Pan-Roasted Salmon with Lemony Hollandaise Sauce

Pan-Roasted Salmon with Lemony Hollandaise Sauce
Staff Writer
Pan-Roasted Salmon with Lemony Hollandaise Sauce
Carly Goldsmith

Salmon is such a versatile fish that it can be cooked almost any way you like it — baked, grilled, or even made into cakes. But with a beautiful, fresh piece of fish, sometimes the best way to prepare it is to simply pan-roast the fillets until just-cooked. I like my salmon slightly rare in the center and perfectly pink and flaky on the edges, but there's nothing wrong with liking your fish cooked fully through. The hollandaise sauce adds a rich, buttery touch to this dish, turning the simple piece of fish into a decadent meal. Serve alongside asparagus (or whichever green you choose) and a hearty rice pilaf for a completely satisfying meal.

Click here to see the New and Improved Farm-Raised Salmon recipe.

2
Servings
217
Calories Per Serving
Deliver Ingredients

Ingredients

For the salmon

  • One 12-ounce salmon fillet, skin on
  • Olive oil
  • Salt and pepper, to taste

For the hollandaise sauce

  • 6  tablespoons  butter
  • egg yolks
  • Pinch of  salt
  • 3  teaspoons  freshly squeezed lemon juice

Directions

For the salmon

Lightly coat the salmon with a drizzle of olive oil and season liberally with salt and pepper. Place the salmon skin side up in a large skillet on medium-high heat. After 3-5 minutes, flip the salmon over to cook the other side. Continue cooking until salmon reaches desired doneness, about 7-8 minutes for medium-rare. Remove salmon from heat when finished.

For the hollandaise sauce

In a small saucepan over low heat, melt the butter without letting it brown. 

Combine the egg yolks, salt, and lemon juice in a blender and blend on high speed until light and foamy. Slowly drizzle in the butter and blend until the mixture is thick and bright yellow. Taste, and add more lemon juice as needed.

Drizzle on salmon and serve immediately.

Nutritional Facts

Total Fat
11g
16%
Sugar
15g
17%
Saturated Fat
2g
8%
Cholesterol
17mg
6%
Carbohydrate, by difference
27g
21%
Protein
4g
9%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
16mg
2%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Niacin
2mg
14%
Phosphorus, P
1mg
0%
Sodium, Na
184mg
12%
Water
10g
0%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.