Pan Seared Salmon with Wine Butter Sauce
Pan-seared salmon with white wine butter sauce, similar to beurre blanc, is an easy salmon recipe that is restaurant-quality and delicious!
Servings: 2
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.
- salt to taste
- freshly ground pepper to taste
White Wine Butter Sauce
- 1/2 cup white wine I used Sauvignon blanc
- 1/2 cup butter cold unsalted butter
- 1 - 2 cloves garlic or shallots minced.
- 1 pinch 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!