Seared Salmon Fillets In Lemon Butter Sauce

 
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 Salmon & Lemon Butter Sauce

INGREDIENTS 

 

1 Lb Salmon Fillets

6 Tbs Fresh Lemon Juice

3 Tbs + 2 Tsp Olive Oil

4-5 Tbs Butter

2 Tsp Minced Garlic

1 Tbs Parsley Flakes

2 Tsp Salt

1 Tsp Black Pepper

 

Salmon with Lemon Butter Sauce

OMG OMG OMG!!!!! This dish is AMAZING and it’s KINDA healthy…. with the exception of the butter. But my god….. talk about marrigage and congruency… what’s more congenial than Lemon Garlic and Butter,…. one of my favorite food combinations…. nothing goes together better… except for maybe gravy and rice or peanut butter and jelly but man this is finger licking good. Especially when it’s topped over some well seasoned tender juicy salmon?? Like I wouldn’t feed this too an older person.. I dont know if they can handle all of this goodness…. This dish is good enough to make you loose yo mind… I have never been so satisfied after eating a meal but this man is amazing… and I ate it on the side with some asparagus… uhn uhn uhn uhn uhn!!!! Guys you have got to give this recipe a shot… I feel really bad for those who can’t eat fish or seafood… because they are missing out on what’s it’s like to be in heaven on earth hahaha. You’re going to love this.

Instructions

1. The first step is rinsing off your salmon. So rinse your salmon with cool water then sit aside. Pat both sides of the salmon dry with a paper towel.

2. Next you’re going to rub your salmon down with 2 tsp of olive oil. Make sure you rub both sides well with olive oil and season each side with the salt and pepper.

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3. Place your skillet over high heat. We don’t want to slow cook our salmon because we want it to cook quickly which results in it retaining it’s juiciness. Fish cooks quickly anyway so it’s totally unnecessary to slow cook this. DRY SALMON IS THE WORST!!!

4. Add your salmon meat side down. Some people cook them skin side down first but that’s not the way I was taught to cook them and if the clock aint broke dont fix it… isn’t that the saying or does it go differently? Hahahaha

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5. You’re only going to cook them until all the meat is no longer pink in color. You can look at the sides of the salmon to see when they’re done. But you can also stick a thermometer into the thickest part of the salmon to check for doneness as well. When it reads 140 your salmon is DONE! I cooked them for about 4-5 mins on each side. It’s probably take less time if you’re cooking thin salmon.

6. Once the salmon is done sit it aside. Rinse the remnants from out the skillet and place the skillet over Medium heat this time.

7. Add your lemon juice, your parsley flakes, minced garlic, and butter. Let that simmer for about 40 seconds to 1 minute. Make sure the butter is nearly frozen you don’t want it to be room temperature. I like it frozen because it melts slower leaving you with a thicker sauce texture. After about 40 seconds to 1 minute cut the fire off. The heat from the skillet will melt the butter. Just stir the butter around the skillet until its fully melted. Then pour over salmon fillets. Enjoy! I know I did.

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