Do you want to serve up your family a restaurant worthy dish, prepared by you in under 30 mins? Well, 30 mins if you include setting up the table, checking and replying to a few msgs, cleaning up the sink of dirty dishes, yelling at the kids to pick up the strewn toys 37th time and then ultimately doing it yourself. If yes, then look no further than this salmon recipe that I am going to share with you today.
I make this on those rushed nights when we all had a busy day and really want to end it with a hearty and feel-good meal. Major props to kids for loving it as much as well. But really, how beautiful a piece of salmon actually is? I just can’t get over the vibrant pink color and those textured scales. Always in awe of it while preparing it.
The saying, secret lies in the sauce, is the key here. The garlic lemon butter sauce is really easy to make and is so rich and full of flavour. You will want to make it with everything if you make it once. I did a version of it here with another fish recipe i shared here.
I love to sear salmon in a skillet with skin on, as it yields a crispy exterior and the meat stays nice and tender on the inside. And it just takes a few minutes. I prepare the salmon by laying out its fillets on a board, patting it dry, and then sprinkling it with salt and fresh ground pepper.
The sauce is prepared by frying off some garlic in butter, adding chicken stock, lemon juice and butter to it and balancing it out with some salt and honey. While the sauce is simmering away, i start searing the salmon and then pour the bubbling sauce all over it to plate up.
I serve the salmon with white steamed rice. I also prepare some asparagus along with it as it goes beautifully with salmon. I blanch it for a few minutes and then strain it out. I also like to lightly fry it up with some olive and sesame seeds.
Listing the recipe below. Hope you guys try it out and enjoy it.
- 4 skinless salmon fillets (about 800g)
- Salt and freshly ground black pepper
- 2+2 tsp olive oil
- 2 garlic cloves , minced
- 1/2 cup chicken broth
- 2 Tbsp fresh lemon juice
- 3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
- 1/2 tsp honey
- 2 Tbsp minced fresh parsley
- Lemon slices for garnish (optional)
- 1 bunch of asparagus
- 1 tso sesame seeds
Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 – 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside.
Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 – 3 minutes longer.
- Prepare asparagus by cutting away the edges of the stems. Blanch in salted boiling water for a few minutes till it is tender but not lanky. Strain it out. Heat 2 tsp olive oil in a wide pan, add the asparagus and sprinkle with sesame seeds and let them fry for a couple of mins.
Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve with the asparagus and steamed rice.
See my other recipes here.