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Salmon In Basil Cream Sauce

The sauce will make enough of for 4-6 salmon filets or chicken breasts. Recipe from Bon Appetit, circa 1992, originally from the Park Hotel Kenmare, in County Kerry. Although the sauce doesn't have a "fishy" taste, you could substitute chicken broth with fairly similar results if you don't have fish stock on hand.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Entree
Cuisine: British
Servings: 4 -6
Author: Cynthia


  • 1/4 cup 1/2 stick unsalted butter
  • 6 Tablespoons fresh basil minced
  • 1/4 cup dry white wine
  • 2 cups fish stock or 1 1/3 cups bottled clam juice and 2/3 cup water
  • 1 cup whipping cream
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt


  • Melt butter in a heavy medium skillet over medium heat. (Using a sauce pan will take longer to reduce.)
  • Add basil and stir until wilted, about 1 minute.
  • Add wine, increase heat and boil until reduced by half, about 3 minutes. (see cooking notes)
  • Add stock and boil 3 minutes.
  • Add cream, white and black pepper and salt.
  • Boil until sauce is reduced to 3/4, about 8-10 minutes.