Easy PanSeared How to Cook Salmon Like a Pro
Learn how to cook salmon perfectly This panseared salmon with lemondill sauce is a weeknight winner Crispy skin flaky inside dinners sorted
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crock.recipes.
Cooking tools:
- Skillet
- Fish spatula
- Saucepan
- Cutting board
- Chef's knife
- Paper towel
- Measuring spoon
- Measuring cup
- Lemon juicer
- Instant-read thermometer
- Whisk
Ingredients
- 2 (6-ounce/170g each) salmon fillets, skin on, pin bones removed
- 1 tablespoon (15ml) olive oil
- 1/2 teaspoon (2.5ml) kosher salt
- 1/4 teaspoon (1.25ml) black pepper
- 2 tablespoons (30g) unsalted butter
- 2 cloves garlic, minced
- 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup (60ml) chicken broth (low sodium)
- 2 tablespoons (30ml) fresh lemon juice
- 2 tablespoons (10g) fresh dill, chopped
- 1 tablespoon (15ml) heavy cream (optional, for added richness)
- Salt
- pepper
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