Tender Juicy Pan Fried Lemon Butter Salmon

salmon with sauceI’ve developed this cooking method through trial and error to make the most tender and juicy salmon. The secret is to fry the salmon skin side down. This makes the skin crispy enough to easily remove. The salmon develops a crusty exterior and tender interior.  I brush it with lemon butter and finish it with a wine reduction with lemon butter.

Coho wild salmon is a good choice, economically and ecologically.

Serves 2

Ingredients:

2 Tb olive oil, divided

1 pound salmon fillet

1/4 tsp sea salt

several grinds of black pepper

Sprinkle of dill weed

1 lemon to make 2 tsp lemon juice, plus lemon slices to garnish

1 Tb butter, melted

2 Tb Chardonnay or other dry white wine

Approximately 1 Tb sliced almonds to garnish

Directions:

Mix lemon and melted butter together and set aside.

Sprinkle fillet with 1 teaspoon olive oil, salt and pepper

Heat olive oil in heavy frying pan over medium-high heat. Place salmon, skin side down, in the hot oil and turn stove to medium.

sprinkle dill weed
Sprinkle dill weed on salmon and cook for 3 minutes.

brush top with lemon butterBrush top with lemon butter. Flip salmon over.

remove fried skinRemove crispy skin using a metal spatula.

brush bottom with lemon butterBrush salmon bottom with more lemon butter. Cook for 2-4 minutes, depending on how well you like it cooked.

Flip salmon again so that the bottom gets a little brown, then put on a plate.

sprinkle saltSprinkle salmon with a tiny bit of sea salt.

wine reduction with lemon butterAdd 2 Tb white wine  to the pan and stir about a minute. Add remaining lemon butter to the wine reduction.

salmon with saucePour sauce over salmon.

Cut salmon in half to serve two people.

Garnish with a sprinkle of sliced almonds and a slice of lemon.

salmon with almonds and artichoke and lemon butterServe with steamed artichokes with lemon butter dip and a glass of Chardonnay