I have cooked salmon with wild garlic sauce a few times, especially when I catch good fillets or receive a package from family in Italy. It's the kind of recipe I don't make often, but I enjoy it whenever I feel the need for something special and quick, without hard-to-find ingredients. Jacob Hausmann has a similar version, but I have kept the exact steps I followed at home, focusing on simplicity and seasonal vegetables.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Difficulty: medium
Recipe type: lunch or dinner, occasional
Ingredients
4 salmon fillets
6 tablespoons olive oil
2 zucchinis
400 g small mushrooms
1 bunch of wild garlic
200 ml liquid cream
50 ml white wine
salt
pepper
1 lemon
Preparation steps
1. Start with the salmon. Wash the fillets, pat them dry with paper, and place them in a large dish. Sprinkle with salt and pepper, then drizzle with half of the wine (25 ml). Let marinate for 10-15 minutes, turning them once or twice.
2. Meanwhile, cut the mushrooms into quarters (or halves if they are small) and the zucchinis into medium cubes. Wash the wild garlic well and chop it finely.
3. Heat 4 tablespoons of olive oil in a large skillet over medium to high heat. Remove the salmon fillets from the marinade (keeping the remaining wine) and place them in the skillet. Sear them on both sides for 2-3 minutes each, just enough to get a crust. Do not overcook them to keep them juicy. Remove them to a plate and set aside.
4. In the same skillet, add another tablespoon of oil if needed, then add the mushrooms and zucchinis. Sauté for 5 minutes over medium heat, stirring occasionally, until the vegetables soften slightly and take on some color. Transfer the vegetables to a separate bowl.
5. In the empty skillet, add the remaining oil (1 tablespoon if needed). Add the chopped wild garlic, sauté for 1 minute, then pour in the remaining wine from the marinade. Let it simmer on low heat for about 3 minutes to reduce the liquid slightly.
6. Add the liquid cream over the wild garlic in the skillet. Quickly mix, reduce the heat, and let the sauce thicken for 2-3 minutes. Adjust with salt and pepper.
7. To serve, first place the vegetables on plates, top with a salmon fillet, and then pour the wild garlic sauce over the fish. Add a few lemon slices on the side.
Why I make this recipe often
It’s a quick fish dish with vegetables and sauce, without complicated steps. The taste of wild garlic is fresh, and the combination with mushrooms and zucchinis means I don’t need additional sides. It’s filling but not heavy, and it doesn’t require rare ingredients. It’s perfect whenever I want a hearty meal without spending too much time in the kitchen.
Tips and Variations
Tips
Do not leave the salmon frying too long to avoid drying it out.
Use only liquid cream, not sour cream.
If the fillets are thick, cover the skillet for 1 minute at the end after turning them.
If the wild garlic seems too pungent, you can use only the leaves without the stems.
Substitutions
Mushrooms can be champignon or oyster. If you can’t find wild garlic, young spinach can be used, but the taste will be different.
You can replace zucchinis with courgettes or even peppers if you have nothing else.
Variations
You can use salmon fillets instead of steaks, and the cooking time will be shorter.
If you want a thicker sauce, let it reduce for another 1-2 minutes or use cream with a higher fat content.
Add a bit of crushed garlic while sautéing if you want a more intense flavor.
Serving Ideas
It goes well with plain rice or boiled potatoes, but also on its own, without any sides. A green salad is sufficient if you want something lighter. The lemon slices added at the end provide the acidity the fish needs.
Frequently Asked Questions
Can I use another type of fish instead of salmon?
Yes, but the result will be quite different. The recipe also works with trout or cod, but salmon remains the best choice for the texture and flavor of the wild garlic sauce.
Can I use frozen wild garlic?
Yes, but the flavor will be less intense, and the texture slightly changed. It’s best to let it thaw and squeeze it lightly before cooking.
Can the cream be replaced with milk or another lighter option?
You can try cooking cream with reduced fat content, but milk will make it too runny. I do not recommend plant-based alternatives as they significantly change the taste.
How long should the salmon be marinated?
I let it marinate for 10-15 minutes. No more is needed; otherwise, the texture may suffer.
Nutritional Values
Approximately per serving: about 450-500 kcal
Protein: 28-32 g
Fat: 30-35 g
Carbohydrates: 8-10 g
The values depend on the type of cream used and how much oil remains in the dish. Salmon contributes the most to the protein and fat intake.
