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Pan-Seared Salmon with Lemon Butter Cream Sauce & Crispy Skin

groups2 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 30 minsscheduleTotal: 35 minsoutdoor_grillPan-fried
Allergens:warningFishwarningDairywarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

18 Steps Total
01
Preparation
00:00:10

Slice off the skin from 2 pieces of fresh salmon fillets carefully.

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Watch out

Keep fingertips away from the sharp knife blade to avoid cuts.

Ingredients:salmon (2 piece)
Tools:chef's knife
02
Preparation
00:00:18

Line a sheet pan with a sheet of parchment paper.

Tools:sheet pan
03
Preparation
00:00:23

Place 2 pieces of salmon skin nice and flat onto the parchment-lined tray, drizzle with 1 tsp of olive oil and spread evenly.

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Watch out

Spread the oil evenly, otherwise dry spots will burn during baking.

Ingredients:olive oil (1 tsp)
04
Preparation
00:00:34

Sprinkle 0.5 tsp of salt over the salmon skins, place another sheet of parchment paper on top, and press down with a flat heavy object.

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Watch out

Ensure the heavy object is stable and flat, otherwise the skins will curl while baking.

Ingredients:Salt (0.5 tsp)
05
Active Cooking
00:00:42
warningStay safe

Always use thick oven mitts when putting trays into or taking trays out of the hot oven to prevent severe burns.

Bake the pressed skins in the oven at 375°F - 190°C for 30 min until crisp.

local_fire_department375°F - 190°C, 30 min
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Watch out

Check halfway through to prevent burning, otherwise the thin skin will turn bitter.

Tools:oven
06
Preparation
00:00:47

Chop 2 pieces of shallots finely.

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Watch out

Keep fingers curled under while chopping, otherwise blades may slip.

Ingredients:shallot (2 piece)
Tools:chef's knife
07
Preparation
00:00:51

Chop 20 g of fresh parsley finely.

Ingredients:parsley (20 g)
Tools:chef's knife
08
Active Cooking
00:00:56

Melt 50 g of butter in a frying pan over medium heat.

local_fire_departmentmedium heat
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Watch out

Do not overheat the pan or the butter will burn and turn black.

Ingredients:butter (50 g)
Tools:Frying pan
09
Preparation
00:01:04
warningStay safe

Wash hands and surfaces thoroughly after handling raw seafood to avoid bacterial cross-contamination.

Season 2 pieces of salmon fillets on both sides with 1 tsp of salt and 0.5 tsp of black pepper.

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Watch out

Wash hands thoroughly after touching raw fish to prevent cross-contamination.

Ingredients:salmon (2 piece)Salt (1 tsp)crushed black pepper (0.5 tsp)
10
Active Cooking
00:01:17
warningStay safe

Hot butter may splatter when placing fish into the pan; lower gently facing away from you.

Add the seasoned salmon fillets into the melted butter, sear until golden brown, then flip over until cooked to nut brown butter consistency.

local_fire_departmentmedium heat, 4 to 6 min
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Watch out

Do not move the salmon too early, otherwise the crust will stick and tear apart.

Ingredients:salmonbutter
Tools:spatulaFrying pan
11
Active Cooking
00:01:31

Pour 60 ml of white wine into the pan to deglaze and sizzle.

local_fire_departmentmedium-high heat
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Watch out

Stand back slightly when pouring wine, otherwise hot steam may rise suddenly.

Ingredients:white wine (60 ml)
Tools:Frying pan
12
Active Cooking
00:01:39

Squeeze 0.5 piece of fresh lemon juice into the pan.

local_fire_departmentmedium heat
Ingredients:lemon (0.5 piece)
Tools:Frying pan
13
Active Cooking
00:01:44

Add the chopped shallots into the simmering pan.

local_fire_departmentmedium heat
Ingredients:shallot
Tools:Frying pan
14
Active Cooking
00:01:47

Pour 120 ml of heavy cream into the pan and gently mix to combine.

local_fire_departmentmedium heat
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Watch out

Stir gently, otherwise the cream may curdle if the heat is too high.

Ingredients:heavy cream (120 ml)
Tools:Frying pan
15
Active Cooking
00:01:53

Season the sauce with 0.25 tsp of salt and 0.25 tsp of black pepper, and reduce until rich and creamy.

local_fire_departmentmedium heat, 3 to 5 min
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Watch out

Stir frequently during reduction, otherwise cream will scorch at the bottom.

Ingredients:Salt (0.25 tsp)crushed black pepper (0.25 tsp)
Tools:Frying pan
16
Active Cooking
00:02:03

Place the cooked salmon fillets onto a serving plate.

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Watch out

Lift gently with a spatula so the delicate fish doesn't break apart.

Ingredients:salmon
Tools:serving plate
17
Active Cooking
00:02:08

Add chopped parsley into the sauce in the pan and stir.

local_fire_departmentlow heat
Ingredients:parsley
Tools:Frying pan
18
Active Cooking
00:02:15

Spoon the finished lemon butter cream sauce over the salmon on the serving plate, and optionally top with crispy baked skins.

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Watch out

Spoon the sauce evenly so every part of the salmon is coated.

Tools:serving plate

groceryAll Ingredients

salmon2 piece
olive oil1 tsp
Salt2 tsp
shallot2 piece
parsley20 g
butter50 g
crushed black pepper1 tsp
white wine60 ml
lemon0.5 piece
heavy cream120 ml

blenderAll Tools Needed

chef's knifesheet panovenFrying panspatulaserving plate