Pan-Seared Salmon with Lemon Butter Sauce Recipe

Salmon: A rich, fatty fish that is perfect for pan-searing. Look for fillets with the skin on for extra flavor and texture.

Olive oil: Used for cooking the salmon, it adds a subtle fruity flavor and helps achieve a crispy skin.

Salt: Enhances the natural flavors of the salmon and the sauce.

Black pepper: Adds a mild heat and depth of flavor to the dish.

Butter: Creates a rich, creamy base for the lemon butter sauce.

Lemon juice: Provides a bright, tangy contrast to the richness of the butter and salmon.

Garlic: Adds a savory, aromatic element to the sauce.

Fresh parsley: Used as a garnish, it adds a pop of color and a fresh, herbaceous note.

When searing salmon, make sure the skillet is hot before adding the olive oil. This ensures a nice, crispy skin. Also, avoid moving the fillets around too much; let them cook undisturbed to develop a golden crust. For the lemon butter sauce, use freshly squeezed lemon juice and finely minced garlic to enhance the flavor.

• salmon - Substitute with tofu: Tofu has a firm texture that can mimic the flakiness of salmon when pan-seared. It also absorbs flavors well.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it suitable for pan-searing.

• butter - Substitute with vegan margarine: Vegan margarine provides a similar creamy texture and richness as butter without any animal products.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, which can brighten up the dish.

• garlic - Substitute with shallots: Shallots provide a mild, sweet flavor that complements the other ingredients well.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro adds a bright, herbaceous note that pairs well with the other flavors in the dish.

• Allow the salmon to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled salmon fillets in an airtight container. If you have multiple fillets, layer them with parchment paper in between to avoid sticking.
• Store the lemon butter sauce separately in a small airtight container. This keeps the sauce fresh and prevents the salmon from becoming overly saturated.
• Refrigerate the salmon and lemon butter sauce for up to 3 days. Ensure your fridge is set to 40°F (4°C) or below to maintain optimal freshness.
• For freezing, wrap each salmon fillet tightly in plastic wrap, then place them in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn.
• Freeze the salmon for up to 3 months. Label the container with the date to keep track of storage time.
• To freeze the lemon butter sauce, pour it into an ice cube tray and freeze until solid. Once frozen, transfer the sauce cubes to a freezer-safe bag. This allows you to thaw only what you need.
• When ready to use, thaw the salmon and lemon butter sauce in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the salmon in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can reheat in a skillet over medium heat for a few minutes on each side.
• Warm the lemon butter sauce in a small saucepan over low heat until it reaches your desired consistency. Pour the reheated sauce over the salmon before serving.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the salmon fillets on a baking sheet lined with parchment paper.
  3. Cover the fillets with aluminum foil to retain moisture.
  4. Heat for about 15 minutes or until the salmon is warmed through.
  5. Drizzle with the remaining lemon butter sauce before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or a dab of butter to the skillet.
  3. Place the salmon fillets in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.
  5. Pour the lemon butter sauce over the fillets and garnish with fresh parsley.

• Microwave Method:

  1. Place the salmon fillets on a microwave-safe plate.
  2. Cover the fillets with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. Drizzle with the lemon butter sauce and sprinkle with chopped parsley before serving.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the salmon fillets in the steamer basket.
  3. Cover and steam for about 5-7 minutes or until heated through.
  4. Serve with the lemon butter sauce and a sprinkle of fresh parsley.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the salmon fillets in a vacuum-sealed bag with a bit of lemon butter sauce.
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.
  4. Remove from the bag and serve with additional lemon butter sauce and chopped parsley.

• Skillet: A flat-bottomed pan used for searing the salmon fillets to achieve a golden brown crust.

• Spatula: A tool used to flip the salmon fillets in the skillet without breaking them apart.

• Tongs: Useful for handling the salmon fillets when placing them in and removing them from the skillet.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, butter, and lemon juice accurately.

• Garlic press: A tool to mince the garlic clove efficiently.

• Knife: Used for chopping the fresh parsley and possibly for mincing the garlic if you don't have a garlic press.

• Cutting board: A surface for chopping the parsley and mincing the garlic.

• Small bowl: Useful for mixing the lemon juice and minced garlic before adding them to the skillet.

• Serving platter: A dish to place the cooked salmon fillets on before pouring the lemon butter sauce over them.

• Basting brush: Optional, but can be used to evenly distribute the lemon butter sauce over the salmon fillets.

Prepare ingredients in advance: Chop the garlic and parsley ahead of time to streamline the cooking process.

Use pre-seasoned fillets: Purchase pre-seasoned salmon fillets to skip the seasoning step.

One-pan method: Cook the salmon and make the lemon butter sauce in the same skillet to save on cleanup time.

Preheat the skillet: Ensure the skillet is hot before adding the salmon to reduce cooking time.

Mise en place: Have all your ingredients measured and ready to go before you start cooking.