Storage and Reheating
It’s best to eat the dish fresh. However, if there are leftovers, they can be stored in the refrigerator, covered, for up to 24 hours. Reheat on low heat, just enough to reach the desired temperature, so the fish doesn’t dry out and the cream sauce doesn’t curdle. I do not recommend freezing.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Difficulty: medium
Recipe type: lunch or dinner, occasional
Ingredients
4 salmon fillets
6 tablespoons olive oil
2 zucchinis
400 g small mushrooms
1 bunch of wild garlic
200 ml liquid cream
50 ml white wine
salt
pepper
1 lemon
Preparation steps
1. Start with the salmon. Wash the fillets, pat them dry with paper, and place them in a large dish. Sprinkle with salt and pepper, then drizzle with half of the wine (25 ml). Let marinate for 10-15 minutes, turning them once or twice.
2. Meanwhile, cut the mushrooms into quarters (or halves if they are small) and the zucchinis into medium cubes. Wash the wild garlic well and chop it finely.
3. Heat 4 tablespoons of olive oil in a large skillet over medium to high heat. Remove the salmon fillets from the marinade (keeping the remaining wine) and place them in the skillet. Sear them on both sides for 2-3 minutes each, just enough to get a crust. Do not overcook them to keep them juicy. Remove them to a plate and set aside.
4. In the same skillet, add another tablespoon of oil if needed, then add the mushrooms and zucchinis. Sauté for 5 minutes over medium heat, stirring occasionally, until the vegetables soften slightly and take on some color. Transfer the vegetables to a separate bowl.
5. In the empty skillet, add the remaining oil (1 tablespoon if needed). Add the chopped wild garlic, sauté for 1 minute, then pour in the remaining wine from the marinade. Let it simmer on low heat for about 3 minutes to reduce the liquid slightly.
6. Add the liquid cream over the wild garlic in the skillet. Quickly mix, reduce the heat, and let the sauce thicken for 2-3 minutes. Adjust with salt and pepper.
7. To serve, first place the vegetables on plates, top with a salmon fillet, and then pour the wild garlic sauce over the fish. Add a few lemon slices on the side.
Why I make this recipe often
It’s a quick fish dish with vegetables and sauce, without complicated steps. The taste of wild garlic is fresh, and the combination with mushrooms and zucchinis means I don’t need additional sides. It’s filling but not heavy, and it doesn’t require rare ingredients. It’s perfect whenever I want a hearty meal without spending too much time in the kitchen.
Tips and Variations
Tips
Do not leave the salmon frying too long to avoid drying it out.
Use only liquid cream, not sour cream.
If the fillets are thick, cover the skillet for 1 minute at the end after turning them.
If the wild garlic seems too pungent, you can use only the leaves without the stems.
Substitutions
Mushrooms can be champignon or oyster. If you can’t find wild garlic, young spinach can be used, but the taste will be different.
You can replace zucchinis with courgettes or even peppers if you have nothing else.
Variations
You can use salmon fillets instead of steaks, and the cooking time will be shorter.
If you want a thicker sauce, let it reduce for another 1-2 minutes or use cream with a higher fat content.
Add a bit of crushed garlic while sautéing if you want a more intense flavor.
Serving Ideas
It goes well with plain rice or boiled potatoes, but also on its own, without any sides. A green salad is sufficient if you want something lighter. The lemon slices added at the end provide the acidity the fish needs.
Frequently Asked Questions
Can I use another type of fish instead of salmon?
Yes, but the result will be quite different. The recipe also works with trout or cod, but salmon remains the best choice for the texture and flavor of the wild garlic sauce.
Can I use frozen wild garlic?
Yes, but the flavor will be less intense, and the texture slightly changed. It’s best to let it thaw and squeeze it lightly before cooking.
Can the cream be replaced with milk or another lighter option?
You can try cooking cream with reduced fat content, but milk will make it too runny. I do not recommend plant-based alternatives as they significantly change the taste.
How long should the salmon be marinated?
I let it marinate for 10-15 minutes. No more is needed; otherwise, the texture may suffer.
Nutritional Values
Approximately per serving: about 450-500 kcal
Protein: 28-32 g
Fat: 30-35 g
Carbohydrates: 8-10 g
The values depend on the type of cream used and how much oil remains in the dish. Salmon contributes the most to the protein and fat intake.
Storage and Reheating
It’s best to eat the dish fresh. However, if there are leftovers, they can be stored in the refrigerator, covered, for up to 24 hours. Reheat on low heat, just enough to reach the desired temperature, so the fish doesn’t dry out and the cream sauce doesn’t curdle. I do not recommend freezing.