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Pan Seared Salmon in Lemon Butter Sauce

Pair With: Oberon Los Carneros Chardonnay

Serves 4


4- 3oz salmon filets with skin on
4 Tbsp canola oil
2 sticks of unsalted butter
1 lemon zested and juiced
1 bunch chives thinly chopped
Kosher salt and cracked pepper
Non-stick pan spray


Pre-heat oven to 400°F.

Pat the fish dry with a paper towel and season both sides with salt and pepper.

Heat a large sauté pan to a medium-high heat. Add canola oil and place fish skin side down to sear until golden brown. Meanwhile, place a wire rack within a sheet pan and coat with pan spray. Set the fish skin side up on top of wire rack and place in oven to finish cooking (internal temperature reaches 145°F).

Place a medium sauce pan on medium-low heat. Add butter and whisk continually as it melts. When the butter is almost metled, add the lemon zest, lemon juice and chives. Season to taste with salt and pepper. Add a bit of spice to your sauce by adding 1/4 tsp of cayenne pepper or 1 tsp of Siracha sauce.

Remove the fish from oven and plate while still hot. Spoon butter sauce over fish and serve

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