Salmon with Parsley Sauce
Salmon with parsley sauce pairs pan-fried fillets with a traditional British white sauce, made from butter, flour and milk and flecked with fresh parsley. The skin-on fillets take about 7 minutes in the pan, and the sauce is made first so it is ready to pour. The whole meal takes 25 minutes, and it is lovely with boiled new potatoes and greens.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 410kcal
Internal temperature and resting for salmon with parsley sauce
Salmon is ready when it turns opaque and flakes easily with a fork. If you use a thermometer, 55–60°C in the thickest part gives moist fish. Let the fillets sit for a minute off the heat while you plate up, but not much longer, as they cool quickly.
Cooking the sauce first means everything is hot when it reaches the table. A sauce kept warm on a very low heat will thicken a little, so keep a splash of milk to hand.
Cooking salmon with parsley sauce
Tap a time to start a timer.
- Make the white sauce Melt the butter in the small saucepan over a low heat. Stir in the flour and cook for , stirring, to make a smooth paste. Take the pan off the heat and add the milk a splash at a time, whisking well after each addition so there are no lumps.
- Thicken it Return the pan to a low heat and keep stirring for until the sauce is thick and smooth. Simmer very gently for , then season with a pinch of salt and pepper. Keep it warm on the lowest heat.
- Season the salmon Pat the fillets dry with kitchen paper and season both sides lightly with salt and pepper. Heat the oil in the frying pan over a medium-high heat.
- Cook the fish Lay the fillets in the pan skin-side down and cook for until the skin is crisp. Turn and cook for more until the flesh is opaque and flakes easily.
- Finish the sauce Stir the parsley and lemon juice into the sauce just before serving, so the parsley stays bright green.
- Serve Put the salmon on warm plates, spoon the sauce alongside or over the top, and serve with new potatoes and greens.
What to serve with it
The sauce is a classic British parsley sauce, usually served with ham or white fish, and it is just as good with salmon. Plaice fillet with parsley sauce uses the same sauce on a milder fish.
The base is a simple white sauce, which also works for fish balls in white sauce, so you can use up spare batches in the same way. Boiled new potatoes with butter and peas complete the plate.
Common problems and fixes for salmon with Parsley Sauce
- The sauce is lumpy.
- The milk was added too fast or the pan was too hot. Take the pan off the heat, add the milk a splash at a time and whisk until smooth. If lumps remain, whisk hard or pass the sauce through a sieve.
- The sauce is too thick or too thin.
- Loosen a thick sauce with a splash of milk. If it is thin, simmer it gently for a couple more minutes, stirring, as it thickens.
- The salmon skin sticks to the pan.
- The pan was not hot enough or the fish was wet. Dry the fillets, wait for the oil to shimmer, and leave them alone until the skin releases.
Frequently asked questions about salmon with Parsley Sauce
How long do you cook salmon fillets in a frying pan?
About 7 minutes in total for a 140g skin-on fillet: 4–5 minutes skin-side down, then 2–3 minutes on the other side. The flesh should be opaque and flake easily.
What goes well with salmon and parsley sauce?
New potatoes, tenderstem broccoli, peas or green beans all work well, and a wedge of lemon on the plate.
Can you make parsley sauce in advance?
Yes. Make the white sauce up to a day ahead, cover the surface with cling film and chill. Reheat gently, loosening with milk, and stir in the parsley at the last minute.
Can I use dried parsley?
Fresh gives the best colour and taste. Dried parsley will work in a pinch, but use about 1 tsp, and the sauce will look pale.
How did you like the recipe?
4.7 / 5 · 41 ratings
