Salmon in Italian Beer Cream Sauce

Salmon in Italian Beer Cream Sauce is a simple, one pot, crazy delicious way to make dinner in under 20 minutes. 

It’s fitting, don’t you think? A dish that’s both easy and transitional, an echo of the month in a way. September is the most transitional of all months, far more than January and closely followed by June. It’s changing of the weather, a realization that not only is the year mostly over but we’re nearing the holidays, it’s back to school, back from vacation, back into sweaters.
I wanted to make a dish using those last gasps of summer produce, but nodded at the chill filling the air. Something quick (because we have enough to so this month amiright?), but something you could serve to guests. Or just something that felt special even for an average Tuesday.

So I did this, and I hope you like it. I LOVED it, and I’ll make it again soon. If you make it, let me know. Getting Instagram notifications that you’ve made, loved and posted one of my recipes makes my day. For real.

Salmon in Italian Beer Cream Sauce

Yield: 4 servings


  • 1 lbs salmon, cut into fillets
  • 2 teaspoons salt, divided
  • 2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 cup (150g) diced onions
  • 4 cloves garlic, minced
  • 1 teaspoon cornstarch
  • ¾ cup (6oz) brown ale or Belgian ale (look for a malty beer with a low hop profile)
  • 1 cup (240mL) heavy cream
  • ½ cup (55g) fresh grated Parmigiano Reggiano cheese
  • 1 teaspoon garlic powder
  • 3 cups (70g) baby spinach leaves
  • 1 large tomato, chopped
  • 1 tablespoon fresh basil, chopped


  1. Sprinkle 1 teaspoon each salt and pepper on the salmon.
  2. Heat the oil in a pan over medium high heat. Add the salmon, skin side down, cooking until the skin is crispy, about 5 minutes. Flip and cook on the other side until fish is cooked to desired doneness. Remove from pan, set aside.
  3. Melt the butter in the pan, scraping the brown bits from the bottom.
  4. Stir in the onions, cooking until starting to brown, about 10 minutes. Stir in the garlic, cooking for about 30 seconds.
  5. Sprinkle with cornstarch, stir to combine.
  6. Pour in the beer, scraping to deglaze the pan. Allow to simmer until reduced by about half.
  7. Stir in the cream.
  8. A handful at a time, stir in the cheese. Stir until completely melted before adding more cheese.
  9. Stir in the garlic powder and remaining 1 teaspoon salt and pepper.
  10. Stir in the spinach, cooking until wilted. Remove from heat, stir in the tomatoes and basil.
  11. Return the salmon to the pan, serve warm.
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5 thoughts on “Salmon in Italian Beer Cream Sauce

  1. That is an amazing looking recipe and the pics makes it look so good. I will try it this coming weekend when the whole family is at home.

  2. I had this recipe in my favorite files ever since you sent it out. I finally got around to making it for the wife and myself. It was fantastic. The only thing I changed was had swiss chard growing in a bucket. So I used some of it. I will be making this again soon.

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