Peppered Salmon with Brie Sauce

This recipe works in combination with: Bacon, Poached Egg & Rocket Salad, Brie & Rocket Pasta, Ham & Cheese Frittata, Pan-Seared Salmon with Creamed Peas.

Pepper crusted salmon fillet in a creamy Brie sauce, served with boiled new potatoes.


  • 75ml of single cream
  • 100g of Brie, skin removed and chopped
  • 2 medium new potatoes (approx 70g each), quartered
  • 1 salmon fillet
  • 1 tsp vegetable oil
  • 2 tsp lemon juice
  • 1 tbsp plain white flour
  • Serves: 1
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Oven temp: 200c
  • Price per person: £3.48
  • Store cupboard: Basic
  • Calories per serving: 827
  • 5-a-day per serving: 0
  • Print Recipe
Peppered Salmon & Brie Sauce photo

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  1. Preheat the oven. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tenderzzz.
  2. Meanwhile, spread the flour onto a plate and season generously with ground black pepper. Rub a little lemon juice over the salmon fillet and dip it in the flour to coat the salmon on all sides.
  3. Heat the oil in a frying pan and fry the salmon over a high heat for 2 minutes on each side, or until lightly browned. Transfer to an ovenproof dish and bake in the oven for 4-5 minutes, or until the crust is a golden colour.
  4. While the salmon is cooking, heat the cream and Brie in a saucepan, stirring frequently, until the cheese has melted. Season to taste with salt and pepper.
  5. Serve the salmon and new potatoes with the Brie sauce.

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