Salmon With Butter Sauce Recipes

BEST EVER SALMON SAUCE

Steps:

• Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

LEMON BUTTER SALMON

Steps:

• In a small skillet, saute garlic in butter; whisk in lemon juice, salt, pepper and pepper sauce. Transfer 2/3 cup to a serving bowl; set aside., Place salmon in a greased 15x10x1-in. baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from heat 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter.

SALMON ROASTED IN BUTTER

Steps:

• Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
• Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
• Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE

Steps:

• Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
• Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
• In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
• When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

ROASTED SALMON WITH BUTTER

Steps:

• Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
• Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
• Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.

SALMON WITH BUTTER SAUCE

Steps:

• Cut fish into individual serving sizes.
• In large skillet, bring enough water to a boil to cover fish by 1 inch.
• If the fish isn't fresh add the white wine, lemon juice, or vinegar.
• Add the fish and turn down the heat to simmer. Cook about 10 minutes per inch of thickness of fish. When done, drain on paper towels.
• While fish is simmering, cook shallots in the vinegar in a small pan over low to medium heat until 1 TB of liquid remains. Add optional ingredients.
• Remove pan from heat. Whisk the butter, 2 TB at a time, into the shallots letting it melt before adding more.
• Serve sauce over fish.

SALMON WITH GARLIC LEMON BUTTER SAUCE

Steps:

• Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
• Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
• Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
• Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
• Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
• Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
• Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
• Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

SALMON WITH GARLIC-BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter in a microwave-safe bowl and melt in the microwave, about 30 seconds. Add crushed garlic to butter and stir. Season sauce with salt, pepper, and oregano.
• Place salmon fillets on a large sheet of aluminum foil and pour sauce on top. Wrap tightly to enclose; place on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

SALMON WITH ORANGE BUTTER SAUCE

Steps:

• Combine the orange juice, strip of orange zest, shallots, bay leaf, peppercorns, garlic, thyme and wine in a saucepan, and bring to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by three-fourths; about 8 minutes.
• Add the heavy cream and cook until the liquid has reduced by half; about 4 minutes longer.
• Whisk in the cold butter little by little, whisking until the sauce is smooth and thick and all the butter is incorporated; 3 to 4 minutes. Do not allow the sauce to boil.
• Strain the sauce through a fine-mesh sieve into another saucepan, pressing on the solids to extract all the liquid; discard the solids.
• Season the sauce with salt and pepper to taste, and keep warm until ready to serve. (Do not allow the sauce to boil or it will separate.).
• Season the salmon on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Heat the canola oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and cook until lightly browned and crisp; 3 to 4 minutes. Flip the salmon over and cook until the fish is just cooked through; about 2 more minutes.
• Serve the salmon, skin side up, immediately. Spoon the orange butter sauce around the fillets.

PAN SEARED SALMON WITH WHITE WINE BUTTER SAUCE RECIPE BY TASTY

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.