A delightful seafood dish featuring salmon topped with a creamy and rich egg sauce, perfect for any occasion.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Medium
Instructions
Prepare the salmon
Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with paper towels and season with salt and pepper.
Pro tip: Drying the salmon helps achieve a better sear.
Cook the salmon
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon fillets for 3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 8-10 minutes until cooked through and the internal temperature reaches 145°F (63°C).
Pro tip: Use a meat thermometer to check the internal temperature.
Make the egg sauce
In a saucepan over low heat, melt the butter and add the beaten eggs, cream, lemon juice, and Dijon mustard. Stir constantly with a whisk until the sauce thickens, about 5 minutes. Do not let it boil.
Pro tip: Keep the heat low to prevent the eggs from scrambling.
Adjust seasoning
Season the egg sauce with salt and pepper to taste.
Pro tip: Taste the sauce and adjust the seasoning as needed.
Serve
Place the cooked salmon on serving plates and generously spoon the egg sauce over each fillet. Serve immediately.
Pro tip: Garnish with chopped fresh parsley for added colour.
Tips & Tricks
- Use fresh salmon for best results.
- Whisk the egg sauce constantly to prevent curdling.
- Serve immediately for optimal flavour and texture.
Frequently Asked Questions
What is sauce aux œufs?
Sauce aux œufs is a creamy egg-based sauce typically made with eggs, cream, butter, and lemon juice, often used to complement dishes like salmon.
How do you make sauce aux oeufs?
To make sauce aux œufs, beat eggs with cream and lemon juice, then cook over low heat with butter, stirring constantly until thickened.
Can I use sauce aux oeufs for pâté au saumon?
Yes, sauce aux œufs pairs well with pâté au saumon, adding a rich and creamy texture to the dish.
What is the best temperature to cook salmon?
Cook salmon until it reaches an internal temperature of 145°F (63°C).
Can I make the egg sauce ahead of time?
It's best to make the egg sauce just before serving, as it can separate if reheated. If needed, reheat gently over low heat while stirring.
Serving Suggestions
Nutrition per serving
420
Calories
34g
Protein
30g
Fat
2g
Carbs
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Kitchen & BBQ gear
What we use for recipes like this
Pots & Pans · Large Pots & Cauldrons
Bruntmor 12 Quart Cast Iron Dutch Oven Cauldron Pot - Camping Cookware with Lid - Pre-Seasoned Heavy-Duty Potjie for Stews, Soups, Braising, and Frying Over Fire Pit Grill or Camp Stove - Black
$364.59
BBQ & Outdoor Cooking · Grill Mats
Grill Mat Reusable Grill Mats for Barbecue BBQ Grill Mat Professional Non Stick BBQ Mats Nonstick Grill Mat Set Grilling Sheets Heat Resistant Cooking Mat for Electric Grill Gas Charcoal
$12.99
Pit Boss Grills
Sportsman 850 with Wi-Fi
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