Name: 15-Minute Salmon with Lemon Butter Sauce (Standard)
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Salmon fillets; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 tbsp Olive oil; 4 tbsp Unsalted butter; 2 cloves Garlic-minced; 1/2 Lemon-juiced; 1 tbsp Fresh parsley-chopped

Recipe tier

¾ lbs Ora King salmon-center cut fillets
1 tbsp Clarified butter
½ tsp Maldon sea salt
1 tbsp White wine vinegar
1 tbsp Dry vermouth
3.0 tbsp Cultured unsalted butter
½ tbsp Non-pareil capers
½ tsp Fresh tarragon
½ tsp Lemon zest

Equipment

Large skillet
Spatula
Whisk

Instructions

🎙️ Cook with voice coach

1. Season the Ora King salmon-center cut fillets generously with Maldon sea salt. In a heavy-bottomed pan, heat 2 tbsp of clarified butter over medium heat until shimmering.
2. Sear the salmon very gently to a perfect medium-rare, approximately 3 minutes per side, ensuring a delicate crust without overcooking the center.
3. In a separate small saucepan, combine 2 tbsp white wine vinegar and 2 tbsp dry vermouth. Bring to a simmer and reduce until only a tablespoon of liquid remains.
4. Lower the heat to the lowest setting and begin whisking in the 6 tbsp of chilled, cubed cultured unsalted butter, one cube at a time, never allowing the sauce to boil so the emulsion stays thick and creamy.
5. Once all butter is incorporated, fold in 1 tbsp non-pareil capers, 1 tsp minced fresh tarragon, and 1 tsp microplaned lemon zest.
6. Plate the salmon immediately and drape with the tarragon beurre blanc sauce.

Nutrition per serving

Calories 420