Best 2 Bronzed Alaska Salmon In A Butter Wine Sauce Recipes

Bronzed Alaska Salmon in a Butter-Wine Sauce image

Provided by Chris Reynolds

Categories < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

4 alaska salmon steaks or 4 salmon fillets
1 tablespoon olive oil
2 tablespoons seafood seasoning
1/4 cup white wine
1 tablespoon butter

Steps:

Pat salmon dry with paper towel. Heat nonstick skillet over medium-high heat. Brush salmon with oil and place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep salmon from sticking.
Turn salmon over and sprinkle with the seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter.
Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout and sauce is reduced.
Drizzle sauce over salmon when serving.

Pan Seared Salmon With White Wine Butter Sauce Recipe by Tasty image

Provided by Sarah Mahilum

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 ½ lb fresh Atlantic salmon, skin-on
salt and pepper, for seasoning
2 tablespoons extra virgin olive oil
8 tablespoons unsalted butter
2 shallots, diced
5 cloves garlic, minced
1 large lemon, halved, leave one half as is and slice the other half
2 tablespoons caper
1 bunch italian parsley, finely chopped
16 oz rainbow tomatoes, halved
8 oz dry white wine
2 cups fresh baby spinach

Steps:

First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.
Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.
When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn't, continue to let it cook for another 2 minutes. If you're able to slide and lift the salmon from the pan with nothing sticking, it's time to flip.
Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.
Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.
Add in capers, parsley, tomatoes, and white wine and mix well to combine.
Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.
Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.
Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.