Wild Alaskan Salmon with Lemon Dill Sauce

The Eating Establishment
  • 2 6-8 oz. skinless salmon fillets
  • 1 tablespoon of olive oil
  • 2 tablespoons of butter
  • 4 oz. of white wine or vegetable stock
  • juice of a ½ lemon
  • 1 oz. of fresh dill
  • 6 twigs of parsley
  • salt to taste

  • In a nonstick pan, add olive oil and turn on the heat to medium and bring to heat for about 30 seconds.
  • Turn to high heat and add salmon filets face down and cook for about 2 minutes, then turn over.
  • Turn heat down to medium and cook for another 2 minutes.
  • Remove salmon from the pan and place on a plate and cover with aluminum.
  • Add butter and white wine to the pan, cook for 1 minute on medium heat until liquid comes to a boil.
  • Add herbs and a dash of salt to taste.
  • Add the salmon back into the pan and cook for an additional 30 seconds to infuse the sauce and the fish.
  • With a spatula, remove the salmon from the pan and plate.
  • Pour the lemon sauce over the salmon and garnish with lemon slices.

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