Pan Seared Salmon With White Wine Sauce

cooked salmon fillets on a plate with a white wine sauce

5 from 1 vote

Pan Seared Salmon With White Wine Sauce

Our Pan Seared Salmon With White Wine Sauce is quick and easy! King salmon is pan-seared and then topped with a lemon butter white wine sauce. Restaurant-quality salmon made at home.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, seafood

Cuisine: American

Keyword: King Salmon Recipe

Servings:

Calories: 258kcal

Equipment

Ingredients

Salmon

4 6 ounce king salmon filets
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon paprika
1 tablespoon olive oil

White Wine Sauce

1/4 cup white wine or chicken broth
1 shallot minced
4 tablespoons cold salted butter cut into cubes
½ lemon juiced
3 teaspoon fresh tarragon chopped

Instructions

Prep the salmon and mix the seasoning. Pat dry the salmon filets with a paper towel. In a small bowl, combine the Kosher salt, black pepper, and paprika. Sprinkle the mixture on both sides of the salmon.
Sear the salmon. Heat olive oil in a large nonstick skillet over medium-high heat. Add salmon to the skillet and cook for 4 minutes on each side (depending on thickness). You might need to cook the salmon in batches depending on how big your skillet is.
Make the sauce. In a small saucepan, bring white wine (or chicken broth) and shallots to a boil. Boil until the wine reduces to approximately 2 tablespoons (about 2-3 minutes). Remove from heat and whisk in butter until incorporated. Stir in the lemon juice and fresh tarragon. Season with salt and freshly cracked black pepper to taste.
Serve. Spoon the sauce over the salmon before serving.

Video

Notes

Try adding this sauce to chicken, steak, asparagus, and other fish. It's delicious!

Use a stainless steel pan to cook the salmon. It will give it that perfect crust you're looking for.

Make sure the pan is good and hot before you add the salmon. This will help it get nice and crispy quickly on the outside instead of it just soaking up oil.

Don't try to flip the salmon early. If it’s still sticking to the pan, that means it’s not ready to be flipped yet. Give it another minute, and it should lift off the pan easily.

Adding cold butter to the sauce at the end will prevent the sauce from breaking. Add the butter one cube at a time until it incorporates together into a smooth sauce.

Nutrition