salmon diane
Now I have the song Dirty Diana in my head even thought that’s not relevant whatsoever.
Sometimes I get a bit jealous of the recipes one can make with chicken or beef. Even though I have no desire to eat those things anymore (though I will try a dish containing one or the other if someone is proud of their creation or ogling over a restaurant option they ordered), occasionally the combinations sound so delectable yet non-translatable to pescatarian or vegetarian formulas.
However, because of that, I’m getting a little ballsier when I play with salmon. Clearly, salmon is the fish I eat most often, since it’s accessible and usually not over-the-top in price and I quite love it. I also really love photographing a good filet. My Red Wine Braised Salmon was one of the first recipes I felt was really outside the box with our finned friend, and it was divine.
Today, after seeing a few steak Diane recipes floating around Pinterest, I went with Salmon Diane, and I am so glad I did, peeps. Easy enough for a weeknight, fancy enough for a date night, and certainly an impressive main for Christmas dinner. The brandy or cognac-based sauce is lush and rich and the whole shebang takes less than 45 minutes to whip up. As the sauce matures in the pan, it begins to enliven and taste even better.
10/10 would recommend.
I Am Good At Two Things In Life:
1. Spewing profanties;
2. Blackening salmon.
This according to my sister, and I think she’s correct. I am great at swearing and absolutely nail the blackened salmon game.
The crispy salmon is a nice contrast to creamy sauces, so that’s why I choose this method so often in my cooking. Is it necessarily an authentic replication of a steak Diane-esque preparation? No. It’s an interpretation, so take it for what it is, and enjoy the similarities and the unique deviations.
Dry the fish filets very well with paper towels, then season with a combination of smoked paprika, chili powder, garlic and onion powders, and a finishing pinch of salt and pepper. Heat some olive oil in a cast iron skillet and sear the fish skin-side down for 4-5 minutes. The fish will slip easily once it is cooked enough. Flip and cook 3-4 minutes longer to get that lovely dark crust.
No Mush In These Shrooms
Naw. They’re buttery and caramelized, the perfect iteration of our favorite household fungus.
If the heat was getting too intense while cooking the salmon, lower it down a notch and wait a bit to let the skillet cool off. Don’t want to be burning any butter. Once it’s no longer smoky, melt a couple tablespoons of butter and toss in the mushrooms. Cook a few minutes to get a nice, juicy golden hue.
Throw in a couple more pats of butter, shallots, and garlic, and swirl around until fragrant.
Next, slowly stream in the star of the show – cognac or brandy (I used brandy) – and deglaze the pan by scraping the bottom with a wooden spoon as your pour. Reduce for a few minutes, then add the trifecta of broth, dijon mustard, and Worcestershire sauce. As far as the broth goes, I used a sauteed onion bouillon that is no longer available, but a vegetarian or regular beef are good too. In a pinch, regular vegetable broth is fine, but will yield a milder hue and slightly less hearty flavor once you finish the sauce. Not a deadly difference, though.
Simmer the sauce a few minutes, then finish with a good helping of heavy cream and a dash of salt and pepper to taste. The sauce will thicken up as it cools, too, so if it’s not quite looking like what you imagine, give it a few minutes to rest in the pan once you switch off the heat and then you’ll notice the texture change.
My favorite way to serve this Salmon Diane is over stovetop mashed potatoes or polenta. Drench each portion in a good helping of sauce and mushrooms and serve alongside some roasted vegetables and/or a big honkin’ Brussels sprout salad with perhaps a roll to sop up extra sauce.
Oh, and if you’ve some brandy left, treat yoself to a Brandy Alexander if that’s your thing. I don’t have a recipe for one, but I’m sure some solid versions exist out there!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More cozy salmon ideas:
Creamy Dijon White Wine Salmon
Jerk Salmon with Creamy Corn Risotto
Sheet Pan Sticky Pomegranate Salmon
One Skillet Thai Basil Coconut Curry Salmon
One Skillet Cranberry Braised Salmon
Bourbon Brown Sugar Salmon with Mashed Sweet Potatoes
salmon diane
Ingredients
- 1 1/2 lb salmon
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 tbsp butter
- 1 cup sliced cremini mushrooms
- 2 shallots, chopped
- 4 cloves garlic, minced
- 1/2 cup brandy or cognac
- 3/4 cup vegetarian beef, or vegetable, broth
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 cup heavy cream
- mashed potatoes or creamy polenta, to serve
Instructions
- Pat the salmon filets very dry with paper towels. In a small bowl, toss the smoked paprika, chili powder, garlic powder, onion powder, and a pinch of salt and pepper. Rub thoroughly over the salmon filets to coat.
- Heat 2 tablespoons olive oil in a skillet over medium. Sear the salmon skin-side down (or, if skinless, what would be the skin side) for 4-5 minutes until it releases easily from the pan. Flip and cook 3-4 minutes longer. Move to a plate and keep warm.
- In the same skillet, melt 2 tablespoons of the butter. Toss in the mushrooms and cook 3-4 minutes. Add the remaining 2 tablespoons of butter, then the shallots and garlic. Cook 2-3 minutes longer.
- Slowly stream in the cognac/brandy and whisk for 2-3 minutes until reduced, then add the broth, mustard, and Worcestershire sauce. Simmer 4-5 minutes, then pour in the heavy cream. Simmer 4-5 minutes longer until the sauce is slightly thickened. Season to taste with salt and pepper.
- Divide the salmon filets among bowls of potatoes or polenta. Drizzle with the Diane sauce.
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