Seared Salmon with Cream Sauce

Salmon is a brilliant fish and Johnson Ebenezer’s sauce makes it even better! Try his seared salmon recipe for a weekday meal or even for a dinner party!

Ingredients for Pan Seared Salmon

  • 220gm Salmon
  • 25ml Cream, regular
  • 25gm Butter, softened
  • 5ml Wine, white
  • 5gm Shallots, chopped
  • 5gm Capers
  • A few sprigs of thyme
  • A few leaves of washed spinach and a few cherry tomatoes
  • 3 Scoops Potatoes, mashed (see notes)


  1. Sear the salmon in a hot pan, season with rock salt, drizzle a bit of olive oil over, and finish off in oven for 6 minutes at 180C.

For Sauce:

  1. Reduce white wine to a quarter.
  2. Add thyme, shallots and capers.
  3. Add fresh cooking cream to the pan, keeping the heat to a simmer until the flavours are well infused.
  4. Remove from fire and whisk the butter into the sauce. 
  5. Arrange the fish over the mashed potatoes, top with blanched spinach and cherry tomatoes as a garnish and drizzle the sauce over the whole.


  1. Butter thickens the sauce
  2. The sauce should not be kept in refrigerator and can be served at room temperature.
  3. Mashed potatoes can be made by boiling and peeling potatoes, adding a little butter, fresh garlic, salt and freshly ground black pepper, then mashing the lot with a fork until it is smooth and creamy.