Wild King Salmon With Savory Whipped Cream Recipe (2024)

I believe it means to slice the fillet at a 45 degree angle or even shallower angle for thinner slices (and faster cooking).
IMO, I would eschew the whole butter pan fry step(which takes away from the natural salmon flavor) and broil the whole fillet for about 4-5 minutes.

However you cook your salmon, this sauce is incredible. And it is so adaptable to any other proteins, with a myriad of seasonings. Follow the recipe or be creative with this!

I am trying to figure out what is "diagonal" about the slicing. The picture doesn't seem to help. Maybe I'm just askew; can anyone help?

Place salmon with the long side of the filet closest to you. Starting on the right hand side, turn your knife blade out to the right at a 45 degree angle (twist your wrist to the left, so to speak) so that the blade is still perpendicular to the filet. Then cut through the filet into desired pieces, slicing away from you carefully through the flesh. Having a sharp knife is key, and making one continuous slice from the top to bottom is ideal. If you're left-handed, do the opposite.

Their are many recipes using mustard with fresh salmon, but adding cream is brilliant. The amounts of chives and mustard added to the cream should suit your personal taste. The tarragon would be nice in the cream sauce too.

Didn't have cream so I used plain Chobani yogurt. It worked very well.

I am always amazed how any sauce on fish can dynamically change the flavor of the entire dish. This is true in this wonderful dish by David Tanis. We fed this to our family of 4 - and it was scrumptious. This meal takes 30 minutes to prep and cook. I used an iron skillet which gave the salmon a brown crust and sealed in the flavor. The whipped cream sauce is a delightful accompaniment - and blends in flavorfully to the fish. Make sure to keep those whipped cream peaks low.

The savoury whipped cream is incredible, packed with flavour and easy.
A keeper to use on other dishes. Add a slice of smoked salmon for added flavour.

Second week of salmon season and the price here in Seattle is down by $10 a pound. We always grill our salmon on the Big Green Egg. We love the sauce, which went very well with the fresh asparagus as well.

Delicious! David must be watching Jacques Pepin too! Pepin serves this sauce with Halibut to great success as well.

Fabulously delicious with greek yogurt subbed for the cream.

Wild violet flowers are edible and tasty--so long as they do not have any pesticides or other chemicals on them from yard treatments. Chive flowers, (trimmed off the base to release the many small blossoms) might also be around if you have an herb garden and the recipe calls for chives anyway.

Bought a 2 lb piece of King Salmon at an unbelievably low sale price and have enough for two meals. This was the first one. Slicing easy because of thickness of fish. Cooking also easy, 2min, one minute worked if slices are thick enough. Whipped cream side was good, not great. A little too much Dijon for me, will cut back next time. My husband put it directly on salmon and it melted into a cream sauce. I put mine on side and dipped fish into it which was more successful. Used minced shallot.

This dish rivals high end restaurants! I pan fried the fish to get a char then reduced the heat. The sauce was much better than anticipated and among the best fish dishes I have ever eaten. I added additional cayenne and Dijon mustard, which amped up the flavors. I did not have fresh tarragon, water cress, or edible flowers so they were omitted. I will make sure to have these ingredients next time to get the full experience of this recipe.

Made this with wild king salmon, cooked in a cast iron skillet in my pizza oven last night. Fantastic! I highly recommend this technique to anyone with one of those portable gas or wood fired pizza ovens. I marinated the fish first for about 20 minutes in a mix of olive oil, lemon juice and garlic. Pre-heated the pan, then cooked it skin up at 400 degrees for 4 minutes, flipping once. Sauce was a delicious finishing touch!

Fantastic recipe. I used a little more of everything in the whipped cream. Tarragon was a great addition

I didn’t have chives, so I used finely chopped onion. My son doesn’t like tarragon, so I used dill. I didn’t have lemon, so I skipped it. I didn’t have fancy salmon, just regular grocery store stuff. And STILL this was amazing. Sooo good. It was all I could do to not eat the sauce plain.

Fantastic dish! Followers most of the recipe, but I smoked the salmon. Beautiful! My gets told me my dinner was better than Canlis!

Amazing! I used cilantro micro greens and loved the brightness they added. This will be a new staple for me. Easy enough for weekdays after work but lovely enough for a special meal.

I used evaporated milk rather than the cream. Worked well.

My guests raved about this. Went with a little more dijon in the sauce. I made the whipped cream ahead of time and the soft peaks lasted in the refrigerator for 12 hours.

This was excellent! The savory whipped cream put a different spin on this, and was a big hit. I followed the suggestion below and broiled the salmon, as I find it easier to handle and avoid overcooking.

Chervil is taking star billing in my herb pots this year so I added that to the bit of tarragon. This is a tremendous recipe for the savory cream. I did the traditional split of fish (one third to me and two thirds to my husband) last night for dinner. Regretted that when I put the first bite in my mouth.

I had all of the ingredients for this except for the cream, so I made the sauce with full-fat Greek yogurt, thinned out with a bit of lemon juice. I also mixed in the tarragon, and used a bit more than what I think would be considered a garnish. It was delicious enough that I might just stick to using the yogurt in place of cream in the future; saves the work of needing to beat it, and is presumably at least a bit healthier.

Wow! Simple and delicious!

I used mascarpone (because I had some) thinned with a little milk instead of heavy cream. Also grilled the wild king salmon. Outstanding combo ofsalmon and sauce.

Elegant, impeccable and simple dish. Splurge on the salmon, he's the star. I went with fresh dill and smoked paprika with a hint of lemon; served with beech mushrooms sauteed alongside the salmon with some smoked paprika and a hint of sea salt.