Best Pan Seared Salmon With Lemon Garlic Butter Sauce Cafe Delites Recipes

SALMON WITH GARLIC LEMON BUTTER SAUCE

Steps:

• Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
• Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
• Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
• Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
• Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
• Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
• Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
• Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

PAN-SEARED SALMON WITH LEMON GARLIC SAUCE

Steps:

• Use the top of a knife (the spine) to remove the scales from the fillet if still intact. Run the knife a 45-degree angle against the skin to pop the scales off and discard.
• Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
• Thoroughly dry both sides of the salmon and skin with paper towels.
• Right before cooking, season both sides of the salmon with salt and pepper.
• Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. This will help reduce the buckling of the skin. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes. The salmon will be about 75 to 80% cooked through.
• Use tongs to carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
• Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
• Use a boning knife to carefully remove the skin from the salmon if still intact. Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
• Thoroughly dry the surface of the salmon and skin with paper towels.
• Right before cooking, season both sides of the salmon with salt and pepper.
• Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon one at a time, flesh side down. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the surface is golden brown, crispy, and easily releases from the pan, about 4 to 5 minutes. The salmon will be about 75 to 80% cooked through.
• Using tongs, carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
• Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
• Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.
• Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.

HOW TO COOK SALMON WITH CREAMY GARLIC SAUCE

Steps:

• Heat oil a large skillet over medium-high heat. Season salmon with salt, pepper and garlic powder all over. Sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
• Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
• Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
• Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
• Add the salmon back into the pan, sprinkle with parsley and a squeeze of lemon juice. Taste test sauce and adjust salt and pepper, if needed.
• Serve over pasta, rice or steamed veg.