Easy Poblano Cream Sauce for Salmon
With perfectly seared salmon fillets nestled in a bed of poblano cream sauce, this salmon entree would be right at home on a restaurant menu! And yet, it’s a seriously easy recipe to make. You’ll love how flavorful the sauce is with chopped poblanos, onions, fresh cilantro, and spinach. Meanwhile, the salmon cooks up tender and flaky. Together, you have a delicious, satisfying meal that’s quick to make and jam-packed with flavor! How long it takes: 45 minutes Equipment you’ll need: large skillet Servings: 4
Why You’ll Love Salmon With Poblano Cream Sauce
Perfectly cooked salmon. Pan-searing creates a perfect crispy crust on the outside of the salmon fillets that locks in all the flavor. Just rich enough. The cream sauce is rich and silky but made with milk, not heavy cream. It’s not too decadent, with just enough creaminess to balance the heat of the peppers. A meal in one. It doesn’t take much to turn this salmon with cream sauce into a hearty dinner! Serve it with thick bread slices for sopping up the extra sauce.
Ingredients You’ll Need
Below are some notes on the ingredients needed to make this flavorful cream sauce for your latest batch of salmon fillets. Scroll to the recipe card for a printable ingredients list.
Salmon Fillets – Both skinless or skin-on fillets are fine. A single serving of salmon is 4 oz. so you’ll need at least 16 oz. to serve 4 people. Oil and Butter – Combining oil and butter for sautéing gives you all the flavor of butter but the addition of oil prevents it from burning. Poblano Peppers, Onions, Garlic – This trio of aromatics is a flavor powerhouse. I’ve found that poblanos can range from mild to slightly spicy. If you’d prefer something without heat, try using sweet bell peppers. Spinach – Lots of it! We recommend fresh baby spinach because it has the best flavor. If you’re in a pinch, you can use frozen spinach but make sure to drain and press all the liquid out of it. Fresh Cilantro – We love the fresh flavor of cilantro, but if you have family members who think it tastes like soap, you can skip it. Milk & Flour – This sauce is milk-based and the flour thickens it. Skim milk isn’t the best choice in this recipe as it has a higher tendency to curdle. Opt for 2% or whole milk if you can. Lemon Wedges – A squeeze of lemon juice brightens up the flavor.
How To Make Salmon With Poblano Cream Sauce
This tasty salmon with poblano cream sauce is ready in about 45 minutes from start to finish. Here’s a quick step-by-step. Scroll down to the recipe card for printable instructions.
Prepare the salmon fillets. Rinse the salmon fillets, pat them dry, and season them liberally with salt and pepper (or a seasoning of your choice, like this salmon seasoning). Sear the salmon. Get a good-sized, heavy-bottomed skillet heating on the stovetop, and add oil. Sear the salmon, skin side up, until the surface is browned and crispy, about four minutes. Flip, and brown the skin side before moving the salmon to a plate. Tent it with foil to keep it warm while you start on the sauce. Sauté the peppers, onions, and garlic. Wipe out the skillet, then sauté the veggies until they begin to soften. Throw in a little garlic, and add a couple of spoonfuls of flour. Stir it around for a minute so it coats the vegetables and cooks off a bit. The flour will act as a thickener for the sauce. Make the sauce. Add the milk, bringing it to a simmer. It won’t take long, just a minute or so. Add handfuls of spinach and chopped fresh cilantro and cook, stirring, until the spinach wilts. Serve. Spoon the poblano cream sauce into four shallow bowls or plates. Nestle a salmon fillet in each, and garnish with a wedge of lemon. A squeeze of lemon over the salmon enhances the flavor, with just a bit of acidity to offset the richness. So good!
Tips For Success
These are the tips that I picked up while testing this recipe, in case you find them helpful:
Have your ingredients ready to go. This recipe comes together fast! Prep the onions, peppers, spinach, and cilantro, and have your other ingredients measured out and ready beforehand so that once you start cooking, you can quickly move along. The salmon should release from the pan fairly easily. If not, cook it an additional minute before flipping. Cooking time will depend on the thickness of your fillets. Don’t steam the salmon. Let the salmon rest, lightly covered with foil, while you make the sauce. Don’t cover it tightly because steam will form on the underside of the foil, and the salmon will lose that nice crisp exterior.
Make This Salmon and Cream Sauce Your Own
This poblano cream sauce recipe is easy to adapt to suit your tastes. Try these easy variation ideas:
Substitute bell peppers or mushrooms. Don’t care for poblanos? This recipe is great with mild red or green bell peppers, too. Or leave the peppers out and use mushrooms instead. Make it paleo/low carb. Simply replace flour with an alternative thickener such as arrowroot or tapioca flour. You’ll need 3 to 4 teaspoons. Add a splash of dry white wine. Add ⅓ cup of white wine to the skillet after sautéing the onions, peppers, and garlic. Cook over medium-high heat for a couple of minutes, until the wine is reduced by at least half. Enjoy a glass of wine with dinner! Looking for more easy dinners? Try my other pan-seared salmon recipes, like this flavorful glazed salmon and BBQ salmon.
Serving Suggestions
Serve the salmon and poblano cream sauce with hunks of warm crusty bread and dipping sauce. This dish pairs nicely with a spring orzo salad or jasmine rice in the warmer months, or mashed potatoes for a hearty wintertime dinner. The cream sauce already has plenty of vegetables, but if you’d like to load up your meal with even more veggies, try easy air fryer asparagus. Get ready for oohs and aahs because this is one amazing dinner!
Storing and Reheating Leftovers
Refrigerate. This salmon recipe is best served immediately but leftover salmon isn’t bad either. Store, tightly covered, in the fridge for up to 2 days. I don’t recommend freezing leftovers because the sauce is likely to separate when thawed. Reheat. Individual portions can be reheated in the microwave for 30 to 60 seconds until warmed through. Don’t overheat or the salmon will become tough and dry. Alternatively, cut the salmon into chunks and mix it into the sauce for more even heat distribution.
Interested in a weekly meal plan (it’s free!) that includes this salmon recipe? Take a look at my Meal Plan #31. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
