Ingredients: |
Ingredients: 2 - 8 oz. salmon filets with skin (wild-caught, if possible), rinsed under cold water and patted dry
1/2 cup all-purpose flour
salt and freshly ground black pepper to taste
1-2 tbsp. vegetable oil or grapeseed oil
Lemon Butter Sauce;
1/3 cup dry white wine
2 tbsp. fresh lemon juice
3 tbsp. cold unsalted butter, cut up
1 tsp. minced garlic
1 tbsp. minced shallots
1 tsp. dried parsley or 2 tsp. finely chopped fresh parsley
Salt and freshly ground black pepper to taste
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Directions: |
Directions:For the salmon: Preheat a heavy skillet or cast iron skillet over medium high heat. Season both sides of the fish with salt and pepper. Place the flour in a shallow bowl or plate and dredge the salmon lightly in the flour to coat. Set aside.
To the preheated pan, add about 1 tbsp. of oil. Add the salmon flesh side down and cook for about 3 minutes, until lightly browned. When using a cast iron skillet, it is normal for some charring to occur, just as when fish is cooked on a grill.
Using a fish turner or spatula, flip the fish over and cook the skin side for about another 3-4 minutes, until skin is nice and crispy or until the internal temperature reaches 140º F when tested with an instant-read thermometer. Remove fish from the pan and place on a plate to rest, while you make the sauce. Cover fish loosely with foil to keep warm, if desired. Note: Cooking times will vary, according to the thickness of the fish. If longer cooking time is needed, after turning the fish, reduce heat to medium to prevent over cooking or burning.
For the sauce: wipe the pan with a paper towel to remove any excess oil, if desired. To the same pan, add the garlic, shallots, wine and lemon juice and dried parsley (fresh parsley should be added at the end). Cook, stirring occasionally, until mixture has reduced by about half, about a minute or two.
Reduce the heat to medium low. One piece at a time, add the cold butter, mixing well after each addition, until mixture is melted and smooth. Season to taste with salt and pepper. Strain, if desired. (If using the fresh parsley instead of dried, stir it in now.) Spoon the sauce over the salmon to coat. |
This recipe for Pan-Seared Salmon with Lemon Butter Sauce, by 