Crispy Pan-Seared Salmon with Lemon Garlic Butter Sauce
ID: 34e2f74c...
A restaurant-quality pan-seared salmon cooked to perfection with an incredibly crispy crust. It is finished with a vibrant, velvety lemon garlic butter pan sauce that beautifully complements the rich fish.
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🍳 요리 흐름
Prep and dry the salmon fillets, leaving the skin on or removing it, and cut into 2-inch portions. → Season both sides of the fillets with salt and black pepper. → Sear the salmon in a hot pan with olive oil, starting skin-side down (or flesh-side down for skinless), pressing gently for 10 seconds, and cook until golden and crispy before flipping. → Make the pan sauce in the same skillet by sauteing garlic and lemon zest, simmering with lemon juice, then whisking in cold butter off the heat. → Garnish the salmon with fresh herbs, spoon the sauce over it, and serve with lemon wedges.
조리 단계
간단한 조리 순서
Prep and dry the salmon fillets, leaving the skin on or removing it, and cut into 2-inch portions. → Season both sides of the fillets with salt and black pepper. → Sear the salmon in a hot pan with olive oil, starting skin-side down (or flesh-side down for skinless), pressing gently for 10 seconds, and cook until golden and crispy before flipping. → Make the pan sauce in the same skillet by sauteing garlic and lemon zest, simmering with lemon juice, then whisking in cold butter off the heat. → Garnish the salmon with fresh herbs, spoon the sauce over it, and serve with lemon wedges.
소개
A restaurant-quality pan-seared salmon cooked to perfection with an incredibly crispy crust. It is finished with a vibrant, velvety lemon garlic butter pan sauce that beautifully complements the rich fish.
단계 1
To prep skin-on salmon, scrape off the scales. Use the spine (dull side) of a chef's knife held at a 45-degree angle or a spoon, scraping from tail to head until the skin is smooth. Rinse and clean.
단계 2
Cut the salmon into 2-inch wide fillets (about 6 ounces each) from the center-cut portion. Thoroughly pat the surface of both sides dry using paper towels. Season generously with salt and black pepper.
단계 3
For skinless salmon, place the fillet close to the edge of the cutting board. Starting from the tail end, make a small cut at a downward angle, hold the skin tightly, and slide a sharp boning or chef's knife along the skin in a sawing motion to separate the flesh.
단계 4
Check the skinless fillet for pin bones, cut into individual portions, dry thoroughly with paper towels, and season with salt and pepper.
단계 5
For skin-on salmon: Heat a stainless steel pan over medium heat for 2 minutes, then add olive oil. Once the oil shimmers, place the salmon fillets skin-side down. Immediately press down with a spatula for 10 seconds to prevent buckling. Reduce heat to medium and cook for 5 to 6 minutes until the skin is crispy. Flip and cook for another 1 to 2 minutes.
재료 목록
중요 사항
Drying the salmon thoroughly with paper towels is the most critical step to achieving a crispy crust and preventing oil splattering.
Let cold salmon fillets sit at room temperature for about 10 minutes before cooking to prevent them from sticking to the hot pan.
Always heat your stainless steel pan first before adding the oil. This helps close the metal's pores and creates a naturally non-stick surface.
When cooking skin-on salmon, serve it skin-side up so that the sauce does not make the crispy skin soggy.
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