Pan Seared Salmon with Lemon and White Wine


If you are fan of the Salmon and you are on low calorie diet this recipe is just the right one for you. This restaurant quality recipe features tender and juicy salmon fillets seared until golden brown to perfection and covered in the simple but delicious white wine and lemon sauce. This is super easy to make recipe, and you can serve it as a surprise to your friends and family during the Holidays or a special occasion.

The most important thing in this recipe is the salmon. Make sure that you have a really good quality fish. I prefer to cook it with the skin on; it makes the fish extra moist and it’s easy to remove after you seared the salmon. I always like to use skillet with metal handle so you can stick it directly in the oven after you are done sautéing the salmon. It is also very important to use good quality wine when you cook. I believe, that if the wine is not good enough to drink it is not good enough to cook with either.



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You Need:

Ingredients: Amount:
Salmon Fillets (skin on). 4 (6 oz.).
Kosher Salt. 1 tsp.
White Pepper. 1/4 tsp.
Olive Oil. 2 tbsp.
Granulated Garlic. 1/4 tsp.
White Sugar. 1/4 tsp .
Paprika. 1/4 tsp.
Lemon Juice. 1 and a 1/2.
Dry Wine. 1/2 cup.

Instructions for preparing the Salmon:

Mix all the seasoning together and rub the salmon with it. Juice the lemons, and put the juice aside.

Heat 2 tablespoons of olive oil in a large skillet over medium to high heat until shimmering. Add the salmon with the skin side down, and sear until the fish gets a darker crispy edge (about 4 minutes). Flip the salmon carefully on the other side, and cook for 2 more minutes. Poor the wine, and turn the heat up for about 30 second so the alcohol can evaporate. Turn the heat down to medium, and add the lemon juice. Cook for about 30 seconds.

Finish the salmon in 450 F. oven for 3 minutes or until ready. You can check to see if the fish is ready by poking it with a fork or the flakes of the salmon are nice and pink color. I always like to use skillet with metal handle so you can stick it directly in the oven after you are done sautéing the salmon.

To serve, take the fillet out of the skillet and put it on a clean cloth to drain the extra liquid and remove the skin. If you prefer you can leave it on. I like to serve this dish with  glazed carrots , creamy mash sweet  potatoes and snap peas.
Enjoy this restaurant quality meal with nice chilled glass of Sauvignon Blank or Chardonnay. I will leave the choice to you?

Bon Appetit!

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