Perfect Pan Seared Salmon with Lemon Butter Cream Sauce

This pan-fried seared salmon is poached in its personal sauce rendering it flaky and moist. There’s the option of crispy skin, through baking it one after the other if you wish to provoke. It’s the best way to get crispy skin with a cream sauce. Without the optional crispy pores and skin, this dish is short and smooth to make and guaranteed to be of restaurant satisfaction. Of direction, you want appropriate salmon first, so buy it fresh out of your local fishmonger. These types of fish are commonly cooked medium to medium-rare so please don’t overcook it unless you without a doubt must. Either way, you will fall in love after your first morsel of this delectable one-pan wonder dish.

2 salmon fillet pieces skin on
1 shallot or 2 small ones
Half lemon (juice)
¾ cup white wine (dry)
¾ cup heavy cream
1 hand full of fresh parsley leaves
1.5oz - 40g butter (3 tbsp)
Salt & Pepper
Olive oil

 Step 1
Remove skins from salmon carefully without tearing or cutting using a knife (if using skins, preheat your oven to 375°F – 190°C).

 Step 2
If using the skins, place a sheet of parchment paper on a sheet pan (tray), then arrange your salmon skin pieces lengthwise. Drizzle a few drops of olive oil on each skin and spread it using your fingers. Top with a few salt flakes (not too many) then places another sheet of parchment paper on top sandwiching the salmon skins. Place an ovenproof heavy object with a flat base on top to keep them flat or they will curl and bend once cooking. Place in preheated oven and bake for 30 min at 375°F – 190°C.

 Step 3
Get your vegetables ready, peel the shallots and chop very finely, the finer the better. Chop the washed parsley leaves finely (remove the stalks first if any and keep a couple of sprigs for garnish).

 Step 4
On moderate heat, place a frying pan and melt the butter. Once the butter is melted, place the salmon pieces topside down (opposite side of the skin) and cook in the butter until lightly golden brown. Check underneath and if light brown, flip over the fish (be gentle not to break them). Continue cooking until the butter is nutty brown.

 Step 5
Deglaze with white wine, add the juice of half a lemon, add the chopped shallots into the sauce, not over the fish. Add the cream. Season the sauce with salt and pepper. Keep poaching the fish in the sauce until cooked. This should only take approx 3 minutes. It depends on the thickness of the fish and how you like it cooked. A touch translucent in the middle is perfect if you like your fish cooked right through maybe cook it for 5 minutes and baste it using a spoon.

 Step 6
Remove the fish carefully using an egg flipper or a fish spatula and place it on a warm serving plate. Continue to reduce the sauce on high heat until it thickens to your liking. Add the parsley, mix well and pour over fish.

 Step 7
Remove the skins from the oven, strip away the paper, and gently slide a knife or small spatula under each skin and place on your fish.