This Pan Seared Salmon with Lemon White Wine Butter Sauce is a fast and easy salmon recipe for busy weeknights. Only six ingredients and 20 minutes!
Pan-Seared Salmon with Lemon White Wine Butter Sauce was moist and delicious, and the sauce was a wonderful accompaniment to both elements of the meal!
Last post for fish week, since tomorrow we will be back to Friday at Five. We never get tired of eating salmon around here, but I do get tired of making it the same way sometimes. I love making squash noodles as a side dish, and I was thinking that a sauce of garlic, lemon and white wine sounded delicious as a topping. I’ll be adding this into my repertoire for sure, since I usually have all of these ingredients in my fridge and pantry at any given time. Garlic? Check. Butter? Hell yes, I buy it four pounds at a time at Sam’s Club. Wine? I don’t even need to answer that one.
AND, just to show you that I am indeed a real human being that sometimes fails miserably at her kitchen experiments: I first attempted to make this sauce using a roux (that is, equal parts fat and flour together, used as a base for some creamy soups and sauces). This is what happened:
I know you think that looks totally appetizing. Please note that the bowl is vertical, and that sauce is not moving.
SO- I started over, and the second time was a complete success. As Julia Child would say, “One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.”
What you’ll need for this recipe:
- Skillet – I recommend using a skillet to get even cooking. You can grab this Pre-Seasoned Skillet to use for this recipe and future ones!
- Spatula – You always need a spatula in your kitchen to use for cooking. This Nylon Nonstick Spatula is perfect for making any recipe!
- Serving Platter – This Rectangular Serving Platter is great for serving up your Pan Seared Salmon!
If you enjoyed this Pan Seared Salmon with Lemon White Wine Butter Sauce recipe, be sure to check out these:
- No-Fail Baked Salmon
- Coconut Fried Fish
- Cedar Planked Grilled Salmon
- One Pan Baked Grouper with Broccolini & Tomatoes
Pan-Seared Salmon with Lemon-White Wine Sauce
- 1 1/4 lb salmon about 1
- Seasoning of choice Old Bay
- 3 T butter
- 1 clove garlic minced or pressed
- 1/3 c white wine Chardonnay
- 1/2 fresh lemon
- 1 teaspoon lemon zest
- 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.