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  • Writer's pictureKevin Dam

How to Perfectly Pan-Sear Salmon and Elevate it with a Luscious Lemon Butter Sauce

Pan-Seared Salmon with Lemon Butter Sauce is a quick and elegant meal that combines rich, buttery flavors with the freshness of lemon. Here is a simple recipe to follow:


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  • Dish name: Pan-Seared Salmon with Lemon Butter Sauce

  • Cuisine: American/Continental

  • Preparation time: 10 minutes

  • Cooking time: 10 minutes

  • Yield: 2 servings

  • Ingredients:

  • 2 salmon fillets (6 ounces each), skin-on

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons olive oil

  • 3 tablespoons unsalted butter

  • 1 clove garlic, minced

  • Juice of 1 lemon

  • 1 tablespoon capers

  • Fresh parsley, chopped (for garnish)

  • Lemon slices (for garnish)


Instructions:


  1. Season the salmon fillets with salt and pepper.

  2. Heat the olive oil in a non-stick pan over medium-high heat. Once hot, add the salmon fillets skin-side down.

  3. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes, or until desired doneness is reached.

  4. Remove the salmon from the pan and set aside.

  5. In the same pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.

  6. Stir in the lemon juice and capers, and cook for a couple of minutes until the sauce thickens slightly.

  7. Place the salmon back in the pan, spooning the sauce over the fillets.

  8. Garnish with chopped parsley and lemon slices to serve.


Tips and Tricks:


  1. Room Temperature: Bring the salmon to room temperature before cooking to ensure even cooking.

  2. Skin Crispiness: Press down on the fillets with a spatula initially to ensure the skin gets crispy and doesn't curl.

  3. Don't Overcook: Salmon should be slightly translucent in the middle when it's done, as it will continue cooking with the residual heat.

  4. Butter Quality: Use high-quality butter for the sauce because it’s the main flavor component.

  5. Deglazing: Use a splash of white wine to deglaze the pan after cooking the salmon for an added flavor dimension.

  6. Freshness: Fresh parsley and lemon will brighten up the dish with a pop of color and a fresh taste.

  7. Pan Quality: A good non-stick pan is critical to prevent sticking and achieve a good sear on the salmon.

  8. Temperature Control: Adjust the heat as needed to prevent the butter from burning when making the sauce.

  9. Capers: Rinse capers before using to control the saltiness they add to the sauce.

  10. Resting: Allow the salmon to rest for a few minutes after cooking; this lets the juices redistribute for a moist fillet.


To prevent salmon from sticking to the pan during searing, here are some key tips to follow: Use a Non-Stick Pan: A quality non-stick skillet greatly reduces the chances of fish sticking. Preheat the Pan: Make sure the pan is well-heated before adding the fish. You want it hot, but not smoking, to create a nice sear. Don't Skimp on Oil: Use enough oil to coat the bottom of the pan, which provides a barrier between the fish and the cooking surface. Pat the Salmon Dry: Remove excess moisture from the salmon by patting it dry with paper towels. This will help it sear rather than steam. Let the Fish Cook Undisturbed: Once you place the salmon in the pan, don't move it around. This allows the surface to cook and develop a crust, which naturally releases from the pan. Wait for the Release: When the fish is ready to flip, it will release easily from the pan. If it sticks, it needs more time. Proper Spatula Use: Use a thin, flexible spatula to gently slide under the salmon and flip it, ensuring you don't break the crust. Following these tips should help you achieve a beautifully seared salmon fillet that's golden and crisp on the outside while remaining tender and juicy within.

To prevent salmon from sticking to the pan during searing, here are some key tips to follow:


  1. Use a Non-Stick Pan: A quality non-stick skillet greatly reduces the chances of fish sticking.

  2. Preheat the Pan: Make sure the pan is well-heated before adding the fish. You want it hot, but not smoking, to create a nice sear.

  3. Don't Skimp on Oil: Use enough oil to coat the bottom of the pan, which provides a barrier between the fish and the cooking surface.

  4. Pat the Salmon Dry: Remove excess moisture from the salmon by patting it dry with paper towels. This will help it sear rather than steam.

  5. Let the Fish Cook Undisturbed: Once you place the salmon in the pan, don't move it around. This allows the surface to cook and develop a crust, which naturally releases from the pan.

  6. Wait for the Release: When the fish is ready to flip, it will release easily from the pan. If it sticks, it needs more time.

  7. Proper Spatula Use: Use a thin, flexible spatula to gently slide under the salmon and flip it, ensuring you don't break the crust.


Following these tips should help you achieve a beautifully seared salmon fillet that's golden and crisp on the outside while remaining tender and juicy within.


Enjoy your Pan-Seared Salmon with this lusciously tangy Lemon Butter Sauce and impress your guests or treat yourself to a delicious and healthy meal any night of the week!

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