Lemon Butter Salmon

Name: Lemon Butter Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 pound Salmon, skinned & cut in 2 inch filets ((you should get 4-6 pieces)); 2 Tablespoons Olive Oil; 2 Tablespoons Cajun Seasoning; 1/2 cup Lemon Juice; 1/4 cup White Wine; 4 Tablespoons Butter; 2 Tablespoons Fresh Garlic, minced ((about 6 cloves)); 1 Tablespoon Fresh Parsley, chopped; Salt and Pepper to taste

Get ready for the bright fresh flavors of Lemon Butter Salmon! The lemony buttery sauce with garlic and white wine will have your mouth jumping with excitement with every bite you take. The salmon has the added flavor of cajun seasoning that balances perfectly with the sauce. Give this delicious comfort food a try today!

Lemon Butter and Garlic . . . Over Salmon

When you start a sentence like that, it’s hard not to get people’s attention. This dish has the makings of a menu item at a nice seafood restaurant. And this absolutely is a restaurant quality dish that would easily go for $20 a plate. You can make a dinner for 4 right at home for around that same price, and you don’t even have to leave a tip!

This is a total winner in my family. And it’s not just the sauce. I added a little Cajun seasoning to the salmon to add a little pizazz.

This works well with pasta and sauteed veggies like asparagus.

Tips to Cook Perfect Fish Every Time

One of the biggest issues when cooking fish in a skillet is it sticking. Here are some Pro-Tips to prevent it from sticking and how to get perfect fish every time.

First, pat the fish dry with paper towels until the last paper towel you use is bone dry. Place the fish on a plate skin side up and stick it in the fridge for 30 minutes to dry out the skin. (If you are cooking fish with the skin on, first remove the scales and rinse it off; then proceed with the above method.)

The pan you choose is vital. For this application you ultimately want to use a stainless steel pan or a cast iron skillet. Nonstick pans tend to cause fish to steam and stick. I know! You’d think that would be the opposite, but it’s not.

Get Your Fish Ready. Have the fish and your salt and pepper prepped and ready to go. You can’t preseason the fish because the salt will draw out moisture and cause the fish to stick. You have to season it right when you’re ready to put it in the pan.

Heat the Pan. Heat the pan over medium-high heat for about 3-5 minutes until it’s screeching hot. Put a small amount of olive oil in the pan to coat the bottom. It will heat up real quick so you need to move fast.

Cook the Fish. As soon as the oil begins to shimmer, season one side of only one piece of salmon with salt and pepper and immediately place it in the pan. Be sure to place it away from you prevent hot oil from splattering up on yourself. Season the flesh side that is facing up in the pan. Repeat that process with the other fillets. Cook the salmon for 5 minutes on the skin side, then flip it and cook for another 5 minutes to get a slight crisp on the flesh side.

How to Know When to Turn Fish

This is a great quandary and aggravation for many. So here’s a few tips.

First, you need to make sure of the 2 important items I mentions above – the fish needs to be dry and you need to use a stainless steel or cast iron pan.
Next, you need to look for the right signs. The edges of the fillet touching the pan will begin to lift slightly and the the sides will look cooked, no longer translucent.

What Ingredients Are in Lemon Butter Salmon?

Salmon
Olive Oil
Cajun Seasoning
Lemon Juice
White Wine
Butter
Fresh Garlic
Fresh Parsley
Salt and Pepper

Ingredient Notes

Cajun Seasoning – you can use your favorite store bought seasoning or make your own blend. My favorite store blend is McCormick Perfect Pinch Bayou Cajun Seasoning. Others are extremely salty. This one has very low salt content and great flavor.

How Is Lemon Butter Salmon Made?

Pat the salmon filets dry to remove as much moisture as possible. Do not season it at this time.
Heat a medium skillet over medium heat and add the lemon juice and white wine. Reduce the liquid by half or more, about 5 minutes, then add the butter and let it melt.
Add the garlic and cook for another 1-2 minutes. Stir in the parsley. Pour the sauce into a small jar or carafe to serve from.
Heat the olive oil in the same skillet over medium-high heat.
Season one side of the salmon filets with the Cajun seasoning. Many Cajun seasoning are high in salt so taste a little bit of it. If it’s not salty, add a little salt and pepper to the salmon.
Immediately, place the salmon in the skillet seasoned side down. Cook for about 3-5 minutes. The filets will lift with relative ease when they’re ready. Just before flipping the filets, season the side facing up with the Cajun seasoning.
Flip the filets and cook for another 3-5 minutes.
Serve by pouring some of the Lemon Butter Sauce over the salmon.

What Can I Do with the Leftovers?

You can keep these in the fridge for up to 3 days. Reheat them on the stove in a skillet or in the oven. A microwave will work, but should be the last option as they tend to dry out the fish.

You can also freeze the leftover fist and sauce as well. Thaw on the counter, then use the recommended heat methods I mentioned above.

Useful Kitchen Tools

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