Salmon With Butter Sauce Recipes

SALMON WITH GARLIC-BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter in a microwave-safe bowl and melt in the microwave, about 30 seconds. Add crushed garlic to butter and stir. Season sauce with salt, pepper, and oregano.
• Place salmon fillets on a large sheet of aluminum foil and pour sauce on top. Wrap tightly to enclose; place on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

GARLIC BUTTER SALMON RECIPE

Steps:

• Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
• Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
• Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
• Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
• Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes - it will rise to 53°C/127°F. (See Note 2 for internal temperatures)
• Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
• Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.

CREAMY GARLIC BUTTER SALMON

Steps:

• Heat a large non-stick frying pan then brown the salmon fillets on both sides in a splash of oil until golden brown. Remove from the pan and set aside.
• Add the butter to the pan and add the red onion. Saute until soft and fragrant then add the garlic and fry for another 30 seconds.
• Pour in the wine/stock and allow to reduce then pour in the cream and milk mixture. Bring to a simmer then allow to cook for 5 minutes before adding the lemon juice and zest. Season to taste then add the salmon back in.
• Allow to salmon to cook in the sauce for 3-5 minutes then sprinkle with the parsley and serve.

PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.

SALMON WITH BUTTER SAUCE

Steps:

• Cut fish into individual serving sizes.
• In large skillet, bring enough water to a boil to cover fish by 1 inch.
• If the fish isn't fresh add the white wine, lemon juice, or vinegar.
• Add the fish and turn down the heat to simmer. Cook about 10 minutes per inch of thickness of fish. When done, drain on paper towels.
• While fish is simmering, cook shallots in the vinegar in a small pan over low to medium heat until 1 TB of liquid remains. Add optional ingredients.
• Remove pan from heat. Whisk the butter, 2 TB at a time, into the shallots letting it melt before adding more.
• Serve sauce over fish.