Pan-Roasted Salmon with Lemony Hollandaise Sauce

Staff Writer
Pan-Roasted Salmon with Lemony Hollandaise Sauce
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.

Ready in
20 m
2
Servings
757
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
  • 3 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.

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.

Nutritional Facts

Total Fat
66g
100%
Sugar
0.3g
N/A
Saturated Fat
29g
100%
Cholesterol
404mg
100%
Protein
38g
77%
Carbs
2g
1%
Vitamin A
369µg
41%
Vitamin B12
6µg
99%
Vitamin B6
1mg
58%
Vitamin C
10mg
16%
Vitamin D
2µg
N/A
Vitamin E
8mg
40%
Vitamin K
7µg
9%
Calcium
56mg
6%
Fiber
0.2g
0.8%
Folate (food)
77µg
N/A
Folate equivalent (total)
77µg
19%
Iron
1mg
7%
Magnesium
49mg
12%
Monounsaturated
20g
N/A
Niacin (B3)
15mg
74%
Phosphorus
499mg
71%
Polyunsaturated
9g
N/A
Potassium
667mg
19%
Riboflavin (B2)
0.4mg
22.8%
Sodium
569mg
24%
Thiamin (B1)
0.4mg
26.2%
Trans
1g
N/A
Zinc
1mg
8%

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