Pan-seared salmon is an easy dish made with fresh salmon, cooked in fat until golden brown and fully cooked. You can serve it on its own or with a sauce, compote, or salsa. The key to pan-searing salmon is to adhere to the fundamental techniques and steps to guarantee it is cooked to perfection.
Salmon pairs wonderfully with any vegetables, and chef Billy Parisi pointed out that it complements a creamy sauce he likes to make with the fish that uses one key ingredient – dill. He said: “Fresh dill dramatically enhances the flavour of this recipe. You can use dry dill.” Dill is considered to be one of the best herb pairings with salmon.
Ingredients
- Two salmon fillets
- Two tablespoons of olive oil
- Eight tablespoons of unsalted butter
- One peeled and small-diced shallot
- Two finely minced cloves of garlic
- Juice of half a lemon
- A quarter cup of chardonnay
- Half a cup of heavy whipping cream
- One tablespoon of capers
- One and a half teaspoons of fresh chopped dill
- Sea salt and fresh cracked pepper, to taste
Method
Start by seasoning the fish well on both sides with salt and pepper.
Add the olive oil to a large pan and set the hob to medium-high. Wait until it begins to smoke lightly.
Add the fish skin side up and pan sear for two to three minutes or until well browned. Immediately add two tablespoons of butter to help brown and turn the heat down to medium-high.
Flip the fish over. Generously baste the fish constantly until it is finished cooking, which takes about two to three more minutes.
Set the salmon to the side and drain off the cooking oil. Return to the pan the fish was cooked in and add two tablespoons of butter.
Throw in the shallots and garlic and caramelise, which will only take a few minutes since the pan will be so hot.
Deglaze with the fresh lemon juice and cook it until the liquid is almost gone.
Next, deglaze again with the Chardonnay wine and cook it until the liquid is almost gone. This is a crucial step for making this lemon butter sauce for salmon.
Pour in the heavy whipping cream and cook it over medium heat until it becomes very thick, like an alfredo sauce. Mix in the remaining butter, capers, and dill until combined.
Adjust the seasonings with salt and pepper. Serve the salmon on top of the sauce.