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Salmon fillets with cream sauce
Salmon fillets with cream sauce

Salmon fillets with cream sauce

Preparation 15 minutes
Cooking time 20 minutes
Servings 4


  • 625 g (1 1/4 lb) fresh salmon fillets, skinless
  • 30 ml (2 tbsp) butter
  • 250 ml (1 cup) white wine
  • Salt and ground black pepper
  • 1 green onion, thinly sliced
  • 250 ml (1 cup) 35% cooking cream
  • 30 ml (2 tbsp) Dijon mustard
  • 15 ml (1 tbsp) fresh tarragon, chopped


  1. Preheat the oven to 190°C (375°F).
  2. Place the salmon fillets in a buttered oven-safe dish (use about half the butter).
  3. Season with salt and pepper.
  4. Pour in half the white wine.
  5. Bake for 12 to 15 minutes, depending on the thickness of the fillets.
  6. Meanwhile, melt the remaining butter in a small saucepan.
  7. Add the green onion and cook for 2 to 3 minutes over low heat (without colouring). 
  8. Pour in the rest of the white wine. Reduce by half over medium heat.
  9. Add the cream and mustard. Season with salt and pepper.
  10. Lower the heat and gently reduce until the texture is even.
  11. Remove the fillets from the oven. Top with sauce and sprinkle with tarragon. Serve.


To bring more flavour to your sauce, add a pinch of dried tarragon at the beginning of the cooking (with the white wine).

Availability in stores