Pan-Seared Salmon Recipe
User Reviews
5
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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
2
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Calories
968 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Pan-Seared Salmon Recipe
Description
The Pan-Seared Salmon Recipe begins with seasoning two 8-ounce wild-caught fillets with salt and pepper. The salmon is pan-seared skin side up in olive oil until browned, then basted with butter while finishing on the other side. This method ensures a crisp surface and moist interior. The pan is then used to create a sauce by caramelizing shallots and garlic, deglazing first with lemon juice and then chardonnay to build depth. Heavy cream and capers add richness and tang, while fresh dill gives a subtle brightness. The balance of butter, cream, and acidity creates a smooth, flavorful sauce that enhances the salmon without overwhelming it.
Serving the salmon with this sauce makes for an elegant main dish that pairs well alongside simple sides like steamed vegetables or rice. The recipe recommends eating the dish soon after preparation for best texture and flavor, but it can be made up to 30 minutes ahead and reheated gently. The method is adaptable to grilling the fish instead, if desired.
For storage, keeping the salmon and sauce covered in the refrigerator allows it to stay for up to five days, and freezing is possible for up to three months with thawing before reheating. The recipe advises butter first to thicken the sauce and reminds that any salmon variety is suitable, while oils like olive, avocado, or peanut work well for cooking.
Ingredients
- 2 8- ounce salmon fillets wild caught
- 2 tablespoons olive oil
- 8 tablespoons butter unsalted
- 1 shallot peeled and small diced
- 2 garlic finely minced cloves
- lemon juice of ½ lemon
- ¼ cup chardonnay
- 1/2 cup heavy whipping cream
- 1 tablespoon capers
- 1 ½ teaspoons dill fresh, chopped
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Season the fish well on both sides with salt and pepper.
- Add the olive oil to a large cast iron skillet, sauté, or use a non-stick pan over medium-high heat. Wait until it begins to smoke lightly.
- Add in the fish skin side up and pan sear for 2 to 3 minutes or until well browned. Immediately add in 2 tablespoons of butter to help brown and turn the heat down to medium-high heat.
- Flip the fish over. Generously baste the fish constantly until it is finished cooking, which takes about 2 to 3 more minutes.
- Set the salmon to the side and drain off the cooking oil.
- Return to the pan the fish was cooked in and add 2 tablespoons of butter.
- Throw in the shallots and garlic and caramelize, which will only take a few minutes since the pan will be so hot.
- Deglaze with the fresh lemon juice and cook it until it is au sec or the liquid is almost gone.
- Next, deglaze again with the chardonnay wine and cook it until the liquid is almost gone. This is a crucial step for making this lemon butter sauce for salmon.
- Pour in the heavy whipping cream and cook it over medium heat until it becomes very thick, like an alfredo sauce. Mix in the remaining butter, capers, and dill until combined.
- Adjust the seasonings with salt and pepper. Serve the salmon on top of the sauce.
Notes
- You can prepare this recipe up to 30 minutes in advance but serve warm for best results.
- Store cooked salmon and sauce covered in the refrigerator for up to 5 days or freeze for up to 3 months; thaw in refrigerator before reheating.
- Reheat gently in the oven at 350°F for 4-5 minutes or in a microwave until warmed through.
- Grilling the salmon for 3-4 minutes per side is an alternative cooking method; keep the sauce separate.
- Preferred oils for searing include olive, avocado, or peanut oil.
- Any salmon variety is suitable, and cooking to medium or medium-well internal temperature is acceptable.
- The sauce uses heavy cream first to help it thicken and last longer, differing from traditional beurre blanc.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 968 kcal
% Daily Value*
| Calories | 968kcal | 48% |
| Carbohydrates | 6g | 2% |
| Protein | 31g | 62% |
| Fat | 90g | 138% |
| Saturated Fat | 46g | 230% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 2g | 100% |
| Cholesterol | 266mg | 89% |
| Sodium | 199mg | 8% |
| Potassium | 842mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2343IU | 47% |
| Vitamin C | 3mg | 3% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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