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Indulge in a gourmet meal without the price tag or the wait. This salmon recipe transforms simple ingredients into a luxurious dish perfect for a night in. The salmon steaks are rolled into elegant circles, baked to perfection, and filled with a creamy white sauce infused with garlic, thyme, and nutmeg. Topped with red caviar, this dish is a feast for the senses with its rich aroma, silky sauce, and delicate presentation.
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Remove the main bone from the salmon steaks and roll both sides into a circle.
Place aluminum foil in the middle of each salmon steak to create a cavity for the sauce.
Wrap cooking rope around the salmon steaks and tie them securely.
Heat olive oil and butter in a skillet over medium heat.
Add salmon steaks along with rosemary and season with salt and pepper.
Cook salmon steaks on both sides for 2 minutes until lightly golden and fragrant.
Transfer salmon steaks to a baking pan and bake at 350°F for 7-9 minutes until cooked through.
Add butter, thyme, and garlic to a small skillet and cook over medium heat for 1-2 minutes until fragrant.
Pour heavy cream into the skillet and season with salt, pepper, and nutmeg.
Cook for a few more minutes until the cream thickens and becomes silky.
Remove salmon steaks from the oven and take out the aluminum foil and cooking rope.
Pour the white sauce into the cavity of each salmon steak and top with red caviar.
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If you don’t have cooking rope, you can use toothpicks to secure the salmon steaks.
For an extra layer of flavor, you can add a splash of white wine to the sauce while cooking.
Make sure the heavy cream is at room temperature to prevent curdling when added to the skillet.
Can I use salmon fillets instead of steaks?
Yes, but you won’t be able to roll them into circles. You can still bake them and pour the sauce on top.
What can I use instead of red caviar?
You can substitute with black caviar or even finely chopped fresh herbs for garnish.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead and reheat it gently before serving.
How do I know when the salmon is cooked?
The salmon is cooked when it flakes easily with a fork and turns opaque throughout.
Can I use dried thyme instead of fresh?
Yes, but use less dried thyme as it’s more concentrated in flavor.
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