Pan-Roasted Salmon with Lemon-Rosemary Butter Sauce

Pan-Roasted Salmon with Lemon-Rosemary Butter Sauce

1 Serving

For the Salmon
  • 1 salmon fillets
  • salt, to taste
  • pepper, to taste
  • 1 1/2 teaspoons oil
For the Lemon-Rosemary Butter Sauce
  • 1/4 cup dry white wine
  • 1 tablespoon minced shallots
  • 1/4 teaspoon rosemary, minced
  • 1 1/2 tablespoons butter, cut into small cubes
  • 1/4 teaspoon lemon juice
  • salt, to taste
  • pepper, to taste
Pan-Roast the Salmon
  1. Heat the oven to 425°F. Pat the salmon thoroughly dry with a paper towel.
  2. Season with salt and pepper.
  3. Heat a small skillet over medium-high heat.
  4. Add the oil and add fish to the pan.
  5. Cook without touching for 2 minutes.
  6. Using a spatula, lift a corner of the salmon, check that it’s both well browned and easily releases from the pan, and flip it over.
  7. Cook the second side for 1 minute and then transfer the skillet to the oven.
  8. Roast until the salmon reaches an internal temperature of 135°F and is slightly firm to the touch, about 4 to 7 min.
  9. Reserve warm.
Prepare the Pan Sauce
  1. Pour off any excess fat from the skillet.
  2. Using paper towels, blot any remaining oil from the pan but leave any browned bits.
  3. Return the pan to high heat and add the wine, shallots, and rosemary.
  4. Cook, stirring, until the wine au sec, 3 to 4 min.
  5. Remove from the heat and whisk in butter, adding a few at a time until they’re all thoroughly incorporated and the sauce is thick and creamy. (If the butter is slow to melt, set the pan over low heat.)
  6. Stir in the lemon juice, season with salt and pepper to taste, and serve immediately, spooned over the salmon.