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Seafood Lunch / Dinner Main Courses

Pan-grilled salmon with lemon-butter-garlic sauce

Published: 06.23.2013 » Last updated: 05.07.2022

The simplicity in the preparation is astonishing and cooking is nothing more than pan-grilling though executed with meticulous care. And the sauce? Bright and rich, spicy and tangy lemon-butter-garlic sauce.

Pan-grilled Salmon With Lemon-butter-garlic Sauce in White Plate

Much as I love tilapia andbangus(milkfish), nothing compares with my unbridled devotion for salmon. Nothing even comes close. I eat salmon raw (sashimi), smoked, grilled, poached, broiled, boiled… I eat salmon fillets and steaks, the belly, the head… There just isn’t any part of this fish that I don’t like.

This is possibly the best (and, ironically, the simplest) salmon dish I have ever created. But, as simple as the recipe is, there three steps that can make or break the dish.

The first is drying the surface of the fish. Place between stacks of paper towels and squeeze lightly to press out excess moisture. If you don’t, when the fish hits the hot pan, that excess moisture will turn to steam which will prevent the surface to get seared.

Salmon fillet sprinkled with salt and pepper

The second is seasoning. Don’t rely on the sauce alone to flavor the fish. Rub salt and pepper generously on the fish then give it at least half an hour to soak up the seasoning. Salt will draw out more moisture so it’s a good idea to press the fish between stacks of paper towels again before you begin cooking.

Searing the sides of a salmon fillet in a frying pan

Sear the salmon fillet on alll sides. And sear means sear, and not cook the fish to dryness. You want the every inch of the surface to be browned but the fish should be moist and just cooked through inside.

Searing the top and bottom of a salmon fillet in a pan

Note that my fillet was about two inches at the thickest part. The actual grilling time will vary depending on the size and thickness of your fillet. As a guide, keep the heat high to sear the fish but still allowing it to be moist at the center. The fish will finish cooking in residual heat after it is removed from the pan.

Full recipe below

Pan-grilled salmon with lemon-butter-garlic sauce

Connie Veneracion
Press excess moisture from the fish, season and leave to marinate, then sear properly on all sides to give the fish the best flavor and texture.
Pan-grilled Salmon With Lemon-butter-garlic Sauce Garnished with Scallions
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Prep Time 10 mins
Cook Time 6 mins
Steeping time 30 mins
Total Time 46 mins
Course Main Course
Cuisine Accidental
Servings 1 person

Ingredients
  

  • 3 tablespoons butter - melted
  • 2 tablespoons lemon juice
  • 1 clove garlic - finely grated
  • salt - to taste
  • pepper - to taste
  • 1 salmon fillet
  • 1 generous drizzle olive oil
  • sliced scallions - to garnish
  • toasted garlic bits - to garnish

Instructions
 

  • Make the sauce by stirring together the butter, lemon juice, garlic and a bit of salt and pepper.
  • Let sit and allow the flavors to develop while you cook the fish.
  • Rinse the salmon and press between stacks of paper towels.
  • Rub generously with salt and pepper.
  • Leave to marinate for 30 minutes.
  • Place the fish between stacks of paper towels once more and press lightly.
  • Drizzle some olive oil over it, then use your fingers to spread the oil over every inch of the surface of the fish, including the skin.
  • Heat a heavy skillet (cast iron is ideal).
  • When the skillet is very hot, lay down the salmon, skin side up. Grill over high heat for two minutes.
  • Flip and grill for a minute and a half.
  • If you want a perfectly even crisp and golden crust for your fillet, grill the fish sideways too.
  • Transfer the fish to a plate.
  • Spoon the sauce on and around the salmon.
  • Top with sliced scallions and sprinkle with toasted garlic bits.
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Keyword Salmon

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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