I first tasted this delicious recipe while visiting a northern California coast micro brewery. This is my version. Serve over linguine and garnish with parsley and additional Parmesan cheese.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter and olive oil together in a large skillet over medium heat; cook and stir onion and salt until translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium-low; add artichoke hearts, wine, chicken broth, lemon juice, lemon zest and red pepper flakes; simmer until liquid is reduced and thickened into a sauce, about 10 minutes.

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  • Mix salmon, cream, Parmesan cheese, salt, and pepper into sauce; simmer until thickened, about 5 minutes.

Cook's Note:

Pre-smoked salmon can be used or fresh wild caught salmon can be smoked on the grill and used (my favorite).

Nutrition Facts

293 calories; protein 12.1g 24% DV; carbohydrates 9.9g 3% DV; fat 20.7g 32% DV; cholesterol 63.2mg 21% DV; sodium 766.9mg 31% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2017
It was great but you have to use heavy cream to get the right consistency. I also added capers with the artichoke hearts. Yummy Read More
(1)

Most helpful critical review

Rating: 2 stars
08/02/2016
Used half and half instead of heavy cream otherwise as recipe directed. VERY soupy. Will not make again. Read More
17 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/06/2015
I made this with tilapia instead of salmon. It was delicious! Read More
(1)
Rating: 5 stars
04/13/2015
This was delicious! I made it with hot smoked salmon (as opposed to cold smoked salmon lox) for extra flavour. Perfect amount of heat from the red pepper flakes. Next time I make it I think I'll use 1-1/2 cup of cream. Read More
(1)
Rating: 5 stars
03/16/2017
It was great but you have to use heavy cream to get the right consistency. I also added capers with the artichoke hearts. Yummy Read More
(1)
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Rating: 5 stars
02/21/2016
This dish has amazing flavor. The only change I made was adding sliced mushrooms and only because I needed to use them up. I can't wait to make this again for company. Read More
(1)
Rating: 4 stars
05/22/2015
Nice recipe didn't use artichokes and it was still good. I will definitely make again. Read More
(1)
Rating: 5 stars
01/15/2017
I was looking for a recipe to use up some cream I had left....came across this and it was just what I was looking for as a "base". I used all the main ingredients except for the salmon and wine and added some sun dried tomatoes. I used grilled chicken as that is what I had on hand and as we were eating it I realized I forgot the parmesan! My family really liked it and asked me to make it again. Read More
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Rating: 4 stars
08/04/2018
The wine/chicken broth sauce never thickened so I took a lot of it out. Otherwise the recipe is great. Super tasty. A little spicy with the red pepper flakes. Definitely a fun get out of a rut recipe. Read More
Rating: 2 stars
08/02/2016
Used half and half instead of heavy cream otherwise as recipe directed. VERY soupy. Will not make again. Read More
Rating: 5 stars
11/02/2019
Very good!! Need to use heavy cream. I always use this when I have leftover salmon. Use your eye to determine the sauce cooking time. Capers work when out of artichoke hearts. Read More