Salmon with Garlic Lemon Butter Sauce
Servings: 4 servings
4 (6 oz) skinless salmon fillets (about 1-inch thick)
Salt and freshly ground black pepper
2 tsp olive oil
2 garlic cloves , minced
1/4 cup low-sodium chicken broth
2 Tbsp fresh lemon juice
3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
2 Tbsp minced fresh parsley
Lemon slices for garnish (optional)
LET’S GET SAUCY (½ cup)
½ cup dry white wine
¼ cup heavy cream
1 tablespoon of your hot sauce of choice
2 Tablespoons butter, chilled
1 lemon, juice only
1 teaspoon minced garlic
1 Tablespoon chopped fresh (or dry) dill
Salt and white pepper to taste
¼ cup Finely chopped shallots
GET TO COOKING!
Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
Prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
In a small saucepan, add a small drop of olive oil and the minced garlic (and shallots if using).
Cook on a low heat until soft.
Then add the white wine, increase the heat to medium and let it cook for about 4 minutes until reduced by approximately ⅓ .
Take care not to burn the garlic or shallots as this will make the sauce taste bitter. You want to heat the garlic and shallots until translucent and soft, not brown.
Remove the pan from the heat and add the butter, stir to combine, then add the cream.
Return the pan to the heat and stir until it begins to bubble. Remove from heat and add the lemon juice and dill. Stir, taste the sauce and add salt and pepper to taste. And there you have our Lemon and Garlic Butter Sauce!
Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately with a side salad. Pair with a delicious dry white wine!