Lemon Garlic Butter Salmon

Name: Lemon Garlic Butter Salmon (Elevated)
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 1.5 lbs Salmon fillets-skin on, pin bones removed; 1/2 cup Dry white wine-such as Chardonnay; 1/4 cup White wine vinegar; 1 shallot Shallot-minced; 1 tbsp Capers-drained; 1/4 cup Heavy cream; 1 cup Butter-unsalted, cold and cubed; 2 tbsp Lemon juice-freshly squeezed; 1 tbsp Fresh chives-chopped; 1/2 tsp Salt; 1/4 tsp White pepper-ground; 2 tbsp Olive oil

⏱40 min

👥4

🔥450 cal

Hard

🍽️French

A restaurant-quality salmon dish featuring perfectly pan-seared salmon with crispy skin and a luxurious lemon-caper beurre blanc sauce.

1.5 lbs Salmon fillets-skin on, pin bones removed

1/2 cup Dry white wine-such as Chardonnay

1/4 cup White wine vinegar

1 shallot Shallot-minced

1 tbsp Capers-drained

See all 12 ingredients ↓

(0 reviews)

⏱40 min

👥4

🔥450 cal

Hard

🍽️French

A restaurant-quality salmon dish featuring perfectly pan-seared salmon with crispy skin and a luxurious lemon-caper beurre blanc sauce.

#Salmon #Beurre Blanc #Pan-Seared #Capers #Lemon

Instructions

Pat Salmon fillets dry with paper towels. Season with Salt and White pepper.
Heat Olive oil in a large, heavy-bottomed skillet over medium-high heat.
Place Salmon fillets skin-side down in the hot skillet. Cook for 5-7 minutes, until skin is crispy and golden brown.
Flip Salmon and cook for another 2-3 minutes, or until cooked through.
Remove Salmon from skillet and set aside.
To make the Beurre Blanc, combine White wine, White wine vinegar, and Shallot in the same skillet. Bring to a simmer and reduce until almost dry.
Add Capers and Heavy cream. Simmer for 1 minute.
Reduce heat to low. Whisk in cold Butter, one cube at a time, until sauce is emulsified and creamy. Do not boil.
Stir in Lemon juice and Fresh chives. Season with Salt and White pepper to taste.
Pour Beurre Blanc over Salmon fillets and serve immediately.

Ingredients

1.5 lbs 680 g Salmon fillets-skin on, pin bones removed
1/2 cup 113 g Dry white wine-such as Chardonnay
1/4 cup 60 mL White wine vinegar
1 shallot 50 g Shallot-minced
1 tbsp 15 mL Capers-drained
1/4 cup 57 g Heavy cream
1 cup 226 g Butter-unsalted, cold and cubed
2 tbsp 30 mL Lemon juice-freshly squeezed
1 tbsp 15 mL Fresh chives-chopped
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL White pepper-ground
2 tbsp 30 mL Olive oil

Equipment

Large skillet
Whisk
Paper towels

Instructions

Pat Salmon fillets dry with paper towels. Season with Salt and White pepper.
Heat Olive oil in a large, heavy-bottomed skillet over medium-high heat.
Place Salmon fillets skin-side down in the hot skillet. Cook for 5-7 minutes, until skin is crispy and golden brown.
Flip Salmon and cook for another 2-3 minutes, or until cooked through.
Remove Salmon from skillet and set aside.
To make the Beurre Blanc, combine White wine, White wine vinegar, and Shallot in the same skillet. Bring to a simmer and reduce until almost dry.
Add Capers and Heavy cream. Simmer for 1 minute.
Reduce heat to low. Whisk in cold Butter, one cube at a time, until sauce is emulsified and creamy. Do not boil.
Stir in Lemon juice and Fresh chives. Season with Salt and White pepper to taste.
Pour Beurre Blanc over Salmon fillets and serve immediately.

Nutrition per serving

Calories 450

Ratings & Reviews

0 reviews

Lemon Garlic Butter Salmon

Lemon Garlic Butter Salmon

Ratings & Reviews

Comments

You May Also Like