Ingredients
Method
Pat salmon dry with paper towels. Check for pin bones and remove them. Season both sides with salt and pepper.
Heat a wide pan over medium high heat. Test with a drop of water. It should bead and move.
Add olive oil. When it shimmers, place salmon skin side down. Press lightly for a few seconds.
Sear without moving for 3 to 4 minutes until skin turns crisp and releases.
Flip and cook flesh side for 1 to 2 minutes until just opaque. Move fish to a warm plate.
Lower heat to medium. Add butter to the same pan. Add garlic and stir until fragrant. Do not brown.
Pour in white wine. Scrape the pan to lift the browned bits.
Add a squeeze of lemon juice. Simmer 4 to 5 minutes until sauce thickens lightly.
Stir in parsley. Taste and adjust salt and pepper.
Return salmon to the pan. Spoon sauce over the fish for one minute.
Serve with extra lemon wedges and herbs.
Notes
Use center cut fillets for even cooking.
Pull fish at 125–130°F for medium and rest, or cook to 145°F for full doneness.
Frozen salmon works once thawed overnight and dried well.
No wine option: replace wine with chicken stock and extra lemon juice.
Leftovers store 3 to 4 days in the fridge in a sealed container.
Pull fish at 125–130°F for medium and rest, or cook to 145°F for full doneness.
Frozen salmon works once thawed overnight and dried well.
No wine option: replace wine with chicken stock and extra lemon juice.
Leftovers store 3 to 4 days in the fridge in a sealed container.