Pan Seared Salmon with White Wine Butter Sauce is a delicious restaurant-quality meal that is so quick and easy to make!
Pan Seared Salmon
Pan Seared Salmon with Wine Butter Sauce is one of my favorite Saturday night dinners. I make it often because it is absolutely delicious and decadent but it is also relatively healthy. It is like a fancy restaurant-quality meal that is so quick and easy to make. I just love it!
The white wine butter sauce is actually my version of a French Beurre Blanc Sauce and it is drool worthy! However, if you are watching your calories, you can serve the salmon without the sauce. The pan-seared salmon tastes great even without the sauce! Just squeeze a little lemon juice on it for a healthy alternative. But if you want a real treat, make the sauce!
Want an amazing low-carb, gluten-free, satisfying, and super yummy dinner? Try serving this salmon with some Creamy Cauliflower Risotto. Don’t mind the carbs? Then toss in some Easy Cheddar Biscuits to soak up any extra sauce. Yum!
Pan-Seared Salmon Ingredients
This Pan-Seared Salmon is crusted with tarragon, kosher salt, and freshly ground pepper. You can use another dried herb such as thyme or basil, or you can just simply season the salmon with salt and pepper.
- fresh salmon fillets – preferably with the skin removed
- olive oil
- dried tarragon or other dried herbs such as thyme or basil
- kosher salt
- freshly ground pepper
White Wine Butter Sauce Ingredients
- White Wine – I used Sauvignon Blanc, then had the rest with dinner!
- unsalted butter – cold
- minced garlic
- kosher salt
How to make Pan Seared Salmon
First, season the top of the salmon fillets with tarragon, salt and pepper. Set aside and start the sauce. (see below)
Heat olive oil in a pan or skillet over medium-high heat until it sizzles. Add the seasoned salmon to the pan, top side down first, and sear for 4 – 5 minutes, then flip and cook for another 3 – 5 minutes or until the salmon is cooked through. It should flake easily with a fork. Serve with the wine butter sauce.
How to make White Wine Butter Sauce
In a small saucepan, melt 1 tablespoon of butter over medium-low heat. Add the minced garlic to the butter and simmer for 1 minute, or until fragrant. Add the white wine and a small pinch of salt to the pan and whisk to combine. Increase the heat to medium and simmer, whisking occasionally, until the wine is reduced by about half. This could take up to 10 minutes, but it could happen much faster depending on the pan and stove, so keep an eye on it.
While you are reducing the wine, cook the salmon. Once the wine has been reduced, remove from heat or reduce heat to the lowest setting and quickly whisk in the rest of the butter, 1 tablespoon at a time. You can also whisk in 1 additional tablespoon of butter to thicken if desired.
Pour the sauce over the salmon and serve immediately. Enjoy!
Pan Seared Salmon with Wine Butter Sauce
Ingredients
Pan Seared Salmon
- 2 8 ounce Fresh Salmon Fillets skin removed is preferred
- 1 tablespoon olive oil
- 1 teaspoon dried tarragon or other dried herbs such as thyme
- Kosher Salt to taste
- freshly ground pepper to taste
White Wine Butter Sauce
- 1/2 cup white wine I used Sauvignon blanc
- 1/2 cup unsalted butter
- 1 teaspoon minced garlic
- 1 pinch Kosher Salt
Instructions
Pan Seared Salmon
- Season the top of the fillets with tarragon, salt and pepper. Set aside and start the sauce. (see below)
- Heat olive oil in a pan or skillet over medium - high heat until it sizzles. Add the seasoned salmon to the pan, top side down first, and sear for 4 - 5 minutes, then flip and cook for another 3 - 5 minutes or until the salmon is cooked through. It should flake easily with a fork. Serve with the wine butter sauce.
Wine Sauce
- In a small saucepan, melt 1 tablespoon of butter over medium-low heat. Add the minced garlic to the butter and simmer for 1 minute, or until fragrant.
- Add the white wine and a small pinch of salt to the pan and whisk to combine. Increase the heat to medium and simmer, whisking occasionally, until the wine is reduced by about half. This could take up to 10 minutes, but it could happen much faster depending on the pan and stove, so keep an eye on it.
- While you are reducing the wine, cook the salmon. (see above)
- Once the wine has been reduced, remove from heat and quickly whisk in the rest of the butter, 1 tablespoon at a time. You can whisk in 1 additional tablespoon of butter to thicken if needed. Pour the sauce over the salmon and serve immediately. Enjoy!
(Note: This recipe was originally published on March 24th, 2019)
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Seafood Recipes
If you like this recipe, you might also want to one of the following seafood recipes.
- Baked Tilapia with Garlic Lemon Butter
- Cajun Shrimp Pasta
- Cedar Plank Salmon
- Cajun Shrimp Tacos
- Garlic Herb Baked Salmon
- Garlic Lime Shrimp with Coconut Rice
- Parmesan Crusted Tilapia
- Shrimp and Broccoli Foil Packs
- Shrimp Scampi with Zucchini Noodles
- Spicy Garlic Shrimp
- Baked Cod with Lemon Butter
- Shrimp and Asparagus
- Tuna Cobb Salad
- Italian Roasted Shrimp
- Tuscan Shrimp Pasta
This was delicious and I loved the sauce!
This is a great recipe. it is quick and delicious. Sauce is a little thin so add more butter.
Thank you for the compliment, Holly! I’m glad you enjoyed the salmon. Extra butter works to thicken the sauce, and you can also try reducing the wine a bit more as well. Happy cooking!
This was excellent! The sauce was perfect with the salmon. My husband said it was better than a restaurant and asked if I could make it again. Thanks for the recipe!
This is a fantastic recipe that really brings out the flavors of the salmon!
Thank you so much, Kamila! I’m happy to hear that you enjoyed the salmon.