Best Pan Seared Salmon With White Wine Butter Sauce Recipe By Tasty Recipes

SALMON WITH CREAMY WHITE WINE SAUCE

Steps:

• Heat the oil over a high heat in a frying pan (skillet).
• Add the salmon, skin-side down and cook for 2 minutes.
• Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
• Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
• Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
• Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
• Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.

PAN-SEARED SALMON WITH LEMON-WHITE WINE SAUCE

Steps:

• Pre-heat a large skillet over medium high heat. Season the flesh of the fish with whatever seasoning you would prefer, I used Old Bay in this particular instance.
• Add 2 tablespoons olive oil to the pan and heat to shimmering. Add fish skin side down, and allow to crisp up, 4 minutes or so. Turn the heat down to medium. Using a spatula, carefully turn the fish over and finish cooking while crisping up the skin, approximately eight minutes. Check the fish using a fork towards the end of cooking-if it flakes easily, it is done. Do not overcook it, as it will also continue to cook slightly once remove from the pan. Transfer fish to a serving platter.
• In the same skillet, melt 2 tablespoons of butter. Add garlic to the pan and sauté until fragrant, about 30 seconds. Deglaze the pan with the wine, scraping up any browned bits stuck to the bottom of the pan, and add a squeeze or two of the lemon. Simmer until reduced by half and add the lemon zest. Whisk in remaining tablespoon of butter to give the sauce a creamy texture.
• Serve the salmon topped with the sauce.

PAN-SEARED CRISPY SALMON

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
• Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
• Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.