Garlic Rosemary Seared Salmon with White Wine Sauce is a wonderful way to serve dinner.
Disclosure: This is a sponsored post written on behalf of Alaska Seafood Marketing Institute, all thoughts and opinions are my own.
My husband and I make every attempt to have a regular date night each week; however, sometimes those date nights turn into at home dates. Does that ever happen in your house?
For us, our kids are still going to bed relatively early, which happens to be wonderful, so we still have time to make a good meal to enjoy outside and just relax in the evening. One of my favorite ‘fancy’ meals to make is this Garlic Rosemary Seared Salmon with White Wine Sauce. I say ‘fancy’ but it is so simple to make. This is also perfect to make for a dinner party too and impress your friends!
I picked up our Alaska Salmon, either Pink Salmon or Sockeye will work, at our local grocery store. Once you are ready to prepare the salmon, run it under cold water to get the ice glaze off. Next, I rubbed garlic salt and rosemary on them, and then placed them in a greased skillet, skin side up. I seared these for about 7 minutes until they were cooked all the way through. If you do have difficulty cooking the thicker portion, you can sear them and then transfer to the oven for a few minutes to bake through.
While these were searing, I was busy making the white wine sauce that would add even more flavor to this wonderful dish!
Did you catch the best part? There is no pre-heat necessary, you really can COOK IT FROZEN!
Garlic Rosemary Seared Salmon with White Wine Sauce
- 1 Tbsp Rosemary Leaves
- 1 Tsp Garlic Salt
- 4 6oz Alaska Salmon Fillets (Pink Salmon or Sockeye)
- 1 Tbsp Olive Oil
- 1/2 Cup Sweet Onion, Chopped
- 1/2 Cup Mushrooms, Sliced
- 1/2 Cup Fresh Parsley, Chopped
- 1 Cup Chicken Broth
- 1/2 Cup White Wine
- 3 Tbsp Butter
- 1/2 Cup Grated Parmesan Cheese
- 1/2 Tbsp Flour or Gluten Free Flour
- Garlic Salt to Taste
- In a medium sized bowl, mix the rosemary and salt, and then rub on the salmon fillet.
- In a medium-sized greased skillet, place the salmon fillets skin side up and sear for about 5-7 minutes until cooked through.
- In another medium-sized skillet, spray it with cooking spray and add in the olive oil.
- Warm to medium-high heat, then add in the onion, mushrooms, and parsley.
- Saute this for about 2-5 minutes, then add in the chicken broth and wine.
- Let this cook for about 5-10 minutes until cooked down to about 1/2 a cup.
- Remove from heat, then whisk or stir in the butter, cheese, and flour.
- Add the garlic salt to taste, we prefer about a teaspoon.
- Serve topped over the salmon.
Nearly 60% of all seafood harvested in the U.S. actually comes from Alaska, one place I would really love to visit! They are known for their wild salmon, crab, and whitefish varieties. I happen to LOVE Alaska salmon. It really is the best around. Alaska seafood is high in protein but low in saturated fat and sodium, making it one of the best sources of omega-3 fatty acids.
What is your favorite type of Alaska seafood? Are you ready to make a Alaska salmon dinner tonight? It doesn’t get much better than this, aside from maybe being in Alaska!
Be sure to check out this link to find a store near you as there will be over 600 in-store demos hosted throughout the nation in October.
We decided to add fresh salad to our salmon to make a great pairing. It was a delicious meal on the perfect fall day, simply enjoying the peace and quiet.
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