Pan Fried Salmon with Japanese Style Cream Sauce

Pan Fried Salmon with Japanese Style Cream Sauce

This pan fried salmon with Japanese style cream sauce with a hint of soy sauce goes well with cooked rice. The combination with mushrooms is perfect!

Ingredients: 2 servings

Raw salmon
2 pieces
Button mushrooms
Garlic (preferably soy sauce infused garlic)
1/2 clove
1 tablespoon
◎Low-fat non-dairy cream
◎Soy sauce
1 teaspoon
White flour
1 tablespoon
Vegetable oil and butter
1/2 tablespoon each
Salt and pepper
to taste


1. Season the salmon with salt and pepper. Thinly slice the mushrooms. Mince the garlic.
2. Blot the salmon with a paper towel, and lightly coat with flour.
3. Heat a frying pan with oil and butter. Cook the salmon skin-side down. Once the skin is crispy, turn it over, and cook over medium to low heat.
4. To make the sauce, put 1 teaspoon of butter (not listed), garlic, and mushroom in a frying pan, and cook over medium heat. Add the ◎ ingredients, and lightly simmer.
5. Season with salt and pepper. Pour the sauce over the served salmon and serve
6. This is soy sauce infused garlic. It is very useful to have on stock. Adding some, I've been keeping it in stock for about 10 years, constantly adding to it.

Story Behind this Recipe

The Japanese style cream sauce I had in a cafè was so delicious, so I made it with pan fried salmon.