Sugar Salmon with Cream Sauce
This is a delicious and unusual way to prepare salmon that is an absolute hit everytime I make it. Any kind of salmon works, but King salmon is well, King!
This is a delicious and unusual way to prepare salmon that is an absolute hit everytime I make it. Any kind of salmon works, but King salmon is well, King!
- Carbohydrate 32.96852375 g
- Cholesterol 124.550075 mg
- Fat 19.1987125 g
- Fiber 0.387512494504452 g
- Protein 34.868854 g
- Saturated Fat 9.32467155 g
- Serving Size 1 1 Serving (265g)
- Sodium 603.102075 mg
- Sugar 32.5810112554955 g
- Trans Fat 1.989633625 g
- Calories 446 calories
Step-by-step
- Mix the sugar, salt, garlic powder and pepper in a small bowl.
- Brush the salmon with water to moisten it.
- Sprinkle both sides of the salmon with all the sugar mixture.
- Melt the butter in a large, heavy skillet over medium high heat.
- Add the salmon and cook until it is crusty on the outside and just opague in the center, about 4 minutes per side.
- Transfer each fillet to a warm plate.
- Add the clam juice and half and half or cream to th skillet.
- Boil until the sauce thickens enough to coat a spoon, scraping up the brown bits, about 4 minutes.
- Spoon sauce over the salmon.
- Sprinkle with green onions for garnish.
- Serve and enjoy!
Searing and Sugar Mechanics
Using high heat without moisture control will instantly burn the sugar coating before the protein cooks through. Brushing the fillets with water provides just enough surface moisture to dissolve the seasoning blend into an even paste before it hits the hot skillet. Unsalted butter browns quickly, so monitor the pan temperature carefully to prevent scorching the milk solids while achieving a 4-minute per side crust. King salmon yields optimal results here due to its higher fat content, which protects the flesh from drying out during the rapid sear.Sauce Reduction Principles
Deglazing the skillet requires scraping up the caramelized sugar and protein fond left behind by the fish. Clam juice provides a briny foundation that balances the sweetness of the sugar crust, while half-and-half introduces enough milk fat to thicken without curdling under a rolling boil. Reduce the liquid until it coats the back of a spoon, typically taking about 4 minutes, to ensure the dairy binds properly with the pan drippings.Freezing and Reheating Guidelines
Cooked salmon protein toughens rapidly when subjected to secondary heat, making careful storage essential for maintaining texture. Store leftover fillets and sauce separately in airtight containers in the refrigerator for no longer than 2 days. Freezing cooked salmon is generally discouraged because the delicate muscle fibers release trapped moisture upon thawing, resulting in a mealy texture and a broken cream sauce.
