PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE
Lemon Garlic Herb Salmon is a deliciously easy salmon recipe, so simple to make, yet so delicious! Crispy on the outside, soft and tender on the inside!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
- Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
- Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
- Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.
Nutrition Facts : Calories 335 kcal, Carbohydrate 3 g, Protein 34 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 128 mg, ServingSize 1 serving
SEARED SALMON FILLET
Steps:
- Heat a large non-stick pan over high with olive oil. Liberally season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through. Turn fillets and cook about 3 minutes more, or until still just barely pink in the center. Serve immediately, with the skin side up.
SEARED SALMON WITH LIME BUTTER
Make and share this Seared Salmon With Lime Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spray a large cast-iron skillet or stainless steel skillet with nonstick cooking spray and heat it over medium-high heat.
- When the pan is hot, add half of the butter, and let it melt.
- The pan should be hot enough that the butter bubbles but doesn't brown.
- Add in the salmon, skin side down and top it with half the lime juice and half of the salt.
- Sear the salmon (cook it without moving it) for about 5 minutes until it starts to cook through.
- Add the remaining half of the butter to the pan and flip the salmon.
- Decrease the heat slightly; top the salmon with the rest of the lime juice and a little more salt.
- Cook it for 3-5 minutes until the salmon flakes easily and is cooked through.
- Remove the salmon to a plate and top it with any pan drippings.
Nutrition Facts : Calories 223.9, Fat 8.8, SaturatedFat 2.8, Cholesterol 96.3, Sodium 352.8, Carbohydrate 0.2, Sugar 0.1, Protein 34
SALMON WITH LIME HERB BUTTER
Reader's Digest, as homey as it gets, took me by surprise with an international lineup of recipes in its "30 Minute Cookbook." I gave its recipe for salmon with lime-herb butter a try, partly because keeping compound butters in the refrigerator is a terrific time saver.
Provided by William Grimes
Categories easy, quick
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Finely grate zest from one lime, and squeeze its juice; set aside. Cut remaining lime into 8 wedges; set aside.
- In the bowl of a food processor, combine butter, ginger, 8 sprigs cilantro and lime zest and juice. Process until the mixture is smooth. Season to taste with salt, pepper and cayenne pepper; process again. Mound butter on a piece of foil, and shape into a cylinder. Cover tightly with foil, and place in freezer.
- Brush a baking sheet with oil, and place salmon fillets skin side down on sheet. Sprinkle with salt to taste. Bake until fish flakes easily, about 8 minutes.
- To serve, remove lime butter from freezer, and cut into thick rounds. Place a fillet on each of four plates and top each with an equal portion of lime butter. Garnish each plate with two lime wedges and a sprig of cilantro, and serve.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 26 grams, Carbohydrate 5 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 21 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 1 gram
SAUTEED SALMON WITH FIVE-SPICE LIME BUTTER
Steps:
- Pat salmon pieces dry and season with salt and pepper. In a 10- to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté salmon, skin sides down, 2 minutes. Reduce heat to moderate and cook salmon 3 minutes more. Turn salmon over and sauté over moderately high heat 2 minutes. Reduce heat to moderate and cook salmon until just cooked through, about 2 minutes more.
- Transfer salmon to 2 plates. Pour off oil from skillet and carefully wipe out skillet with paper towels. In skillet melt butter with five-spice powder and salt to taste, stirring. Stir in lime juice and spoon lime butter over salmon.
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
GRILLED SALMON WITH LIME BUTTER SAUCE
Provided by Ian Knauer
Categories Fish Quick & Easy Lime Salmon Summer Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
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CILANTRO LIME BUTTER SALMON | THE RECIPE CRITIC
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4.8/5 (4)Total Time 25 minsServings 4Calories 194 per serving
- In a large skillet over medium-high heat add the olive oil. Add the salmon skin side up to the skillet and reduce the heat to medium-low. Cook without turning for 6-7 minutes until the salmon gets a brown crust. Flip the salmon and cook for an additional 2 minutes. Remove and set aside on a plate.
- Add the butter to the skillet and melt. Add in garlic and cook for a minute until tender. Whisk in vegetable broth, lime juice, honey, and cilantro. Let simmer and reduce. Add salmon back to the pan and let it cook in the sauce until heated through. Serve with additional chopped cilantro and lime wedges if desired.
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