Pan Roasted Salmon with Spiced Cream Sauce

A delicious combination of fresh seafood, pure ingredients and dynamic spices combining to make a mouth-watering dish you will want to make over and over.


  • Salmon Filets Skin-On, cut into 2 or 4 pieces  ·  1 pound 
  • Vegetable Oil  ·  1 tablespoon 
  • Herbie's Amchur Powder  ·  2 tablespoons 
  • Herbie's Lentil & Dhal Spice  ·  1 tablespoon 
  • Heavy Cream  ·  1 cup 
  • Pearl Cous Cous  ·  1 cup 
  • Water  ·  1 1/2 cup 
  • Bunch of Parsley, finely chopped  ·  1 
  • Olive Oil  ·   
  •  ·  Salt 


Watch Chef Tommy Prepare this Recipe . . .

Pre-heat your oven to 375 degrees.

Start the sauce by heating the heavy cream in a small sauce pot over high heat. Watch the cream to make sure it does not boil over! Once it is about to boil turn the heat down so it continues to boil without boiling over. The idea here is to reduce the cream by half, which will naturally thicken it and make the perfect sauce. Once the sauce is thickened add Herbie's Lentil & Dhal Spice and 1 tablespoon of Herbie's Amchur Powder. Remove from the heat, cover with a lid and reserve.

Add 1 cup of pearl cous cous to a small sauce pot with 1 1/2 cups of water. Bring to a boil, then reduce the heat to a simmer and cover. Simmer for however long the package says to cook for or until the cous cous is al dente. Then season with olive oil and salt to taste. Finish by stirring in the chopped parsley. Reserve.

Pat your salmon filets with paper towels and make sure the skin is nice and dry before you sear it. Season both sides of the salmon liberally with salt, then season the flesh side of each filet with 1 tablespoon of Herbie's Amchur Powder.

Heat 1 tablespoon of vegetable oil in a large saute pan or cast iron pan. Once the oil begins to shimmer, add the salmon skin side down to the pan and sear for about 3 min. or until the skin is a perfect deep brown color. Carefully remove the salmon on filet at a time and drain skin side down on a paper towel. (the other side of the filet should be completely raw still)

Prepare a sheet tray by lining it with parchment paper or foil. Carefully flip the filets flesh side down on the tray so the crispy skin is facing up. Then bake in the oven for 2 min. for rare, 4 min. for medium, and longer for well done.

To serve: add the cream sauce to the bottom of the plate, arrange the salmon flesh side down and serve with a side of pearl cous cous. Enjoy with a glass of Williamson Wines Amourette Chardonnay!

Chef Tommy's Tips:

You absolutely do not need to finish cooking the salmon in the oven. You can flip them over in the pan and finish them that way. I just find that the doneness of the salmon is easier to control if you finish in the oven.

Amourette Chardonnay

Amourette Chardonnay

A Montrachet style wine with soft pear nose, wonderful mineral in the center palate and a touch of butterscotch on the finish.

Chantilly Chardonnay

Chantilly Chardonnay

Chantilly is an attractive Chablis-style wine, pale gold, with floral aromas of white peach, lemon and butterscotch.

Amchur Powder

Amchur Powder

Amchur has a delicious honey-like fragrance and a sour fruity flavor.