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Creamed Feta Garlic Herb Butter Salmon Recipe

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4.3 from 8 reviews

Savor a decadent and creamy salmon dish featuring tender salmon fillets cooked to perfection and smothered in a rich creamed feta, garlic, and herb butter sauce. Enhanced with sautéed zucchini and shallots, this skillet recipe offers a delightful combination of tangy feta, fresh thyme, and bright lemon, making it a luscious and satisfying meal perfect for any night of the week.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • 4 salmon filets, skin on or off, (your preference)
  • Kosher salt and black pepper, to taste
  • 2 tablespoons extra virgin olive oil

Vegetables and Aromatics

  • 1 medium zucchini, sliced
  • 1 small shallot, thinly sliced
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh thyme
  • Crushed red pepper flakes, to taste

Sauce

  • 2 tablespoons salted butter
  • 1 cup canned full-fat coconut milk or heavy cream
  • 3/4 cup crumbled feta cheese
  • Juice from 1 lemon

To Serve

  • Fresh basil and thyme, for garnish

Instructions

  1. Season the Salmon: Pat the salmon filets dry and season both sides generously with kosher salt and freshly ground black pepper to enhance their flavor before cooking.
  2. Cook the Salmon: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Place the salmon filets skin side down in the hot skillet and cook undisturbed for 2-3 minutes until the skin is crisp. Flip the filets and cook for an additional 2-3 minutes or until the salmon reaches your desired level of doneness. Remove from the skillet and set aside. Optionally, peel off and discard the skin.
  3. Sauté Vegetables and Aromatics: In the same skillet, add 2 tablespoons of salted butter, sliced zucchini, and thinly sliced shallot. Cook over medium heat until the shallots become fragrant and translucent, about 2 minutes. Add chopped garlic, fresh thyme, and crushed red pepper flakes, cooking for another 1-2 minutes to release their aromas.
  4. Create the Creamy Feta Sauce: Pour in 1 cup of canned full-fat coconut milk or heavy cream and add 3/4 cup crumbled feta cheese to the skillet. Season the sauce with salt and black pepper to taste. Stir constantly and bring to a gentle simmer over medium heat until the sauce becomes smooth and creamy, approximately 5 minutes. Stir in the fresh lemon juice to brighten the flavor, then remove the skillet from the heat.
  5. Combine and Serve: Return the cooked salmon filets back into the skillet, nestling them into the creamy feta sauce to warm through. Plate each piece of salmon, spoon the sauce and sautéed zucchini generously over the top, and garnish with fresh basil and thyme before serving.

Notes

  • To remove the salmon skin easily, cook skin side down until crispy and then peel it off after cooking if preferred.
  • For a dairy-free version, use canned full-fat coconut milk instead of heavy cream and ensure feta cheese is substituted with a vegan alternative or omitted.
  • Crushed red pepper flakes can be adjusted or omitted to suit your heat preference.
  • This dish pairs beautifully with crusty bread, rice, or a fresh green salad.
  • Leftovers can be stored in the refrigerator for up to 2 days and gently reheated on the stovetop.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://recipeteach.com/creamed-feta-garlic-herb-butter-salmon-recipe/