream
Marsala or Sherry cooking wine
Fresh basil leaves


Season cleaned salmon with ASS. Mince the shallot, garlic. Cut basil and remove stems.


Heat EVOO in a large high sided sauté pan. Sauté minced shallot and garlic until fragrant ~30 seconds. Deglaze with 1tsp Marsala and remove and set aside for later. Sear salmon on medium heat 3-4 minutes per side. Add in shallot, garlic, butter, heavy cream, more ASS, basil (pressed and opened by hand) and reduce until sauce has thickened ~ 15 minutes on lower heat.


Goes great with my Brussels Sprouts, Wilted Spinach, and ASSparagus.

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