Gluten-Free Pan Fried Salmon
Perfectly seared salmon fillets topped with a rich, creamy pesto sauce that combines cream cheese and half-and-half for luxurious texture. The fish develops a golden crust while staying tender inside, while the warm pesto cream sauce adds herbaceous flavor that complements the salmon's natural richness. This restaurant-quality dish comes together in under 15 minutes, making it ideal for weeknight dinners or special occasions when you want something elegant but achievable.
Ingredients
- 1 pound salmon, cut into 4 pieces
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 8 ounces cream cheese
- 2 tablespoons half and half
- 2 tablespoons pesto
Instructions
- 1
Bring salmon to room temperature about 15 minutes before cooking
- 2
Heat a large skillet with oil over medium-low heat
- 3
Season fish with salt and pepper and place salmon skin side down in the pan
- 4
Cook until golden brown on one side and flip over on the other side for about 3 to 4 minutes on each side
- 5
In a small pot add half and half, pesto, and cream cheese and stir together well over low heat until the cream cheese sauce is combined well
- 6
Spoon about two tablespoons of the pesto cream cheese sauce over the salmon
- 7
Serve with a lemon slice along with the fish if desired
Tips
Let salmon come to room temperature before cooking to ensure even heating and prevent the outside from overcooking while the center stays cold.
Don't move the salmon once it hits the pan - let it develop a proper crust before flipping for the best texture and presentation.
Good to Know
Refrigerate leftovers for up to 2 days. Reheat gently to avoid overcooking the salmon.
Sauce can be made up to 2 days ahead and reheated gently. Cook salmon fresh for best texture.
Serve immediately while salmon is hot and sauce is warm. Pairs well with roasted vegetables or rice.
Common Mistakes
Don't use high heat or the salmon will burn on the outside before cooking through
Don't overheat the cream sauce or it may break and become grainy
Substitutions
FAQ
Can I use frozen salmon?
Yes, but thaw completely first and pat very dry before seasoning. Frozen salmon may release more moisture during cooking.
What if I don't have pesto?
You can make a quick herb sauce with basil, garlic, olive oil, and parmesan, or substitute with sun-dried tomato paste.
How long will the leftover sauce keep?
The pesto cream sauce will keep in the refrigerator for up to 3 days and can be reheated gently on the stove.