Crispy pan seared salmon with white wine lemon sauce and velvety smoot parsnip pure. What can be better than this?
Are you craving the perfectly cooked salmon you have in your favorite restaurant?
This is your recipe then. Perfectly seared salmon, crispy on the outside, moist, tender and flaky on inside. Flavorful and easy sauce that perfectly compliments this tender and delicate fish recipe. You can have this five star dish in the comfort of your home in 20 minutes.
Amazing low carb recipe that will blow your mind away. This is my family favorite salmon recipe, and I guarantee you it will become yours too.
Pan seared salmon is my personal favorite way to cook salmon. I like it grilled, but I believe that by searing it you pack the flavors better than when grilling it. Combined with white wine and lemon to finish the dish, and you have a restaurant quality dish in no time.
This recipe concentrates on minimal ingredients giving salmon’s flavor the spotlight while ensuring that the dish is absolutely delicious. It’s all about simplicity and maximum taste, while letting the salmon flavor shine through and smell like heaven in your kitchen.
- Easy weeknight dinner
- Done in 20 minutes
- Low on carbs
- Perfect for dinner parties
- Healthy and delicious
- It is perfect healthy choice for your nutritious diet
- Includes only few ingredients
Prepare all of your ingredients first, as this recipe cooks quickly!
- Use a good dry wine
- Get a good quality fish
- Don’t over crow the pan, so the salmon can get crispy
- Season the fish well
- Get your Pan Hot before placing the fish – this will give the perfect sear to the fish
|Salmon Fillet||4-6 oz.|
|Olive Oil||2 tbsp.|
|Lemon Juice||1/2 lemon|
|White Wine||1/4 cup|
|White Pepper||1/2 tbsp.|
|Onion Powder||1 tbsp.|
|Garlic Powder||1 tbsp.|
Your family and friends wouldn’t believe that you are able to achieve a five star restaurant dinner in less than 30 minutes.
Start by mixing all the spices together in a small bowl.
Pre-heat oven to 425 F.
Season the salmon fillets very well with the spice mix, and let it sit a side.
Heat up your sauté pan and add the olive oil. Arrange the salmon (skin down) in the pan and sear for 2-3 minutes over medium-high temperature or until the skin starts to crisp and change it’s color. Flip the fillets on the other side and sear for another 2 minutes!
Add the white wine and the fresh lemon juice. Let it cook for a 1-2 minutes or until most of the liquid is gone. Turn the heat down and add honey and the mustard mixture to the pan. Take it off the stove and finish in the pre-heated oven for another 3-4 minutes or until you reach the desired tenderness of the fish.
I like to serve with parsnip puree and honey and orange glazed carrots.
If you don’t have a safe pan with a metal handle to put in the oven. Carefully transfer the salmon to a baking dish and finish it in the oven.
By using a fork you can determent if the fish is cooked all the way through or by using digital thermometer- it should read -125 F-135 F.
Don’t forget to remove it a few degrees earlier- the fish continues to cook after it’s removed from the oven.
Equipment you may find useful!