Lemon Rosemary Salmon
User Reviews
4.2
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
403 kcal
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Course
Main Course
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Cuisine
American
Lemon Rosemary Salmon
Description
This recipe starts by cutting salmon fillets into serving-sized portions, seasoning them with salt and pepper, and lightly brushing olive oil. The salmon is seared skin side up in a hot skillet with a lid, then flipped to cook evenly. After cooking, the fish is set aside while a sauce is made from dry white wine, lemon juice, honey, and finely chopped rosemary in the same pan. Cornstarch dissolved in water thickens the sauce to a light glaze. The salmon is returned to the pan to rest in the sauce, absorbing the flavors gently before serving, which involves flipping the fish back and garnishing with lemon slices and rosemary sprigs.
The resulting dish pairs well with simple sides to complement the bright and herbaceous fish, such as roasted vegetables or a light salad. It offers a balance of tender salmon and a glossy, citrus-herb sauce.
No additional notes provide storage or substitution suggestions, keeping the focus on the fresh preparation and immediate serving. The use of dry white wine and fresh rosemary contributes to its distinctive flavor profile.
Ingredients
- 1 lb salmon fillet
- 1 tbsp olive oil
- ⅓ cup dry white wine such as a Sauvignon Blanc
- ⅛ cup lemon juice
- 1 tbsp honey
- ½ tbsp rosemary leaves finely chopped fresh
- 1 tsp cornstarch
- salt
- black pepper
- lemon lemon sliced, to garnish
- rosemary lemon sliced, to garnish
Instructions
- Cut the salmon fillet into the serving sized pieces.
- Sprinkle the salmon with salt and pepper, and brush the top with olive oil.
- Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.
- After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside.
- To the same pan add wine, lemon juice, honey and rosemary. Stir and cook for about 2 minutes.
- Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish with a lid and let it rest for a few minutes.
- Flip the salmon before serving and garnish with lemon slices and fresh rosemary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 87mg | 29% |
| Sodium | 50mg | 2% |
| Potassium | 12mg | 0% |
| Fiber | 0.02g | 0% |
| Sugar | 4g | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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