Pan-Fried Salmon

Love this version, however wanna transfer up the flavors? strive swapping limes for lemons and cilantro for dill. Now you've got a latin-stimulated salmon that might be best served atop cilantro lime rice!


  • 4 (6-oz.) salmon fillets, patted dry with a paper towel
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 1/4 c. white wine
  • Juice of 1 1/2 lemons, divided
  • 2 cloves garlic, sliced
  • Pinch red pepper flakes
  • 2 tbsp. butter
  • 1 lemon, cut into rounds, for serving
  • 2 tbsp. freshly chopped dill, for garnish

  1. In a massive skillet over medium-high warmth, heat oil. while oil is hot however no longer smoking, add salmon skin-facet up and season with salt and pepper. cook salmon till deeply golden, about 6 minutes, then flip over.
  2. add wine, juice of one lemon, garlic, and red pepper flakes. deliver to a simmer and cook, basting salmon once in a while with a spoon. whilst salmon is opaque, cast off from skillet. add butter and remaining lemon juice to pan and whisk to combine with the sauce. allow simmer until thickened barely, 2 minutes.
  3. Serve fish drizzled with pan sauce and topped with sparkling lemon slices and dill.

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