Sauce For Pan Seared Salmon Food

PAN-SEARED SALMON WITH LEMON GARLIC SAUCE

Steps:

• Use the top of a knife (the spine) to remove the scales from the fillet if still intact. Run the knife a 45-degree angle against the skin to pop the scales off and discard.
• Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
• Thoroughly dry both sides of the salmon and skin with paper towels.
• Right before cooking, season both sides of the salmon with salt and pepper.
• Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. This will help reduce the buckling of the skin. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes. The salmon will be about 75 to 80% cooked through.
• Use tongs to carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
• Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
• Use a boning knife to carefully remove the skin from the salmon if still intact. Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
• Thoroughly dry the surface of the salmon and skin with paper towels.
• Right before cooking, season both sides of the salmon with salt and pepper.
• Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon one at a time, flesh side down. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the surface is golden brown, crispy, and easily releases from the pan, about 4 to 5 minutes. The salmon will be about 75 to 80% cooked through.
• Using tongs, carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
• Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
• Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.
• Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.

PAN-SEARED SALMON WITH DILL SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.

PAN SEARED SALMON WITH TARE SAUCE

Steps:

• Prepare tare sauce. Combine ingredients in a saucepan. Heat to a boil, then reduce heat to a simmer. Cook about 30 minutes, or until sauce is reduced to half its original quantity, stirring occasionally.
• Allow tare sauce to cool completely.
• Once sauce is cool, use it to marinade the salmon steaks for up to 1 hour.
• Add grapeseed oil to a large skillet or wok over moderately high heat. Add green onion; cook for one minute. Remove with a slotted spoon.
• Add salmon to skillet. Cook salmon about 1 minute per side.
• Reduce heat to medium-low; add tare sauce and garlic. Cook 2-3 minutes per side or until fish is flaky.
• Serve salmon on a bed of rice. Drizzle each salmon steak with tare sauce. Sprinkle green onion and sesame seeds on top.

SALMON WITH GARLIC LEMON BUTTER SAUCE

Steps:

• Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
• Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
• Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
• Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
• 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.

SEARED SALMON WITH PAN SAUCE

Steps:

• Combine all marinade ingredients (not butter and oil) in a large dish and whisk. Place filets in the marinade, coating well and cover with plastic wrap. Marinate in the refrigerator overnight or for several hours.
• Heat up a large skillet over medium with the butter and oil. Once melted remove salmon filets form the marinade and place in the skillet, cut side down. Let cook for about 7 minutes. Flip the filets onto the skin side and cook another 5 minutes. Transfer the filets to a plate and with the heat still on, add the leftover marinade to the skillet. Turn the heat to high and let the sauce bubble and reduce, swishing it around occasionally in the pan. When it has thickened to your liking pour over the fish. Serve and enjoy.

10 BEST SAUCES FOR SALMON (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious salmon sauce recipe in 30 minutes or less!

PAN-SEARED SALMON WITH DILL TARTAR SAUCE

Steps:

• Dill Tarter sauce: Mix together ingredients, cover and chill.
• Preheat oven to 400º.
• Mix rub ingredients together, then sprinkle over top of filet. Pat into meat.
• Heat oil in skillet over medium-high heat. Cook filets in oil, 2 minutes each side.
• Transfer skillet to oven and cook until fish flakes with a fork, about 6 minutes.

PAN-SEARED SALMON WITH A TANGY THAI SAUCE

Steps:

• To make the marinade/sauce, place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.
• Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
• Place salmon fillets in a flat-bottomed pan or casserole dish (so that fillets aren't piled on top of each other). When the sauce/marinade has cooled (warm instead of hot), spoon 2 tablespoons over each fillet, 1 per side, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.
• Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
• When pan is hot, add 1-2 tablespoons oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.
• Allow salmon to fry at least 2 minutes undisturbed before turning. If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.
• Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it's frying.
• To serve: arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).

SPICY PAN-SEARED SALMON

Steps:

• Drizzle olive oil into a medium skillet over medium-high heat.
• In a small bowl, combine spices. Season all sides of salmon filets. Add to skillet when oil is glistening hot.
• Cook for 5-7 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.