Pan-fried Salmon with Lemon Butter Sauce on Greens

Pan-fried Salmon with Lemon Butter Sauce on Greens

A delicious & quick to make salmon dish that looks lovely. The sauce can be made using a white sauce base to create a velvety thicker sauce for the salmon or a lighter, more buttery sauce by leaving out the white sauce.

One of the tricks with pan-fried salmon is to ensure you fry the salmon skin side down first – this allows the skin to go crispy before the pan loses heat and also helps to keep the fish together. So, let’s have a look at what we need.

Pan-fried Salmon with Lemon Butter Sauce Ingredients

Salmon Fillet
2 tablespoons of butter
Half a lemon
Pepper White (optional)
Paprika (for decoration)
White wine

For steamed greens

Cabbage Green
Lima Beans
Peas

How to make Pan-fried Salmon with Lemon Butter Sauce on Greens


  1. Prepare your greens (cabbage, peas and lima beans) by steaming them for 4-5 minutes while preparing the salmon.
  2. Add a little butter to a pan, heat till bubbling.
  3. Fry the salmon skin side down first for 3 minutes till skin is crispy, turn over and fry other side.
  4. Put salmon aside for a minute while you prepare the sauce.
  5. Turn down heat on pan.
  6. Deglaze the plan with a splash of white wine before adding remaining butter and squeeze of lemon juice.
  7. Cook for 1 to 2 minutes until sauce becomes glossy before adding a sprinkle of paprika.
  8. If you are adding the white sauce, add at end, allow the sauce to warm again.
  9. Arrange salmon on the greens (which should be cooked by now) and pour sauce over.

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