Pan-Seared Salmon Recipe
This Pan-Seared Salmon Recipe highlights seared wild-caught salmon fillets cooked to develop a crisp, browned crust. The fillets are basted with butter during cooking, enriching the fish with a silky finish. The sauce combines caramelized shallots and garlic, brightened with lemon juice and chardonnay, then finished with cream and capers for a rich, tangy complement. Fresh dill adds a fragrant herbal note, making the dish flavorful and balanced. This recipe suits those wanting a well-rounded salmon entree with a creamy, nuanced pan sauce ideal for a satisfying meal.
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
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 968
% 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.