Food & Recipes

Cream Poached Salmon

a creamy buttery take on salmon

This Cream Poached Salmon recipe is a no-brainer. With only four ingredients, and almost no work, it just couldn’t be easier. It also makes a beautiful presentation and yummy leftovers that can be used to make Fish Tacos or served on top of Nicoise Salads.

Use my Spinach and Garlic Pesto recipe if you have extra on hand.

cooking information

• Yield: Dinner for 6
• Prep Time: 5 minutes
• Cooking Time: 30 minutes

all ingredients

• 1 Side Fresh Salmon
• 3 Cups Heavy Whipping Cream
• 1 Cup Pesto
• 1/2 Cup Grated Parmesan

recipe instruction

1. Peheat oven to 450 degrees.

2. In a roasting pan, stir together your cream, pesto and parmesan cheese. Place the salmon, flesh side up, into the concoction.

3. Place in the oven and let cook 20 minutes. It will take a little bit of time for the cream to come to temperature so it may take a little longer.

4. Once the salmon is firm, it is finished cooking. Serve and enjoy.

cooking tips

• When buying your salmon, always make sure that it is fresh by smelling it before you buy. If it smells too fishy, do not buy it. Also, ask your fish monger to please make sure there are no pin bones in the fish. (Pin bones are really tiny bones along the spine of the salmon. They usually can’t be seen by the naked eye, only by touch, however they are not fun to eat.)
• This recipe is great over pasta, wrapped in Bibb lettuce and served as a lettuce wrap, or simply on top of a piece of crusty Italian bread.
• Because it is cooked in liquid, it is very hard to dry out. Keep in the poaching liquid until service to make sure it stays moist.
• You could substitute whole milk for the heavy whipping cream, jarred pesto for homemade pesto, and green can parmesan for higher quality parmesan.