Imagine transforming your ordinary dinner into a gourmet experience with minimal effort. This Pan Seared Salmon with Lemon White Wine Sauce is your ticket to culinary excellence, promising a restaurant-worthy meal that will make your taste buds dance and your dinner guests incredibly impressed. With a perfect crispy exterior, tender, flaky interior, and a bright, zesty sauce, this recipe proves that elegant dining can be surprisingly simple and achievable right in your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup white wine
- 1 lemon, juiced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Instructions
- Remove salmon fillets from refrigerator 15-20 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat salmon fillets dry using paper towels to remove excess moisture, which helps achieve a crispy sear.
- Season both sides of salmon fillets generously with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat until the oil is shimmering but not smoking.
- Carefully place salmon fillets skin-side down in the hot skillet, pressing gently to ensure even contact with the pan.
- Cook salmon for approximately 4-5 minutes without moving, allowing the skin to become crispy and golden brown.
- Flip salmon fillets and cook for an additional 2-3 minutes on the other side, or until the fish is cooked to medium doneness with a slightly translucent center.
- Remove salmon from skillet and set aside on a warm plate, tenting loosely with aluminum foil to keep warm.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour white wine into the skillet, scraping up any browned bits from the bottom of the pan.
- Add fresh lemon juice and simmer the sauce for 2-3 minutes until slightly reduced.
- Remove sauce from heat and stir in chopped fresh parsley.
- Pour sauce over salmon fillets and serve immediately, garnishing with additional parsley if desired.
Tips
- • Temperature is key: Always let salmon sit at room temperature before cooking to ensure even heat distribution. • Moisture matters: Thoroughly pat salmon dry to achieve that coveted golden-brown, crispy skin. • Use a heavy-bottomed skillet for the most even heat and best sear. • Don't overcrowd the pan - cook salmon in batches if necessary. • Invest in a good quality white wine for the sauce - the flavor will shine through. • Watch the cooking time carefully; salmon can quickly go from perfectly cooked to overdone. • Let the salmon rest for a few minutes after cooking to retain its juices and tenderness. • Fresh parsley makes a huge difference in the final flavor, so don't skip it!
Nutrition Facts
Calories: 385kcal
Carbohydrates: 4g
Protein: 30g
Fat: 28g
Saturated Fat: 4g
Cholesterol: 90mg
