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Pan-grilled salmon with lemon-butter-garlic sauce
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.
Course
Main Course
Cuisine
Accidental
Prep Time
10
minutes
minutes
Cook Time
6
minutes
minutes
Steeping time
30
minutes
minutes
Total Time
46
minutes
minutes
Servings
1
person
Author
Connie Veneracion
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.