Why you should cook salmon with parsley sauce
This recipe for salmon with parsley sauce is easy to follow and uses basic ingredients from your cupboard. The sauce is smooth and adds a lovely brightness to the rich salmon fillets. It takes very little time to prepare and cook. Most families enjoy the mild flavours and the soft texture of the fish.
How to get salmon with parsley sauce ready
Prepare the salmon: Season the salmon fillets with a little salt and pepper on both sides. Heat the olive oil in a large frying pan over a medium heat. Place the fish skin side down in the pan and cook for about four minutes. Flip the fillets over and cook for another three minutes until the fish is opaque and cooked through.
Make the roux: While the fish is cooking, start the sauce in a small saucepan. Melt the butter over a gentle heat until it is liquid. Stir in the plain flour to form a smooth paste. Let this cook for one minute to remove the raw flour taste.
Finish the sauce: Gradually pour the milk into the saucepan while whisking constantly. Keep stirring until the mixture becomes thick and smooth. Let it simmer for a few minutes on low heat. Finely chop the fresh parsley and stir it into the white sauce along with the lemon juice.
Serve the meal: Remove the fish from the pan and place it on warm plates. Pour a generous amount of the green sauce over each piece of fish. Serve your salmon with parsley sauce immediately with your choice of sides. This dish goes perfectly with steamed greens or new potatoes.
Useful tips for salmon with parsley sauce
To get the best flavour from salmon with parsley sauce, always use fresh parsley rather than dried. If the sauce becomes too thick, you can add a small splash of milk to reach your desired consistency. Be careful not to overcook the fish, as it should remain moist and tender in the middle. You can check if the salmon is done by gently pressing it with a fork to see if it flakes. If you prefer a crispier skin, keep the fish on the skin side for slightly longer.
Making sure the pan is hot before adding the fish will prevent sticking. Preparing the sauce and the fish at the same time helps ensure everything is hot when you serve it.
You can also try these recipes:
pickled chilli,
halibut with pesto or
danish meat and potato hash with bacon.
