Pan Seared Salmon with Garlic Butter Sauce
Pan seared salmon, cooked to perfection, topped with a velvety garlic butter sauce.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
(6 to 8-ounce)
each sea salt and black pepper
white wine/fish or chicken stock
juiced and zested
Using a paper towel, pat salmon dry and season both sides with salt and black pepper.
Heat a large skillet over medium-high heat. Add oil and 1 tablespoon butter to pan and swirl to coat. Add seasoned salmon, skin side down, to hot skillet. Cook for 5-6 minutes or until browned and skin becomes loosened from pan. Using a large slotted spatula, flip salmon and cook for an additional 3-4 minutes or until salmon is opaque throughout but still slightly pink in the center. Using a slotted spatula, transfer the fish to a plate and cover loosely with aluminum foil.
Add the remaining butter to the hot skillet. Once butter is melted, add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 1-2 minutes. Stir in the wine/stock, lemon juice and mustard. Simmer for 2-3 minutes or until sauce is slightly thickened. Stir in sage and cook for additional 30 seconds. Pour warm sauce over salmon and serve immediately with additional fresh sage or lemon wedges.